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Swiss chard hypersensitivity: clinical and immunologic study.

B de la Hoz¹, M Fernandez-Rivas, S Quirce

¹Department of Allergy, Hospital Ramón y Cajal, Madrid, Spain.

Annals of Allergy

|November 1, 1991

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A grass pollen-allergic woman developed allergy symptoms from boiling Swiss chard. This case highlights potential cross-reactivity between plant pollens and vegetables in allergic individuals.

Area of Science:

* Clinical immunology and allergy research.
* Investigating hypersensitivity reactions to food and environmental allergens.

Background:

* Food allergies, particularly to fruits and vegetables, are increasingly observed in atopic individuals.
* Birch pollen sensitization is a known risk factor for certain food allergies.

Observation:

* A case study of a woman sensitized to grass pollen experienced rhinoconjunctivitis and asthma upon exposure to boiling Swiss chard vapor.
* This reaction suggests a potential link between pollen allergies and vegetable hypersensitivity.

Findings:

* Type I hypersensitivity to Swiss chard was confirmed through skin tests, specific IgE (RAST), basophil degranulation, and histamine release.
* Bronchial provocation tests showed an immediate response to Swiss chard extract.

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* RAST inhibition assays indicated cross-reactivity between Swiss chard, grass pollen, and chenopod weed pollens.

Implications:

* The findings suggest cross-reactivity between specific pollen types (grass, chenopods) and vegetables like Swiss chard.
* This case broadens the understanding of allergen cross-reactivity and its clinical manifestations.
* Highlights the importance of considering food allergies in pollen-sensitized patients.