Kiwifruit’s Allergy in Children: What Do We Know?

Bringheli, Ivana; Brindisi, Giulia; Morelli, Rebecca; Marchetti, Lavinia; Cela, Ludovica; Gravina, Alessandro; Pastore, Francesca; Semeraro, Antonio; Cinicola, Bianca; Capponi, Martina; Gori, Alessandra; Pignataro, Elia; Piccioni, Maria Grazia; Zicari, Anna Maria; Anania, Caterina

doi:10.3390/nu15133030

Cited by 5 publications

(1 citation statement)

References 41 publications

(51 reference statements)

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“…Regarding the safety of the KP extracts for humans, no literature reports were found; however, some authors have investigated the cytotoxicity of the extracts [25,27]. In recent years, some allergic reactions to kiwifruit have been reported but the mechanisms behind the reaction is still unclear [28]. Nevertheless, very scarce information is available in the literature about this topic.…”

Section: Introductionmentioning

confidence: 99%

Sustainable Cosmetics: Valorisation of Kiwi (Actinidia deliciosa) By-Products by Their Incorporation into a Moisturising Cream

Gomes,

Miranda,

Santos

2023

Sustainability

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The growing population has intensified food processing, increasing the generation of agro-industrial waste. This waste is rich in bioactive compounds; therefore, it can be valorised by extracting their compounds of biological interest and incorporating them into cosmetic products. In this work, an extract was obtained from kiwi peels and characterised regarding its biological properties and phenolic composition. Results demonstrated that the extract presented antioxidant activity against DPPH and ABTS radicals (IC50 values of 244 mg/L and 58 mg/L, respectively) and antibacterial activity against Staphylococcus aureus. Catechin and epicatechin (flavonoids), as well as chlorogenic acid (phenolic acid), were the main phenolic compounds identified. Subsequently, the kiwi peel extract was incorporated into cosmetic formulations and their antioxidant properties and stability were evaluated. An increase in the antioxidant activity of the moisturising cream was observed upon the extract’s addition. Also, no microorganisms were present in any formulation prepared, attesting to their microbial safety. Finally, the results from the stability analysis revealed that the moisturising creams remained relatively stable for two weeks. These findings suggest that extracts from kiwi peels have the potential to be used as natural additives to produce value-added cosmetic products in a more sustainable manner.

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Section: Introductionmentioning

confidence: 99%

Sustainable Cosmetics: Valorisation of Kiwi (Actinidia deliciosa) By-Products by Their Incorporation into a Moisturising Cream

Gomes,

Miranda,

Santos

2023

Sustainability

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New dietary trends and alternative proteins: the emergence of novel food allergens

Awad,

Bernard,

Adel-Patient

et al. 2024

Current Opinion in Clinical Nutrition &Amp; Metabolic Care

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Purpose of the review New dietary trends driven by environmental and health considerations will undoubtedly lead to the emergence of novel food allergens. Assessment of the allergenic risk of new or modified protein-containing food sources and ingredients, as well as surveillance of emerging food allergies, is then required. Recent findings Developments of in silico and in vitro models apprehending protein capacity to cross-react with other homologous proteins and to induce a de novo allergic sensitization are ongoing to better integrate multiple parameters such as 3D structural information or major histocompatibility complex class II (MHC-II) presentation propensity. However, the effects of food matrices and food processing still need to be addressed in these models. Consequently, clinical and postmarket surveillance remain of critical importance to alert on emergent food allergies, which are modulated by regional dietary practices. Summary Monitoring of the emergence of food allergens requires close collaborations between allergologists, consumers, patient associations and food safety authorities. We also need to get a consensus on an acceptable level of allergenic risk that offers the possibility to develop and market innovative and sustainable food products.

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Evaluation of Allergic Reactions and Tolerance with Fruit and Vegetable Allergy in Children

Şirin,

Özkan Kırgın,

Özmen

et al. 2024

Int Arch Allergy Immunol

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Introduction: Despite the increasing prevalence of fruit and vegetable allergies in childhood over the past decades, the clinical course of reaction types and tolerance remain unclear. Our aim was to evaluate the clinical course, demographic characteristics, and tolerance rate of allergic reactions induced by fruits or vegetables. Methods: We conducted a retrospective, descriptive, cross-sectional study on patients who presented with suspected allergic reactions to fruit or vegetables. We used patient records to identify demographic data, skin prick test, prick-to-prick test, and oral food challenge test results and laboratory findings. Results: The study included 78 children with a median age of 61.5 months. Class 1 and 2 allergies were found in 65 and 13 cases, respectively. The most common allergens were potato (21.8%), banana (15.4%), peach (14.1%), and tomato (12.8%). Clinical symptoms included urticaria (75.6%), oral allergy syndrome (15.4%), angioedema (7.7%), and anaphylaxis (1.3%). Thirteen children achieved tolerance, while 61.7% did not. The median time to tolerance was 13.5 months after diagnosis, with a minimum of 9 months. Significant differences in reaction type, clinical presentation, pan-allergy to aeroallergens, and serum total IgE levels were found between the tolerant and non-tolerant groups (p = 0.006, 0.009, 0.005, and 0.001, respectively). Conclusion: This is the first study to provide guidance on the tolerance rate and resolution time of fruit and vegetable allergies based on demographic and diagnostic parameters. Further research is needed to deepen our understanding of fruit and vegetable allergy.

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Kiwifruit’s Allergy in Children: What Do We Know?

Cited by 5 publications

References 41 publications

Sustainable Cosmetics: Valorisation of Kiwi (Actinidia deliciosa) By-Products by Their Incorporation into a Moisturising Cream

Sustainable Cosmetics: Valorisation of Kiwi (Actinidia deliciosa) By-Products by Their Incorporation into a Moisturising Cream

New dietary trends and alternative proteins: the emergence of novel food allergens

Evaluation of Allergic Reactions and Tolerance with Fruit and Vegetable Allergy in Children

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