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- Title
Food allergies caused by immunological cross reactions.
- Authors
Henzgen M; Vieths S; Reese I; Erdmann S; Fuchs T; Jäger L; Kleine-Tebbe J; Lepp U; Niggemann B; Saloga J; Vieluf I; Zuberbier T; Werfe T
- 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.
- Publication
Journal of Laboratory Medicine / Laboratoriums Medizin, 2008, Vol 32, Issue 6, p438
- ISSN
0342-3026
- Publication type
Journal Article