Soy allergy in infants and children with IgE-associated cow’s milk allergy

Zeiger, Robert S.; Sampson, Hugh A.; Bock, S. Allan; Burks, A. Wesley; Harden, K. Albert; Noone, Sally; Martín, David Rentero; Leung, Susan B.; Wilson, G.J.

doi:10.1016/s0022-3476(99)70249-0

Cited by 246 publications

(136 citation statements)

References 40 publications

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“…In a study utilizing blinded challenges, among infants with IgE-mediated cow's milk allergy, 13/93 (14%) reacted to soy (25). While this study speci®cally addressed the rate of IgE-mediated reactions to cow's milk and soy, there has been no study addressing the rate of immune-mediated gastrointestinal reactions to soy that occur without evidence of soyspeci®c IgE antibody.…”

Section: Prevalencementioning

confidence: 99%

Peanut and soy allergy: a clinical and therapeutic dilemma

Sicherer¹,

Sampson²,

Burks

2000

Allergy

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Peanut and soy share several characteristics that are relevant to allergy. First, as legumes, they are phylogenetically and antigenically (1, 2) similar to each other and to other beans. Second, they are common sources of protein in the food supply; therefore, exposure to them is widespread. Third, they are an exceedingly common cause of food allergy (3±7). While these two food allergens have much in common, the clinical manifestations of allergy to peanut and soy are generally quite distinct. This paper will explore the similarities and differences in the clinical manifestations of peanut and soy allergy, summarize the current understanding of the molecular-immunologic aspects of these allergies, and discuss recent concerns regarding the development of severe allergy to soy in peanutallergic individuals. Characteristics of peanut allergy PrevalenceRecent surveys of the general population found the prevalence of peanut allergy to be 0.48% in the UK (7) and 0.6% in the USA (3). Peanut is ubiquitous within the US food supply, with virtually 100% of US children being exposed by the age of 2 years (8). The sensitization rate to peanut in a birth cohort of children on the Isle of Wight, UK, followed to the age of 4 years, was 1%, with half having experienced a clinical reaction to peanut (9). In children with atopic dermatitis undergoing evaluation for food hypersensitivity, 20/113 (18%) (5) and 27/165 (16%) (4) were allergic to peanut. Clinical manifestationsThe clinical characteristics of peanut allergy have been explored from a variety of vantage points. Studies of peanut-allergic individuals have highlighted the acute and severe nature of the allergy. In our study of 101 children (median age 7.6 years) with acute reactions to peanut (10), reactions occurred soon after ingestion, with 91% experiencing skin symptoms, 45% respiratory symptoms, and 36% gastrointestinal symptoms. In this group, 47% had involvement of two or more organ systems and 20% required treatment with epinephrine for their ®rst reaction. A study of 622 peanut-allergic individuals in the UK (11) also highlighted the severity of reactions because over 50% had moderate to severe reactions with breathing dif®culties or cardiovascular collapse. Severe symptoms were more common in adults than young children.

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Section: Prevalencementioning

confidence: 99%

Peanut and soy allergy: a clinical and therapeutic dilemma

Sicherer¹,

Sampson²,

Burks

2000

Allergy

Self Cite

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“…Nowadays, most common alternatives are soy and extensively hydrolysed milk proteins formulae (El-Agamy, 2007). However, there is evidence that 10-20 % of children allergic to cow milk do not tolerate soy derivatives (Zeiger et al, 1999) and some cases of high immunological reaction to extensively hydrolysed formulae have been reported the research of another alternative of bovine milk and soy in infantile formula became a necessity.…”

Section: Introductionmentioning

confidence: 99%

Comparison of composition and whey protein fractions of human, camel, donkey, goat and cow milk

et al. 2015

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The aim of this study was to compare the physicochemical parameters of milk samples of five different species: cow, goat, donkey, camel and human. Also the analysis of whey protein profile in different milk samples was performed by anion-exchange fast protein liquid chromatography (FPLC) while polyacrylamide gel electrophoresis was used to identify a single fraction. Camel milk was the most acid (pH 6.460±0.005) and the richest in total proteins (3.41±0.31 %) and ash (0.750±0.102 %), whereas donkey milk had a neutral pH (7.03±0.02) and characterised by low proteins (1.12±0.40 %) and fat (0.97±0.03 %) content, being very close to human milk. Proteomic analysis of cow, goat, donkey, camel and human milk highlighted significant interspecies differences. Camel milk was similar to human milk in lacking of β-lactoglobulin and richness of α-lactalbumin. The knowledge gained from the proteomic comparison of the milk samples analysed within this study might be of relevance, both, in terms of identifying sources of hypoallergenic alternatives to bovine milk and detection of adulteration of milk samples and products.

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“…The prevalence of a concomitant intolerance to soy in the allergy to cow milk is between 0% and 63% with high levels in the enterocolitis/enteropathy syndromes not associated with IgE (Van Sickle et al, 1985;Bock, Atkins, 1990;Ragno et al, 1993;Burks et al, 1994;Harikul et al, 1995). However, the true prevalence of allergy to soy proteins in documented allergies to proteins in cow milk is not yet well established (Kuitunen et al, 1975;Jakobsson, Lindberg, 1979;Zeiger et al, 1999;Ahn et al, 2003).…”

Section: Introductionmentioning

confidence: 99%

Immunogenicity and allergenicity of 2S, 7S and 11S soy protein fractions

Bittencourt

Soares²,

Pires³

et al. 2007

Rev. Bras. Cienc. Farm.

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It is known that in a part of the population, mainly among children, some are hypersensitive to soybean protein, although it is not yet completely elucidated which protein fraction is more immunogenic/ allergenic. The objective of the study was to compare the immunogenicity and allergenicity of the soy protein fractions. The 2S (conglycinin), 7S (β conglycinin) and 11S (glycinin) fractions were isolated from soy protein by affinity chromatography. These purified soy protein fractions were used as antigens for immunizing BALB/c mice to evaluate their immunogenicity by following the appearance of specific IgM and IgG antibodies in blood serum by ELISA. The allergenicity of these soy protein fractions was evaluated by the following approaches: i) the production of IgE antibodies against 2S, 7S and 11S soy protein fractions by BALBc mice in the anaphylactic cutaneous passive test (PCA), and ii) the production of IgG1 specific antibodies against the 7S fraction in BALB/c mice. The 7S and 11S fractions induced the formation of IgM and IgG antibodies. The PCA test showed that only the 7S fraction was allergenic leading to the production of IgE antibodies. Another evidence that reinforces the allergenicity of the 7S soy protein fraction is the presence of IgG1 specific antibodies reactive to this protein fraction in immunized mice. Our study shows that the 7S soy protein fraction is important to elicit allergic reactions in mice and may contribute to elucidate the allergenicity of soy-derived products. INTRODUCTIONAllergic reactions to foods result from heightened immunologic responses to glycoprotein components present in the foods and constitute a frequent health complaint (Metcalfe, 1991;Shah, Walker, 2002). Children and adults who develop such reactions are said to have a food hypersensitivity or food allergy that are terms proposed to define a reaction to food exposure causing objectively reproducible symptoms or signs at a dose A. L. Bittencourt, M. F. M. Soares, R. R. Pires, C. S. Honmoto, M. K. Tanaka, C. M. A. Jacob, D. S. P. Abdalla 598 tolerated by normal subjects (Crespo et al., 2004). The prevalence of food allergy in children appears to be increasing for reasons that are still poorly understood. It has been estimated that approximately 6% of young children and about 2% of the general population have food allergy, with the majority experiencing gastrointestinal symptoms (Sampson, 2003).A number of factors can affect the development of food allergy. One is the amount of a particular food that is ingested, which is influenced by diet and culture of a country. This can have a significant effect on the prevalence of a specific food allergy in that region. Examples of this are codfish allergy in Norway, rice and soy allergy in Japan, and peanut allergy in the U.S. Other factors involved in food allergies are the gut permeability, that has been considered to be a major factor in food allergy sensitization, and the food processing that can substantially modify food allergen content. Most food allergens are stable ...

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Soy allergy in infants and children with IgE-associated cow’s milk allergy

Cited by 246 publications

References 40 publications

Peanut and soy allergy: a clinical and therapeutic dilemma

Peanut and soy allergy: a clinical and therapeutic dilemma

Comparison of composition and whey protein fractions of human, camel, donkey, goat and cow milk

Immunogenicity and allergenicity of 2S, 7S and 11S soy protein fractions

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