ABSTRACT
BACKGROUND: Allergy to plant-derived fresh foods has often been reported in geographical areas where birch or ragweed pollens are frequent and has been attributed to cross-reactivity to pollens. OBJECTIVE: The aim of this study has been to evaluate allergy to plant-derived fresh foods among pollen-allergic patients from a birch and ragweed-free area. METHODS: Ninety-five pollen-allergic patients took part in the study. The study consisted of a questionnaire, skin prick tests and challenge tests. Pollen skin tests to five grasses, eight trees and seven weeds were performed in duplicate. Prick tests (prick by prick) and challenge tests were carried out with the fresh foods. RESULTS: Most patients allergic to pollens were sensitized to grass (Lolium and Phleum; 97.9%), followed by tree (Olea; 82.1%) and weed pollens (Plantago; 64.2%). 35 of the 95 pollen-allergic patients had positive skin test responses to some plant-derived fresh foods, the highest percentage corresponding to several fruits in the Rosaceae family (peach and pear, 26.3%), followed by Cucurbitacea fruits (melon, 13.7%). The 21. 05% of the pollen-allergic patients were allergic to some type of plant-derived fresh food. Peach was the plant-derived fresh food which most frequently elicited allergy symptoms (12.6%), followed by melon (7.36%). The cluster of positive responses to Rosaceae fruits was higher for skin testing than for challenge testing. CONCLUSION: Peach was the most important allergy provoking fruit in a birch and ragweed free-area where apples were consumed at a rate of two times more than peaches and the patients allergic to pollen were principally sensitized to grass pollens.
Subject(s)
Food Hypersensitivity/etiology , Fruit/immunology , Vegetables/immunology , Adolescent , Adult , Child , Cross Reactions , Female , Humans , Male , Middle Aged , Pollen/immunology , Skin TestsABSTRACT
As a member of the legume family, the green bean is frequently associated with food allergy. However, allergic reactions caused by skin contact or by inhalation of vapors from boiling legumes are rare. This article presents a case of occupational asthma in a homemaker; symptoms occurred during preparation and cooking of raw green beans. Skin prick, rub, and bronchial provocation tests were performed on the patient. In vitro tests were done with the serum samples of the patient and 10 control subjects (5 atopic and 5 nonatopic). Test results indicate that the patient has type I hypersensitivity to raw green bean antigen(s). This case is of interest because it demonstrates that a food allergen, when inhaled, can induce respiratory symptoms in sensitized patients and may even be the source of primary sensitization.
Subject(s)
Allergens/adverse effects , Dermatitis, Allergic Contact/etiology , Fabaceae/immunology , Occupational Diseases/etiology , Plants, Medicinal , Respiratory Hypersensitivity/etiology , Urticaria/etiology , Adult , Bronchial Provocation Tests , Dermatitis, Allergic Contact/diagnosis , Female , Humans , Occupational Diseases/diagnosis , Respiratory Hypersensitivity/diagnosis , Skin Tests , Urticaria/diagnosisABSTRACT
The oral and sublingual immunotherapy is still a controversial therapeutic procedure. One of the problems is knowing how much allergenic activity could the extracts loss due to the digestive process into the mouth and stomach. Using a grass-pollen oral and sublingual immunotherapy extract, we studied its degradation until reaching the small intestine. For this purpose we employed an in vitro model using the RAST-inhibition assay. We observed a 3.8 fold loss of allergenic activity after a 30 sec-incubation with saliva; a subsequent 5 min-incubation with gastric fluid got a final loss of allergenic activity of 10.3 fold. The incubation times were those expected occurring during the ingestion of the extract. It was surprising that after the enzymatic and acid actions of the gastric fluid, an important degree of allergenic activity still remained in the extract. This issue should be taken into account when considering the dose to be administered in oral and sublingual immunotherapy.
Subject(s)
Allergens/metabolism , Desensitization, Immunologic , Gastric Juice/metabolism , Plant Extracts/metabolism , Pollen/immunology , Saliva/metabolism , Administration, Oral , Administration, Sublingual , Adult , Allergens/administration & dosage , Allergens/immunology , Humans , Plant Extracts/administration & dosage , Plant Extracts/immunology , Plant Extracts/pharmacokinetics , Plant Proteins/immunology , Plant Proteins/metabolism , Poaceae , Protein Denaturation , Radioallergosorbent TestABSTRACT
Allergic reactions to legumes through inhalation have rarely been described. We report the case of a 20-year-old man who experienced asthmatic attacks when exposed to the steam from cooking either chick pea or lentil. Type I hypersensitivity to the antigens in these legumes was demonstrated by means of immediate skin reactivity, histamine release tests, RAST and RAST inhibition. Specific bronchial challenges with the heated (75 degrees for 30 min) extracts of chick pea and lentil elicited isolated immediate responses.
Subject(s)
Asthma/etiology , Fabaceae/adverse effects , Plants, Medicinal , Adult , Bronchial Provocation Tests , Fabaceae/metabolism , Humans , MaleABSTRACT
Allergy to vegetables and fruits seems to be more prevalent in atopics, especially in birch pollen-sensitized individuals. We report a case of a grass pollen-sensitized woman, in whom the inhalation of vapor from boiling Swiss chard precipitated rhinoconjunctivitis and asthma. Type I hypersensitivity to Swiss chard was demonstrated by means of immediate skin test reactivity, specific IgE determination by RAST, basophil degranulation, histamine release test, and an immediate bronchial provocation test response to Swiss chard extract. The controls did not react to any of these tests. RAST inhibition assays suggest the presence of some cross-reactivity among Swiss chard and grass pollen antigens, as well as cross-reactivity between vegetables and weed pollens of the chenopod family.