Article
Allergy
Riccardo Asero, Renato Ariano, Arianna Aruanno, Claudio Barzaghi, Paolo Borrelli, Moira Busa, Giorgio Celi, Massimo Cinquini, Gabriele Cortellini, Francesca D'Auria, Marco De Carli, Camilla Di Paolo, Giulia Garzi, Fabio Lodi Rizzini, Monica Magnani, Giuseppina Manzotti, Alessandro Marra, Stefano Miceli Sopo, Francesco Murzilli, Eleonora Nucera, Elena Pinter, Valerio Pravettoni, Federica Rivolta, Angela Rizzi, Nicoletta Saporiti, Enrico Scala, Danilo Villalta, Mona-Rita Yacoub, Giuliana Zisa
Summary: The study found that systemic reactions induced by PR-10 and profilin are facilitated by PPI, ingestion of large amounts of unprocessed foods, and fasting. Soybean beverages represent a risk for PR-10 hypersensitive patients.
Article
Multidisciplinary Sciences
Daniel R. Monaco, Brandon M. Sie, Thomas R. Nirschl, Audrey C. Knight, Hugh A. Sampson, Anna Nowak-Wegrzyn, Robert A. Wood, Robert G. Hamilton, Pamela A. Frischmeyer-Guerrerio, H. Benjamin Larman
Summary: Allergic reactions occur when IgE molecules are crosslinked by antigens. The AllerScan system identifies differences between wheat allergy and sensitivity, as well as a key wheat epitope that triggers dominant IgE responses in allergic patients.
NATURE COMMUNICATIONS
(2021)
Review
Nutrition & Dietetics
Andrea Costantino, Gloria Maria Aversano, Giovanni Lasagni, Veronica Smania, Luisa Doneda, Maurizio Vecchi, Leda Roncoroni, Elide Anna Pastorello, Luca Elli
Summary: Many patients experience symptoms after wheat ingestion, which could be due to celiac disease, wheat allergy, or non-celiac wheat sensitivity. This review provides an algorithm for diagnosing the cause of symptoms and emphasizes the importance of a personalized approach and regular follow-up.
FRONTIERS IN NUTRITION
(2022)
Review
Food Science & Technology
Witchaya Srisuwatchari, Kantima Kanchanaphoomi, Jutamard Nawiboonwong, Torpong Thongngarm, Mongkhon Sompornrattanaphan
Summary: Food-dependent exercise-induced allergic reactions (FDEIA) is a distinct clinical phenomenon where symptoms arise during exercise following the consumption of specific trigger foods. Diagnosis requires rigorous testing, and exercise is the primary trigger.
Article
Pediatrics
Weronika M. Balas, Joanna Strzelecka, Aleksandra Godynska, Adam J. Sybilski
Summary: Pollen-food allergy syndrome (PFAS) is a common allergic condition caused by cross-reactivity between pollen and plant food allergens. This report describes a unique case of systemic allergic reaction in an 11-year-old boy after consuming raw carrot juice. The patient had elevated levels of carrot-specific IgE and cross-reactivity with allergen components in the PR-10 subfamily. This case highlights the importance for healthcare professionals to be cautious and aware of the potential systemic manifestations of PFAS.
Article
Health Care Sciences & Services
Nikolaos Pyrpyris, Maria Kritikou, Xenofon Aggelidis, Ioanna Manolaraki, Michael Makris, Nikolaos G. Papadopoulos, Paraskevi Xepapadaki
Summary: This study analyzes the characteristics of anaphylaxis in a pediatric cohort in Greece and finds a low rate of adrenaline autoinjector administration by lay people. However, drug prescription and counseling after the reaction could help improve correct acute anaphylaxis management in the future.
JOURNAL OF PERSONALIZED MEDICINE
(2022)
Article
Allergy
Delara Babaie, Motohiro Ebisawa, Habib Soheili, Ramin Ghasemi, Fariborz Zandieh, Mitra Sahragard, Hamideh Seifi, Mazdak Fallahi, Majid Khoshmirsafa, Sepideh Darougar, Mehrnaz Mesdaghi
Summary: Oral immunotherapy (OIT) is an effective and safe treatment option for food allergies, as demonstrated in this study focusing on wheat allergy. The study highlights the importance of strict supervision in administering wheat OIT to ensure efficacy.
INTERNATIONAL ARCHIVES OF ALLERGY AND IMMUNOLOGY
(2022)
Article
Allergy
R. Sharon Chinthrajah, Stacie M. Jones, Edwin H. Kim, Scott H. Sicherer, Wayne Shreffler, Bruce J. Lanser, Negin Atri, Denise C. Babineau, Daniel C. Adelman, Ahmar Iqbal, Susan L. Limb, Amanda K. Rudman Spergel, Alkis Togias, Robert A. Wood
Summary: Immunotherapy for food allergy is promising, but adverse events and their severity during treatment are not standardized. This study developed a revised grading scale to categorize and assess adverse allergic reactions in food allergy clinical trials. The use of this revised scale would allow for better data aggregation and safety comparisons.
JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY
(2022)
Article
Allergy
Torsten Zuberbier, Tamara Doerr, Werner Aberer, Montserrat Alvaro, Elizabeth Angier, Stefania Arasi, Hasan Arshad, Barbara Ballmer-Weber, Joan Bartra, Lisa Beck, Philippe Begin, Carsten Bindslev-Jensen, Jovanka Bislimovska, Jean Bousquet, Knut Brockow, Andrew Bush, Antonella Cianferoni, Michael J. Cork, Adnan Custovic, Ulf Darsow, Nicolette Jong, Diana Deleanu, Stefano Del Giacco, Antoine Deschildre, Audrey Dunn Galvin, Motohiro Ebisawa, Montserrat Fernandez-Rivas, Marta Ferrer, Alessandro Fiocchi, Roy Gerth van Wijk, Maia Gotua, Kate Grimshaw, Josefine Gruenhagen, Enrico Heffler, Michihiro Hide, Karin Hoffmann-Sommergruber, Cristoforo Incorvaia, Christer Janson, Swen Malte John, Carla Jones, Marek Jutel, Norito Katoh, Benjamin Kendziora, Tamar Kinaciyan, Edward Knol, Oksana Kurbacheva, Susanne Lau, Richard Loh, Carlo Lombardi, Mika Makela, Mary Jane Marchisotto, Michael Makris, Marcus Maurer, Rosan Meyer, Dragan Mijakoski, Jordan Minov, Joaquim Mullol, Caroline Nilsson, Anna Nowak-Wegrzyn, Bright Nwaru, Mikela Odemyr, Giovanni Battista Pajno, Sushil Paudel, Nikolaos G. Papadopoulos, Harald Renz, Giampaolo Ricci, Johannes Ring, Barbara Rogala, Hugh Sampson, Gianenrico Senna, Brigita Sitkauskiene, Peter Kenneth Smith, Katarina Stevanovic, Sasho Stoleski, Hania Szajewska, Akio Tanaka, Ana Todo-Bom, Fatih Alexander Topal, Erkka Valovirta, Ronald Van Ree, Carina Venter, Stefan Woehrl, Gary W. K. Wong, Zuotao Zhao, Margitta Worm
Summary: Based on a systematic review, it is unlikely that cross-contamination of major food allergens below 0.5 mg/100 g will endanger most food allergic patients when consuming a standard portion of food. The suggestion is to use a voluntary declaration on processed food packages stating that the product contains named allergens and may contain traces of other contaminations at concentrations less than 0.5 mg per 100 g of the product, which can be technically achieved in most processed foods. Further research on threshold levels is encouraged for a legally binding solution in the future.
Review
Allergy
Antonella Muraro, J. Wesley Sublett, Tmirah Haselkorn, Caroline Nilsson, Thomas B. Casale
Summary: The study conducted a systematic review and meta-analysis to determine the incidence of peanut-induced anaphylaxis in children and/or adolescents with peanut allergy. The results showed that the incidence of anaphylaxis among children/adolescents with peanut allergy and accidental exposure to peanuts were considerable, highlighting the serious burden of peanut allergy among children and their families.
CLINICAL AND TRANSLATIONAL ALLERGY
(2021)
Article
Allergy
Ioana Maris, Sabine Doelle-Bierke, Jean-Marie Renaudin, Lars Lange, Alice Koehli, Thomas Spindler, Jonathan Hourihane, Kathrin Scherer, Katja Nemat, C. Kemen, Irena Neustaedter, Christian Vogelberg, Thomas Reese, Ismail Yildiz, Zsolt Szepfalusi, Hagen Ott, Helen Straube, Nikolaos G. Papadopoulos, Susanne Haemmerling, Ute Staden, Michael Polz, Tihomir Mustakov, Ewa Cichocka-Jarosz, Renata Cocco, Alessandro Giovanni Fiocchi, Montserrat Fernandez-Rivas, Margitta Worm
Summary: The study showed that peanut allergy is a major cause of severe allergic reactions in European children, with characteristics such as asthma comorbidity and a higher rate of biphasic reactions. The use of intramuscular adrenaline as first-line treatment is low and needs improvement. The European Anaphylaxis Registry provides a valuable tool for continuous assessment of anaphylactic reactions.
Article
Nutrition & Dietetics
Mitchell G. Nye-Wood, Angela Juhasz, Utpal Bose, Michelle L. Colgrave
Summary: This study investigated the proteome profile of a novel wheat flour, revealing a decrease in certain allergenic proteins while an increase in others compared to traditional mixed wheat flour. The novel wheat variety had a 33% reduction in gluten protein content, but showed a 53% increase in allergenic peptides. The importance of proteomic analyses for monitoring immunostimulatory proteins was highlighted in this study.
FRONTIERS IN NUTRITION
(2021)
Article
Allergy
Raymond James Mullins, Keith B. G. Dear, Mimi L. K. Tang
Summary: While overall rates of food anaphylaxis continue to increase, there is evidence of a slowed rate of increase in the age groups of 1-14 years after the introduction of updated infant feeding and allergy prevention guidelines. However, the rates of increase have accelerated in those younger than 1 year and in the age groups older than 15 years.
JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY
(2022)
Article
Multidisciplinary Sciences
Jianli Lin, Desheng Chen, Lvxin Guan, Kexin Chang, Dan Li, Baoqing Sun, Pingchang Yang, Zhigang Liu
Summary: House dust mites contribute to the development of intestinal allergy induced by ovalbumin, as they induce local inflammation and increase intestinal epithelial permeability. Exposure to house dust mites enhances immune responses to ovalbumin-induced food allergy, leading to allergy-like symptoms and pathological changes in the intestine.
SCIENTIFIC REPORTS
(2022)
Review
Allergy
Hans C. Oettgen
Summary: Mast cells throughout the gastrointestinal tract play a crucial role in IgE-mediated allergic reactions to foods. Aside from immediate reactions, recent evidence suggests that mast cells are also important regulators of adaptive immunity to foods. They provide cytokines that initiate and consolidate immune responses to allergens in the gastrointestinal mucosa, as well as molecules that recruit leukocytes causing tissue inflammation. By counteracting the activating effects of IgE antibodies, food-specific IgG antibodies suppress both immediate allergic reactions and mast cell-mediated immune responses.
JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY
(2023)