Angioedema por sensibilización a carne de gallina

Alonso, Juanjo; Ortega, Flor; Gonzalo, M J Fuentes

doi:10.1016/s0301-0546(03)79164-2

Cited by 9 publications

(2 citation statements)

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“…From the allergological point of view this intriguing question might be answered as follows: Although representing a putative sensitizer in the “bird-egg syndrome” [14] and more rarely in children with meat allergy [35], [40], the chicken per se contributes little to primary egg allergy. By contrast, it seems that the egg, and in particular sensitization to egg white proteins, comes first.…”

Section: Discussionmentioning

confidence: 99%

Is Aboriginal Food Less Allergenic? Comparing IgE-Reactivity of Eggs from Modern and Ancient Chicken Breeds in a Cohort of Allergic Children

et al. 2011

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BackgroundHen's egg allergy ranks among the most frequent primary food allergies in children. We aimed to investigate sensitization profiles of egg allergic patients and compare in vitro IgE reactivities of eggs from ancient chicken breeds (Araucana and Maran) with those from conventional laying hen hybrids.MethodologyEgg allergic children (n = 25) were subjected to skin prick test, double blind placebo controlled food challenge, and sensitization profiles to Gal d 1–5 were determined by allergen microarray. IgE binding and biological activity of eggs from different chicken breeds were investigated by immunoblot, ELISA, and mediator release assays.Principal FindingsWe found that Gal d 1 and Gal d 2 are generally major egg allergens, whereas Gal d 3–5 displayed high sensitization prevalence only in patients reacting to both, egg white and yolk. It seems that the onset of egg allergy is mediated by egg white allergens expanding to yolk sensitization in later stages of disease. Of note, egg white/yolk weight ratios were reduced in eggs from Auraucana and Maran chicken. As determined in IgE immunoblots and mass analysis, eggs from ancient chicken breeds did not differ in their protein composition. Similar IgE-binding was observed for all egg white preparations, while an elevated allergenicity was detected in egg yolk from Araucana chicken.Conclusion/SignificanceOur results on allergenicity and biological activity do not confirm the common assumption that aboriginal food might be less allergenic. Comprehensive diagnosis of egg allergy should distinguish between reactivity to hen's egg white and yolk fractions to avoid unnecessary dietary restrictions to improve life quality of the allergic child and its family.

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Section: Discussionmentioning

confidence: 99%

Is Aboriginal Food Less Allergenic? Comparing IgE-Reactivity of Eggs from Modern and Ancient Chicken Breeds in a Cohort of Allergic Children

et al. 2011

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“…Not all cases described as bird-egg syndrome are genuine cases of bird-egg syndrome. Children with primary allergy to egg-yolk regularly show positive allergy test results also for chicken meat and bird feathers, however, sensitization to chicken serum albumin (Gal d 5) originated from intestinal exposure to egg yolk but not from exposure to pet birds (“egg-bird syndrome”) [ 11 , 13 , 14 ]. Most of these children also suffer from allergy to egg-white.…”

Section: Poultry Meat Allergy In Bird-egg Syndromementioning

confidence: 99%

Update on the bird-egg syndrome and genuine poultry meat allergy

Hemmer¹,

Klug

Swoboda

2016

Allergo J Int

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SummaryAllergy to poultry meat is rare and affects both children and adults. The prevalence of poultry meat allergy is unknown, but presumably is similar to that of red meat allergy. There is no close relationship between allergy to poultry meat and allergy to red meat. Poultry meat allergy may present as primary (genuine) food allergy or as secondary food allergy resulting from cross-reactivity.Secondary poultry meat allergy may arise in the context of bird-egg-syndrome, which is due to sensitization to serum albumins present in many tissues including muscle tissue and egg yolk (Gal d 5). Primary sensitization to serum albumin may happen via the respiratory tract through exposure to pet birds (mainly in adults) or within the context of egg allergy in early childhood. Due to the heat lability of serum albumins, reactions are often limited to the skin upon contact with raw meat. Symptoms from meat ingestion are rare and mostly mild, whereas systemic reactions are common after ingestion of raw or soft-boiled egg yolk.Primary poultry meat allergy is mainly seen in adolescents and young adults, though hypersensitivity may have started already at (pre)school age. Egg allergy is usually absent. Typical symptoms of primary poultry meat allergy include OAS (±dyspnea), gastrointestinal complaints, urticaria and angioedema. Severe anaphylaxis with cardiovascular symptoms is rare. Chicken and turkey meat are highly cross-reactive and responsible for most reactions, while duck and goose meat causes milder or no symptoms. Soups, sausages, and ham represent relevant allergen sources, too. Patients with poultry meat allergy unexpectedly often suffer from concomitant allergy to fish and possibly shrimp. Serum specific IgE against fish and shrimp is found in respectively 60 and 40 % of sera, suggestive of cross-reactive allergens in these foods. The allergens thus far recognized in genuine poultry meat are LMW proteins of 5–25 kDa. One of them has been identified as α-parvalbumin cross-reactive with homologous mammal α-parvalbumins but not with fish α-parvalbumins. Recently, myosin light chains, including 23 kDa MLC-1 (Gal d 7) and 15 kDa MLC-3, have been recognized as new major allergens in chicken meat. The high similarity of chicken MLCs with those from various fish species (∼65 %) might explain the clinical association of poultry meat allergy with fish allergy.

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