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The production of specific neutralizing antibodies by individuals is thought to be the best option for reducing the number of patients with severe COVID-19, which is the reason why multiple vaccines are currently being administered worldwide. We aimed to explore the effect of revaccination with BCG, on the response to a subsequent anti-SARS-CoV-2 vaccine, in persons occupationally exposed to COVID-19 patients. Two groups of 30 randomized participants were selected: one group received a BCG revaccination, and the other group received a placebo. Subsequently, both groups were vaccinated against SARS-CoV-2. After each round of vaccination, the serum concentration of Th1/Th2 cytokines was determined. At the end of the protocol, neutralizing antibodies were determined and the HLA-DRB loci were genotyped. The participants from the BCG group and anti-SARS-CoV-2 vaccine group had increased serum cytokine concentrations (i.e., IL-1β, IL-4, IL-6, IL-12p70, IL-13, IL-18, GM-CSF, INF-γ, and TNF-α) and higher neutralizing antibody titers, compared to the group with Placebo–anti-SARS-CoV-2. Twelve HLA-DRB1 alleles were identified in the Placebo–anti-SARS-CoV-2 group, and only nine in the group revaccinated with BCG. The DRB1*04 allele exhibited increased frequency in the Placebo–anti-SARS-CoV-2 group; however, no confounding effects were found with this allele. We conclude that revaccination with BCG synergizes with subsequent vaccination against SARS-CoV-2 in occupationally exposed personnel.

A high frequency of latex sensitization and allergy was demonstrated in Hospital General de Mexico surgery residents, which indicates the need for policies and procedures to be developed for health workers with latex allergy, as well as continuous training of employees on latex allergy.

Los aditivos alimentarios son ingredientes agregados intencionalmente para Los aditivos alimentarios son ingredientes agregados intencionalmente para modificar las características físicas, químicas, biológicas o sensoriales de los alimentos; pueden actuar como alérgenos y generar reacciones inmunológicas mediadas por IgE o como pseudoalérgenos y generar reacciones inmunológicas no mediadas por IgE. Dichas reacciones pueden provocar diversos cuadros clínicos o exacerbar diferentes enfermedades: esofagitis eosinofílica, asma bronquial, dermatitis atópica, dermatitis de contacto, urticaria crónica o anafilaxia. Diariamente, miles de aditivos alimentarios son utilizados en países industrializados y aunque su uso se ha globalizado, se dispone de poca información científica sobre sus efectos adversos, particularmente sobre las reacciones de hipersensibilidad, las cuales son raras en la literatura, muy probablemente porque son infradiagnosticadas debido a que requieren un alto grado de sospecha clínica por parte del médico y la demostración de una relación de causalidad entre la sintomatología y el aditivo alimentario. Las reacciones de hipersensibilidad a aditivos alimentarios deben ser sospechadas en paciente con reporten síntomas a múltiples alimentos o a un alimento de preparación comercial sin sintomatología ante la ingesta natural o casera del mismo o ante reacciones idiopáticas. El papel diagnóstico de la prueba in vivo o in vitro contra IgE (pruebas cutáneas o RAST) está limitado a algunos aditivos alimentarios naturales. La prueba diagnóstica que demuestra causalidad entre el aditivo y la sintomatología es el reto oral alimentario. El tratamiento deberá ser siempre la eliminación del aditivo de la dieta.

No abstract