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Impact of native, heat-processed and encapsulated hazelnuts on the allergic response in hazelnut-allergic patients

Summary Background Pollen‐associated food allergy is common. However, systemic reactions or even life‐threatening anaphylaxis are rare. Objective The aim of this study was to investigate the clinical impact of native, heat‐processed and encapsulated hazelnuts (HN) in patients with proven HN allergy....

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Published in:Clinical and experimental allergy 2009-01, Vol.39 (1), p.159-166
Main Authors: Worm, M., Hompes, S., Fiedler, E.-M., Illner, A.-K., Zuberbier, T., Vieths, S.
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container_title Clinical and experimental allergy
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creator Worm, M.
Hompes, S.
Fiedler, E.-M.
Illner, A.-K.
Zuberbier, T.
Vieths, S.
description Summary Background Pollen‐associated food allergy is common. However, systemic reactions or even life‐threatening anaphylaxis are rare. Objective The aim of this study was to investigate the clinical impact of native, heat‐processed and encapsulated hazelnuts (HN) in patients with proven HN allergy. Methods One hundred and thirty‐two patients with a positive history of HN allergy were recruited. Sensitization was confirmed by a skin prick test (SPT) and sIgE against HN. After an HN‐free diet, double‐blind placebo‐controlled challenges were performed with increasing amounts of native and roasted HN. A subset of patients were given HN capsules to circumvent the oral mucosa. Basophil activation was measured by flow cytometry before and after provocation but also ex vivo using native and roasted HN extracts. Results Three groups of HN‐allergic patients were identified depending on their clinical reaction pattern. The dosages by which allergic reactions were elicitated varied for native HN from 0.01 to 2.0 g, with a median of 0.1 g, for roasted HN from 0.01 to 10.0 g, with a median of 0.23 g, and for encapsulated HN from 0.1 to 3.0 g, with a median of 0.3 g. Accordingly, the SPT was more frequently positive and resulted in greater weal reactions if native HN was used. This finding was confirmed by ex vivo basophil activation showing that significantly higher allergen extract concentrations (roasted>native) were necessary to induce 50% basophil activation. Conclusion Our data show that heat processing of HN reduces its allergenicity. SPT but also the basophil activation test can be used to determine the reactivity of an allergen extract.
doi_str_mv 10.1111/j.1365-2222.2008.03143.x
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However, systemic reactions or even life‐threatening anaphylaxis are rare. Objective The aim of this study was to investigate the clinical impact of native, heat‐processed and encapsulated hazelnuts (HN) in patients with proven HN allergy. Methods One hundred and thirty‐two patients with a positive history of HN allergy were recruited. Sensitization was confirmed by a skin prick test (SPT) and sIgE against HN. After an HN‐free diet, double‐blind placebo‐controlled challenges were performed with increasing amounts of native and roasted HN. A subset of patients were given HN capsules to circumvent the oral mucosa. Basophil activation was measured by flow cytometry before and after provocation but also ex vivo using native and roasted HN extracts. Results Three groups of HN‐allergic patients were identified depending on their clinical reaction pattern. The dosages by which allergic reactions were elicitated varied for native HN from 0.01 to 2.0 g, with a median of 0.1 g, for roasted HN from 0.01 to 10.0 g, with a median of 0.23 g, and for encapsulated HN from 0.1 to 3.0 g, with a median of 0.3 g. Accordingly, the SPT was more frequently positive and resulted in greater weal reactions if native HN was used. This finding was confirmed by ex vivo basophil activation showing that significantly higher allergen extract concentrations (roasted&gt;native) were necessary to induce 50% basophil activation. Conclusion Our data show that heat processing of HN reduces its allergenicity. SPT but also the basophil activation test can be used to determine the reactivity of an allergen extract.</description><identifier>ISSN: 0954-7894</identifier><identifier>EISSN: 1365-2222</identifier><identifier>DOI: 10.1111/j.1365-2222.2008.03143.x</identifier><identifier>PMID: 19040466</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>Adult ; Aged ; Allergens - adverse effects ; Allergens - immunology ; Allergic diseases ; atopic dermatitis ; basophil activation ; Basophils - immunology ; Biological and medical sciences ; Capsules - adverse effects ; Corylus ; Corylus - adverse effects ; Corylus - immunology ; Double-Blind Method ; double-blind placebo-controlled food challenge ; Fundamental and applied biological sciences. Psychology ; Fundamental immunology ; hazelnut allergy ; heat processing ; Hot Temperature ; Humans ; Immunoglobulin E - blood ; Immunopathology ; Life Sciences ; Medical sciences ; Middle Aged ; Nut Hypersensitivity - immunology ; Nut Hypersensitivity - physiopathology ; oral allergy syndrome ; Plant Extracts - adverse effects ; Plant Extracts - immunology ; Santé publique et épidémiologie ; Severity of Illness Index ; sIgE ; Skin allergic diseases. Stinging insect allergies ; skin prick test ; Skin Tests ; systemic reaction ; Young Adult</subject><ispartof>Clinical and experimental allergy, 2009-01, Vol.39 (1), p.159-166</ispartof><rights>2008 The Authors. 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However, systemic reactions or even life‐threatening anaphylaxis are rare. Objective The aim of this study was to investigate the clinical impact of native, heat‐processed and encapsulated hazelnuts (HN) in patients with proven HN allergy. Methods One hundred and thirty‐two patients with a positive history of HN allergy were recruited. Sensitization was confirmed by a skin prick test (SPT) and sIgE against HN. After an HN‐free diet, double‐blind placebo‐controlled challenges were performed with increasing amounts of native and roasted HN. A subset of patients were given HN capsules to circumvent the oral mucosa. Basophil activation was measured by flow cytometry before and after provocation but also ex vivo using native and roasted HN extracts. Results Three groups of HN‐allergic patients were identified depending on their clinical reaction pattern. The dosages by which allergic reactions were elicitated varied for native HN from 0.01 to 2.0 g, with a median of 0.1 g, for roasted HN from 0.01 to 10.0 g, with a median of 0.23 g, and for encapsulated HN from 0.1 to 3.0 g, with a median of 0.3 g. Accordingly, the SPT was more frequently positive and resulted in greater weal reactions if native HN was used. This finding was confirmed by ex vivo basophil activation showing that significantly higher allergen extract concentrations (roasted&gt;native) were necessary to induce 50% basophil activation. Conclusion Our data show that heat processing of HN reduces its allergenicity. SPT but also the basophil activation test can be used to determine the reactivity of an allergen extract.</description><subject>Adult</subject><subject>Aged</subject><subject>Allergens - adverse effects</subject><subject>Allergens - immunology</subject><subject>Allergic diseases</subject><subject>atopic dermatitis</subject><subject>basophil activation</subject><subject>Basophils - immunology</subject><subject>Biological and medical sciences</subject><subject>Capsules - adverse effects</subject><subject>Corylus</subject><subject>Corylus - adverse effects</subject><subject>Corylus - immunology</subject><subject>Double-Blind Method</subject><subject>double-blind placebo-controlled food challenge</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Fundamental immunology</subject><subject>hazelnut allergy</subject><subject>heat processing</subject><subject>Hot Temperature</subject><subject>Humans</subject><subject>Immunoglobulin E - blood</subject><subject>Immunopathology</subject><subject>Life Sciences</subject><subject>Medical sciences</subject><subject>Middle Aged</subject><subject>Nut Hypersensitivity - immunology</subject><subject>Nut Hypersensitivity - physiopathology</subject><subject>oral allergy syndrome</subject><subject>Plant Extracts - adverse effects</subject><subject>Plant Extracts - immunology</subject><subject>Santé publique et épidémiologie</subject><subject>Severity of Illness Index</subject><subject>sIgE</subject><subject>Skin allergic diseases. Stinging insect allergies</subject><subject>skin prick test</subject><subject>Skin Tests</subject><subject>systemic reaction</subject><subject>Young Adult</subject><issn>0954-7894</issn><issn>1365-2222</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2009</creationdate><recordtype>article</recordtype><recordid>eNqNkU-P0zAQxS0EYruFr4B8AQmJBDu24-TAoar2n1QVIUBws6bOhKakToiTpbufHodU4YoPtjXze88ePUIoZzEP6_0h5iJVURJWnDCWxUxwKeLTE7KYG0_JguVKRjrL5QW59P7AGBMqz56TC54zyWSaLkh3d2zB9rQpqYO-usd3dI_QR23XWPQeCwquoOgstH6ooQ-FPTxi7Ybe08bRfo8U6hq7H5WlHfq2cR5p5WYqmrtt8EfX-xfkWQm1x5fnc0m-Xl99Wd9Gm483d-vVJrIqTUXYtZQ5YCGLAkrJ7E4xWSqZaosaQSVaFJAKoTQIW6JlzOZSZzxXmMtsJ8WSvJ1891CbtquO0D2YBipzu9qYscZkUDPF7nlg30xsmPvXgL43x8pbrGtw2AzeJCzJspSPptkE2q7xvsNydubMjNmYgxkjMGMEZszG_M3GnIL01fmNYXfE4p_wHEYAXp8B8BbqsgNnKz9zCWdc6zD2knyYuN9VjQ___QGzvlqNt6CPJn3lezzNeuh-mlQLrcy37Y25_rT9vP2uM5OKPwjMudY</recordid><startdate>200901</startdate><enddate>200901</enddate><creator>Worm, M.</creator><creator>Hompes, S.</creator><creator>Fiedler, E.-M.</creator><creator>Illner, A.-K.</creator><creator>Zuberbier, T.</creator><creator>Vieths, S.</creator><general>Blackwell Publishing Ltd</general><general>Blackwell</general><general>Wiley</general><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7T5</scope><scope>H94</scope><scope>1XC</scope><orcidid>https://orcid.org/0009-0009-0451-4395</orcidid></search><sort><creationdate>200901</creationdate><title>Impact of native, heat-processed and encapsulated hazelnuts on the allergic response in hazelnut-allergic patients</title><author>Worm, M. ; Hompes, S. ; Fiedler, E.-M. ; Illner, A.-K. ; Zuberbier, T. ; Vieths, S.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c5663-c57449aed4ddaf40cb504f5467ce7ea5273da63357a3cfec00c9478195e948b43</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2009</creationdate><topic>Adult</topic><topic>Aged</topic><topic>Allergens - adverse effects</topic><topic>Allergens - immunology</topic><topic>Allergic diseases</topic><topic>atopic dermatitis</topic><topic>basophil activation</topic><topic>Basophils - immunology</topic><topic>Biological and medical sciences</topic><topic>Capsules - adverse effects</topic><topic>Corylus</topic><topic>Corylus - adverse effects</topic><topic>Corylus - immunology</topic><topic>Double-Blind Method</topic><topic>double-blind placebo-controlled food challenge</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Fundamental immunology</topic><topic>hazelnut allergy</topic><topic>heat processing</topic><topic>Hot Temperature</topic><topic>Humans</topic><topic>Immunoglobulin E - blood</topic><topic>Immunopathology</topic><topic>Life Sciences</topic><topic>Medical sciences</topic><topic>Middle Aged</topic><topic>Nut Hypersensitivity - immunology</topic><topic>Nut Hypersensitivity - physiopathology</topic><topic>oral allergy syndrome</topic><topic>Plant Extracts - adverse effects</topic><topic>Plant Extracts - immunology</topic><topic>Santé publique et épidémiologie</topic><topic>Severity of Illness Index</topic><topic>sIgE</topic><topic>Skin allergic diseases. Stinging insect allergies</topic><topic>skin prick test</topic><topic>Skin Tests</topic><topic>systemic reaction</topic><topic>Young Adult</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Worm, M.</creatorcontrib><creatorcontrib>Hompes, S.</creatorcontrib><creatorcontrib>Fiedler, E.-M.</creatorcontrib><creatorcontrib>Illner, A.-K.</creatorcontrib><creatorcontrib>Zuberbier, T.</creatorcontrib><creatorcontrib>Vieths, S.</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Immunology Abstracts</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Hyper Article en Ligne (HAL)</collection><jtitle>Clinical and experimental allergy</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Worm, M.</au><au>Hompes, S.</au><au>Fiedler, E.-M.</au><au>Illner, A.-K.</au><au>Zuberbier, T.</au><au>Vieths, S.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Impact of native, heat-processed and encapsulated hazelnuts on the allergic response in hazelnut-allergic patients</atitle><jtitle>Clinical and experimental allergy</jtitle><addtitle>Clin Exp Allergy</addtitle><date>2009-01</date><risdate>2009</risdate><volume>39</volume><issue>1</issue><spage>159</spage><epage>166</epage><pages>159-166</pages><issn>0954-7894</issn><eissn>1365-2222</eissn><abstract>Summary Background Pollen‐associated food allergy is common. However, systemic reactions or even life‐threatening anaphylaxis are rare. Objective The aim of this study was to investigate the clinical impact of native, heat‐processed and encapsulated hazelnuts (HN) in patients with proven HN allergy. Methods One hundred and thirty‐two patients with a positive history of HN allergy were recruited. Sensitization was confirmed by a skin prick test (SPT) and sIgE against HN. After an HN‐free diet, double‐blind placebo‐controlled challenges were performed with increasing amounts of native and roasted HN. A subset of patients were given HN capsules to circumvent the oral mucosa. Basophil activation was measured by flow cytometry before and after provocation but also ex vivo using native and roasted HN extracts. Results Three groups of HN‐allergic patients were identified depending on their clinical reaction pattern. The dosages by which allergic reactions were elicitated varied for native HN from 0.01 to 2.0 g, with a median of 0.1 g, for roasted HN from 0.01 to 10.0 g, with a median of 0.23 g, and for encapsulated HN from 0.1 to 3.0 g, with a median of 0.3 g. Accordingly, the SPT was more frequently positive and resulted in greater weal reactions if native HN was used. This finding was confirmed by ex vivo basophil activation showing that significantly higher allergen extract concentrations (roasted&gt;native) were necessary to induce 50% basophil activation. Conclusion Our data show that heat processing of HN reduces its allergenicity. SPT but also the basophil activation test can be used to determine the reactivity of an allergen extract.</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><pmid>19040466</pmid><doi>10.1111/j.1365-2222.2008.03143.x</doi><tpages>8</tpages><orcidid>https://orcid.org/0009-0009-0451-4395</orcidid></addata></record>
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ispartof Clinical and experimental allergy, 2009-01, Vol.39 (1), p.159-166
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subjects Adult
Aged
Allergens - adverse effects
Allergens - immunology
Allergic diseases
atopic dermatitis
basophil activation
Basophils - immunology
Biological and medical sciences
Capsules - adverse effects
Corylus
Corylus - adverse effects
Corylus - immunology
Double-Blind Method
double-blind placebo-controlled food challenge
Fundamental and applied biological sciences. Psychology
Fundamental immunology
hazelnut allergy
heat processing
Hot Temperature
Humans
Immunoglobulin E - blood
Immunopathology
Life Sciences
Medical sciences
Middle Aged
Nut Hypersensitivity - immunology
Nut Hypersensitivity - physiopathology
oral allergy syndrome
Plant Extracts - adverse effects
Plant Extracts - immunology
Santé publique et épidémiologie
Severity of Illness Index
sIgE
Skin allergic diseases. Stinging insect allergies
skin prick test
Skin Tests
systemic reaction
Young Adult
title Impact of native, heat-processed and encapsulated hazelnuts on the allergic response in hazelnut-allergic patients
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