• Title/Summary/Keyword: Wheat hypersensitivity

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Update of immunoglobulin E-mediated wheat allergy (면역글로불린 E 매개 밀 알레르기의 업데이트)

  • Yoonha Hwang;Jeong Hee Kim
    • Allergy, Asthma & Respiratory Disease
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    • v.12 no.1
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    • pp.9-16
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    • 2024
  • Wheat allergy is one of the common causes of food allergies in children. The prevalence varies by age and country, and is known to be 0.04%-0.97% globally and 0.2%-1.3% in Korea. Wheat allergy usually appears with skin symptoms within 2 hours after ingestion, and in severe cases, it causes systemic symptoms and anaphylaxis. Wheat-dependent exercise-induced anaphylaxis, a serious wheat allergy, may occur after wheat consumption along with cofactors, such as exercise, alcohol, aspirin and/or nonsteroidal anti-inflammatory drugs. Wheat allergy is confirmed by oral food challenge. However, the challenging test is difficult to perform, although it is a confirmative diagnostic method. With the development of component resolved diagnostics, ω-5 gliadin specific immunoglobulin E (sIgE) along with wheat sIgE are useful for diagnosis of it. Wheat allergy should be differentiated from oral mite anaphylaxis or cross-reactivity to grass pollen allergy. It is recommended to avoid foods containing wheat, however, recently, efforts are being made to improve quality of life with oral immunotherapy.

Analysis of the Rate of Sensitization to Food Allergen in Children with Atopic Dermatitis (아토피피부염 환아의 식품 알레르겐에 대한 감작률 분석을 통한 식품알레르기의 고찰)

  • 한영신;정상진;조영연;최혜미;안강모;이상일
    • Korean Journal of Community Nutrition
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    • v.9 no.1
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    • pp.90-97
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    • 2004
  • The purpose of this study was to determined the rate of sensitization to food allergen in children with Atopic Dermatitis (AD) in Korea. A total of 3,783 patients (male = 1983, female = 1800) with AD (age under 18 years) who had visited Samsung Medical Center from 1998 to 2003 were enrolled in the study. Food hypersensitivity was measured by specific IgE to egg, cow's milk, soy, peanut, wheat, buckwheat, beef, pork, chicken, shrimp, crab, salmon, mackerel, etc. Specific IgE levels > 0.7 kU/L. by Captured Allergen Product (CAP) assay were considered positive. Chi-square test at p value < 0.05 was used to examine the difference of the prevalence by sex and age. The rate of sensitization to multiple food allergens was 31.2% and decreased with age. Hypersensitivity to egg showed highest prevalence, which was 24.3%, compared to the prevalence of other foods. High prevalence of hypersensitivity to milk. wheat, soy, peanut, crab or shrimp was observed (11.6- 17.7%). Low prevalence of hypersensitivity to beef, pork, tuna or chicken was observed (1.9-3.5%). Children aged under 3 years had significantly higher prevalence of hypersensitivity to egg, milk, soy and beef than children aged at least 3 years. Our results stress the need for examination of food hypersensitivity aimed at identified and limited each food allergen among children with AD caused by food to help patients outgrow their food allergy.

Food allergies and food-induced anaphylaxis: role of cofactors

  • Shin, Meeyong
    • Clinical and Experimental Pediatrics
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    • v.64 no.8
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    • pp.393-399
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    • 2021
  • Food allergies and food-induced anaphylaxis are important health problems. Several cofactors modulating the onset of anaphylaxis have been identified. In the presence of cofactors, allergic reactions may be induced at lower doses of food allergens and/or become severe. Exercise and concomitant infections are well-documented cofactors of anaphylaxis in children. Other factors such as consumption of nonsteroidal anti-inflammatory drugs, alcohol ingestion, and stress have been reported. Cofactors reportedly play a role in approximately 30% of anaphylactic reactions in adults and 14%-18.3% in children. Food-dependent exercise-induced anaphylaxis (FDEIA) is the best-studied model of cofactor-induced anaphylaxis. Wheat-dependent exercise-induced anaphylaxis, the most common FDEIA condition, has been studied the most. The mechanisms of action of cofactors have not yet been fully identified. This review aims to educate clinicians on recent developments in the role of cofactors and highlight the importance of recognizing cofactors in food allergies and food-induced anaphylaxis.

Milk Allergens (우유의 알레르기 유발물질)

  • Kim, So-Young;Oh, Sang-Suk;Ham, Jun-Sang;Seol, Kuk-Hwan;Kim, Hyoun-Wook;Han, Sang-Ha;Choi, Eun-Young;Park, Beom-Young;Oh, Mi-Hwa
    • Journal of Dairy Science and Biotechnology
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    • v.30 no.1
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    • pp.17-22
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    • 2012
  • Since the prevalence of allergies is increasing, food allergy is a major concern for consumers, as well as for the food industry. The foods that account for over 90% of all moderate to severe allergic reactions to food are milk, eggs, peanuts, soybeans, fish, shellfish, wheat, and tree nuts. Of these food allergens, milk is one of the major animal food allergens in infants and young children. Milk is the first food that an infant is exposed to; therefore, the sensitization rate of milk in sensitive individuals is understandably higher. The mechanisms involved in allergic reactions caused by this hypersensitivity are similar to those of other immune-mediated allergic reactions. The reactions occur in the gastrointestinal tract, skin, and respiratory tract, with headaches and psychological disorders occurring in some instances. The major allergenic proteins in milk are casein, ${\beta}$-lactoglobulin, and ${\alpha}$-lactalbumin, while some of the minor allergenic proteins are lactoferrin, bovine serum albumin, and immunoglobulin. Reliable allergen detection and quantification are essential for compliance with food allergen-labeling regulations, which protect the consumer and facilitate international trade.

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Immune Response and Plasma Alpha Tocopherol and Selenium Status of Male Buffalo (Bubalus bubalis) Calves Supplemented with Vitamin E and Selenium

  • Shinde, P.L.;Dass, R.S.;Garg, A.K.;Chaturvedi, V.K.
    • Asian-Australasian Journal of Animal Sciences
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    • v.20 no.10
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    • pp.1539-1545
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    • 2007
  • An experiment was conducted using 20 male buffalo calves to study the effect of vitamin E and selenium supplementation on their immune response and plasma ${\alpha}$-tocopherol and selenium status. These buffalo calves (10-12 months old, average body weight $75.30{\pm}2.20 $ kg) were randomly allotted to four treatments on the basis of their body weights and were fed on wheat straw and concentrate mixture to meet their nutrient requirements of 500 g/d body weight gain. The buffalo calves were fed either a control diet (neither supplemented with Se nor VE) or diets supplemented with Se at 0.3 ppm (+Se), DL-alpha tocopheryl acetate at 300 IU (+VE), and both DL-alpha tocopheryl acetate at 300 IU and Se at 0.3 ppm (+Se+VE). These experimental diets were fed for 180 days. Blood samples were collected at day 0 and subsequently at 45 day intervals up to 180 days of experimental feeding to monitor plasma ${\alpha}$-tocopherol and Se concentrations. To assess humoral immune response, all calves were sensitized with formalin inactivated Pasteurella multocida antigen at 135 days of experimental feeding and blood was collected on 0, 7, 14, 21 and 28 days post vaccination (DPV) to measure antibody production using indirect ELISA. Cell mediated immune response of calves was assessed after 180 days of experimental feeding by in vivo delayed type hypersensitivity (DTH) reaction using phytohaemaglutinin-P (PHA-P) as a mitogen. Results revealed that feeding of VE and Se improved the plasma levels of these nutrients. Plasma levels of Se were affected by supplementation of both VE (p<0.001) and Se (p<0.001); however, no interaction ($Se{\times}VE$) was observed. Supplementation of Se improved the humoral immune response (p<0.008), whereas, VE showed a tendency towards improvement in cell mediated immune response (p<0.064). It was concluded that vitamin E and Se supplementation improved the status of these micronutrients and humoral immune response in buffalo calves.