Pancake syndrome (oral mite anaphylaxis)

Area of Science:

• Allergy and Immunology
• Food Science
• Environmental Health

Background:

• Oral mite anaphylaxis is a newly identified syndrome.
• It occurs in atopic individuals after consuming foods made with mite-contaminated wheat flour.
• This syndrome is prevalent in tropical and subtropical regions and often linked to pancakes, hence "pancake syndrome".

Purpose of the Study:

• To describe the clinical characteristics of oral mite anaphylaxis.
• To investigate the potential role of thermoresistant allergens.
• To identify preventive measures for this allergic reaction.

Main Methods:

• Clinical observation and case reporting of patients experiencing anaphylaxis after food ingestion.
• Analysis of food preparation methods and environmental factors.
• Review of potential allergen properties, including heat resistance.

Main Results:

• Severe allergic reactions manifest shortly after ingesting foods prepared with mite-contaminated wheat flour.
• Pancakes are a common trigger food.
• A variant, dust mite ingestion-associated exercise-induced anaphylaxis, occurs during physical activity.
• Thermoresistant allergens are suspected to be involved.

Conclusions:

• Oral mite anaphylaxis is a significant food-allergic reaction linked to mite contamination in wheat flour.
• Refrigerating wheat flour is recommended to inhibit mite proliferation and prevent anaphylaxis.
• Further research into thermoresistant mite allergens is warranted.