Food-Induced Anaphylaxis: Data From the European Anaphylaxis Registry

Dölle‐Bierke, Sabine; Höfer, Veronika; Francuzik, Wojciech; Näher, Anatol-Fiete; Bilò, Maria Beatrice; Cichocka‐Jarosz, Ewa; Oliveira, Lucila Camargo Lopes de; Fernández‐Rivas, Montserrat; García, Blanca E.; Hartmann, Karin; Jappe, Uta; Köhli, Alice; Lange, Lars; Maris, Ioana; Mustakov, Tihomir B.; Nemat, Katja; Ott, Hagen; Papadopoulos, Nikolaos G.; Pföhler, Claudia; Ruëff, Franziska; Sabouraud-Leclerc, D.; Spindler, Thomas; Stock, Philippe; Treudler, Regine; Vogelberg, Christian; Wagner, Nicola; Worm, Margitta

doi:10.1016/j.jaip.2023.03.026

Cited by 36 publications

(4 citation statements)

References 43 publications

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“…Our data shows that lupin is involved in around 2.3% of anaphylaxis cases in France over the two last decades, with a stable frequency at around 1.2%-1.4% over the last decade, whereas it is reported in 0.8% of cases in Europe over the same time period. 3 We strongly believe that this data highlights an under recognition and underestimation of lupin allergy in Europe.…”

Section: Lupin a Potential "Hidden" Food Anaphylaxis Allergen: An Ale...mentioning

confidence: 74%

Lupin, a potential “hidden” food anaphylaxis allergen: An alert from the Allergy‐Vigilance Network®

Pouessel,

Sabouraud‐Leclerc,

Beaumont

et al. 2024

Allergy

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Section: Lupin a Potential "Hidden" Food Anaphylaxis Allergen: An Ale...mentioning

confidence: 74%

Lupin, a potential “hidden” food anaphylaxis allergen: An alert from the Allergy‐Vigilance Network®

Pouessel,

Sabouraud‐Leclerc,

Beaumont

et al. 2024

Allergy

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“…• Cashew nuts (Anacardium occidentale) are becoming increasingly popular, e.g., in pastes, spreads, or plantderived drinks [16]. Meanwhile, cashews have become the fourth most frequent trigger for anaphylactic reactions in children [8,12]. • Quinoa (Chenopodium quinoa): The mineral-rich leaves are eaten as a vegetable or salad.…”

Section: New Allergens In Anaphylaxismentioning

confidence: 99%

“…Registry data showed an age-dependent ranking of foodeliciting anaphylaxis. In children, peanut was followed by cow's milk, cashew, and hen's egg, while in adults wheat flour was followed by shellfish, hazelnut, and soy [8][9][10].…”

Section: Introductionmentioning

confidence: 99%

Emerging and Novel Elicitors of Anaphylaxis: Collegium Internationale Allergologicum Update 2024

Treudler

2024

Int Arch Allergy Immunol

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Background: Anaphylaxis represents the most severe end of the spectrum of allergic reactions. Frequent elicitors of anaphylaxis are insects, foods, and drugs. This paper summarizes recent development with regard to emerging and novel elicitors of anaphylaxis. Summary: Food allergens on the rise include pulses (like pea, chickpea), seeds (hemp, chia), nuts (cashew), pseudograins (buckwheat, quinoa), fruits, and microalgae. Novel foods are foods that were not consumed to any significant extent in the European Union before May 1997, which includes four edible insects (mealworm, migratory locust, house cricket, and buffalo worm). Recent investigations have pointed out the risk of anaphylaxis associated with the consumption of yellow mealworm for people allergic to shellfish and house dust mites. In Europe, fire ants (mostly Solenopsis invicta) and Vespa velutina nigrithorax represent invasive species, which account for increasing numbers of anaphylactic reactions. Also, several new drugs, especially biologicals, have been associated with anaphylaxis. Key Messages: Elicitors of anaphylaxis are changing as a result of (i) increase in demand for plant-based food, (ii) introduction of novel foods, (iii) spreading of allergens by climate changes and globalization, or (iv) due to exposure to newly developed drugs.

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“…The disease has historically often been labeled as wheat-dependent exercise-induced anaphylaxis (WDEIA) or ω5-gliadin-allergy, but WALDA is the more accurate term [2]. With wheat being the most prevalent food trigger for anaphylaxis in adults in Central Europe [3], the disease is a frequent presentation of food allergy in adults and often leads to more severe reactions than other allergies [3,5].…”

Section: Introductionmentioning

confidence: 99%

Detection of Sensitization Profiles with Cellular In Vitro Tests in Wheat Allergy Dependent on Augmentation Factors (WALDA)

Faihs,

Schmalhofer,

Kugler

et al. 2024

IJMS

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Wheat allergy dependent on augmentation factors (WALDA) is the most common gluten allergy in adults. IgE-mediated sensitizations are directed towards ω5-gliadin but also to other wheat allergens. The value of the different in vitro cellular tests, namely the basophil activation test (BAT) and the active (aBHRA) and passive basophil histamine-release assays (pBHRA), in the detection of sensitization profiles beyond ω5-gliadin has not been compared. Therefore, 13 patients with challenge-confirmed, ω5-gliadin-positive WALDA and 11 healthy controls were enrolled. Specific IgE (sIgE), skin prick tests, BATs, aBHRA, and pBHRA were performed with allergen test solutions derived from wheat and other cereals, and results were analyzed and compared. This study reveals a distinct and highly individual reactivity of ω5-gliadin-positive WALDA patients to a range of wheat allergens beyond ω5-gliadin in cellular in vitro tests and SPT. In the BAT, for all tested allergens (gluten, high-molecular-weight glutenin subunits, α-amylase/trypsin inhibitors (ATIs), alcohol-free wheat beer, hydrolyzed wheat proteins (HWPs), rye gluten and secalins), basophil activation in patients was significantly higher than in controls (p = 0.004–p < 0.001). Similarly, significant histamine release was detected in the aBHRA for all test substances, exceeding the cut-off of 10 ng/mL in all tested allergens in 50% of patients. The dependency of tests on sIgE levels against ω5-gliadin differed; in the pBHRA, histamine release to any test substances could only be detected in patients with sIgE against ω5-gliadin ≥ 7.7 kU/L, whereas aBHRA also showed high reactivity in less sensitized patients. In most patients, reactivity to HWPs, ATIs, and rye allergens was observed. Additionally, alcohol-free wheat beer was first described as a promising test substance in ω5-gliadin-positive WALDA. Thus, BAT and aBHRA are valuable tools for the identification of sensitization profiles in WALDA.

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Food-Induced Anaphylaxis: Data From the European Anaphylaxis Registry

Cited by 36 publications

References 43 publications

Lupin, a potential “hidden” food anaphylaxis allergen: An alert from the Allergy‐Vigilance Network®

Lupin, a potential “hidden” food anaphylaxis allergen: An alert from the Allergy‐Vigilance Network®

Emerging and Novel Elicitors of Anaphylaxis: Collegium Internationale Allergologicum Update 2024

Detection of Sensitization Profiles with Cellular In Vitro Tests in Wheat Allergy Dependent on Augmentation Factors (WALDA)

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