cow’s milk allergy (cma) is the most frequent food allergy in children and oral immunotherapy (oit) is a promising approach for treatment of patients. the most challenging cases are anaphylactic with coexisting asthma and proposing safe protocols is crucial especially in high risk groups. considering that cma varies among patients, an individualized oit protocol would be beneficial to achieve a...

Background Lipid Transfer Protein (LTP) allergy constitutes the first cause of food allergy to vegetables in Southern Europe. LTPs are highly stable proteins, resistant to both gastric digestion and high temperatures. Allergic reactions to multiples vegetables, not phylogenetically related, are produced based on the cross-reactivity among these proteins, a phenomenon that has been named LTP syn...

During the last decade, latex IgE-mediated allergy has been recognized as a very important medical problem. At the same time, many studies have dealt with allergic cross-reactions between aeroallergens and foods. Recently, a "latex-fruit syndrome" has been postulated, because there is clear evidence of the existence of a significant clinical association between allergies to latex and certain fr...

Soy products are widely used in a variety of processed foods such as meet products, sausages, chocolate and breakfast cereals. The prevalence of soy allergy in adults is unknown. The development of soy allergy in the late adulthood is rare. In adults soy allergy mostly presents either as an occupational allergy or pollen-food syndrome developed on the ground of birch sensitization. A 38-year-ol...

PURPOSE Clinical features of peanut allergy can range from localized to systemic reactions. Because peanut and birch pollen have cross-reactivity, peanut can lead to localized allergic reaction in Fagales pollen-sensitized oral allergy syndrome (OAS) patients without peanut sensitization per se. The purpose of this study was to discriminate true peanut food allergy from cross-reactive hypersens...

INTRODUCTION — The oral allergy syndrome (OAS) describes allergic reactions that occur upon ingestion of certain fresh fruits, nuts, vegetables, or spices in pollen-sensitized individuals. The symptoms result from contact urticaria of the mucosal surface that contacts the food. Symptoms are usually limited to the mouth and throat and observed with raw forms of the food, because the responsible ...

In patients with respiratory allergy, cross-reactivity between aeroallergens and foods may induce food allergy, symptoms ranging from oral allergy syndrome to severe anaphylaxis. Clinical entities due to IgE sensitization to cross-reactive aeroallergen and food allergen components are described for many sources of plant origin (pollen-food syndromes and associations, such as birch-apple, cypres...

The development of food allergy requires an immunological reaction directed to a food antigen. This reaction may involve immunoglobulin E (IgE) or T lymphocytes (T cells) or some components of both IgE and T cells (mixed IgE/non-IgE reaction). Food allergy can manifest as cutaneous, respiratory, systemic (anaphylaxis) or gastrointestinal (GI) symptoms. The GI manifestations are listed in Table ...

groups: those who have chicken meat only allergy [1,3] , and a second group, a subset of 'bird– egg syndrome' with allergies to chicken meat, egg yolks, and other bird allergens from serum and feathers [4,5]. The most reported symptoms of allergy to chicken meat are urticaria [6] , oral allergy syndrome [7] , and non-IgE mediated colitis [8]. A few cases of anaphylaxis due to chicken meat have ...