Development of a prediction model for severe wheat allergy

Sugiura, Shiro; Matsui, Teruaki; Furuta, Tomoko; Sasaki, Kemal; Kando, Naoyuki; Ito, Komei

doi:10.1111/pai.12806

Cited by 15 publications

(6 citation statements)

References 12 publications

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“…Predictive models using multivariate logistic regression analysis already have been developed for egg, wheat, and milk allergy and these are promising in efforts to stratify risk for severity of allergic reaction during peanut OFC with these foods. 13–15 For peanut allergy, certain biomarkers have been associated with reaction severity during peanut OFCs, such as isolated sensitization to Ara h 2, epitope diversity (i.e., extent of IgE binding to the combination of Ara h 1, 2, and 3), and results of changes in levels of basophil CD63 or CD203c staining in basophil activation tests (BATs) upon ex vivo activation of basophils with peanut allergen. 16–19 In this study, we sought to develop a predictive algorithm to identify individuals with peanut allergy who are at higher risk for severe reactions during standardized peanut OFC.…”

Section: Introductionmentioning

confidence: 99%

Development of a tool predicting severity of allergic reaction during peanut challenge

Chinthrajah

Purington

Andorf

et al. 2018

Annals of Allergy, Asthma & Immunology

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Section: Introductionmentioning

confidence: 99%

Development of a tool predicting severity of allergic reaction during peanut challenge

Chinthrajah

Purington

Andorf

et al. 2018

Annals of Allergy, Asthma & Immunology

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“…An increasing dose (0.2‐0.5‐1‐2‐5 g) of boiled udon noodles was given every 30 minutes until the objective allergic symptoms were observed. The severity of symptoms was scored using the Anaphylaxis Scoring Aichi (ASCA), a scoring system developed in our department (Figure ) . In the ASCA system, the total score (TS; maximum 240 points) is defined as the sum of the 5 organ scores (1 to 60 points) observed throughout a course of OFCs.…”

Section: Methodsmentioning

confidence: 99%

“…The severity of symptoms was scored using the Anaphylaxis Scoring Aichi (ASCA), a scoring system developed in our department ( Figure S1). [24][25][26][27] In the ASCA system, the total score (TS; maximum 240 points) is defined as the sum of the 5 organ scores (1 to 60 points) observed throughout a course of OFCs. To express the overall result of the OFC, TS/Pro (points/g) was defined by dividing the TS by the cumulative protein dose of the allergen (Pro).…”

Section: Oral Food Challenge To Wheatmentioning

confidence: 99%

Exercise‐induced allergic reactions on desensitization to wheat after rush oral immunotherapy

Furuta¹,

Tanaka

Tagami³

et al. 2020

Allergy

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Background:The effect of oral immunotherapy (OIT) on wheat allergy is promising in terms of the potential to obtain desensitization; however, the frequency of exerciseinduced allergic reactions on desensitization (EIARDs) and the associated risk factors remain to be determined. Methods:Twenty-five patients underwent rush OIT for wheat allergy, and 21 achieved the full-dose intake of wheat products (5 g of wheat protein). Exerciseprovocation tests were repeatedly performed after the ingestion of a full-dose wheat product. The time-course of the levels of the specific IgEs (sIgE) to wheat extract, total gliadin, deamidated gliadin, recombinant gliadin components (α/β-, γ-and ω-5-), and glutenin (high and low molecular weight) components was analyzed using ImmunoCAP ® , ELISA, or IgE immunoblotting.Results: Fourteen patients (66.7%) were diagnosed as EIARD+, which remained 5 years after rush OIT in 11 patients (52.4%). There were no differences in the clinical backgrounds of the EIARD+ and EIARD− patients. However, EIARD+ patients showed significantly higher sIgE levels to all gliadin and glutenin components than EIARD-patients before OIT. The sIgE levels to each component decreased equally after 1 and 2 years of OIT. On IgE immunoblotting, sera from all patients reacted to the multiple gluten bands, and some reacted to the water-soluble bands. The intensity of all IgE-reactive bands also became equally lighter after OIT. Conclusions:EIARDs were frequently observed and remained for a long period after successful OIT for wheat allergy. None of the specific wheat components were found to contribute to EIARDs. K E Y W O R D S allergen component, exercise-induced allergic reaction, exercise-provocation test, oral immunotherapy, wheat allergy | 1415 FURUTA eT Al.

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“…One step in this process is to evaluate various biomarkers or patient-specific factors as predictive markers of the severity of reactions during OFCs. 44,[121][122][123][124][125][126][127][128] While some biomarkers including food-specific IgE level, BAT, component-resolved diagnostics and epitope mapping have been studied in this regard, no test has been well validated to predict the risk of severity of reaction in real-world settings and some are not readily available. This is partly because the severity of food-allergic reactions in the real world is dependent on too many factors beyond these biomarkers (e.g., the allergen itself, dose ingested, comorbidities, external cofactors, such as exercise or viral illness).…”

Section: An We Pred Ic T the S E Verit Y Of Food -Allerg I C Re Ac Ti...mentioning

confidence: 99%

The future of food allergy: Challenging existing paradigms of clinical practice

Anagnostou

Lieberman

Greenhawt

et al. 2023

Allergy

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The field of food allergy has seen tremendous change over the past 5–10 years with seminal studies redefining our approach to prevention and management and novel testing modalities in the horizon. Early introduction of allergenic foods is now recommended, challenging the previous paradigm of restrictive avoidance. The management of food allergy has shifted from a passive avoidance approach to active interventions that aim to provide protection from accidental exposures, decrease allergic reaction severity and improve the quality of life of food‐allergic patients and their families. Additionally, novel diagnostic tools are making their way into clinical practice with the goal to reduce the need for food challenges and assist physicians in the—often complex—diagnostic process. With all the new developments and available choices for diagnosis, prevention and therapy, shared decision‐making has become a key part of medical consultation, enabling patients to make the right choice for them, based on their values and preferences. Communication with patients has also become more complex over time, as patients are seeking advice online and through social media, but the information found online may be outdated, incorrect, or lacking in context. The role of the allergist has evolved to embrace all the above exciting developments and provide patients with the optimal care that fits their needs. In this review, we discuss recent developments as well as the evolution of the field of food allergy in the next decade.

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Development of a prediction model for severe wheat allergy

Cited by 15 publications

References 12 publications

Development of a tool predicting severity of allergic reaction during peanut challenge

Development of a tool predicting severity of allergic reaction during peanut challenge

Exercise‐induced allergic reactions on desensitization to wheat after rush oral immunotherapy

The future of food allergy: Challenging existing paradigms of clinical practice

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