Anaphylaxis after eating Italian pizza containing buckwheat as the hidden food allergen.
J Investig Allergol Clin Immunol
; 17(4): 261-3, 2007.
Article
em En
| MEDLINE
| ID: mdl-17694699
ABSTRACT
A 20-year-old woman developed anaphylaxis after eating pizza on 4 different occasions in 2 restaurants. Both restaurants made their pizza dough with a mixture of wheat and buckwheat flours. A prick-to-prick test with buckwheat flour was positive. Skin prick tests and specific immunoglobulin E responses to soybean and peanut were weakly positive while the response to buckwheat was negative. We ruled out a pathogenic role for peanut and soybean because the patient usually eats both with no signs of allergic reaction. Double-blind, placebo-controlled food challenges with buckwheat flour were positive after the administration of a cumulative dose of 2.3 g of the culprit flour. To our knowledge, our report describes the first case of anaphylaxis after intake of buckwheat flour as the hidden allergen in pizza dough.
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Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Pão
/
Fagopyrum
/
Hipersensibilidade Alimentar
/
Anafilaxia
Tipo de estudo:
Clinical_trials
/
Diagnostic_studies
Limite:
Adult
/
Female
/
Humans
Idioma:
En
Revista:
J Investig Allergol Clin Immunol
Assunto da revista:
ALERGIA E IMUNOLOGIA
Ano de publicação:
2007
Tipo de documento:
Article
País de afiliação:
Itália