scholarly journals Common food allergens and cross-reactivity

2020 ◽  
Vol 2 (1) ◽  
pp. 17-21
Author(s):  
Olivia L. Francis ◽  
Kathleen Y. Wang ◽  
Edwin H. Kim ◽  
Timothy P. Moran
Keyword(s):  
Food Allergy ◽  
Protein Stability ◽  
Cross Reactivity ◽  
Molecular Characteristics ◽  
Food Allergens ◽  
Tree Nuts ◽  
Heat Stable ◽  
Systemic Reactions ◽  
Hen’S Egg ◽  
Fish And Shellfish

The most clinically relevant food allergens are cow’s milk, hen’s egg, peanut, tree nuts, wheat, soy, fish, shellfish, and seeds. Heat-stable food allergens have molecular characteristics that enhance protein stability and gastrointestinal absorption and thus are more likely to cause systemic reactions on ingestion. In contrast, heat-labile food allergens lack these characteristics and do not typically elicit reactions if sufficiently altered by heat or acid. Immunologic cross-sensitization between food allergens is more common than clinical cross-reactivity. However, certain groups of food allergens, such as tree nuts, fish, and shellfish, are associated with high rates of clinical cross-reactivity. Knowing the rates of clinical cross-reactivity is important when providing guidance to patients with food allergy and families on what foods can be safely added to the diet and what foods should be avoided.

Anaphylaxis and Emergency Treatment

PEDIATRICS ◽  
2003 ◽  
Vol 111 (Supplement_3) ◽  
pp. 1601-1608 ◽  
Author(s):  
Hugh A. Sampson
Keyword(s):  
Emergency Departments ◽  
Emergency Treatment ◽  
Immunoglobulin E ◽  
Antibody Therapy ◽  
The United States ◽  
Food Allergens ◽  
Tree Nuts ◽  
Immunomodulatory Therapies ◽  
Fish And Shellfish ◽  
Food Anaphylaxis

Food anaphylaxis is now the leading known cause of anaphylactic reactions treated in emergency departments in the United States. It is estimated that there are 30 000 anaphylactic reactions to foods treated in emergency departments and 150 to 200 deaths each year. Peanuts, tree nuts, fish, and shellfish account for most severe food anaphylactic reactions. Although clearly a form of immunoglobulin E-mediated hypersensitivity, the mechanistic details responsible for symptoms of food-induced anaphylaxis are not completely understood, and in some cases, symptoms are not seen unless the patient exercises within a few hours of the ingestion. At the present time, the mainstays of therapy include educating patients and their caregivers to strictly avoid food allergens, to recognize early symptoms of anaphylaxis, and to self-administer injectable epinephrine. However, clinical trials are now under way for the treatment of patients with peanut anaphylaxis using recombinant humanized anti-immunoglobulin E antibody therapy, and novel immunomodulatory therapies are being tested in animal models of peanut-induced anaphylaxis.

scholarly journals Food allergy and anaphylaxis – 2056. Clinical cross-reactivity of major food allergens among children

2013 ◽  
Vol 6 ◽  
pp. P139
Author(s):  
Miho Hasegawa ◽  
Takatsugu Komata ◽  
Kiyotake Ogura ◽  
Katsuhito Iikura ◽  
Sakura Sato ◽  
...  
Keyword(s):  
Food Allergy ◽  
Cross Reactivity ◽  
Food Allergens ◽  
Major Food

scholarly journals From Allergen Molecules to Molecular Immunotherapy of Nut Allergy: A Hard Nut to Crack

2021 ◽  
Vol 12 ◽  
Author(s):  
Verena Fuhrmann ◽  
Huey-Jy Huang ◽  
Aysegul Akarsu ◽  
Igor Shilovskiy ◽  
Olga Elisyutina ◽  
...  
Keyword(s):  
Food Allergy ◽  
Immunoglobulin E ◽  
Class I ◽  
Food Allergens ◽  
Allergy Diagnosis ◽  
Allergen Specific Immunotherapy ◽  
Tree Nuts ◽  
Carbohydrate Epitopes ◽  
Molecular Allergy ◽  
Life Threatening

Peanuts and tree nuts are two of the most common elicitors of immunoglobulin E (IgE)-mediated food allergy. Nut allergy is frequently associated with systemic reactions and can lead to potentially life-threatening respiratory and circulatory symptoms. Furthermore, nut allergy usually persists throughout life. Whether sensitized patients exhibit severe and life-threatening reactions (e.g., anaphylaxis), mild and/or local reactions (e.g., pollen-food allergy syndrome) or no relevant symptoms depends much on IgE recognition of digestion-resistant class I food allergens, IgE cross-reactivity of class II food allergens with respiratory allergens and clinically not relevant plant-derived carbohydrate epitopes, respectively. Accordingly, molecular allergy diagnosis based on the measurement of allergen-specific IgE levels to allergen molecules provides important information in addition to provocation testing in the diagnosis of food allergy. Molecular allergy diagnosis helps identifying the genuinely sensitizing nuts, it determines IgE sensitization to class I and II food allergen molecules and hence provides a basis for personalized forms of treatment such as precise prescription of diet and allergen-specific immunotherapy (AIT). Currently available forms of nut-specific AIT are based only on allergen extracts, have been mainly developed for peanut but not for other nuts and, unlike AIT for respiratory allergies which utilize often subcutaneous administration, are given preferentially by the oral route. Here we review prevalence of allergy to peanut and tree nuts in different populations of the world, summarize knowledge regarding the involved nut allergen molecules and current AIT approaches for nut allergy. We argue that nut-specific AIT may benefit from molecular subcutaneous AIT (SCIT) approaches but identify also possible hurdles for such an approach and explain why molecular SCIT may be a hard nut to crack.

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 Tropomyosin: A panallergen that causes a worldwide allergic problem

2021 ◽  
Vol 42 (5) ◽  
pp. e145-e151
Author(s):  
Francesco Papia ◽  
Chiara Bellia ◽  
Carina Gabriela Uasuf
Keyword(s):  
Immunoglobulin E ◽  
Current Knowledge ◽  
Major Allergen ◽  
Cross Reactivity ◽  
House Dust Mites ◽  
Dust Mites ◽  
Food Allergens ◽  
Important Food ◽  
Heat Stable ◽  
Different Sources

Background: Panallergens are proteins that take part in key processes of organisms and, therefore, are ubiquitously distributed with highly conserved sequences and structures. One class of these panallergens is composed of the tropomyosins. The highly heat-stable tropomyosins comprise the major allergens in crustaceans and mollusks, which make them important food allergens in exposed populations. Tropomyosins are responsible for a widespread immunoglobulin E cross-reactivity among allergens from different sources. Allergic tropomyosins are expressed in many species, including parasites and insects. Methods: This panallergen class is divided, according to it capacity of induced allergic symptoms, into allergenic or nonallergenic tropomyosin. Although vertebrate tropomyosins share ∼55% of sequence homology with invertebrate tropomyosins, it has been thought that the invertebrate tropomyosins would not have allergic properties. Nevertheless, in recent years, this opinion has been changed. In particular, tropomyosin has been recognized as a major allergen in many insects. Results: A high grade of homology has been shown among tropomyosins from different species, such as crustaceans and insects, which supports the hypothesis of cross-reactivity among tropomyosins from divergent species. Moreover, the emerging habit of consuming edible insects has drawn the attention of allergists to invertebrate tropomyosin protein due to its potential allergenic risk. Nevertheless, evidence about tropomyosin involvement in clinical allergic response is still scarce and deserves more investigation. Conclusion: This review intended to report allergic reactions associated with different tropomyosins when considering house dust mites, parasites, seafood, and insects, and to summarize our current knowledge about its cross-reactivity because this could help physicians to accurately diagnose patients with food allergy.

scholarly journals Heat-Stable Hazelnut Profilin: Molecular Dynamics Simulations and Immunoinformatics Analysis

Polymers ◽  
2020 ◽  
Vol 12 (8) ◽  
pp. 1742
Author(s):  
Haruna L. Barazorda-Ccahuana ◽  
Vinicius Theiss-De-Rosso ◽  
Diego Ernesto Valencia ◽  
Badhin Gómez
Keyword(s):  
Heat Treatment ◽  
Molecular Dynamics ◽  
High Capacity ◽  
Cross Reactivity ◽  
Dynamics Simulation ◽  
Food Allergens ◽  
Heat Stable ◽  
Allergenic Potential ◽  
Specific Proteins ◽  
Dynamics Simulations

Heat treatment can modify the allergenic potential, reducing allergenicity in specific proteins. Profilins are one of the important hazelnut allergens; these proteins are considered panallergens due to their high capacity for cross-reactivity with other allergens. In the present work, we evaluated the thermostability of hazelnut profilin, combining molecular dynamics simulation and immunoinformatic techniques. This approach helped us to have reliable results in immunogenicity studies. We modeled Cor a 2 profilin and applied annealing simulation, equilibrium, and production simulation at constant temperatures ranging from 300 to 500 K using Gromacs software. Despite the hazelnut profilins being able to withstand temperatures of up to 400 K, this does not seem to reduce its allergenicity. We have found that profilin subjected to temperatures of 450 and 500 K could generate cross-reactivity with other food allergens. In conclusion, we note a remarkable thermostability of Cor a 2 at 400 K which avoids its structural unfolding.

Food allergy: Diagnosis and treatment

2019 ◽  
Vol 40 (6) ◽  
pp. 446-449
Author(s):  
Elisa N. Ochfeld ◽  
Jacqueline A. Pongracic
Keyword(s):  
Food Allergy ◽  
Immunoglobulin E ◽  
Water Soluble ◽  
Adolescent And Young Adult ◽  
Cow’S Milk ◽  
Food Allergens ◽  
Early Introduction ◽  
Adult Age ◽  
Cow's Milk ◽  
Tree Nuts

Immunoglobulin E‐mediated food reactions usually develop within minutes of food ingestion. Although most reactions are not life-threatening, fatalities do occur. Risk factors for fatal food-induced anaphylaxis include the presence of asthma (a risk factor for anaphylaxis in general), failure to use epinephrine autoinjectors promptly, a history of severe reactions, known food allergy, denial of symptoms, and adolescent and young adult age. The most commonly implicated foods are cow's milk, egg, peanut, soy, tree nuts, fish, shellfish, and wheat. Peanut, tree nuts, and seafood are the most common food allergens in adults, whereas cow's milk, peanut, egg, soy, and wheat are more common in children. The major food allergens are glycoproteins, which are generally water soluble and stable to the effects of heat, proteases, and acids. Recent studies showed that natural tolerance can be acquired at a later age than previously thought, even during adolescence. Allergies to peanut, tree nuts, and seafood are frequently life-long. Patients and their caregivers should be taught when and how to administer injectable epinephrine. In terms of primary prevention, there is evidence that early introduction, followed by ongoing regular consumption of peanut has a protective effect on the development of peanut allergy.

scholarly journals MECHANISMS OF FOOD ALLERGY CROSS-REACTIVITY FORMING: RESULTS OF RECENT STUDIES

2009 ◽  
Vol 6 (6) ◽  
pp. 5-11
Author(s):  
Ol'ga Sergeevna Fedorova ◽  
L M Ogorodova ◽  
O S Fedorova ◽  
L M Ogorodova
Keyword(s):  
Health Care ◽  
Food Allergy ◽  
Clinical Features ◽  
Elimination Diet ◽  
Cross Reactivity ◽  
Diagnostic Methods ◽  
Food Allergens ◽  
Significant Interest

The phenomenon of food allergy cross:reactivity presents significant interest for investigators and health care specialists. This review provides an analysis of studies results of clinical features and manifestations mechanisms of cross:reactivity. There are information about the food allergens main classes, estimation of sensitivity of cross:reactivity different diagnostic methods, and principles of elimination diet in the article.

scholarly journals Pollen-food allergy syndrome in children

2020 ◽  
Vol 63 (12) ◽  
pp. 463-468 ◽  
Author(s):  
You Hoon Jeon
Keyword(s):  
Food Allergy ◽  
Allergic Reaction ◽  
Pediatric Patients ◽  
Immunoglobulin E ◽  
Pollen Allergy ◽  
Heat Stability ◽  
Cross Reactivity ◽  
Oral Allergy Syndrome ◽  
Food Ingestion ◽  
Systemic Reactions

Pollen-food allergy syndrome (PFAS) is an immunoglobulin E-mediated immediate allergic reaction caused by cross-reactivity between pollen and the antigens of foods—such as fruits, vegetables, or nuts—in patients with pollen allergy. A 42.7% prevalence of PFAS in Korean pediatric patients with pollinosis was recently reported. PFAS is often called oral allergy syndrome because of mild symptoms such as itching, urticaria, and edema mainly in the lips, mouth, and pharynx that appear after food ingestion. However, reports of systemic reactions such as anaphylaxis have been increasing recently. This diversity in the degree of symptoms is related to the types of trigger foods and the characteristics of allergens, such as heat stability. When pediatric patients with pollen allergy are treated, attention should be paid to PFAS and an active effort should be made to diagnose it.

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