Allergy to beer in <scp>LTP</scp>‐sensitized patients: beers are not all the same

Quercia, O; Zoccatelli, Gianni; Stefanini, Giuseppe Francesco; Mistrello, Gianni; Amato, Stefano; Bolla, Michela; Emiliani, F; Asero, Riccardo

doi:10.1111/j.1398-9995.2012.02872.x

Cited by 24 publications

(25 citation statements)

References 10 publications

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“…The real prevalence of IgE-mediated allergic reaction to beer in the general population is unknown. So far, there are only 8 cases published in the English literature [8,9,10,11,18,19]. However, most of the reported cases were not confirmed by SPT due to the lack of proper extracts from beer ingredients [18].…”

Section: Discussionmentioning

confidence: 99%

“…Despite its worldwide consumption, allergic reactions to beer have rarely been reported, especially those via an IgE-mediated pathway [1,2,3,4,5,6,7,8,9,10,11,12,13,14,15,16,18]. The real prevalence of IgE-mediated allergic reaction to beer in the general population is unknown.…”

Section: Discussionmentioning

confidence: 99%

“…So far, there are only 8 cases published in the English literature [8,9,10,11,18,19]. However, most of the reported cases were not confirmed by SPT due to the lack of proper extracts from beer ingredients [18]. Only 3 cases were confirmed by SPT with beer extracts and 1 with commercial barley extract [10,11], as well as 3 cases with native beer [8,9,18].…”

Section: Discussionmentioning

confidence: 99%

“…However, most of the reported cases were not confirmed by SPT due to the lack of proper extracts from beer ingredients [18]. Only 3 cases were confirmed by SPT with beer extracts and 1 with commercial barley extract [10,11], as well as 3 cases with native beer [8,9,18]. Determination of specific IgE antibodies directed to part of the beer ingredients has been done in 1 case [8].…”

Section: Discussionmentioning

confidence: 99%

“…The OPT was performed as described above [18], with incremental doses of 50 ml of beer every 15 min (to a maximum of 0.5 liters), starting with 50 ml. Both subjective symptoms and objective signs were carefully recorded after each dose.…”

Section: Methodsmentioning

confidence: 99%

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Sensitization to Beer Ingredients in Chinese Individuals with Beer Allergy: A Clinical Study of 20 Cases

Song

Chen

Huang

et al. 2013

Int Arch Allergy Immunol

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Background: Rare case reports of allergic reactions to beer have been published, but the nature of the eliciting substances in beer ingredients is often unknown. Objective: It was the aim of this study to identify sensitization patterns against various beer ingredients in Chinese individuals with beer allergy. Methods: Twenty-seven Chinese individuals with a clear-cut history of beer allergy were prescreened to answer a specific questionnaire related to the history and symptoms of beer allergy. Twenty individuals underwent allergy diagnostics with different food allergens and extracts of beer ingredients using the skin prick test (SPT) and the open oral provocation test (OPT) with beer. Results: Fifteen patients (75%) showed positive reactions to one or more beer ingredients. Of these, 9 individuals, reactive to sorghum and/or sorghum malt also showed positive reactions to other ingredients. Seventeen individuals showed variable symptoms after the OPT. Cutaneous erythema and urticaria were the most common symptoms and usually persisted for over 2 h. There were no significant differences in SPT reactivity to beer ingredients between male and female individuals. Single patients reacted to barley, hops or yeast. Conclusions: Sensitization to sorghum and/or sorghum malt was the most common finding in Chinese individuals with beer allergy.

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