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- Borres, Magnus P., et al.
(författare)
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Recent advances in component resolved diagnosis in food allergy
- 2016
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Ingår i: Allergology International. - : Elsevier BV. - 1323-8930 .- 1440-1592. ; 65:4, s. 378-387
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Forskningsöversikt (refereegranskat)abstract
- Due to the high prevalence of food allergic diseases globally there are increasing demands in clinical practice for managing IgE-mediated conditions. During the last decade, component resolved diagnostics has been introduced into the field of clinical allergology, providing information that cannot be obtained from extract-based tests. Component resolved data facilitate more precise diagnosis of allergic diseases and identify sensitizations attributable to cross-reactivity. Furthermore it assists risk assessment in clinical practice as sensitization to some allergenic molecules is related to persistence of clinical symptoms and systemic rather than local reactions. The information may also aid the clinician in prescription of oral immunotherapy (OIT) in patients with severe symptoms, and in giving advice on food allergen avoidance or on the need to perform food challenges. The use of allergen components is rapidly evolving and increases our possibility to treat food allergic patients with a more individual approach. Using molecular allergology, we can already now better diagnose, prognose and grade the food allergy. In summary, daily routine molecular allergy diagnostics offers a number of benefits that give us a higher diagnostic precision and allow for better management of the patient.
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- Borres, Magnus P., 1956-, et al.
(författare)
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Recent advances in diagnosing and managing nut allergies with focus on hazelnuts, walnuts, and cashew nuts
- 2022
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Ingår i: World Allergy Organization Journal. - : Elsevier. - 1939-4551. ; 15:4
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Tidskriftsartikel (refereegranskat)abstract
- Tree nuts are a powerful and common source of food allergens that induce IgE-mediated allergic reactions. Health authorities endorse the intake of tree nuts because they are regarded as nutritious. Allergic reactions to nuts can lead to severe and occasionally lethal reactions. Allergies to tree nuts are observed worldwide and are found in up to 4.9% of people in unspecific populations. Over the last 2 decades, the rates of allergic reactions and anaphylaxis have increased in different countries. Most proteins implicated in tree nut allergic reactions are members of the lipid transfer protein, 2S albumin, vicilin, legumin, and oleosin protein families. Bet v 1 homologs and profilins are involved in pollen-related tree nut allergies. Systematic literature reviews and meta-analyses on the diagnostic accuracy of specific immunoglobulin E (sIgE) for commercially available nut components have recently been published. IgE testing of the storage proteins Cor a 14, Cor a 9, Jug r 1, and Ana o 3 increases diagnostic specificity in assessing hazelnut, walnut, and cashew allergies in children, respectively. The resolution of tree nut allergies has been reported; however, only a few studies are available in this regard. Complete avoidance of nuts is the safest approach for nutallergic subjects. However, this is difficult to achieve and can result in a severely restricted diet. Patients can eat nuts that they know are safe at home, but should avoid them when eating out because of the risk of cross-contamination. Nuts have become part of a modern healthy diet, and this enhanced consumption is reflected in an increased prevalence of nut allergies.
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- Yanagida, Noriyuki, et al.
(författare)
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Safety and feasibility of heated egg yolk challenge for children with egg allergies
- 2017
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Ingår i: Pediatric Allergy and Immunology. - : WILEY. - 0905-6157 .- 1399-3038. ; 28:4, s. 348-354
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Tidskriftsartikel (refereegranskat)abstract
- Background: Hen's egg allergy is a frequent cause of childhood food allergy. Egg yolk is used in various commonly consumed foods; if children with allergy to hen's egg could eat heated egg yolk, their quality of life (QOL) would improve. No reports exist regarding oral food challenges (OFCs) for heated egg yolk. We aimed to clarify whether pediatric patients allergic to hen's egg could consume heated egg yolk.Methods: Data from pediatric patients who had undergone OFCs for heated egg yolk were evaluated retrospectively.Results: Among 919 patients, positive OFC results were obtained in 17.0% of patients; seven presented with severe symptoms. Older age, high specific IgEvalue for ovomucoid, low total IgE levels, and history of anaphylaxis related to food other than hen's egg were risk factors for positive OFC results. Specific IgE values for eggwhite, ovomucoid, and egg yolk, indicative of a negative predictive value > 95%, were 0.71, 0.41, and 0.17 kU(A)/l, respectively. Aspecific IgE to ovomucoidlevels of 100 kU(A)/l predictedheated egg yolk-positive OFCs for 38.3% of patients. Among 763 patients with a negative OFC, seven (0.9%) reacted to heated egg yolk at home, and 756 (99.1%) consumed hen's egg yolk safely.Conclusions: Most pediatric patients allergic to heated hen's egg safely consumed heated egg yolk. Heated egg yolk OFCs rarely provoked severe symptoms and may be recommended for improving the QOL of children with allergy to hen's egg.
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