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

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 food...

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Bibliographic Details
Published in:Allergy (Copenhagen) 2015-09, Vol.70 (9), p.1079-1090
Main Authors: Werfel, T., Asero, R., Ballmer‐Weber, B. K., Beyer, K., Enrique, E., Knulst, A. C., Mari, A., Muraro, A., Ollert, M., Poulsen, L. K., Vieths, S., Worm, M., Hoffmann‐Sommergruber, K.
Format: Article
Language:English
Subjects:
allergens
Allergens - immunology
Animals
Cross Reactions - immunology
cross‐reactive
Food allergies
food allergy
Food Hypersensitivity - diagnosis
Food Hypersensitivity - immunology
Food Hypersensitivity - therapy
Humans
IgE
Immunology
inhalant
Inhalation
Pollen
Research - trends
sensitization
Skin Tests
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Summary: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.
ISSN:0105-4538
1398-9995
DOI:10.1111/all.12666