Advances in allergic skin disease, anaphylaxis, and hypersensitivity reactions to foods, drugs, and insects in 2012

Sicherer, Scott H.; Leung, Donald Y.M.

doi:10.1016/j.jaci.2012.11.007

Cited by 22 publications

(13 citation statements)

References 123 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The prevalence of food hypersensitivity reported here is in line with reports from previous cross-sectional studies [2]–[4], [28]. Our results showing an unchanged prevalence of food hypersensitivity over time are opposite to what is known about the natural history of food hypersensitivity in children, where major remission of symptoms has been reported [29]–[31].…”

Section: Discussionsupporting

confidence: 88%

Natural History of Perceived Food Hypersensitivity and IgE Sensitisation to Food Allergens in a Cohort of Adults

et al. 2014

View full text Add to dashboard Cite

BackgroundNo longitudinal studies exist on the natural history of food hypersensitivity and IgE sensitisation to food allergens in adults.ObjectiveTo examine the natural history of food hypersensitivity, the natural history of IgE sensitisation to food allergens and to investigate the risk factors for new onset food hypersensitivity.MethodsFood hypersensitivity was questionnaire-assessed in 2307 individuals (aged 20–45 years) from Iceland and Sweden during the European Community Respiratory Health Survey both at baseline and follow-up 9 years later. IgE food and aeroallergen sensitisation were assessed in a subgroup of these individuals (n = 807). Values of 0.35 kU/L and above were regarded as positive sensitisation.ResultsFood hypersensitivity was reported by 21% of the subjects and this proportion remained unchanged at follow-up (p = 0.58). Fruits, nuts and vegetables were the three most common causes of food hypersensitivity, with a similar prevalence at baseline and follow-up. The prevalence IgE sensitisation to food allergens decreased in general by 56% (p<0.001) and IgE sensitisation to peanut decreased in particular by 67% (p = 0.003). The prevalence of timothy grass IgE sensitisation decreased by 15% (p = 0.003) while cat, mite and birch IgE sensitisation did not decrease significantly. Female sex, rhinitis, eczema and presence of IgE sensitisation to aeroallergens were independently associated with new onset food hypersensitivity.ConclusionThe prevalence of food hypersensitivity remained unchanged while the prevalence of IgE sensitisation to food allergens decreased in adults over a 9-year follow-up period. The decrease in prevalence of IgE sensitisation to food allergens was considerably larger than the change in prevalence of IgE sensitisation to aeroallergens.

show abstract

Section: Discussionsupporting

confidence: 88%

Natural History of Perceived Food Hypersensitivity and IgE Sensitisation to Food Allergens in a Cohort of Adults

et al. 2014

View full text Add to dashboard Cite

show abstract

“…115 While limited, the number of studies involving human subjects is increasing. 98,104−106,108−110,116 …”

Section: Introductionmentioning

confidence: 99%

On the Need and Speed of Regulating Triclosan and Triclocarban in the United States

Halden

2014

Environ. Sci. Technol.

274

193

View full text Add to dashboard Cite

The polychlorinated aromatic antimicrobials triclosan and triclocarban are in widespread use for killing microorganisms indiscriminately, rapidly, and by nonspecific action. While their utility in healthcare settings is undisputed, benefits to users of antimicrobial personal care products are few to none. Yet, these latter, high-volume uses have caused widespread contamination of the environment, wildlife, and human populations. This feature article presents a timeline of scientific evidence and regulatory actions in the U.S. concerning persistent polychlorinated biocides, showing a potential path forward to judicious and sustainable uses of synthetic antimicrobials, including the design of greener and safer next-generation alternatives.

show abstract

“…Food allergy is associated with a range of diseases such as asthma, atopic dermatitis (AD), eosinophilic esophagitis (EoE), and exercise-induced anaphylaxis (1,4,5). Additionally, there is an association between skin barrier defects and development of food allergic responses, possibly due to an increased chance of sensitization by allergens permeating the skin, bypassing oral tolerance.…”

Section: Introductionmentioning

confidence: 99%

Thymic stromal lymphopoietin–mediated epicutaneous inflammation promotes acute diarrhea and anaphylaxis

Han¹,

Thelen²,

Comeau³

et al. 2014

J. Clin. Invest.

View full text Add to dashboard Cite

Atopic dermatitis (AD) and food allergy are closely linked; however, the mechanisms that guide the progression of AD to allergic inflammatory responses at other mucosal surfaces, including the gastrointestinal tract, are not well understood. Here, we determined that exposure of mice that have been epicutaneously sensitized with thymic stromal lymphopoietin (TSLP) and antigen to repeated oral doses of the same antigen induced acute diarrhea and anaphylaxis. In this model, loss of TSLP signaling specifically in DCs led to loss of induced allergic diarrhea through lack of sensitization. While TSLP responses were not required during oral allergen challenge, CD4(+) T cells were required and transferred disease when introduced into naive hosts. In addition, oral exposure to the antigen prior to skin sensitization blocked development of allergic disease. Finally, mice lacking the receptor for IL-25 failed to develop acute diarrhea and anaphylaxis, highlighting a role for IL-25 in the initiation of type 2 immunity in the intestine. These results demonstrate a role for TSLP and IL-25 in the atopic march from skin sensitization to food allergic responses and provide a model system for the generation of potential therapeutic interventions.

show abstract

Advances in allergic skin disease, anaphylaxis, and hypersensitivity reactions to foods, drugs, and insects in 2012

Cited by 22 publications

References 123 publications

Natural History of Perceived Food Hypersensitivity and IgE Sensitisation to Food Allergens in a Cohort of Adults

Natural History of Perceived Food Hypersensitivity and IgE Sensitisation to Food Allergens in a Cohort of Adults

On the Need and Speed of Regulating Triclosan and Triclocarban in the United States

Thymic stromal lymphopoietin–mediated epicutaneous inflammation promotes acute diarrhea and anaphylaxis

Contact Info

Product

Resources

About