A case of severe allergic reaction to cooked potato

Monti, Giovanna; Viola, S; Tarasco, Valentina; Lupica, MM; Cosentino, Vanesa; Castagno, Emanuele

doi:10.1111/j.1651-2227.2011.02325.x

Cited by 18 publications

(6 citation statements)

References 10 publications

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“…Other inciting foods include other grains (barley, corn); meat and poultry (beef, chicken, turkey); egg white; vegetables (white potato, sweet potato, squash, string bean); fruit (tomato); legumes (peanut, green pea, lentil); seafood (fish, crustaceans, mollusks, usually with onset in older children and adults); and the probiotic Saccharomyces boulardii [3,20,42,[50][51][52][53][54][55][56][57]. Recently published studies and case reports have added tree nut (type not specified in the study), mushrooms, and egg yolk to this list [24•, 58, 59].…”

Section: Inciting Foodsmentioning

confidence: 99%

Food Protein-Induced Enterocolitis Syndrome, Allergic Proctocolitis, and Enteropathy

Feuille

Nowak‐Węgrzyn

2015

Curr Allergy Asthma Rep

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Food protein-induced enterocolitis (FPIES), allergic proctocolitis (FPIAP), and enteropathy (FPE) are among a number of immune-mediated reactions to food that are thought to occur primarily via non-IgE-mediated pathways. All three are typically present in infancy and are triggered most commonly by cow's milk protein. The usual presenting features are vomiting with lethargy and dehydration in FPIES; bloody and mucous stools in FPIAP; and diarrhea with malabsorption and failure to thrive in FPE. Diagnosis is based on convincing history and resolution of symptoms with food avoidance; confirmatory diagnostic testing other than food challenge is lacking. The mainstay of management is avoidance of the suspected inciting food, with interval challenge to assess for resolution, which usually occurs in the first years of life. Studies published in the past few years clarify common presenting features, report additional culprit foods, address potential biomarkers, and suggest new management strategies.

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Section: Inciting Foodsmentioning

confidence: 99%

Food Protein-Induced Enterocolitis Syndrome, Allergic Proctocolitis, and Enteropathy

Feuille

Nowak‐Węgrzyn

2015

Curr Allergy Asthma Rep

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“…Reports of large series of infants with food protein-induced enterocolitis by Sicherer et al [8] (16 patients) and Burks et al [9] (43 patients) further characterized clinical features and modified food challenge protocols. More recent reports have identified various solid foods as triggers for FPIES, including oat, wheat, vegetables and shellfish in adults [3,[10][11][12][13][14][15][16][17][18].…”

Section: Defining Fpiesmentioning

confidence: 99%

Non-IgE-Mediated Food Allergy: FPIES

Nowak‐Węgrzyn

Konstantinou

2014

Curr Pediatr Rep

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Food protein-induced enterocolitis syndrome (FPIES) is a non-IgE-mediated food hypersensitivity with usual onset in infancy. The most common FPIES triggers are cow milk, soy and rice; in addition, oats, vegetables, egg, poultry and seafood have been reported. In the acute form, when food is ingested on an intermittent basis or following a period of avoidance, FPIES presents with profuse vomiting within 1-3 h after ingestion, occasionally accompanied by diarrhea and dehydration. In the chronic form, when food is ingested on a regular basis, FPIES presents with intermittent vomiting, diarrhea, weight loss and failure to thrive. FPIES is diagnosed based on history and typical symptoms, which improve with food avoidance, and exclusion of other etiologies. Oral food challenge remains the gold standard for FPIES diagnosis. Most CM or soy FPIESs resolve within the first 3-5 years; solid food FPIES or FPIES associated with positive food-specific IgE may have a more protracted course. The prevalence of FPIES is unknown.

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“…2 La ingestión de patata cocida puede desencadenar reacciones inmediatas y tardías que pueden ser graves. 3 En cuanto a la alergia al tomate, la presentación clínica más frecuente es el SAO causado por el to-mate crudo, pero se han reportado manifestaciones más severas como la anafilaxia. 4 Las reacciones de hipersensibilidad debidas a alérgenos por reacción cruzada son frecuentes en pacientes alérgicos.…”

Section: Antecedentesunclassified

Alergia a vegetales pertenecientes a la familia de las solanáceas

Tomás‐Pérez

Hernández‐Martín

Alba-Porcel

et al. 2019

RAM

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Antecedentes: Aunque se ha descrito reactividad cruzada con alimentos vegetales y látex, la alergia a la papa y al tomate es infrecuente. Objetivo: Estudiar los diferentes patrones de sensibilización en pacientes alérgicos a la patata o tomate.Métodos: Se realizaron pruebas de punción cutánea con extractos y alimentos frescos, determinación de IgE específica y detección de alérgenos mediante SDS-PAGE e IgE-Immunoblotting con extractos de patata y tomate crudos y calientes.Resultados: En 10 pacientes se detectaron alérgenos termoestables a extracto de patata, uno de peso molecular compatible con Sola t 1 (43 kDa, patatina) y otro de 14-22 kDa que podría corresponder a los alérgenos Sola t 4 (16 kDa), Sola t 2 y Sola t 3 (21 kDa); en dos pacientes alérgicos a la patata y dos alérgicos al tomate se detectó un alérgeno termoestable de aproximadamente 42 kDa. En un paciente alérgico al tomate se detectó un alérgeno termoestable compatible con Sola l 2 (50 kDa); había presentado síndrome de alergia oral con algunos tipos de patatas y mostró mayor reactividad IgE a dos alérgenos termoestables de la patata.Conclusiones: Los patrones de sensibilización a los alérgenos fueron similares en los pacientes, independientemente de los síntomas. Se ha detectado un nuevo alérgeno implicado en la alergia a las solanáceas.

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A case of severe allergic reaction to cooked potato

Cited by 18 publications

References 10 publications

Food Protein-Induced Enterocolitis Syndrome, Allergic Proctocolitis, and Enteropathy

Food Protein-Induced Enterocolitis Syndrome, Allergic Proctocolitis, and Enteropathy

Non-IgE-Mediated Food Allergy: FPIES

Alergia a vegetales pertenecientes a la familia de las solanáceas

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