scholarly journals Omega-5 and Gamma Gliadin are the Major Allergens in Adult-Onset IgE-Mediated Wheat Allergy: Results from Thai Cohort with Oral Food Challenge

2021 ◽  
Vol Volume 14 ◽  
pp. 907-917
Author(s):  
Surapon Piboonpocanun ◽  
Torpong Thongngarm ◽  
Chamard Wongsa ◽  
Punchama Pacharn ◽  
Onrapak Reamtong ◽  
...  
Keyword(s):  
Food Challenge ◽  
Oral Food Challenge ◽  
Wheat Allergy ◽  
Adult Onset ◽  
Ige Mediated ◽  
Major Allergens

scholarly journals A Food Allergic Child who was Treated Successfully for Egg and Wheat Allergy by Oral Food Challenge and Dietary Intervention

2018 ◽  
Vol 77 (3) ◽  
pp. 175-180
Author(s):  
Rika Hayashi ◽  
Yumi Akamine ◽  
Erika Ogawa ◽  
Koji Hashimoto ◽  
Yasuji Inamo
Keyword(s):  
Dietary Intervention ◽  
Food Challenge ◽  
Oral Food Challenge ◽  
Wheat Allergy ◽  
Allergic Child

scholarly journals Preparation of a Defined Gluten Hydrolysate for Diagnosis and Clinical Investigations of Wheat Hypersensitivities

Nutrients ◽  
2018 ◽  
Vol 10 (10) ◽  
pp. 1411 ◽  
Author(s):  
Herbert Wieser ◽  
Katharina Scherf
Keyword(s):  
Crude Protein ◽  
Grapefruit Juice ◽  
Bitter Taste ◽  
Food Challenge ◽  
Oral Food Challenge ◽  
Wheat Allergy ◽  
Food Grade ◽  
Clinical Investigations ◽  
Peptide Fraction ◽  
Wheat Sensitivity

Gluten is the trigger for celiac disease (CD), non-celiac gluten/wheat sensitivity (NCGS), and wheat allergy. An oral food challenge is often needed for diagnosis, but there are no standardized gluten challenge materials with known composition available. To fill this gap, two materials, commercially available gluten and a food-grade gluten hydrolysate (pepgluten), were extensively characterized. Pepgluten was prepared from gluten by incubation with a pepsin dietary supplement and acetic acid at 37 °C for 120 min. The components of pepgluten were crude protein (707 mg/g), starch (104 mg/g), water (59 mg/g), fat (47 mg/g), dietary fiber (41 mg/g) and ash (11 mg/g). The protein/peptide fraction of pepgluten (1 g) contained equivalents derived from 369 mg gliadins and 196 mg glutenins, resulting in 565 mg total gluten equivalents, 25 mg albumins/globulins, 22 mg α-amylase/trypsin inhibitors and 48 mg pepsin capsule proteins. The slightly acidic, dough-like smell and bitter taste of pepgluten could be completely camouflaged in multivitamin juice with bitter lemon, grapefruit juice, or vegetable and fruit smoothies. Thus, pepgluten met the criteria for placebo-controlled challenges (active and placebo materials are identical regarding appearance, taste, smell, and texture) and is appropriate as a standard preparation for the oral food challenge and clinical investigations to study wheat hypersensitivities.

scholarly journals A three-level stepwise oral food challenge for egg, milk, and wheat allergy

2018 ◽  
Vol 6 (2) ◽  
pp. 658-660.e10 ◽  
Author(s):  
Noriyuki Yanagida ◽  
Takanori Minoura ◽  
Setsuko Kitaoka ◽  
Motohiro Ebisawa
Keyword(s):  
Food Challenge ◽  
Oral Food Challenge ◽  
Wheat Allergy

scholarly journals Oral food challenge in IgE mediated food allergy in eastern Mediterranean children

2021 ◽  
Vol 49 (3) ◽  
pp. 185-192
Author(s):  
Hilal Unsal ◽  
Gokce Ozyilmaz Bozat ◽  
Melike Ocak ◽  
Aysegul Akarsu ◽  
Umit Murat Sahiner ◽  
...  
Keyword(s):  
Food Allergy ◽  
Preschool Children ◽  
Food Challenge ◽  
Oral Food Challenge ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Tree Nuts ◽  
Increased Risk ◽  
Hen’S Egg ◽  
Ige Mediated

Background: The oral food challenge (OFC) in IgE mediated food allergy causes anxiety both in parents and in patients due to its inherent risks.Objective: Documentation of the rate, spectrum, and predictors of positive reactions is instructive.Methods: Children, who underwent OFC between January 1, 2017 and December 31, 2019 were analyzed.Results: A total of 1361 OFCs in 613 cases were reviewed. Most of them were performed in preschool children (≤2 years 50%) and 55% of them had more than one OFC. Mainly consid-ered food groups were cow’s milk (31.8%), hen’s egg (28.5%), tree nuts (20%), legumes (7%), seeds (4.9%), and wheat (2.7%). The overall OFC positivity was 9.6%, whereas 6.7% with cow’s milk, 4.9% with hen’s egg, 16.1% with tree nuts, 21.6% with wheat, and 32.8% with seeds. The severity scoring revealed grade I (24.4%), II (45.8%), and III (29.7%) reactions. Fifty (38%) cases required epinephrine and four cases required hospitalization. OFCs with sesame seeds (odds ratio [OR]: 7.747, [confidence interval (CI) 95%: 4.03–14.90]), wheat (OR: 3.80, [CI: 1.64–8.84]), and tree nuts (OR: 2.78, [CI: 1.83–4.23]) predicted a positive OFC while a concomitant asthma (OR: 3.61 [CI: 1.27–10.28]) was more likely to elicit anaphylaxis.Conclusion: In OFC practice, priority is given to basic nutritional sources and the most frequent food allergens, where preschool children with multiple sensitizations are the primary subjects. Increased risks of positive reactions with sesame, tree nut, and wheat and increased risk of anaphylaxis with concomitant asthma should be considered while performing OFC.

scholarly journals Oral Food Challenge

Medicina ◽  
2019 ◽  
Vol 55 (10) ◽  
pp. 651
Author(s):  
Calvani ◽  
Bianchi ◽  
Reginelli ◽  
Peresso ◽  
Testa
Keyword(s):  
Food Allergy ◽  
Food Challenge ◽  
Clinical History ◽  
Specific Ige ◽  
Oral Food Challenge ◽  
Food Allergies ◽  
Pediatric Allergy ◽  
Expert Review ◽  
Ige Mediated ◽  
Food Specific Ige

: Oral food challenge (OFC) is the gold standard for diagnosis of IgE-mediated and non-IgE mediated food allergy. It is usually conducted to make diagnosis, to monitor for resolution of a food allergy, or to identify the threshold of responsiveness. Clinical history and lab tests have poor diagnostic accuracy and they are not sufficient to make a strict diagnosis of food allergy. Higher concentrations of food-specific IgE or larger allergy prick skin test wheal sizes correlate with an increased likelihood of a reaction upon ingestion. Several cut-off values, to make a diagnosis of some food allergies (e.g., milk, egg, peanut, etc.) without performing an OFC, have been suggested, but their use is still debated. The oral food challenge should be carried out by experienced physicians in a proper environment equipped for emergency, in order to carefully assess symptoms and signs and correctly manage any possible allergic reaction. This review does not intend to analyse comprehensively all the issues related to the diagnosis of food allergies, but to summarize some practical information on the OFC procedure, as reported in a recent issue by The Expert Review of Food Allergy Committee of Italian Society of Pediatric Allergy and Immunology (SIAIP)

scholarly journals Mobile application-guided open oral food challenge used in infants with non-IgE mediated cow's milk protein allergy during COVID-19 pandemic

2020 ◽  
Author(s):  
Li Jing Xiong ◽  
Xiao Zhi Deng ◽  
Yang Li ◽  
Jing Li ◽  
Xiao Qing He ◽  
...  
Keyword(s):  
Mobile Application ◽  
Milk Protein ◽  
Food Challenge ◽  
Oral Food Challenge ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Ige Mediated ◽  
Cow’S Milk Protein

scholarly journals Clinical Characteristics and Proposed Wheat-Cofactor Challenge Protocol with a High Diagnostic Yield in Adult-Onset IgE-Mediated Wheat Allergy

2020 ◽  
Vol Volume 13 ◽  
pp. 355-368
Author(s):  
Torpong Thongngarm ◽  
Chamard Wongsa ◽  
Punchama Pacharn ◽  
Surapon Piboonpocanun ◽  
Mongkhon Sompornrattanaphan
Keyword(s):  
Clinical Characteristics ◽  
Diagnostic Yield ◽  
Wheat Allergy ◽  
Adult Onset ◽  
High Diagnostic Yield ◽  
Ige Mediated

Total serum IgE level influences oral food challenge tests for IgE-mediated food allergies

Allergy ◽  
2014 ◽  
Vol 70 (3) ◽  
pp. 334-337 ◽  
Author(s):  
K. Horimukai ◽  
K. Hayashi ◽  
Y. Tsumura ◽  
I. Nomura ◽  
M. Narita ◽  
...  
Keyword(s):  
Food Challenge ◽  
Oral Food Challenge ◽  
Food Allergies ◽  
Total Serum ◽  
Serum Ige ◽  
Challenge Tests ◽  
Ige Mediated

scholarly journals A Rare Case with Quail Egg Allergy without Allergic Reactions to Oral Food Challenge with Hen’s Egg White

2020 ◽  
Author(s):  
Vahid Ghobadi Dana ◽  
Mohammad Hassan Bemanian ◽  
Raheleh Shokouhi Shoormasti ◽  
Saba Arshi ◽  
Mohammad Nabavi
Keyword(s):  
Rare Case ◽  
Food Challenge ◽  
Egg White ◽  
Food Hypersensitivity ◽  
Oral Food Challenge ◽  
Allergic Reactions ◽  
Egg Allergy ◽  
Hen’S Egg ◽  
Ige Mediated ◽  
Precautionary Measures

Hen’s egg, as one of the most common reasons for IgE-mediated food hypersensitivity, affects both children and adults. Taking precautionary measures is suggested for the consumption of other birds’ eggs for patients with allergy to hen’s egg. This paper describes a rare patient with quail egg allergy, which manifested no allergic reactions after oral food challenge with hen’s egg white

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