Anaphylactic Shock Caused by Eating Buckwheat

Area of Science:

• Allergy and Immunology
• Clinical Medicine
• Food Science

Background:

• Urticaria significantly impacts quality of life, with mast cells and histamine as key players.
• Allergic urticaria has diverse triggers, including foods, drugs, and insect venoms.
• Buckwheat, a gluten-free alternative, is increasingly consumed but can cause severe allergic reactions like anaphylaxis.

Purpose of the Study:

• To present a case study of anaphylactic shock triggered by buckwheat.
• To highlight the diagnostic challenges and methods for buckwheat allergy.
• To emphasize the clinical relevance of buckwheat as a potential allergen.

Main Methods:

• Detailed patient history (anamnesis) was crucial for diagnosis.
• Prick skin tests and specific IgE blood tests were performed.
• Other potential food allergens were excluded through testing.

Main Results:

• The patient experienced two severe anaphylactic shocks linked to buckwheat consumption.
• Elevated buckwheat-specific immunoglobulin E levels confirmed the allergy.
• Emergency treatment with adrenaline and other medications led to partial recovery.

Conclusions:

• Buckwheat allergy is rare but can manifest with severe symptoms, including anaphylaxis.
• Accurate diagnosis can be challenging due to buckwheat being a hidden allergen.
• Thorough anamnesis is vital for identifying buckwheat as the etiological agent, especially in regions without mandatory labeling.