Immunologic cross-reactivity among cereal grains and grasses in children with food hypersensitivity

Jones, Stacie M.; Magnolfi, C.; Cooke, Sara K.; Sampson, Hugh A.

doi:10.1016/s0091-6749(95)70053-6

Cited by 168 publications

(131 citation statements)

References 27 publications

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“…An association between grass pollen and peanut allergy was recently suggested (540) but needs confirmation. On the other hand, clinically insignificant cross-reactivity exists among cereal grains and grass pollens (541).…”

Section: Other Mitesmentioning

confidence: 99%

Allergic Rhinitis and its Impact on Asthma (ARIA) 2008*

Bousquet¹,

Khaltaev²,

Cruz³

et al. 2008

Allergy

3,867

1,761

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Section: Other Mitesmentioning

confidence: 99%

Allergic Rhinitis and its Impact on Asthma (ARIA) 2008*

Bousquet¹,

Khaltaev²,

Cruz³

et al. 2008

Allergy

3,867

1,761

View full text Add to dashboard Cite

“…Similarly, demonstrated that in 41 children with two or more positive SPTs to legumes, only two of these children had positive challenges to more than one legume. Similar data exist for cereal grains, nuts, and fish (Bernhisel-Broadbent et al 1992;Bock and Atkins 1989;Jones et al 1995). Although in vitro cross-reactivity greatly exceeds clinical cross-reactivity, there is significant variability between patients and their reactivity to members within food families .…”

Section: Use Of Human Clinical Datamentioning

confidence: 53%

Key issues for the assessment of the allergenic potential of genetically modified foods: breakout group reports.

Germolec

Kimber

Goldman

et al. 2003

Environ Health Perspect

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On the final afternoon of the workshop "Assessment of the Allergenic Potential of Genetically Modified Foods," held 10-12 December 2001 in Chapel Hill, North Carolina, USA, speakers and participants met in breakout groups to discuss specific questions in the areas of use of human clinical data, animal models to assess food allergy, biomarkers of exposure and effect, sensitive populations, dose-response assessment, and postmarket surveillance. Each group addressed general questions regarding allergenicity of genetically modified foods and specific questions for each subject area. This article is a brief summary of the discussions of each of the six breakout groups regarding our current state of knowledge and what information is needed to advance the field.

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“…Tlie low accuracy oi' the SPT for wheat was due to the presence of allergens crossreacting with grass polleti in the diagnostic extract. Sitnilar results were reported for rye, barley, oats, rice, anfl corn (11).…”

Section: Ortolani Ct Almentioning

confidence: 98%