scholarly journals The influence of acetylsalicylic acid and alcohol on absorption kinetics of hen ́s egg white in a human passive cutaneous anaphylaxis model

2021 ◽  
Author(s):  
Nicolaj Brandt ◽  
Esben Eller ◽  
Anja Pahlow Mose ◽  
Carsten Bindslev-Jensen ◽  
Charlotte Mortz
Keyword(s):  
Acetylsalicylic Acid ◽  
Immunoglobulin E ◽  
Egg White ◽  
Passive Cutaneous Anaphylaxis ◽  
Absorption Kinetics ◽  
Hen’S Egg ◽  
Specific Immunoglobulin E ◽  
Exercise Induced ◽  
Kinetics Of

Background: Despite the well-known fact that acetylsalicylic acid (ASA) can induce anaphylaxis in patients susceptible to wheat-dependent exercise-induced anaphylaxis, few studies have sought to investigate the effects of cofactors on type-1 food allergy and none with ASA and hen’s egg and hen’s egg and alcohol combined. Methods and results: We applied the experimental model of ‘passive cutaneous anaphylaxis’ in humans to study whether the absorption kinetics of egg white is altered while being treated with ASA or under the influence of alcohol. Donor sera from four egg allergic patients with specific immunoglobulin E (s-IgE) to ovalbumin (0.1–8.87–19.5–170 kUA/L) were injected intracutaneously into the forearm of 12 healthy volunteers who were then challenged separately to: 1) egg white 2) egg white + ASA and 3) egg white + alcohol. ‘Time to wheal’ and ‘wheal size’ were compared among the three experiments. We saw that ‘time to wheal’ with both ASA (P = 0.001) and alcohol (P = 0.019) added as cofactor significantly decreased compared with baseline. Conclusion: In this passive cutaneous anaphylaxis model, ASA and alcohol affected both reaction time and size of reactions elicited after egg ingestion. This suggests that patients with egg allergy could have faster and more severe reactions during ASA treatment or under alcohol influence.

scholarly journals Ovomucoid Specific Immunoglobulin E as a Predictor of Tolerance to Cooked Egg

2015 ◽  
Vol 6 (3) ◽  
pp. ar.2015.6.0135 ◽  
Author(s):  
Lisa M. Bartnikas ◽  
William J. Sheehan ◽  
Katherine L. Tuttle ◽  
Carter R. Petty ◽  
Lynda C. Schneider ◽  
...  
Keyword(s):  
Operating Characteristic ◽  
Immunoglobulin E ◽  
Characteristic Curve ◽  
Food Challenge ◽  
Spearman Correlation ◽  
Sige Level ◽  
Hen’S Egg ◽  
Significant Difference ◽  
Specific Immunoglobulin E ◽  
Specific Immunoglobulin

Background Ovomucoid is the dominant allergen in hen's egg. Although several studies evaluated the utility of ovomucoid specific immunoglobulin E (sIgE) levels in predicting baked (e.g., muffin or cupcake) or raw egg food challenge outcomes, studies that evaluated ovomucoid sIgE as a predictor of cooked egg (e.g., scrambled or hard boiled) challenge outcomes are limited. Objective To determine the relation of ovomucoid sIgE levels with cooked egg food challenge outcomes. Methods A retrospective review of 44 children who underwent cooked egg food challenge and who had the ovomucoid sIgE level measured. Results Thirty-six of 44 children (81.8%) passed cooked egg challenge. The ovomucoid sIgE level predicted cooked egg challenge outcome (passed median, <0.35 kU/L [range, <0.35–0.64 kU/L]; failed median, 0.40 kU/L [range, <0.35–3.13 kU/L]; p = 0.004). Ovomucoid sIgE levels correlated with egg white (EW) sIgE levels (Spearman correlation coefficient, 0.588; p = 0.001). Receiver operating characteristic curve analysis of ovomucoid and EW sIgE demonstrated areas under the curve of 0.711 and 0.766, respectively. No significant difference was observed among those immunologic parameters in their abilities to predict cooked egg challenge outcome (p = 0.559). Conclusion The ovomucoid sIgE level may be helpful in predicting cooked egg challenge outcomes. However, our study did not support a role for ovomucoid sIgE replacing EW sIgE testing in evaluating egg allergy.

scholarly journals Sensitization to food allergens in vegetarian children

2019 ◽  
pp. 39-41
Author(s):  
D. S. Yasakov ◽  
S. G. Makarova ◽  
M. A. Snovskaya
Keyword(s):  
Soy Protein ◽  
Milk Protein ◽  
Comparison Group ◽  
Immunoglobulin E ◽  
Vegetarian Diet ◽  
Egg White ◽  
Cow Milk ◽  
Food Allergens ◽  
Specific Immunoglobulin E ◽  
Specific Immunoglobulin

Objective. The objective is to analyze the features of sensitization to food allergens in vegetarian children.Methods: 210 children aged from 3 months to 17 years and 11 months old: vegetarians with at least 6 months vegetarian experience (n = 129) and children receiving a traditional diet (n = 81) were examined. The level of specific immunoglobulin E of blood serum to cow milk protein, soy, beef, pork, chicken, fish (cod), egg white and wheat was determined.Results: The rate of sensitization to food allergen in vegetarian children did not statistically differ from that of a comparison group (18.6 against 17.3 %, p>0.05). The correlation analysis showed a slight association between vegetarian diet and the level of specific immunoglobulin E only for soy protein (r = 0.22, p<0.05).Conclusions: The obtained results speak of higher risk of sensitization to soy in vegetarian children.

scholarly journals Quantification of Serum Ovalbumin-specific Immunoglobulin E Titre via in vivo Passive Cutaneous Anaphylaxis Assay

BIO-PROTOCOL ◽  
2019 ◽  
Vol 9 (5) ◽  
Author(s):  
Kyle Mincham ◽  
Jonatan Leffler ◽  
Naomi Scott ◽  
Jean-Francois Lauzon-Joset ◽  
Philip Stumbles ◽  
...  
Keyword(s):  
Immunoglobulin E ◽  
Passive Cutaneous Anaphylaxis ◽  
Specific Immunoglobulin E ◽  
Specific Immunoglobulin

Investigation of Allergic Sensitization Pattern in 4,203 Children in Northern China

2020 ◽  
pp. 1-4
Author(s):  
Wei Wang ◽  
Xian-hui Zhang ◽  
Lei Zhu ◽  
Yu-xiang Liu
Keyword(s):  
Immunoglobulin E ◽  
Allergic Sensitization ◽  
Epidemiological Data ◽  
Northern China ◽  
Allergic Diseases ◽  
Egg White ◽  
Specific Immunoglobulin E ◽  
Sensitization Rate ◽  
Positive Rate ◽  
Sensitization Pattern

<b><i>Objective:</i></b> The objective of this study is to investigate the allergen sensitization pattern among 4,203 children in the Shanxi region of China and to provide guidance for diagnosis and prevention of allergic diseases. <b><i>Methods:</i></b> A retrospective analysis was conducted on the allergen-specific immunoglobulin E (sIgE) results of 4,203 children aged 0–12 years from January to December in 2019. SIgE antibodies to 19 allergens in the serum sample were detected by enzyme ALLERGO-SORBENT testing. <b><i>Results:</i></b> In total, 49.70% (2,089/4,203) of children with allergic diseases were positive for sIgE, and the top 5 allergens were egg white 18.63% (783/4,203), artemisia 14.47% (608/4,203), milk 13.04% (548/4,203), ragweed 8.66% (364/4,203), and poplar/willow/elm 8.52% (358/4,203). Significant differences in the positive rate of food allergens and aeroallergens in different ages were found (<i>p</i> &#x3c; 0.05). 50.98% (1,065/2,089) patients were sensitive to 2 or more allergens. The high sensitization rate in the &#x3e;3-year group was significantly higher than the ≤3-year group (<i>p</i> &#x3c; 0.05). <b><i>Conclusion:</i></b> Egg white and artemisia are the most common allergens in children in northern China. This study provides allergic sensitization pattern of children and clinical epidemiological data in the region.

scholarly journals Dysregulated specific IgE production to bystander foods in children with peanut allergy but not egg allergy

2021 ◽  
Vol 3 (1) ◽  
pp. 24-31 ◽  
Author(s):  
Nurcicek Padem ◽  
Kristin Erickson ◽  
Meagan Yong ◽  
Melanie Makhija ◽  
Kathryn E. Hulse ◽  
...  
Keyword(s):  
Food Allergy ◽  
Peanut Allergy ◽  
Immunoglobulin E ◽  
Specific Ige ◽  
Egg White ◽  
Total Ige ◽  
Control Subjects ◽  
Specific Immunoglobulin E ◽  
Natural Tolerance ◽  
And Control

Background: Food specific immunoglobulin E (sIgE) levels are associated with the development of allergic responses and are used in the clinical evaluation of food allergy. Food sIgG4 levels have been associated with tolerance or clinical nonresponsiveness, particularly in interventional studies. Objective: We aimed to characterize food-specific antibody responses and compare responses with different foods in food allergy. Methods: Serum sIgA, sIgG4, and sIgE to whole peanut, egg white, and wheat, along with total IgE were measured in 57 children. Children with food allergy, children with natural tolerance, and controls were studied. The Mann-Whitney test or Kruskall Wallis test with the Dunn correction were used for statistical analysis. Results: As expected, total IgE levels were highest in the subjects with food allergy compared with the subjects who were nonallergic (p < 0.001) or the subjects who were naturally tolerant (p < 0.001). Peanut sIgE levels were higher in subjects with peanut allergy compared with the subjects who were naturally tolerant (p < 0.0001) and the control subjects (p < 0.03). Interestingly, peanut sIgG4 levels were also highest in children with peanut allergy compared with subjects who were naturally tolerant and control subjects (p = 0.28 and p < 0.001, respectively). Subjects with peanut allergy alone had comparable egg white sIgE levels to children with egg white allergy. In addition, the subjects with peanut allergy alone also had higher levels of egg white and wheat sIgE compared with the control subjects (p < 0.02 and p = 0.001, respectively). In contrast, the subjects with egg white allergy did not demonstrate elevated peanut or wheat sIgE levels. Conclusion: These novel findings suggested that IgE production is dysregulated in patients with peanut allergy, who are much less likely to outgrow their allergy, and suggest that the mechanisms that drive more persistent forms of food allergy may be distinct from more transient forms of food allergy.

scholarly journals Detection of Specific Immunoglobulin E during Maternal, Fetal, and Congenital Toxoplasmosis

1999 ◽  
Vol 37 (11) ◽  
pp. 3487-3490 ◽  
Author(s):  
I. Villena ◽  
D. Aubert ◽  
V. Brodard ◽  
C. Quereux ◽  
B. Leroux ◽  
...  
Keyword(s):  
Immunoglobulin E ◽  
Congenital Toxoplasmosis ◽  
Congenital Infection ◽  
Specific Ige ◽  
Serum Samples ◽  
Toxoplasma Infection ◽  
Ige Antibodies ◽  
Specific Immunoglobulin E ◽  
Kinetics Of

Toxoplasma immunoglobulin E (IgE) antibodies in 664 serum samples were evaluated by using an immunocapture method with a suspension of tachyzoites prepared in the laboratory in order to evaluate its usefulness in the diagnosis of acute Toxoplasma gondiiinfection during pregnancy, congenital infection, and progressive toxoplasmosis. IgE antibodies were never detected in sera from seronegative women, from patients with chronic toxoplasma infection, or from infants without congenital toxoplasmosis. In contrast, they were detected in 86.6% of patients with toxoplasmic seroconversion, and compared with IgA and IgM, the short kinetics of IgE was useful to date the infection precisely. For the diagnosis of congenital toxoplasmosis, specific IgE detected was less frequently than IgM or IgA (25 versus 67.3%), but its detection during follow-up of children may be interesting, reflecting an immunological rebound. Finally, IgE was detected early and persisted longer in progressive toxoplasmosis with cervical adenopathies, so it was also a good marker of the evolution of toxoplasma infection.

scholarly journals Serum Immunoglobulin E Levels in Patients with Allergic Conjunctivitis and Contact Lens Wearers

1970 ◽  
Vol 12 (3) ◽  
pp. 152-155
Author(s):  
Ozlem Gurses Sahin ◽  
Nusret Taheri
Keyword(s):  
Contact Lens ◽  
Allergic Conjunctivitis ◽  
Immunoglobulin E ◽  
Total Duration ◽  
Serum Immunoglobulin ◽  
Total Serum ◽  
Enzyme Linked Immunosorbent Assay ◽  
Specific Immunoglobulin E ◽  
Specific Immunoglobulin

Aim: To determine the differences between total and serum-specific immunoglobulin E levels in patients with type 1 allergic conjunctivitis and asymptomatic contact lens wearers. The correlation of total serum immunoglobulin E level of asymptomatic contact lens wearers with contact lens wearing time, and total duration of contact lens use was also evaluated.Methods: This was a case-control study involving 25 asymptomatic contact lens wearers, 25 patients with type 1 allergic conjunctivitis, and 25 age- and sex-matched healthy controls. Total serum immunoglobulin E levels were detected by enzyme-linked immunosorbent assay. Serum-specific IgE analysis against the listed indoor, food, and outdoor allergens were studied by immunofluorescence assay for participants whose total serum immunoglobulin E levels were >100 IU/mL. Pearson’s and Spearman’s correlations were used for bivariate analysis. Statistical significance was accepted at the 0.05 level.Results: The mean level of total serum immunoglobulin E was greater for patients with type 1 allergic conjunctivitis than for contact lens wearers and controls. Serum-specific immunoglobulin E detected in patients with type 1 allergic conjunctivitis was against indoor, food, and outdoor allergens, while serum-specific immunoglobulin E detected in contact lens wearers was only against outdoor allergens. A statistically significant correlation was found for total serum immunoglobulin E levels of contact lens wearers with contact lens wearing time.Conclusions: These results suggest that differences in serum total and specific immunoglobulin E levels exist between patients with type 1 allergic conjunctivitis and CL wearers and controls. Further research in a larger group of patients is needed to validate these findings.

Prevention of food allergy

2019 ◽  
Vol 40 (6) ◽  
pp. 450-452 ◽  
Author(s):  
Ashley L. Devonshire ◽  
Rachel Glick Robison
Keyword(s):  
Food Allergy ◽  
Peanut Allergy ◽  
Immunoglobulin E ◽  
Skin Prick Testing ◽  
Clinical Manifestations ◽  
Conclusive Evidence ◽  
Severe Atopic Dermatitis ◽  
Early Introduction ◽  
Infant Diet ◽  
Specific Immunoglobulin E

Primary prevention and secondary prevention in the context of food allergy refer to prevention of the development of sensitization (i.e., the presence of food-specific immunoglobulin E (IgE) as measured by skin-prick testing and/or laboratory testing) and sensitization plus the clinical manifestations of food allergy, respectively. Until recently, interventions that target the prevention of food allergy have been limited. Although exclusive breast-feeding for the first 6 months of life has been a long-standing recommendation due to associated health benefits, recommendations regarding complementary feeding in infancy have significantly changed over the past 20 years. There now is evidence to support early introduction of peanut into the diet of infants with egg allergy, severe atopic dermatitis, or both diagnoses, defined as high risk for peanut allergy, to try to prevent development of peanut allergy. Although guideline-based recommendations are not available for early introduction of additional allergenic foods, this topic is being actively studied. There is no evidence to support additional dietary modification of the maternal or infant diet for the prevention of food allergy. Similarly, there is no conclusive evidence to support maternal avoidance diets for the prevention of food allergy.

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