Sensitization to Beer Ingredients in Chinese Individuals with Beer Allergy: A Clinical Study of 20 Cases

Song, Zhiqiang; Chen, WenChieh; Huang, Xiaoxing; Xiao-fang, Zhou; Luo, Jie; Wang, Huan; Darsow, Ulf; Becker, Thomas; Qian, Fengchen; Fei, Hao; Ring, Johannes

doi:10.1159/000356703

Cited by 13 publications

(8 citation statements)

References 37 publications

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“…The cases of beer anaphylaxis reported in the literature have been related more commonly to barley,7 hops,8 yeasts9 and in one case to wheat 10. The role of alcohol as cofactor of beer anaphylaxis cannot be excluded.…”

Section: Discussionmentioning

confidence: 99%

Beer anaphylaxis due to coriander as hidden allergen

et al. 2018

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Beer is one of the most widely consumed alcoholic beverage all over the world. Although the production and consumption of this beverage is diffuse, allergic reactions are very uncommonly reported, mainly due to wheat, yeast or hops allergy. More recently, many foods and drinks have been flavoured with spices, with a reported increase in allergic reactions. We report on a case of a young woman who experienced anaphylaxis due to coriander-flavoured beer. This is the first case of beer anaphylaxis due to coriander, which had been added to the beer as aromatising substance. As the presence of flavours is not always reported, they may be considered hidden allergens, whenever they are the cause of anaphylaxis to foods or beverages, the patient usually tolerated. In conclusion, allergic reactions to spices have to be considered in the patients with 'idiopathic' anaphylaxis induced by common foods, where spices had been hidden.

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Section: Discussionmentioning

confidence: 99%

Beer anaphylaxis due to coriander as hidden allergen

et al. 2018

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“…For example, a case study of 27 individuals of Chinese origin who experienced symptoms of allergic sensitivity after drinking beer (most commonly urticaria and erythema of the skin) showed that one-third of these had positive skin prick tests to Sorghum , the main fermented ingredient in common Chinese alcoholic beverages [5]. …”

Section: Discussionmentioning

confidence: 99%

Beer, Cider, and Wine Allergy

Bansal

Tadros

Bansal

2017

Case Reports in Immunology

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Background. Allergy to beer is often due to specific proteins in barley and sometimes to lipid transfer protein. Allergy to wine is frequently due to a sensitivity to grape proteins. We present a rare case of allergy to beer, wine, and cider resulting from IgE reactivity to yeasts and moulds which also explained the patient's additional sensitivity to yeast extracts and blue cheese. Case Presentation. The patient's symptoms included throat and facial itching accompanied by mild wheeze and severe urticaria. Diagnosis of allergy to yeast was confirmed by specific IgE testing as well as that to relevant foods and beverages. The patient's ongoing management included advice to avoid beer, wine, and other food groups containing specific yeasts, in addition to carrying a short acting nonsedating antihistamine as well as an adrenaline autoinjector. Conclusions. Cases of yeast allergy are extremely rare in medical literature but may be underrecognised and should be considered in patients presenting with reactions to alcoholic beverages and other yeast-containing products.

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“…Several studies identified a 10 kDa allergenic protein by Western blot in allergic beer patients suggesting that the culprit allergen could be the classical LTP of barley (Hor v14) [6,7,8,9,10].In most of these case reports, patients did not tolerate other fruits and nuts suggesting cross-reactivity with other LTPs [6,7,8].…”

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confidence: 99%