Food allergy

Lin, Chen Hsing

doi:10.1097/mog.0000000000000506

Cited by 7 publications

(3 citation statements)

References 14 publications

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“…Allergy to nuts (tree nuts and peanuts) is one of the most common food allergic reactions 10 . Although, nuts were only mentioned in two products (one chewing gum and one toothpaste), as indicated in Table 2 .…”

Section: Resultsmentioning

confidence: 99%

“…Allergies can be immunoglobulin E (IgE)-mediated, non-IgE-mediated, or mixed 8 . An IgE-mediated immune reaction is characterized by the onset of symptoms within minutes of interaction with the allergen, and is the most life-threatening 9 , 10 . Non-IgE-mediated immune reactions occur when there is an interaction between an allergen and the gastrointestinal tract with a delayed onset of symptoms 11 .…”

Section: Introductionmentioning

confidence: 99%

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Food allergens in oral care products

Coimbra

Costa

Evangelista

et al. 2023

Sci Rep

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Food allergies are a growing concern, especially in Western societies and can dramatically impact the quality of life of affected individuals. In recent years, various food allergens have been introduced into the oral care industry to improve product properties and provide the best possible treatment. Since small doses of food allergens may be sufficient to trigger allergic reactions, the non-discrimination of the sources of certain excipients in the product composition can compromise the patient's health. Therefore, knowledge and awareness of allergies and product composition among health professionals are critical on behalf of patients’ and consumers’ health. This study aimed to ascertain the presence of dairy products (e.g., cow's milk proteins and lactose), cereals (e.g., gluten, soy, and oats), fruits, nuts, spices, shellfish, and additives as excipients in oral care products for outpatients and products for professional use in the Dental Office. Among the 387 surveyed products, the highest prevalence of food allergens was found in toothpaste, fluoride varnishes, and alginates, mostly in spices and fresh fruits. As food allergies may occur because of erroneous information or a lack of labeling on the allergen list, manufacturers should be more rigorous in declaring allergens on product labeling regarding the safety of consumers.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Food allergens in oral care products

Coimbra

Costa

Evangelista

et al. 2023

Sci Rep

View full text Add to dashboard Cite

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“…The diagnostic and therapeutic approach is determined by this differentiation based on pathophysiology. Similarities between symptoms and an improvement in symptoms with an avoidant diet may be misleading; certain intolerance reactions or gastrointestinal diseases are thus often erroneously described as food allergies [1][2][3][4][5].…”

Section: Introductionmentioning

confidence: 99%

Interdisciplinary Significance of Food-Related Adverse Reactions in Adulthood

2020

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Background: Adults frequently interpret food-associated adverse reactions as indicators of a food allergy. However, the public perception of food allergy may differ from a clinician’s point of view. The prevalence of patient-reported food allergy tends to be higher than physician-confirmed cases. Dermatological manifestations (urticaria, pruritus, dermatitis, and edema) are frequently reported by patients. Objective: The aim of this study was to describe patient-reported symptoms related to suspected food allergies and particularly to characterize and highlight the volume of patients who visit Budapest allergy clinics with suspected food allergies. Methods: In this prospective study, adult (≥18 years) patients were examined at the Allergology Outpatient Unit of the Dept. of Dermatology, Venereology, and Dermatooncology, Semmelweis University, Budapest. The examination included a detailed medical history; physical examination; and when necessary the measurement of allergen-specific serum immunoglobulin E (IgE) levels. Results: Data from 501 patients (393 women, 108 men) were analyzed. Intolerance to dietary biogenic amines occurred in 250 cases (250/501, 50%). Oral allergy syndrome was confirmed in 71 patients (71/501, 14%). Allergy to food preservatives was diagnosed in 14 (14/501, 3%) cases by a dermatologist-allergist specialist. Five individuals (5/501, 1%) were diagnosed with IgE-mediated food allergy. In some cases (28/501, 6%), edema-inducing/enhancing side effects of drugs were observed which patients had misattributed to various foods. Among the food groups considered to be provoking factors, the most frequently mentioned were fruits (198/501, 40%), milk/dairy products (174/501, 35%), and nuts/oilseeds (144/501, 29%). Overwhelmingly, urticaria (47%) was the most common dermatological diagnosis, followed by dermatitis (20%) and allergic contact dermatitis (8%). Conclusion: Improvement is needed in food allergy, food intolerance, and general nutritional knowledge among the general public. According to our data, perceived/self-reported food allergies were overestimated by adults when compared against physician-confirmed food allergies; however, other diseases potentially responsible for food-related problems were underestimated. The prevalence of oral allergy syndrome was high in the cohort. Intolerance to dietary biogenic amines was common, and although the role of dietary histamine and biogenic amine is not entirely understood in eliciting patients’ symptoms, improvements in complaints were reported during the control visits.

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