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Offending Foods (offending + food)
Selected AbstractsAllergy to goat and sheep milk without allergy to cow's milkALLERGY, Issue 11 2006S. Ah-Leung Background:, Cow's milk (CM) allergy is the most frequent cause of food allergy in infants. Most children who are allergic to CM are also sensitized to whey proteins and/or to the casein fraction and many of them cannot tolerate goat's or sheep's milk (GSM) either. Conversely, the GSM allergies that are not associated with allergic cross-reactivity to CM are rare. Methods:, Twenty-eight children who had severe allergic reactions, including anaphylaxis, after consumption of GSM products but tolerated CM products were recruited in a retrospective study. Whole casein and whey proteins were fractionated from CM and GSM. , -Lactoglobulin and the different caseins were isolated, purified and used to perform enzyme allergosorbent tests (EAST) and EAST inhibition studies with the sera of the allergic children. Results:, Clinical observations, skin prick testing and immunoglobulin (Ig)E-binding studies confirmed the diagnosis of GSM allergy without associated CM allergy. EAST determinations demonstrated that GSM allergy involves the casein fraction and not whey proteins. Cow's milk caseins were not at all or poorly recognized by the patient's IgE, while ,S1 -, ,S2 - and , -caseins from GSM were recognized with a high specificity and affinity. In all cases, increasing concentrations of CM caseins failed to inhibit the binding of patient's IgE to sheep or goat milk caseins, whereas this binding was completely inhibited by GSM caseins. Conclusions:, The characteristics of GSM allergy differ from those of the CM allergy because it affects older children and appears later. CM products do not elicit any clinical manifestation in GSM allergic patients, whereas CM allergic patients, usually cross-react to GSM. In all the GSM allergic children, the IgE antibodies recognized the caseins but not the whey proteins. Moreover, IgE specificity and affinity was high to GSM and lower to CM caseins despite their marked sequence homology. Doctors and allergic individuals should be aware that GSM allergy requires a strict avoidance of GSM and milk-derived products because reactions could be severe after ingestion of minimal doses of the offending food. [source] Primary prevention of allergy: avoiding risk or providing protection?CLINICAL & EXPERIMENTAL ALLERGY, Issue 2 2008E. Hamelmann Summary Primary prevention strategies of allergy so far have been aimed to fight allergy causes, by avoiding risk factors and inhibiting their mechanisms of action. The results of trials testing food or airborne allergen avoidance as a prevention strategy were, however, rather disappointing. A reverse approach for primary prevention of allergies aims to facilitate exposure to protecting factors which promote the induction of immunologic tolerance against innocuous antigens. These factors are associated with farming environment and a ,traditional lifestyle', but identification of these factors is quite difficult. Major candidates include food-borne microbes, helminths or their components, which are able to stimulate mucosal immunity, particularly in the gut. Similarly, new preventive and therapeutic strategies are being tested to induce specific food-allergen oral tolerance through the ingestion of progressively increasing doses of the offending food. This shifting of allergy prevention research from avoidance to tolerance induction will hopefully allow us to reverse the epidemic trend of allergy diseases. [source] Role of foods in irregular aggravation of skin lesions in children with atopic dermatitisTHE JOURNAL OF DERMATOLOGY, Issue 7 2008Toshiaki UENISHI ABSTRACT Atopic dermatitis is a common inflammatory skin disease that especially affects children and adolescents. Many environmental factors have been recognized as relevant in aggravating skin lesions of the disease. However, it remains to be determined whether foods play a role in worsening of skin lesions in children with atopic dermatitis. In the present study, we investigated whether foods play a role in irregular aggravation of skin lesions in children with the disease. The study population consisted of 69 patients aged 3,15 years with atopic dermatitis. They were hospitalized and open challenge tests were performed with suspected foods. Photographs of representative skin lesion sites were taken at baseline and before and after the challenge. We determined challenge-positive foods by evaluating the comparable before/after challenge photographs. One to three (average, 1.9) challenge-positive foods were confirmed in 52 (75%) of the 69 patients examined. Predominant offending foods were chocolate, cheese and yogurt. Specific immunoglobulin E values to offending foods were mostly negative. We asked patients to exclude challenge-positive foods from their diets. They were then discharged and followed up for 3 months at our outpatient clinic. Exclusion of the offending foods for 3 months brought about a remarkable improvement in the disease. These results suggest that foods play an important role in irregular aggravation of skin lesions in children with atopic dermatitis. [source] Food contact hypersensitivity syndrome: the mucosal contact urticaria paradigmCLINICAL & EXPERIMENTAL DERMATOLOGY, Issue 4 2008G. N. Konstantinou Summary Oral allergy syndrome (OAS) or pollen,fruit allergy syndrome represents a mucosal allergic contact urticaria in people sensitized to common pollens, due to IgE cross-reactivity between homologous pollen allergens and various plant foods. It is the most prevalent food allergy, affecting millions of people with respiratory allergies. Usually, symptoms are mild, self-limiting and localized to the oropharyngeal mucosa, although they may sometimes become generalized and life-threatening. Although patients usually recognize the offending foods, diagnosis may sometimes be complicated. Several clinical syndromes and association between pollens and plant-derived foods have been described. Crossreactivity on the basis of stringent immunological and allergological criteria can also occur in people without pollen sensitization or concomitant respiratory allergies, as in latex,fruit syndrome. The term ,food contact hypersensitivity syndrome' (FCHS) is proposed in this paper for the first time, to include all mucosal hypersensitivity reactions presenting with contact to food (both immunological and nonimmunological), whether due to crossreactivity with homologous plant-derived allergens or not. At this time, prophylaxis and treatment can only be attained by avoidance, even when symptoms are mild, with consequent impairment in quality of life. A better understanding of the pathophysiological mechanisms of FCHS and food allergy in general is essential for deeper insights and future emergence of effective therapies. [source] | ||||||||||||||||||||||