Position paper of the EAACI : Food allergy due to immunological cross-reactions with common inhalant allergens
Werfel, T.; Asero, R.; Ballmer-Weber, B. K.; Beyer, K.; Enrique, E.; Knulst, A. C.; Mari, A.; Muraro, A.; Ollert, M.; Poulsen, L. K.; Vieths, S.; Worm, M.; Hoffmann-Sommergruber, K.
(2015) Allergy, volume 70, issue 9, pp. 1079 - 1090
(Article)
Abstract
In older children, adolescents, and adults, a substantial part of all IgE-mediated food allergies is caused by cross-reacting allergenic structures shared by inhalants and foods. IgE stimulated by a cross-reactive inhalant allergen can result in diverse patterns of allergic reactions to various foods. Local, mild, or severe systemic reactions may
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occur already after the first consumption of a food containing a cross-reactive allergen. In clinical practice, clinically relevant sensitizations are elucidated by skin prick testing or by the determination of specific IgE in vitro. Component-resolved diagnosis may help to reach a diagnosis and may predict the risk of a systemic reaction. Allergy needs to be confirmed in cases of unclear history by oral challenge tests. The therapeutic potential of allergen immunotherapy with inhalant allergens in pollen-related food allergy is not clear, and more placebo-controlled studies are needed. As we are facing an increasing incidence of pollen allergies, a shift in sensitization patterns and changes in nutritional habits, and the occurrence of new, so far unknown allergies due to cross-reactions are expected.
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Keywords: allergens, cross-reactive, food allergy, IgE, inhalant, sensitization, Immunology, Immunology and Allergy, Journal Article, Research Support, Non-U.S. Gov't, Review
ISSN: 0105-4538
Publisher: Wiley-Blackwell
(Publisher version, Peer reviewed)
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