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Position paper of the EAACI: food allergy due to immunological cross-reactions with common inhalant allergens.

  • Werfel T Department of Dermatology and Allergy, Hannover Medical University, Hannover, Germany.
  • Asero R Ambulatorio di Allergologia, Clinica San Carlo, Paderno Dugnano, Milan, Italy.
  • Ballmer-Weber BK Allergy Unit, Department of Dermatology, University Hospital Zürich, Zürich, Switzerland.
  • Beyer K Division of Paediatric Pneumology and Immunology, Charité University Hospital, Berlin, Germany.
  • Enrique E Allergy Division, Hospital General de Castellón, Castellón, Spain.
  • Knulst AC Department of Dermatology/Allergology, University Medical Center Utrecht, Utrecht, The Netherlands.
  • Mari A Associated Center for Molecular Allergology (CAAM), Latina, Italy.
  • Muraro A The Referral Centre for Food Allergy Diagnosis and Treatment Veneto Region, Department of Mother and Child Health, University of Padua, Padua, Italy.
  • Ollert M Department of Infection and Immunity, Luxembourg Institute of Health, Esch-sur-Alzette, Luxembourg and Department of Dermatology and Allergy, Biederstein, Technische Universität München (TUM), Munich, Germany.
  • Poulsen LK Allergy Clinic Copenhagen University Hospital at Gentofte, Copenhagen, Denmark.
  • Vieths S Division of Allergology, Paul-Ehrlich Institute, Langen, Germany.
  • Worm M Department of Dermatology and Allergy, of Charité - Universitätsmedizin Berlin, Berlin, Germany.
  • Hoffmann-Sommergruber K Department of Pathophysiology and Allergy Research, Medical University of Vienna, Vienna, Austria.
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  • 2015-06-23
Published in:
  • Allergy. - 2015
IgE
allergens
cross-reactive
food allergy
inhalant
sensitization
Allergens
Animals
Cross Reactions
Food Hypersensitivity
Humans
Inhalation
Research
Skin Tests
English In older children, adolescents, and adults, a substantial part of all IgE-mediated food allergies is caused by cross-reacting allergenic structures shared by inhalants and foods. IgE stimulated by a cross-reactive inhalant allergen can result in diverse patterns of allergic reactions to various foods. Local, mild, or severe systemic reactions may occur already after the first consumption of a food containing a cross-reactive allergen. In clinical practice, clinically relevant sensitizations are elucidated by skin prick testing or by the determination of specific IgE in vitro. Component-resolved diagnosis may help to reach a diagnosis and may predict the risk of a systemic reaction. Allergy needs to be confirmed in cases of unclear history by oral challenge tests. The therapeutic potential of allergen immunotherapy with inhalant allergens in pollen-related food allergy is not clear, and more placebo-controlled studies are needed. As we are facing an increasing incidence of pollen allergies, a shift in sensitization patterns and changes in nutritional habits, and the occurrence of new, so far unknown allergies due to cross-reactions are expected.
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  • English
Open access status
bronze
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Persistent URL
https://folia.unifr.ch/global/documents/119666
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