Standardization of food allergen extracts for skin prick test

Hansen, Kirsten; Bindslev‐Jensen, Carsten; Skov, P. Stahl; Sparholt, S.H.; Hansen, Georg Nørgaard; Niemeijer, Nr; Malling, H.‐J.; Poulsen, Lars K.

doi:10.1016/s0378-4347(01)00071-8

Cited by 7 publications

(3 citation statements)

References 27 publications

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“…Efforts are being made to standardize these extracts, showing that the concentration of proteins required for extract efficacy varies greatly between different foods-from 0.01 mg/mL for cod to 5.4 mg/mL for wheat flour [65]. Extracts for fruit and vegetables not dealing with special procedures to eradicate phenolic compounds are moderately sensitive [66,67].…”

Section: Diagnosis Of Food Allergy In Adultsmentioning

confidence: 99%

Adult food allergy

Moneret-Vautrin

Morisset

2005

Curr Allergy Asthma Rep

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Adult food allergy is estimated at approximately 3.2% worldwide. The persistence of childhood food allergy is unusual, peanut allergies excepted. Once established in adults, food allergy is rarely cured. Factors favoring the acquisition of allergy could be sensitization to pollens, occupational sensitization by inhalation, drugs (such as tacrolimus), and sudden dietary changes. Severe anaphylaxis and oral allergy syndrome are frequent. The fatality risk is estimated at 1% in severe anaphylaxis. Risk factors for severe anaphylaxis are agents causing increased intestinal permeability, such as alcohol and aspirin. b-blockers, angiotensin-converting enzyme (ACE) inhibitors, and exercise are other factors. Gastrointestinal food allergy remains, to a large extent, undiagnosed in adults. Food allergens are mainly fruit and vegetable, related to pollen sensitizations, or to latex allergy. Wheat flour allergy is increasing. The diagnosis relies on prick skin tests, detection of specific IgEs, and standardized oral challenges. Strict avoidance diets are necessary. Specific immunotherapy to pollens may be efficient for cross-reactive food allergies.

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Section: Diagnosis Of Food Allergy In Adultsmentioning

confidence: 99%

Adult food allergy

Moneret-Vautrin

Morisset

2005

Curr Allergy Asthma Rep

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“…Approved methods for measuring the biological activity of allergen extracts are the skin prick test [15] and intradermal testing [16–18], which are applied for the characterization of In‐house references and in studies aimed at supporting applications for marketing authorization [19–21]. Moreover, due to ethical reasons, skin tests cannot be used for batch control.…”

Section: Introductionmentioning

confidence: 99%

Mediator release assays based on human or murine immunoglobulin E in allergen standardization

Kaul

Lüttkopf

Kastner

et al. 2006

Clin Experimental Allergy

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MRAs provide refined information on allergen activity, either confirming the results of IgE-inhibition assay, or indicating differences requiring further investigation, and represent a highly sensitive novel tool in allergen standardization. By using permanently cultivated cell lines, repeated venepuncture to obtain human basophils is avoided. As in the RBL assay, the coefficient of variation for the release values were below 15% and for the ED50 below 25%, the assay is suitable to determine differences that are relevant for batch control purposes.

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“…The patients underwent SPTs with common inhalant allergens, commercial food extracts including pea, peanut, kidney bean, soy bean (Stallergenes, Milan, Italy), chickpea, and lentil (Lofarma, Milan, Italy), and with extracts of fresh boiled and raw broad beans undiluted and diluted (1 : 1000, 1 : 100, 1 : 10 in saline solution and glycerol) [ 20 ]. Saline solution and histamine (10 mg/mL) were used as negative and positive control, respectively.…”

Section: Methodsmentioning

confidence: 99%

Vicia fabaHypersensitivity and ASA Intolerance in a Farmer: A Case Report

et al. 2011

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The IgE-mediated allergic reactions to food are caused, generally, by ingestion. However, they can be rarely induced by exposure to airborne food particles through the handling or the cooking. Vicia faba is a vegetable which belongs to Legumes or Fabaceae family, Fabales order. Allergic reactions after ingestion of legumes and cases of asthma after exposure to the cooking vapors have been reported in the literature. A paper assessed the volatile substances (insect repellents) released by V. faba. The authors demonstrated that this plant produces several chemical substances, such as small quantities of methyl salicylate. We describe a case of occupational allergy, induced by handling during picking up of fresh broad beans, in a farmer with history of adverse reaction after eating the cooked and raw vegetable.

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Standardization of food allergen extracts for skin prick test

Cited by 7 publications

References 27 publications

Adult food allergy

Adult food allergy

Mediator release assays based on human or murine immunoglobulin E in allergen standardization

Vicia fabaHypersensitivity and ASA Intolerance in a Farmer: A Case Report

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