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Allergic Reactions

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Anaphylaxis is a severe, life-threatening hypersensitivity reaction mediated by Immunoglobulin E (IgE) antibodies. When IgE binds to allergens, it triggers the release of mediators– histamine, leukotrienes, and prostaglandins from mast cells and basophils. These mediators cause vasodilation, edema, and inflammation, leading to various symptoms.The primary allergens causing anaphylaxis include food items (e.g., peanuts, shellfish), drugs (e.g., penicillin, asparaginase, corticotropin, heparin),...

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Hypersensitivities

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Hypersensitivity, also known as a hypersensitivity reaction or allergic reaction, is a condition where the body's immune system reacts abnormally to a foreign substance. Such substances, that cause hypersensitivity are referred to as an allergen, could be something typically harmless to most people, like pollen or certain foods.
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A Component-resolved Diagnostic Approach for a Study on Grass Pollen Allergens in Chinese Southerners with Allergic Rhinitis and/or Asthma

A Component-resolved Diagnostic Approach for a Study on Grass Pollen Allergens in Chinese Southerners with Allergic Rhinitis and/or Asthma

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Soy allergy in perspective.

Barbara K Ballmer-Weber¹, Stefan Vieths

¹Allergy Unit, Department of Dermatology, University Hospital Zurich, Zurich, Switzerland. barbara.ballmer@usz.ch

Current Opinion in Allergy and Clinical Immunology

|June 19, 2008

Summary

This summary is machine-generated.

Soy allergy is a significant concern, especially in Europe, often linked to birch pollen. Diagnosis requires considering specific recombinant allergens like Gly m 4 and Ara h 8, particularly when IgE testing to extracts is negative.

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Area of Science:

Food allergy research
Clinical immunology
Allergenicity studies

Background:

Soy allergy is clinically relevant in Central Europe, often associated with birch pollen.
Cross-reactivity is mediated by Bet v 1 homologous proteins, such as Gly m 4 in soy.
Patients with birch pollen allergy may develop allergies to mungbean or peanut via Bet v 1 sensitization.

Purpose of the Study:

To review and discuss studies on soy allergy.
To highlight the role of pollen-related food allergies.
To discuss diagnostic challenges and recommendations for soy allergy.

Main Methods:

Literature review of studies on soy allergy.
Analysis of cross-reactivity mechanisms.
Evaluation of diagnostic approaches for legume allergies.

Main Results:

Soy is a relevant birch pollen-related allergen in Europe, with cross-reactivity mediated by Gly m 4.
Threshold doses for soy allergy are higher than for peanut allergy.
No evidence suggests increased allergenicity in genetically modified soybeans.
Bet v 1 related allergens are often underrepresented in standard extracts.

Conclusions:

Both primary and pollen-related food allergies to soy exist in Europe.
Negative IgE testing to legume extracts should not rule out allergy in birch pollen-sensitized individuals.
Recombinant allergens Gly m 4 (soy) and Ara h 8 (peanut) are recommended for diagnosing soy or peanut allergy in birch pollen-allergic patients with negative extract-based tests.