In:
LaboratoriumsMedizin, Walter de Gruyter GmbH, Vol. 32, No. 6 ( 2008-11-01), p. 438-449
Abstract:
In adults, the majority of IgE-mediated food allergies is caused by cross-reacting allergen molecular structures that are present in inhalant as well as food allergens. On the one hand, synthesis of IgE stimulated by a cross-reactive allergen in pollen can result in a diverse pattern of sensitizations against various foods. On the other hand, even anaphylactic reactions may occur after first consumption of a food containing a cross-reactive allergen. In clinical practice, it is not sufficient to detect cross-reactivities by immunologic assays. Clinically relevant sensitizations have to be distinguished from clinically irrelevant IgE responses. Hence, in cases of unclear history oral challenge tests are necessary. A few open studies have demonstrated the therapeutic potential in pollen-related food allergy: in at least 50% of the cases, tree pollen immunotherapy led to an improvement of associated food allergies. However, these results have to be confirmed in placebo-controlled studies. As we are facing an increase of pollen allergies, a shift in sensitization patterns and changes in nutritional habits, the occurrence of new, so far unknown cross-reactions is expected.
Type of Medium:
Online Resource
ISSN:
1439-0477
,
0342-3026
DOI:
10.1515/JLM.2008.067
Language:
English
Publisher:
Walter de Gruyter GmbH
Publication Date:
2008
detail.hit.zdb_id:
2081704-6
detail.hit.zdb_id:
2909042-8
SSG:
15,3
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