Soy Allergy in Atopic Children

Magnolfi, C.; Zani, G; Lacava, Luisa; Patria, Maria Francesca; Bardare, M

doi:10.1016/s1081-1206(10)63255-3

Cited by 63 publications

(31 citation statements)

References 8 publications

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“…In the present study the prevalence of sensitization to soy protein in atopic children was observed as 5.4%. This figure is similar to those reported from previous studies (18)(19)(20)(21), which varied from 4% to 22%. This variability is probably due to the differences in methodology to identify specific IgE to soy protein, either in vitro or in vivo and in patient selection such as disease entity, age distribution, specialty referral, involved area with different dietary habits, etc.…”

Section: Discussionsupporting

confidence: 92%

Prevalence of Soy Protein Hypersensitivity in Cow's Milk Protein-Sensitive Children in Korea

et al. 2003

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This study was aimed to evaluate the prevalence of soy protein hypersensitivity in cow's milk protein-sensitive children in Korea. A total of 1,363 patients with atopic dermatitis, urticaria, enterocolitis syndrome, bronchial asthma or allergic rhinitis were recruited. First, we estimated the prevalence of sensitization to soy in children sensitized to cow's milk. Specific IgE levels > 0.7 kU/L by CAP assay were considered positive. Next, the prevalence of soy allergy in cow's milk allergy (CMA) patients was investigated. Those children whose parents agreed to participate the open challenge test with soy had a convincing history of allergic reactions elicited by cow's milk and these symptoms were relieved by elimination. All of them had negative soy-specific IgE. Patients with positive soy-specific IgE accounted for 18.3% of 224 children sensitized to cow's milk protein. The prevalence of sensitization to soy decreased with age (36.8% in the first year of life, 16.4% in the second year, and 13.7% in the third year). Of 21 CMA patients, 42.9% (n=9) were determined to have soy allergy (mean age 10.3 months). Our results suggest that soy protein formula should be carefully used as a substitute for cow's milk in CMA patients, especially during infancy.

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Section: Discussionsupporting

confidence: 92%

Prevalence of Soy Protein Hypersensitivity in Cow's Milk Protein-Sensitive Children in Korea

et al. 2003

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“…In a study conducted in the USA, 21 out of 165 children with atopic dermatitis had a positive SPT to soy (13 %) and three (1.8 %) reacted to soy in a DBPCFC (Kattan et al, 2011). Two Italian studies (Giampietro et al, 1992;Magnolfi et al, 1996) report a positive RAST in 22 % and a positive SPT in 23 % of the 1075 food-allergic and atopic children investigated, of which only 3 % and 6 % reacted in a DBPCFC or OFCs, respectively, representing 1.1 % of children referred for atopic disease. A higher prevalence of soy allergy has also been reported in delayed onset enterocolitis and enteropathy syndromes (Kattan et al, 2011), and in birch pollen and peanut-allergic subjects owing to cross-reactivities with soy allergens.…”

Section: Factors Affecting Prevalence Of Soy Allergymentioning

confidence: 99%

Scientific Opinion on the evaluation of allergenic foods and food ingredients for labelling purposes

Products¹

2014

EFS2

115

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Following a request from the Food Safety Authority of Ireland, the EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA Panel) was asked to deliver a scientific opinion on the evaluation of allergenic foods and food ingredients for labelling purposes. In view of the request, the NDA Panel decided to update its previous opinions relative to food ingredients or substances with known allergenic potential listed in Annex IIIa of 2003/89/EC, as amended. These include cereals containing gluten, milk and dairy products, eggs, nuts, peanuts, soy, fish, crustaceans, molluscs, celery, lupin, sesame, mustard and sulphites. The opinion relates to immunoglobulin (Ig)E-and non-IgE-mediated food allergy, to coeliac disease and to adverse reactions to sulphites in food, and it does not address non-immune-mediated adverse reactions to food. It includes information on the prevalence of food allergy in unselected populations, proteins identified as food allergens, cross-reactivities, the effects of food processing on the allergenicity of foods and ingredients, methods for the detection of allergens and allergenic foods, doses observed to trigger adverse reactions in sensitive individuals and risk assessment methodologies that have been used to derive individual and population thresholds for selected allergenic foods. The present opinion relates to immunoglobulin (Ig)E-and non-IgE-mediated food allergy, to coeliac disease and to adverse reactions to sulphites in food, and it does not address non-immune-mediated adverse reactions to food. For each food ingredient or substance listed in Annex IIIa, it includes information on the prevalence of food allergy in unselected populations, on proteins identified as food allergens, on cross-reactivities, on the effects of food processing on the allergenicity of foods and ingredients, on methods for the detection of allergens and allergenic foods, and on doses observed to trigger adverse reactions in sensitive individuals.Immune-mediated adverse reactions to foods manifest with clinical signs and symptoms of variable severity and duration, which may affect different organs and systems. Anaphylactic reactions to food are IgE mediated and may occur at any age. Non-IgE-mediated food allergy includes a wide range of diseases, including protein-induced enterocolitis and eosinophilic oesophagitis.A careful family and clinical history are the basis for diagnosis of food allergy. Food diaries, skin prick tests (SPTs), allergen-specific IgE measurements, food elimination diets and food challenges are part of the standard protocol for the diagnosis of food allergy. A positive SPT indicates sensitisation to the tested food, but it is not diagnostic of food allergy. Allergen-specific serum IgE antibodies similarly denote sensitisation to a particular food, but they are not diagnostic without a clinical history or food challenge. The use of atopy patch tests for the diagnosis of food allergy is controversial. Other available tests have no current role in the diagnosis of food allergy. Diag...

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“…In published papers, symptoms most often occur 3 to 15 minutes after intake; especially the severe reactions always occur immediately -if the patient history claims a reaction developed later, time schedule should be adjusted accordingly (39,42,43,45,50,56,66,67).…”

Section: Dosing and Intervalmentioning

confidence: 99%

Standardization of food challenges in patients with immediate reactions to foods – position paper from the European Academy of Allergology and Clinical Immunology

Bindslev‐Jensen

Ballmer‐Weber

Bengtsson

et al. 2004

Allergy

588

500

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Soy Allergy in Atopic Children

Cited by 63 publications

References 8 publications

Prevalence of Soy Protein Hypersensitivity in Cow's Milk Protein-Sensitive Children in Korea

Prevalence of Soy Protein Hypersensitivity in Cow's Milk Protein-Sensitive Children in Korea

Scientific Opinion on the evaluation of allergenic foods and food ingredients for labelling purposes

Standardization of food challenges in patients with immediate reactions to foods – position paper from the European Academy of Allergology and Clinical Immunology

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