Skin Prick Testing to Identify Food Allergens in 8393 Children and Adolescents with Asthma in Chongqing, Southwest China

Guo, Rong; Yuan, Xiaoping; Sun, Ping

doi:10.12659/msm.915481

Cited by 4 publications

(2 citation statements)

References 44 publications

(57 reference statements)

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“…In a Chongqing, Southwest China study conducted in the year 2014−2017, mango allergy sufferers is estimated to be 1.26% among 8393 asthma patients according to SPT results. Furthermore, significant variations in the prevalence of positive reactions to mango were observed across four distinct age groups: infancy (0.91%), preschool (1.34%), school‐age (0.9%), and adolescence (2.34%) (Guo et al., 2019).…”

Section: Epidemiologymentioning

confidence: 99%

A comprehensive review on mango allergy: Clinical relevance, causative allergens, cross‐reactivity, influence of processing techniques, and management strategies

Zhao,

Camus‐Ela,

Zhang

et al. 2024

Comp Rev Food Sci Food Safe

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Mangoes (Mangifera indica) are widely prized for their abundant nutritional content and variety of beneficial bioactive compounds and are popularly utilized in various foods, pharmaceuticals, and cosmetics industries. However, it is important to note that certain proteins present in mango can trigger various allergic reactions, ranging from mild oral allergy syndrome to severe life‐threatening anaphylaxis. The immunoglobulin E‐mediated hypersensitivity of mango is mainly associated with three major allergenic proteins: Man i 1 (class IV chitinase), Man i 2 (pathogenesis‐related‐10 protein; Bet v 1‐related protein), and Man i 4 (profilin). Food processing techniques can significantly affect the structure of mango allergens, reducing their potential to cause allergies. However, it is worth mentioning that complete elimination of mango allergen immunoreactivity has not been achieved. The protection of individuals sensitized to mango should be carefully managed through an avoidance diet, immediate medical care, and long‐term oral immunotherapy. This review covers various aspects related to mango allergy, including prevalence, pathogenesis, symptoms, and diagnosis. Furthermore, the characterization of mango allergens and their potential cross‐reactivity with other fruits, vegetables, plant pollen, and seeds were discussed. The review also highlights the effects of food processing on mango and emphasizes the available strategies for managing mango allergy.

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Section: Epidemiologymentioning

confidence: 99%

A comprehensive review on mango allergy: Clinical relevance, causative allergens, cross‐reactivity, influence of processing techniques, and management strategies

Zhao,

Camus‐Ela,

Zhang

et al. 2024

Comp Rev Food Sci Food Safe

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“…Codfish is a popular ingredient in many delicacies by reason of containing rich high-quality proteins, but it is the culprit of many seafood allergies [7]. Shrimp, crab, beef, and fish are also common animal foods in southern China that cause a high allergic rate among children [8][9][10].…”

Section: Introductionmentioning

confidence: 99%

Component-Resolved Analyses for Diagnosis of Food Allergies in Infants and Young Children in Southern China

An¹,

Gan²,

Huang³

et al. 2023

Int Arch Allergy Immunol

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Introduction: Chicken eggs and cow’s milk are two of the most common foods that cause allergic reactions in infants and young children, and there is a lack of precise diagnostic methods to identify the allergic state of these patients. The recently developed food allergen component-resolved diagnosis (CRD) may be a more accurate diagnosis method for food allergies. Methods: One hundred children sensitized to egg white and milk crude extracts and diagnosed with or suspected allergic disease were included. The specific immunoglobulin E (sIgE) (s) of animal food allergen crude extracts (egg yolk, milk, shrimp, crab, cod, beef) and the main components of egg white and milk were tested. The sensitization characteristics, cross-reactivity, and clinical relevance were analyzed. Results: The results of egg white-sensitized patients showed that ovalbumin (Gal d 2) had the highest positive rate of 100%. Compared with other pairwise combinations of egg allergens, the combination of egg white and Gal d 2 had higher diagnostic accuracy, with an AUC of 0.876 (95% CI: 0.801–0.951), a sensitivity of 88.9%, and a specificity of 75.9%. The positive rates of beta-lactoglobulin (Bos d 5) and alpha-lactoglobulin (Bos d 4) in the milk-sensitized children were comparable, 92% and 91%, respectively. The combination of crude milk extract and Bos d 4 had the highest diagnostic accuracy, with an AUC of 0.969 (95% CI: 0.938–0.999), a sensitivity of 100%, and a specificity of 82.7%. Conclusion: Among these subjects, our study found the main allergenic component of egg white was Gal d 2, and the main allergenic components of milk were Bos d 4 and Bos d 5. CRD may help identify egg/milk allergies and non-allergies.

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Molecular and allergenic properties of natural hemocyanin from Chinese mitten crab (Eriocheir sinensis)

Luan

Wang

et al. 2023

Food Chemistry

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Skin Prick Testing to Identify Food Allergens in 8393 Children and Adolescents with Asthma in Chongqing, Southwest China

Cited by 4 publications

References 44 publications

A comprehensive review on mango allergy: Clinical relevance, causative allergens, cross‐reactivity, influence of processing techniques, and management strategies

A comprehensive review on mango allergy: Clinical relevance, causative allergens, cross‐reactivity, influence of processing techniques, and management strategies

Component-Resolved Analyses for Diagnosis of Food Allergies in Infants and Young Children in Southern China

Molecular and allergenic properties of natural hemocyanin from Chinese mitten crab (Eriocheir sinensis)

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