Allergy to lentils in Mediterranean pediatric patients

Pascual, Cristina; Fernández-Crespo, Jesús; Sanchez-Pastor, Sofia; Padial, M.A.; Díaz-Pena, José María; Martín-Muñoz, F; Martín-Esteban, Manuel

doi:10.1016/s0091-6749(99)70539-7

Cited by 69 publications

(50 citation statements)

References 18 publications

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“…Nonspecific binding to raw extract was detected by the serum pool of the control group. This nonspecific binding to legume allergens has been reported by other authors [16, 17], and it was less intense than in group 1 patients and took place in spite of a negative specific IgE determination and negative skin tests.…”

Section: Discussionsupporting

confidence: 77%

Specific IgE Levels to <i>Cicer arietinum</i> (Chick Pea) in Tolerant and Nontolerant Children: Evaluation of Boiled and Raw Extracts

Ireneo

Sandín

Fernández-Caldas³

et al. 2000

Int Arch Allergy Immunol

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The chick pea, Cicer arietinum, is a legume commonly consumed in Spain and other Mediterranean countries. The sera of 29 children (mean age: 8.4 years) with a current or past history of allergic reactions after ingestion of chick pea, and positive skin tests to this legume, were used to study the allergenic composition of raw and boiled chick pea extracts. The patient population was divided into 2 groups: group 1 consisted of 19 patients with clinical sensitivity confirmed by either positive oral challenges or a convincing recent history of anaphylaxis after eating chick peas, and group 2 consisted of 10 patients with clinical sensitivity in the past, but tolerant at the time of blood extraction. Six atopic children, not allergic to legumes, were included as controls. Specific IgE to the raw and boiled extracts was measured by ELISA. The allergenic composition of both extracts was analyzed by SDS-PAGE and immunoblots. There were no significant differences between specific IgE levels to the raw and boiled extracts (p = 0.23). The mean levels in group 1 were significantly higher than in group 2 and controls (p = 0.0001). Multiple IgE binding proteins/peptides were detected in both extracts in the molecular weight range of 10–106 kD. Only nontolerant patients recognized a similar number of bands in both extracts. Chick pea extracts contain a majority of heat-stable allergens, which could be responsible for the clinical sensitivity to chick pea. Patients with a current clinical allergy to chick pea have statistically higher specific IgE levels than tolerant patients and controls.

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Section: Discussionsupporting

confidence: 77%

Specific IgE Levels to <i>Cicer arietinum</i> (Chick Pea) in Tolerant and Nontolerant Children: Evaluation of Boiled and Raw Extracts

Ireneo

Sandín

Fernández-Caldas³

et al. 2000

Int Arch Allergy Immunol

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“…In the countries where they are widely consumed (Mediterranean area), legumes are one of the most common foods causing allergic reactions particularly in children [1]. It has been documented that seed storage proteins represent major allergens of legumes [2], but recent studies have strengthened the paper of Lipid Transfer Proteins (LTP) as novel legume allergens whose sensitization is directly linked to adult peanut allergy in our country [3,4].…”

Section: Short Communicationmentioning

confidence: 99%

“…Subsequently we undertook an open oral challenge with lentil and chickpea. We used lentil and chickpea soups in progressively increasing doses (1,5,10,30,75, and 125 mL) every 15 minutes according to previous studies [6]. Both challenges were negative.…”

Section: Short Communicationmentioning

confidence: 99%

Sublingual Immunotherapy with Quantified Peach Extract: An Alternative Treatment in Legumes Allergy

Moreno¹

2014

J Vaccines Vaccin

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“…Baklagiller içinde mercimek, nohut, fasulye, bakla, barbunya gibi gıdalar yanında fıstık ve soya da bulunmaktadır. Fıstık ve soya allerjileri bu besinlerin erken yaşlardan itibaren tüketildiği Kuzey Amerika'da, Japonya'da ve bazı Avrupa ülkelerinde sık görülmektedir (3)(4)(5). Ülkemizde, Akdeniz bölgesi ülkelerinde, Hindistan ve Pakistan'da fıstık ve soya dışındaki baklagiller temel besin kaynağı olarak erken yaşlarda diyete girmekte ve allerjileriyle daha sık karşılaşılmaktadır (3,(6)(7)(8)(9).…”

Section: Introductionunclassified

“…Baklagillere allerjisi olan çocuklarda atopik hastalık (astım, atopik dermatit, allerjik rinit) sıklığı iki çalışmada %54.5 ile %70.3 olarak belirtilmektedir (3,6). Bu hastalarda polen duyarlılığı %80 oranında bulunmuştur (6).…”

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A Case of Anaphylaxis to Legumes During Prick to Prick Test

Yılmaz¹,

Atıcı²,

Karagöl³

et al. 2016

Asthma Allergy Immunol

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ÖZBesin allerjilerinin en sık nedenleri toplumlar arasında beslenme alışkanlıklarına ve besinlerin o toplumda tüketilme sıklığına göre değişiklik göstermektedir. Baklagiller, tüm dünyada yaygın olarak tüketilen önemli protein kaynaklarındandır. Baklagiller içinde mercimek, nohut, fasulye, bakla, barbunya gibi gıdalar yanında fıstık ve soya da bulunmaktadır.Deri prik testleri genel olarak güvenli kabul edilse de, deri testleri sırasında sistemik reaksiyon gelişebilir. Deri testi sırasında sistemik reaksiyonlar besin, ilaç, lateks ve venom allerjenleri ile daha fazladır. Taze besin allerjenlerinin kullanıldığı prik to prik testlerde standart ekstrelerle yapılanlara göre daha fazla sistemik reaksiyon görülmektedir.Bu olgu sunumunda, mercimek ve bezelye ile anafilaksi öyküsü olan, nohut, kuru fasulye ve barbunya ile klinik reaksiyon tariflenmemesine rağmen oral provokasyon testi ile tip 1 reaksiyonu olduğu gösterilen bir olgu anlatılmıştır. Çapraz reaksiyon gösteren tüm baklagilerle prik to prik testler yapıldığı sırada anafilaksi gelişmiştir. Deri testi her bir baklagille tek tek yapıldığında ise bir reaksiyon gözlenmemiştir. Olgu bu yönüyle ilginç bulunarak tartışılmıştır. ABSTRACTThe most common causes of food allergy vary among countries according to the dietary habits and the frequency of consumption of foods. Legumes are important sources of protein that are widely consumed all over the world. The legume family includes lentils, chickpeas, beans, broad beans as well as peanuts and soybeans.Skin prick tests are generally considered safe. However, systemic reactions may develop during skin prick testing, Systemic reactions from skin testing are more frequent with food, drug, latex and venom allergens. Systemic reactions occur more frequently after prick to prick tests that are performed with fresh food than those with standard extracts. This paper reports a case with a history of anaphylaxis to lentils and peas. The patient was found to have type 1 reaction to chick peas, broad beans and green beans although she did not describe a reaction to these legumes in her history. The patient experienced anaphylaxis during skin testing with legumes when multiple tests were performed at the same time. There was no reaction when skin prick tests were performed in more than one session. The patient is noteworthy in this regard and discussed in detail.

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Allergy to lentils in Mediterranean pediatric patients

Cited by 69 publications

References 18 publications

Specific IgE Levels to <i>Cicer arietinum</i> (Chick Pea) in Tolerant and Nontolerant Children: Evaluation of Boiled and Raw Extracts

Specific IgE Levels to <i>Cicer arietinum</i> (Chick Pea) in Tolerant and Nontolerant Children: Evaluation of Boiled and Raw Extracts

Sublingual Immunotherapy with Quantified Peach Extract: An Alternative Treatment in Legumes Allergy

A Case of Anaphylaxis to Legumes During Prick to Prick Test

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