Inmunologic contact urticaria caused by asparagus

Sánchez, M. García; Hernández, María del Mar Benítez; Morena, Valentina; Guardia, P.; González, J. L.; Monteiserín, J.; García-Bravo, Begoñá; Condé, J.

doi:10.1111/j.1600-0536.1997.tb00194.x

Cited by 20 publications

(3 citation statements)

References 8 publications

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“…Only some cases of occupational asthma (159) or contact dermatitis (160) have been reported, as have anecdotal cases of IgE‐mediated allergy caused by garlic (161) and onion (162). Asparagus has been rarely described as a cause of occupational asthma when harvesting these shoot vegetables (163); in addition immediate contact urticaria (164), and acute urticaria after ingestion (165) have been described. Recently, Pascual et al.…”

Section: Vegetablesmentioning

confidence: 99%

Food allergy in adulthood

Crespo

Rodríguez

2003

Allergy

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In the last decades, the results of studies involving controlled food challenges have provided a reliable scientific basis on the role of foods as a cause of hypersensitivity reactions. Most of these investigations have been focused on paediatric populations, highlighting the role of food allergy in the pathogenesis of atopic dermatitis, identifying foods that most commonly cause allergic reactions, and calling attention to the limited value of skin tests and in vitro assays in the diagnosis of clinical allergy (1). However, less evidence for specific features of adverse reactions to foods in adults has been available. Loveless (2) and Graham et al. (3) verified the association between the ingestion of food and development of symptoms in adults in the 1950s. Further, the remarkable studies conducted by Bernstein et al. (4) and Atkins et al. (5,6) in the early and mid 1980s, definitely confirmed the role of foods as a cause of IgE-mediated allergic reactions in adults and evaluated the relationship between diagnostic procedures and reactivity to food on oral challenge. In 1987, Amlot et al. (7) coined the term, oral allergy syndrome (OAS) to describe the symptoms experienced by a subgroup of patients with positive skin tests to food, typically oral symptoms such as oral irritation and throat tightness, followed in a proportion of patients with systemic symptoms. The OAS was a Ônew termÕ to describe an old featured clinical condition, the association between local oropharyngeal signs and symptoms with the ingestion of foods such as hazelnuts, apples, pears, carrots, celery, and potatoes with allergy to pollen, particularly birch. At that time, Ortolani et al. (8) published a large case series of adult patients who had oral symptoms after ingestion of fresh fruits and vegetables under the title ÔThe oral allergy syndromeÕ. From then on, this term has rapidly gained acceptance, although its exact meaning has not been kept out of some controversy (9, 10). For some years, however, most studies of food allergy in adults were anecdotal reports of anaphylactic reactions after ingestion of a specific food or based mainly on the clinical history supported by positive allergy skin testing and in vitro studies. In the last few years, a number of studies have evaluated adverse reactions to plant-derived foods in adults using DBPCFC models (11-17). Further, by identifying well-characterized clinically allergic patients, these studies have been the basis for detailed immunochemical analysis of allergenic components.The objective of the present review is to provide an overview of the complex nature of the relationship of foods and IgE-mediated allergic reactions in adults, focusing on distinctive features. Following the recommendations of the EAACI Nomenclature Task Force (18), the term food hypersensitivity (FH) will be used to designate an adverse reaction to food, food allergy (FA), when immunological mechanisms have been demonstrated, and IgE-mediated food allergy, if the role of IgE is highlighted. PrevalenceRecent popul...

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Section: Vegetablesmentioning

confidence: 99%

Food allergy in adulthood

Crespo

Rodríguez

2003

Allergy

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“…Liliaceae vegetables also induce immediate IgE‐mediated reactions and again, garlic is the most commonly implicated [5–7]. With regard to asparagus, only a few case reports of IgE‐mediated contact urticaria [8] and occupational rhinitis and asthma [9, 10] have been reported. IgE‐mediated food allergy due to cooked asparagus ingestion has also been described [11].…”

Section: Introductionmentioning

confidence: 99%

Diversity of asparagus allergy: clinical and immunological features

Tabar

Alvarez-Puebla

Gómez

et al. 2004

Clin Experimental Allergy

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“…11 There are however only few case reports of raw asparagus causing IgE-mediated contact urticaria. 12 and occupational rhinitis and asthma. 13 IgE-mediated food allergy due to cooked asparagus ingestion has also been described.…”

Section: Introductionmentioning

confidence: 99%

Garlic and onion sensitization among Saudi patients screened for food allergy: A hospital based study

Almogren¹,

Shakoor²,

Adam³

2013

Afr H. Sci.

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Background: Detection of specific IgE antibodies against food materials indicates allergic sensitization. Some very widely consumed foods materials such as garlic and onion have rarely been investigated for their allergenic potential. Objectives: To assess the presence of garlic and onion specific IgE antibodies in patients investigated for food allergy. Methods: Radioallergosorbent test (RAST) results of 108 patients with clinical suspicion of food allergy who were specifically screened for garlic and onion specific IgE antibodies along with other food allergens were analyzed retrospectively at King Khalid University Hosptial between January 2008 and April 2009. This group of patients included 73 males and 35 females with mean age 27+13.2 years. Estimation of garlic and onion specific IgE antibodies was performed by radioallergosorbent test (RAST) using Pharmacia ImmunoCAP 250 analyzer. Results: Out of the 108 patients 15 (13.8%) had garlic and onion specific IgE antibodies in their sera. Garlic specific IgE antibodies with the RAST scores between one to four were present in 14 and onion specific IgE were detected in 13 patients. For garlic specific IgEs majority of patients (08) had RAST score of one (0.35-0.69 kU/L) and for onion specific IgE antibodies seven patients had RAST score of two (0.70-3.49 kU/L). Among these patients 12 (80%) were found to have coexisting specific IgE antibodies against garlic and onion. Conclusion: The presence of garlic and onion specific IgE antibodies in a sizeable number of patients indicate sensitization and allergenic potential of these food materials.

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Inmunologic contact urticaria caused by asparagus

Cited by 20 publications

References 8 publications

Food allergy in adulthood

Food allergy in adulthood

Diversity of asparagus allergy: clinical and immunological features

Garlic and onion sensitization among Saudi patients screened for food allergy: A hospital based study

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