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[Important cross-reactive allergens]

A Helbling1

  • 1Institut für Immunologie und Allergologie, Universitätsspital Bern.

Schweizerische Medizinische Wochenschrift
|March 8, 1997
PubMed
Summary
This summary is machine-generated.

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Adult food allergies often stem from cross-reactivity between inhaled allergens and food. Understanding these IgE-mediated cross-reactions, like Bet v 1 and Bet v 2, is crucial for diagnosis and treatment.

Area of Science:

  • Immunology
  • Allergology
  • Food Science

Context:

  • Food allergy in adults is frequently linked to cross-reactivity between inhaled allergens and specific foods.
  • Sensitization to aero-allergens (e.g., pollen) can induce IgE antibodies that react with similar structures in foods.
  • Not all individuals with sensitization exhibit pollinosis symptoms, but sensitization is consistently present.

Purpose:

  • To elucidate the mechanisms and clinical manifestations of cross-reactive food allergies in adults.
  • To differentiate symptoms based on primary allergen sensitization (Bet v 1 vs. Bet v 2).
  • To identify emerging cross-reactivities, such as those related to latex and house dust mite sensitivity.

Summary:

  • Adult food allergies are primarily driven by IgE-mediated cross-reactivity between inhaled allergens and food components.

Related Experiment Videos

  • Bet v 1 sensitization typically leads to oral allergy syndrome (mild oropharyngeal symptoms) from fruits like apples and cherries.
  • Bet v 2 sensitization is associated with more generalized reactions, including urticaria and angioedema (mugwort/celery syndrome).
  • New cross-reactivities involve latex (avocado, banana, chestnut) and house dust mites (crustacea, snails).

    • Impact:

    • Highlights the importance of recognizing cross-reactive IgE antibodies in the majority of adult food allergies.
    • Provides clinicians with essential knowledge for accurate diagnosis and management of food allergies.
    • Suggests that further allergen characterization may pave the way for inducing tolerance to specific food allergens.