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Safety of Low-Dose Oral Food Challenges for Hen's Eggs, Cow's Milk, and Wheat: Report from a General Hospital without Allergy Specialists in Japan
Kobe J Med Sci. 2023 May 24;69(1):E16-E24.ABSTRACTAn oral food challenge (OFC) is useful for managing food allergies. However, because OFCs have the risk of severe allergic reactions, including anaphylaxis, conducting OFCs under this situation without allergy specialists is difficult. To investigate the safety of a low-dose OFC for eggs, milk, and wheat in a general hospital without allergy specialists. We retrospectively analyzed the medical records of children who were hospitalized in a general hospital without allergy specialists for a low-dose OFC of egg, milk, or wheat between April 2018 and March 2021. The records of...
Source: Kobe J Med Sci - June 8, 2023 Category: General Medicine Authors: Keita Nakanishi Ikuo Okafuji Takashi Kihara Yukino Kawanami Ayaka Shimizu Shinpei Kotani Yoshiaki Kamoi Takahiro Okutani Source Type: research
Wheat protein recognition pattern in tolerant and allergic children
Conclusions & Clinical RelevanceChildren with challenge proven clinical relevant food allergy and tolerant ones had a similar spectrum of IgE‐binding to the same protein bands. These findings imply that component‐resolved diagnostics might not be helpful in the diagnostic work‐up of wheat allergy.This article is protected by copyright. All rights reserved.
Source: Pediatric Allergy and Immunology - October 26, 2015 Category: Allergy & Immunology Authors: Steven Sievers, Harshadrai M. Rawel, Karl Peter Ringel, Bodo Niggemann, Kirsten Beyer Tags: Original Article Source Type: research
Recent Surveys on Food Allergy Prevalence
Substantial numbers of children and adults report having immunoglobulin E–mediated food allergies. However, generating accurate food allergy prevalence data is difficult. Self-reported data can overestimate prevalence when compared with prevalence estimates established by more rigorous methods. As of 2004, in the United States, the Food Allergen Labeling and Consumer Protection Act mandated that the label should declare the source of the food if the product contains that food or a protein-containing ingredient from that food (not all proteins in a major food allergen cause allergic reactions) in the manner described by t...
Source: Nutrition Today - January 1, 2020 Category: Nutrition Tags: Nutrition and the Lifecycle Source Type: research
Celiac Disease and Sensitization to Wheat, Rye, and Barley: Should We Be Concerned?
Conclusion: In conclusion, the frequency of sensitization to wheat, rye, barley, and malt in CD patients was 4, 10.8, 5.4, and 2.7%, respectively. Therefore, to ensure that cutaneous and respiratory contact with wheat is safe, we advise patients with CD to investigate their sensitivity to wheat, rye, and barley because not all patients with CD are allergic to these cereals.Int Arch Allergy Immunol
Source: International Archives of Allergy and Immunology - December 15, 2020 Category: Allergy & Immunology Source Type: research
IgE Mediated Wheat Allergy Associated with Resistant and Severe Forms of Allergic Conjunctivitis
CONCLUSION: This study provides novel evidence that wheat allergy is responsible for some severe forms of AC.PMID:37273955 | PMC:PMC10156020 | DOI:10.2174/18743064-v16-e2208170
Source: Open Respiratory Medicine Journal - June 5, 2023 Category: Respiratory Medicine Authors: Khulood M Sayed Abdellah H Ali Source Type: research
