Critically appraised topic on adverse food reactions of companion animals (3): prevalence of cutaneous adverse food reactions in dogs and cats

Self Cite

Background Canine atopic dermatitis (cAD) is a common allergic skin disease that is known to affect individuals early in life; the natural history of its initial development has not been documented. Some breeds such as West Highland white terriers (WHWTs) are highly predisposed to cAD. Objectives To follow 100 WHWT puppies during their first three years and to record the onset of clinical signs of cAD. Animals One hundred and eight puppies from 29 litters were included and 90 were followed for three years. Methods and materials Puppies were examined initially while with their breeders. After adoption, the owners were contacted twice each year and dogs were examined by veterinarians if signs compatible with cAD were detected; diagnosis of cAD was by two different definitions. The onset, location of the clinical signs and severity of cAD, as well as co‐morbidities were recorded. Results The prevalence of cAD in the cohort was 52%. Most affected dogs (60%) developed signs of cAD during their first year of life and males were over‐represented. The location of clinical signs mirrored those of previous descriptions. The severity of cAD was mild in 36% and severe in 13% of affected WHWTs. Dogs with cAD often exhibited other atopic diseases, but only gastro‐intestinal signs were significantly different between WHWTs with and without cAD. Adverse reaction to foods was diagnosed in 24% of dogs. Conclusion and clinical importance This longitudinal study of puppies from a predisposed breed sheds new light on the early development of cAD in WHWTs.

Section: Discussionsupporting

confidence: 82%

Section: Discussionsupporting

confidence: 77%

Atopic dermatitis in West Highland white terriers – part I: natural history of atopic dermatitis in the first three years of life

Favrot

Fischer

Olivry

et al. 2019

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“…the food allergies) and the so‐called food intolerances, whose mechanism does not involve the immune system. Although cutaneous AFRs are rather common in pruritic dogs and in those diagnosed with allergic or atopic dermatitis, there is not yet a single case report documenting the occurrence of a nonimmune food intolerance in dogs. As a result, the vast majority of idiosyncratic cutaneous AFRs are likely to represent bona fide immunological food allergies due to a combination of IgE‐ and lymphocyte‐mediated reactions against dietary allergens …”

Section: Introductionmentioning

confidence: 99%

Serum IgE cross‐reactivity between fish and chicken meats in dogs

Bexley

Kingswell

Olivry

2018

Self Cite

Background In humans, a cross‐reactive clinical allergy has been reported between three chicken and fish meat proteins: beta‐enolase, aldolase A and parvalbumin. Objective To evaluate if IgE cross‐reactivity between chicken and fish also existed in the dog. Animals Sera from dogs with suspected allergic skin disease and with IgE against chicken and fish. Methods and materials Sera were analysed by ELISA and immunoblotting with chicken, white fish (haddock and cod) and salmon extracts. Reciprocal inhibition ELISAs and inhibition immunoblots were then performed. Protein sequencing of bands identified on multiple extracts was determined by mass spectrometry. Results Out of 53 archived canine sera tested by ELISA against chicken, white fish or salmon, 15 (28%), 12 (23%) and 26 (49%), respectively, had elevated IgE against one, two or all three of these extracts. Seven of the triple‐reactive sera were subjected to reciprocal inhibition ELISAs. A >50% inhibition was found between chicken–fish, chicken–salmon and fish–salmon in seven, four and five of seven dogs, respectively. Immunoblotting identified multiple IgE‐binding proteins of identical molecular weights in the three extracts; these were partially to fully cross‐reactive by inhibition immunoblotting. Mass spectrometry identified nine cross‐reactive proteins as: pyruvate kinase, creatine kinase, alpha‐actin, glyceraldehyde‐3‐phosphate dehydrogenase, beta‐enolase, aldolase, malate dehydrogenase, lactate dehydrogenase and triose‐phosphate isomerase 1. All of these have been reported previously as fish, shellfish and/or chicken allergens for humans. Conclusions and clinical importance Whether any of these newly identified IgE cross‐reactive chicken–fish allergens is the cause of clinical allergy needs to be determined in dogs reacting to at least two of these common food sources.

“…Even if this dog were placed into the NFR category, nine of 18 dogs (50%) would qualify as FR. This proportion compares favourably when viewed in light of the reported range of prevalence of CAFR in dogs presenting with any signs of allergic disease (8–62%) or with signs consistent with AD (9–50%) …”

Section: Discussionmentioning

confidence: 94%

“…This proportion compares favourably when viewed in light of the reported range of prevalence of CAFR in dogs presenting with any signs of allergic disease (8-62%) or with signs consistent with AD (9-50%). [21][22][23][24][25][26][27][28][29][30] In order to pursue the study objective, the choice was made to evaluate IgE binding to allergen extracts separated under denaturing, nonreducing conditions, whereas the majority of veterinary immunoblotting studies (food related or otherwise) evaluate proteins separated under denaturing and reducing conditions. In denaturing and reducing conditions (i.e containing the detergent sodium dodecyl sulfate and either dithiothreitol or 2-mercaptoethanol as reducing agents) proteins lose all 3D structure as well as any disulfide-mediated association with other proteins or protein subunits.…”

Section: Discussionmentioning

confidence: 99%

Serum IgE and IgG responses to dietary antigens in dogs with and without cutaneous adverse food reactions

Pucheu‐Haston

Mougeot²

2019

Background It is suspected that many canine cutaneous adverse food reactions (CAFR) are true immunological hypersensitivities; however, few specific dietary allergens have been identified. Objective To compare serum immunoglobulin (Ig)E and IgG reactivity to specific food antigens in privately owned dogs with and without CAFR. Animals Eighteen adult dogs with nonseasonal pruritus recruited from a hospital population. Methods and materials Dogs were fed an extensively hydrolysed poultry‐based diet exclusively for 12 weeks. Serum was collected at the beginning of the trial. Canine atopic dermatitis extent and severity index and pruritus Visual Analog Scale scoring were performed at the beginning and end of the trial. Immunoblotting was performed to identify IgE and/or IgG binding to specific proteins in beef, egg, milk, chicken, pork, soy and wheat extracts. Results A CAFR (defined as an unequivocal relapse of pruritus after dietary challenge) was diagnosed in 10 dogs, with 60% relapsing when fed chicken‐based diets. Binding of subjects’ IgG to almost all proteins in all extracts was seen regardless of reported dietary history. Few proteins were exclusively or predominantly bound by IgE in CAFR dogs. Exceptions included a 42 kDa band (chicken), a 52 kDa band (beef), a 46 kDa band (beef and milk) and a poorly defined high molecular weight protein or proteins (beef and milk). Conclusion This study demonstrated three protein bands and a poorly defined band predominantly recognized by sera from dogs with CAFR relative to non‐CAFR dog sera. Almost all proteins were bound by IgG in all dogs, suggesting prior exposure to unreported foods.