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IgE-mediated food allergy.

E A Pastorello1, V Pravettoni, A Bigi

  • 12nd Dept Internal Med, University of Milan, Italy.

Annals of Allergy
|November 1, 1987
PubMed
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Secretory Immunoglobulin A (IgA) antibodies in saliva, when present with Immunoglobulin E (IgE) antibodies to apples, may prevent oral allergy syndrome in birch-allergic individuals. Higher salivary IgA to serum IgE ratios indicate tolerance.

Area of Science:

  • Immunology
  • Allergology
  • Gastroenterology

Background:

  • Oral allergy syndrome (OAS) is common in individuals with pollen allergies, particularly birch pollen.
  • The role of specific antibody levels, including Immunoglobulin A (IgA) and Immunoglobulin E (IgE), in food allergy symptomatology is not fully understood.
  • Understanding immune responses to food allergens like apples is crucial for managing allergic conditions.

Purpose of the Study:

  • To investigate the differences in immunologic parameters between individuals with and without apple allergy symptoms.
  • To determine if specific antibody levels (serum and salivary IgA and IgE) correlate with the presence or absence of oral allergy syndrome to apples.
  • To explore the protective role of secretory IgA in preventing clinical food allergy symptoms.

Main Methods:

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  • Compared serum and salivary IgA and IgE antibody levels specific to apples in 33 birch-allergic patients with anti-apple IgE.
  • Categorized patients into two groups: 24 with oral allergy syndrome (OAS) after apple consumption and 9 apple-tolerant individuals.
  • Assessed IgE parameters, including anti-apple IgE levels, skin prick test size, and histamine release from basophils; analyzed IgA and IgG levels.

Main Results:

  • No significant differences were found in anti-apple IgE levels, skin test responses, or histamine release between symptomatic and tolerant groups.
  • Serum and salivary total IgG and total anti-apple IgA antibody levels did not differ significantly between the groups.
  • Tolerant individuals showed significantly higher ratios of salivary anti-apple IgA to serum anti-apple IgE and salivary anti-apple IgA to serum anti-apple IgA, with a significant correlation between these parameters.

Conclusions:

  • The presence of specific Immunoglobulin E (IgE) antibodies to foods does not always correlate with clinical symptoms.
  • Elevated levels of secretory Immunoglobulin A (IgA) in saliva, in conjunction with anti-apple IgE, may play a protective role against oral allergy syndrome.
  • Salivary IgA may be a key factor in preventing clinical manifestations of food allergy in atopic subjects.