Publication
Title
Cross-reactive aeroallergens : which need to cross our mind in food allergy diagnosis?
Author
Abstract
Secondary food allergies due to cross-reactivity between inhalant and food allergens are a significant and increasing global health issue. Cross-reactive food allergies predominantly involve plant-derived foods resulting from a prior sensitization to cross-reactive components present in pollen (grass, tree, weeds) and natural rubber latex. Also, primary sensitization to allergens present in fungi, insects, and both nonmammalian and mammalian meat might induce cross-reactive food allergic syndromes. Correct diagnosis of these associated food allergies is not always straightforward and can pose a difficult challenge. As a matter of fact, cross-reactive allergens might hamper food allergy diagnosis, as they can cause clinically irrelevant positive tests to cross-reacting foods that are safely consumed. This review summarizes the most relevant cross-reactivity syndromes between inhalant and food allergens. Particular focus is paid to the potential and limitations of confirmatory testing such as skin testing, specific IgE assays, molecular diagnosis, and basophil activation test. (C) 2018 American Academy of Allergy, Asthma & Immunology.
Language
English
Source (journal)
The journal of allergy and clinical immunology. In practice. - New York, NY, 2013, currens
Publication
Amsterdam : Elsevier science bv, 2018
ISSN
2213-2198
Volume/pages
6:6(2018), p. 1813-1824
ISI
000449002900001
Pubmed ID
30172018
Full text (Publisher's DOI)
Full text (publisher's version - intranet only)
UAntwerpen
Faculty/Department
Research group
Publication type
Subject
Affiliation
Publications with a UAntwerp address
External links
Web of Science
Record
Identification
Creation 10.12.2018
Last edited 04.09.2021
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