Rice: Another Potential Cause of Food Allergy in Patients Sensitized to Lipid Transfer Protein

2006 ◽  
Vol 143 (1) ◽  
pp. 69-74 ◽  
Author(s):  
Riccardo Asero ◽  
Stefano Amato ◽  
Beatrice Alfieri ◽  
Silvia Folloni ◽  
Gianni Mistrello
Keyword(s):  
Food Allergy ◽  
Lipid Transfer Protein ◽  
Lipid Transfer ◽  
Transfer Protein

scholarly journals Food allergy as an asthma comorbidity in children and adolescents: a practical approach through a real-world study

2021 ◽  
Vol 49 (1) ◽  
pp. 68-78
Author(s):  
Ignacio Esteban-Gorgojo ◽  
María Puy Gorgojo ◽  
Joaquin Sastre ◽  
Santiago Quirce
Keyword(s):  
Food Allergy ◽  
Real World ◽  
Lipid Transfer Protein ◽  
Asthma Patient ◽  
Lipid Transfer ◽  
Eosinophilic Asthma ◽  
Blood Eosinophilia ◽  
Transfer Protein ◽  
Asthma Patients ◽  
Blood Eosinophils

Introduction: Several studies have shown interactions between food allergy (FA) and asthma, but the influence of FA in asthma traits has been scarcely studied. Methods: A real-world retrospective observational study was conducted among patients between 3 and 18 years old referred to our Asthma Clinic from November 2014 to November 2017. Data were obtained from daily clinical practice. Only patients properly diagnosed with asthma and FA were included. Results: 815 patients were included: 483 asthmatics and 332 non-asthmatics and 180 FA and 635 no FA. Food allergy was statistically more prevalent among asthma patients (p = 0.014). In a high pollen exposure area, Madrid, among subjects with asthma (121 FA, 362 no-FA), sensitization to lipid transfer protein (LTP) (p = 0.016, OR: 3.064, RR: 2.512) and pollen (p = 0.016, OR: 3.064, RR: 2.512) are risk factors to have a concomitant FA diagnosis, whereas sensitization to profilin is not. Peripheral blood eosinophils were higher in subjects with asthma and FA (≥450 eos/µL) than in asthmatics without FA (≤300 eos/µL) (p = 0.031). Blood eosinophilia, using a cut-off >300 eos/µL, was only present in the FA group. Therefore, this trait should be considered when phenotyping a patient as eosinophilic asthma. Sex had an impact on several variables: height, weight, BMI, blood eosinophils count, sensitization profile, and early-onset asthma. Conclusions: Asthma and FA are closely related and the presence of FA should be investigated in every asthma patient. This study shows an association between asthma with concomitant FA and sensitization to pollen and LTP, blood eosinophilia, and growth alterations. Differences between boys and girls were also described, so a sex-specific approach is recommended.

scholarly journals Re-Print-Anaphylaxis Induced by Beer

2022 ◽  
Vol 5 (1) ◽  
pp. 01-03
Author(s):  
Navarro L ◽  
Lazo C ◽  
Pineda P ◽  
Labrador-Horrillo M ◽  
Roger A ◽  
...  
Keyword(s):  
Food Allergy ◽  
Trypsin Inhibitor ◽  
Lipid Transfer Protein ◽  
Geographical Area ◽  
Alcoholic Beverage ◽  
Lipid Transfer ◽  
Transfer Protein ◽  
Consumption Habits

The prevalence of cereal allergy is highly influenced by geographical area and consumption habits. According to data from Alergologica 2015 [1], cereal allergy accounts for 2.1% of all cases of food allergy in Spain. Beer is a barley-based alcoholic beverage that also contains hops, yeast, and other cereals (wheat, oats, corn, and even rye). Barley is also the basis of malt vinegar, whiskey, and gin. Several allergens of barley have been described, including lipid transfer protein (LTP), - and ß-amylase, gliadin, glutenin, peroxiredoxin, thionin, and trypsin inhibitor [2].

scholarly journals LTP Allergy Follow-Up Study: Development of Allergy to New Plant Foods 10 Years Later

Nutrients ◽  
2021 ◽  
Vol 13 (7) ◽  
pp. 2165
Author(s):  
Diana Betancor ◽  
Alicia Gomez-Lopez ◽  
Carlos Villalobos-Vilda ◽  
Emilio Nuñez-Borque ◽  
Sergio Fernández-Bravo ◽  
...  
Keyword(s):  
Food Allergy ◽  
Lipid Transfer Protein ◽  
Specific Ige ◽  
Cross Reactivity ◽  
Allergic Reactions ◽  
Plant Food ◽  
Lipid Transfer ◽  
Plant Foods ◽  
Transfer Protein

Introduction: Allergy to nonspecific lipid transfer protein (nsLTP) is the main cause of plant-food allergy in Spain. nsLTPs are widely distributed in the plant kingdom and have high cross-reactivity but extremely variable clinical expression. Little is known about the natural evolution of this allergy, which complicates management. The objective of this study was to assess the development of allergy to new plant foods in nsLTP-sensitized patients 10 years after diagnosis. Methods: One hundred fifty-one patients showing specific IgE to nsLTP determined by ISAC (Thermofisher) were included. After clinical workup (i.e., anamnesis, skin test, and challenge when needed), these patients were divided into two groups: 113 patients allergic to one or more plant food (74.5%) and 38 patients not allergic to any plant food (25.1%). Ten years later, a telephone interview was conducted to check whether patients had developed additional allergic reactions to plant foods. Results: Ten years after diagnosis, 35 of the 113 (31%) plant-food-allergic patients sensitized to nsLTP reported reactions to new, previously tolerated plant foods, mainly Rosaceae/Prunoideae fruits and nuts followed by vegetables, Rosacea/Pomoideae fruits, legumes, and cereals. Five out of 38 (13.2%) patients previously sensitized to nsLTP but without allergy to any plant food had experienced allergic reactions to some plant food: two to Rosaceae/Prunoideae fruits, two to Rosaceae/Prunoideae fruit and nuts, and one to legumes. Conclusion: Patients sensitized to nsLTP developed allergic reactions to other plant foods, mainly Rosaceae-Prunoideae fruits and nuts. This was more frequent among plant-food-allergic patients than among those who had never had plant-food allergy.

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