Phenotypical characterization of peanut allergic children with differences in cross‐allergy to tree nuts and other legumes

Cousin, Michel; Verdun, Stéphane; Seynave, M.; Vilain, Anne; Lansiaux, Amélie; Decoster, A.; Sauvage, C.

doi:10.1111/pai.12698

Cited by 37 publications

(26 citation statements)

References 28 publications

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“…Multiple FAs were more prevalent in the boys of the paediatric HealthNuts cohorts . In the MIRABEL survey, the two severe peanut‐allergic phenotypes were more frequent in girls, a finding that was also reported by Cousin et al . In an adult population, anaphylactic reactions are more frequent in women .…”

Section: Determinants Of Severe Food Allergy Phenotypessupporting

confidence: 70%

“…Three independent phenotypes were identified and replicated in the whole population; the most severe phenotype was associated with allergic comorbidities (asthma and atopic dermatitis in 100% of the cases) and with the lowest eliciting dose (ED) during the OFC. The weight of asthma as a comorbidity in severe phenotypes of peanut allergy in children is also highlighted by Cousin et al . They conducted a retrospective study in 317 children with proven peanut allergy followed in one French allergy centre.…”

Section: Determinants Of Severe Food Allergy Phenotypesmentioning

confidence: 96%

See 1 more Smart Citation

Food allergy phenotypes: The key to personalized therapy

Deschildre

Lejeune

Cap

et al. 2017

Clin Experimental Allergy

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Food allergies (FAs) are of increasing public health concern and are characterized by a large spectrum of diseases. Their diversity is well known for immunologic pathways (IgE, non-IgE-mediated FAs) and natural history. Many other factors and patient characteristics are involved including type of food, exposure route, allergic comorbidities, gender, racial and ethnic backgrounds, cofactors and health conditions. Food allergen components and sensitization profiles are also involved in FA phenotypes. A new approach to chronic disorders based on the identification of phenotypes through extensive knowledge of all the complex components is also applicable to FAs and could lead towards integrative care management. Diagnostic biomarkers for FAs are emerging which also contribute to better care modalities. The aim of this article was to highlight current knowledge regarding the phenotypic diversity of FA. This review will focus on IgE-mediated FAs and how identifying phenotypes may help to better understand the pathophysiological complexity, improve diagnosis and lead to personalized treatment strategies.

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Section: Determinants Of Severe Food Allergy Phenotypessupporting

confidence: 70%

Section: Determinants Of Severe Food Allergy Phenotypesmentioning

confidence: 96%

Food allergy phenotypes: The key to personalized therapy

Deschildre

Lejeune

Cap

et al. 2017

Clin Experimental Allergy

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show abstract

“…Interestingly, atopic dermatitis was the leading risk factor for clinically relevant cross-reactivity in peanut-allergic children. [80] IgE cross-reactivity between certain legume species seems to be of higher clinical relevance than others. For instance, several studies demonstrated a clinical association between peanut and lupine allergies.…”

Section: Ige Cross-reactivity Of Peanut Soybean Lupine and Other Lementioning

confidence: 98%

“…For example, clinically relevant cross‐reactivity to at least one legume was observed in 7.9% of 317 children with peanut allergy. Interestingly, atopic dermatitis was the leading risk factor for clinically relevant cross‐reactivity in peanut‐allergic children . IgE cross‐reactivity between certain legume species seems to be of higher clinical relevance than others.…”

Section: Ige Cross‐reactivity Of Peanut Soybean Lupine and Other Lementioning

confidence: 99%

Allergy to Peanut, Soybean, and Other Legumes: Recent Advances in Allergen Characterization, Stability to Processing and IgE Cross‐Reactivity

Cabanillas

Jappe

Novak

2017

Molecular Nutrition Food Res

128

108

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Peanut and soybean are members of the Leguminosae family. They are two of the eight foods that account for the most significant food allergies in the United States and Europe. Allergic reactions to other legume species can be of importance in other regions of the world. The major allergens from peanut and soybean have been extensively analyzed and members of new protein families identified as potential marker allergens for symptom severity. Important recent advances concerning their molecular properties or clinical relevance have been made. Therefore, there is increasing interest in the characterization of allergens from other legume species such as lupine, lentil, chickpea, green bean, or pea. As legumes are mainly consumed after thermal processing, knowledge about the effect of such processing on the allergenicity of legumes has increased during the last years. In the present review, recent advances in the identification of allergens from peanut, soybean, lupine, and other legume species are summarized and discussed. An overview of the most recently described effects of thermal processing on the allergenic properties of legumes is provided and the potential IgE cross-reactivity among members of the Leguminosae family is discussed.

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“…In this study, Cousin et al. studied a large population of 317 children allergic to peanuts. This is one of the largest number of pediatric patients with a diagnosis of clinically significant cross‐allergy to TNs and/or other legumes.…”

Section: Phenotypical Characterization Of Peanut‐allergic Children Wimentioning

confidence: 99%

Editor's Choice

2017

Pediatric Allergy Immunology

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Phenotypical characterization of peanut allergic children with differences in cross‐allergy to tree nuts and other legumes

Abstract: The three phenotypes highlighted by this study could be useful to identify children with high risk of cross-allergic reaction to TNs and legumes early after PA diagnosis.

Cited by 37 publications

References 28 publications

Food allergy phenotypes: The key to personalized therapy

Food allergy phenotypes: The key to personalized therapy

Allergy to Peanut, Soybean, and Other Legumes: Recent Advances in Allergen Characterization, Stability to Processing and IgE Cross‐Reactivity

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