[Sensitization to paprika: anaphylaxis after intake and rhinoconjunctivitis after contact through airways]. / Sensibilización al pimentón: anafilaxia por ingestión y rinoconjuntivitis tras contacto por vía aérea.

naphylaxis after the intake of paprika and with rhinoconjunctivitis symptoms related to her current occupation, as spices-and-condiment seller, induced the patient to attend to a medical consult. The patient tolerated another solanaceous in her diet. The study was based on skin test using own extracts of different solanaceous, both at room temperature and after warming them up. Skin test with prick-by-prick test were also carried out with fresh solanaceous. All skin tests showed a positive result. The study was completed with conjunctival challenge-test using all the different extracts (positive result with paprika) and use-test with fresh solanaceous (positive result with paprika). In laboratory study, specific IgE was detected to all the solanaceous, as well as histamine release-test positive. Crossed-reactivity between the paprika antigenic determinant recognized by the patient and the one presented by the rest of solanaceous could not be detected using RAST-inhibition studies. This results and the good tolerance of other solanaceous in diet could show that the paprika's antigenic determinant, what induced allergic symptoms in the patient, was not present in the rest of solanaceous.

The diagnostic value of crude or boiled extracts to identify tolerant versus nontolerant lentil-sensitive children.

OBJECTIVE: The aim of this study was to compare two types of lentil extracts for use in skin prick tests for the diagnosis of lentil clinical allergy. METHODS: Thirty-six patients with a history of allergic reactions after the ingestion of lentils were skin tested with two types of lentil extracts at 0.05, 0.5, 5, and 10 mg/mL. Both extracts were extracted at 40 degrees C and afterward, one of them was boiled for 15 minutes. Thirty-three of these patients underwent oral challenges with lentils and three had a convincing recent history of lentil anaphylaxis. RESULTS: Twenty patients had a positive oral challenge; 13 were negative. Skin prick tests performed with the boiled extract at 0.5 and 5 mg/mL were positive in 96% and 100% of patients with positive food challenge, and in 31% and 85% of those with negative food challenge, respectively; positive skin test results were similar in both groups using the crude extract. Mean wheal sizes using the boiled extract at 0.5, 5, and 10 mg/mL were significantly greater in patients with a positive oral challenge than in those with a negative one (4.9, 6.8, and 7.4 mm versus 1.9, 3.5, and 5.1 mm, respectively; P < 0.05) These mean values were not statistically different using the crude extract. CONCLUSIONS: These data suggest that lentil extracts for the diagnosis of lentil hypersensitivity should be heated, since boiled extracts, used at a concentration of 0.5 or 5 mg/mL, best identify clinically sensitive individuals.