Allergic reactions to foods by inhalation in children

Leonardi, ﻿Salvatore; Pecoraro, Rossella; Filippelli, Martina; Giudice, Michele Miraglia Del; Marseglia, Gian Luigi; Salpietro, Carmelo; Arrigo, Teresa; Stringari, Giovanna; Ricò, Sonia; Rosa, Mario La; Caffarelli, Carlo

doi:10.2500/aap.2014.35.3755

Cited by 50 publications

(31 citation statements)

References 83 publications

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“…The most common route of exposure to food allergens is via the gastrointestinal tract or the skin, which may occur at different pre‐ and postnatal stages. In the specific case of cow milk allergy, the gastrointestinal tract is the principal route of sensitization in children, normally during their 1st year of age, although the exposure by inhalation (especially in patients with asthma) to milk proteins might also be relevant as primary sensitizer (Leonardi and others ; Tran and others ).…”

Section: Effect Of Processing Food Matrix and Digestibility On Milkmentioning

confidence: 99%

Bovine Milk Allergens: A Comprehensive Review

Villa

Costa

Oliveira

et al. 2017

Comp Rev Food Sci Food Safe

190

145

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Cow milk allergy is one of the most common food allergies in early childhood and often persists through adult life, forcing an individual to a complete elimination diet. Milk proteins are present in uncounted food products, such as cheese, yogurt, or bakery item, exposing allergic persons to a constant threat. Many efforts have been made to overcome this global problem and to improve the life quality of allergic individuals. First, proper and reliable food labeling is fundamental for consumers, but the verification of its compliance is also needed, which should rely on accurate and sensitive analytical methods to detect milk allergens in processed foods. At the same time, strategies to reduce milk allergenicity, such as immunotherapy or the use of food processing techniques to modify allergen structure, have to be extensively studied. Recent research findings on the applicability of food processing, such as heat treatment, fermentation, or high pressure, have revealed great potential in reducing milk allergenicity. In this review, significant research advances on cow milk allergy are explored, focusing on prevalence, diagnosis, and therapy. Molecular characterization of cow milk allergens and cross-reactivity with other nonbovine milk species are described, as well as the effects of processing, food matrix, and digestibility on milk allergenicity. Additionally, analytical methods for the detection of milk allergens in food are described, from immunoassays and mass spectrometry methods for protein analysis to real-time polymerase chain reaction for DNA analysis.

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Section: Effect Of Processing Food Matrix and Digestibility On Milkmentioning

confidence: 99%

Bovine Milk Allergens: A Comprehensive Review

Villa

Costa

Oliveira

et al. 2017

Comp Rev Food Sci Food Safe

190

145

View full text Add to dashboard Cite

show abstract

“…Most of the airborne particles are irregular in shape and at least 30% are within the respirable range, which means that they can reach the deeper areas of the lung [30]. Surprisingly, some children tolerate fish ingestion but experience allergic reactions through the respiratory route [69]. Similarly, isolated fish contact urticaria following the handling of raw fish among professional fish handlers and children has not been reported after its ingestion [70].…”

Section: Allergic Reactions To Seafood By Inhalation and Skin Contactmentioning

confidence: 98%

Seafood Allergy, Toxicity, and Intolerance: A Review

Prester

2015

Journal of the American College of Nutrition

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Seafood allergies have been increasing their presence in the last 2 decades. Allergic reactions to seafood can range from mild urticarial and oral allergy syndrome to life-threatening anaphylactic reactions. Ingestion of seafood infested with Anisakis larvae can cause a disease known as anisakiasis with symptoms similar to true seafood allergy. Furthermore, some adverse reactions to seafood including histamine fish poisoning (HFP), and intolerance to histamine can trigger clinical symptoms, which, although nonallergic in origin, are similar to true immunoglobulin E (IgE)-mediated allergic reactions. Because seafood allergy usually remains a lifelong food allergy, this review focuses on the current knowledge on fish and shellfish allergens and emphasizes the importance of differentiating seafood allergy from other allergy-like reactions (anisakiasis, HFP, and intolerance to histamine). Key teaching points: • Fish and shellfish are potent allergens that can provoke serious IgE antibody-mediated adverse reactions in sensitive individuals. • Sensitization to seafood allergens can be achieved by ingestion, inhalation, or skin contact. • Shellfish major allergen, tropomyosin, shares significant homology to arthropods (dust mites and cockroaches). • Accidental exposures to seafood products cross-contaminated with fish or shellfish allergens (hidden allergens) during processing may present a health risk for sensitive individuals. • Allergens of fish parasite A. simplex present common hidden allergens in seafood, particularly in raw and undercooked home-made fish dishes. • Symptoms caused by HFP, histamine intolerance, and anisakiasis are similar to true seafood allergy.

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“…The exposure to peanut particles suspended in the environment (54), the absorption of active allergenic components present in topical lotions (55), the damage induced by scratching, or the presence of Staphylococcal enterotoxin B in the areas surrounding a skin lesion have all been associated to peanut allergy (56). Moreover, workers exposed to occupational food allergens can be sensitized through the skin or by inhalation (57, 58). …”

Section: Genetic and Environmental Factors Involved In Famentioning

confidence: 99%

Multifactorial Modulation of Food-Induced Anaphylaxis

et al. 2017

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Prevalence of food-induced anaphylaxis increases progressively and occurs in an unpredictable manner, seriously affecting the quality of life of patients. Intrinsic factors including age, physiological, and genetic features of the patient as well as extrinsic factors such as the intake of drugs and exposure to environmental agents modulate this disorder. It has been proven that diseases, such as mastocytosis, defects in HLA, or filaggrin genes, increase the risk of severe allergic episodes. Certain allergen families such as storage proteins, lipid transfer proteins, or parvalbumins have also been linked to anaphylaxis. Environmental factors such as inhaled allergens or sensitization through the skin can exacerbate or trigger acute anaphylaxis. Moreover, the effect of dietary habits such as the early introduction of certain foods in the diet, and the advantage of the breastfeeding remain as yet unresolved. Interaction of allergens with the intestinal cell barrier together with a set of effector cells represents the primary pathways of food-induced anaphylaxis. After an antigen cross-links the IgEs on the membrane of effector cells, a complex intracellular signaling cascade is initiated, which leads cells to release preformed mediators stored in their granules that are responsible for the acute symptoms of anaphylaxis. Afterward, they can also rapidly synthesize lipid compounds such as prostaglandins or leukotrienes. Cytokines or chemokines are also released, leading to the recruitment and activation of immune cells in the inflammatory microenvironment. Multiple factors that affect food-induced anaphylaxis are discussed in this review, paying special attention to dietary habits and environmental and genetic conditions.

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Allergic reactions to foods by inhalation in children

Cited by 50 publications

References 83 publications

Bovine Milk Allergens: A Comprehensive Review

Bovine Milk Allergens: A Comprehensive Review

Seafood Allergy, Toxicity, and Intolerance: A Review

Multifactorial Modulation of Food-Induced Anaphylaxis

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