Idioma:

Cross-allergenicity of peanut and lupine: The risk of lupine allergy in patients allergic to peanuts

Moneret-Vautrin, Denise-Anne ; Guérin, Laurence ; Kanny, Gisèle ; Flabbee, Jenny ; Frémont, Sophie ; Morisset, Martine

Journal of allergy and clinical immunology, 1999-10, Vol.104 (4), p.883-888 [Periódico revisado por pares]

New York, NY: Mosby, Inc

Texto completo disponível

Citações Citado por

Enviar para

Título:
Cross-allergenicity of peanut and lupine: The risk of lupine allergy in patients allergic to peanuts
Autor: Moneret-Vautrin, Denise-Anne ; Guérin, Laurence ; Kanny, Gisèle ; Flabbee, Jenny ; Frémont, Sophie ; Morisset, Martine
Assuntos: Adolescent ; Allergens - immunology ; Allergic diseases ; Arachis - immunology ; Arachis hypogaea ; Biological and medical sciences ; Child ; Child, Preschool ; Cross Reactions ; cross-reactivity ; double-blind ; Fabaceae - immunology ; Female ; Flour ; Food Hypersensitivity - immunology ; Glycine max - immunology ; Humans ; immunoblot ; Immunopathology ; Infant ; legumes ; lupine allergenicity ; Lupinus albus ; Male ; Medical sciences ; Other localizations ; Peanut allergy ; placebo-controlled food challenge ; Plant Proteins - immunology ; Plants, Medicinal ; Pollen - immunology ; Skin Tests
É parte de: Journal of allergy and clinical immunology, 1999-10, Vol.104 (4), p.883-888
Notas: ObjectType-Article-2
SourceType-Scholarly Journals-1
ObjectType-Feature-1
content type line 23
ObjectType-Article-1
ObjectType-Feature-2
Descrição: Background: Peanut allergy is common, but cross-allergy between legumes is rare. Proteins from Lupinus albus are increasingly eaten in the form of seeds or additives to wheat flour. The risk of cross-allergenicity is still insufficiently known. Objective: We sought to study the risk of cross-allergy to lupine in patients allergic to peanut and to study lupine allergenicity. Methods: Twenty-four patients allergic to peanuts were studied by means of skin prick tests with native lupine flour from Lupinus albus. Double-blind oral challenge tests were performed with lupine flour and peanut in 8 of these patients. Specific IgEs were assayed for peanut, lupine flour, and pollen in 6 sera. RAST inhibition tests for lupine pollen by peanut were performed on 4 of these sera. Peanut and lupine flour immunoblots were carried out for 6 sera, and crossed immunoblot inhibitions for peanut by lupine flour and lupine flour by peanut were carried out for 2 sera. Results: The skin prick test responses with lupine flour were positive in 11 (44%) subjects. The challenge test responses were positive in 7 of 8 subjects at the same doses as with peanut. The major lupine flour allergen (molecular mass, 43 kd) is present in peanuts. The RAST inhibition and immunoblot tests indicated cross-reactivity of peanut with the lupine flour and pollen. Conclusions: The risk of crossed peanut-lupine allergy is high, contrary to the risk with other legumes. The inclusion of 10% lupine flour in wheat flour without mandatory labeling makes lupine a hidden allergen, presenting a major risk of cross-reaction in subjects already allergic to peanut products. A high sensitizing potential can also be postulated for this legume. (J Allergy Clin Immunol 1999;104:883-8.)
Editor: New York, NY: Mosby, Inc
Idioma: Inglês

Links

Voltar para lista de resultados

Realização: Logos de Redes Sociais:

Cross-allergenicity of peanut and lupine: The risk of lupine allergy in patients allergic to peanuts

Moneret-Vautrin, Denise-Anne ; Guérin, Laurence ; Kanny, Gisèle ; Flabbee, Jenny ; Frémont, Sophie ; Morisset, Martine

New York, NY: Mosby, Inc

Buscando em bases de dados remotas. Favor aguardar.