anaphylaxis/بطاطس

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Anaphylaxis to hidden potato allergens in a peach and egg allergic boy.

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More than 170 foods have been identified as being potentially allergenic. However, a minority of these foods cause the majority of reactions. Sweets are frequently implicated in allergic reactions in children with cow's milk, egg, nuts or fruits allergy, and they are the most relevant foods

An unexpected cause of anaphylaxis: potato.

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Immediate reactions against contact to raw potato has been reported in adults with generally being in the form of an oral contact dermatitis or contact urticaria, but it may also manifest as rhinitis symptoms, wheezing or even anaphylaxis. Cooked or raw potato allergy has been rarely reported in

Anaphylaxis to raw potato.

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BACKGROUND Potato allergy has been described rarely, generally in relation to the Oral Allergy Syndrome (OAS). Adults with seasonal allergic rhinitis have been reported in whom peeling of raw potatoes causes oculonasal symptoms, wheezing, and contact urticaria. Skin testing with fresh fruits and

A case of severe allergic reaction to cooked potato.

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White potato is a very common ingredient in the diet of infants in Mediterranean countries, and in its cooked form, it is one of the first solid foods introduced, usually around the age of 4-6 months. Allergy to potato is uncommon, and allergic reactions to cooked potato have been reported only in

Contact urticaria to raw potato.

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Although potatoes represent a large part of diets worldwide, adverse reactions to them are considered uncommon and usually result from ingestion, mainly in children. In contrast, immediate reactions to contact with raw potato has been reported more frequently in adults, usually in the form of an

Clinical features of potato sensitivity in children with allergic disease.

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OBJECTIVE Although potato is greatly consumed all over the world, adverse reactions to potato are uncommon. Our aim is to describe the clinical features of potato sensitivity in allergic children. METHODS Forty children with sensitivity to potato were followed up in the Pediatric Immunology and

Immunogenic properties of rapidly digested food proteins following gavage exposure of mice: a comparison of ovalbumin with a potato acid phosphatase preparation.

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The ability of food proteins to resist digestion in simulated gastric fluid (SGF) correlates with allergenic potential. The purpose of the current investigations was to determine whether this association is due solely to the failure of unstable proteins to elicit an immune response when administered

An ELISA-based method for measurement of food-specific IgE antibody in mouse serum: an alternative to the passive cutaneous anaphylaxis assay.

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Passive cutaneous anaphylaxis (PCA) assay has been a gold standard method to measure allergen-specific IgE antibody (ASIgE Ab) levels in allergy mouse models. Many factors including stringent guidelines for laboratory animal use make PCA a difficult choice. Therefore, alternative methods are needed

Anaphylaxis induced by exercise and related to multiple food intake.

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In some patients, exercise-induced anaphylactic (EIAn) reactions occur only when a particular food is eaten before exercise. We describe three patients with EIAn induced by different foods. Patients who presented episodes of EIAn performed exercise challenges after fasting and 1 hour after a meal

Diagnosis and natural course of allergy to cooked potatoes in children.

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BACKGROUND Allergy to heat stable potato proteins can cause severe allergic disease in children. OBJECTIVE To study diagnostic criteria for allergy to cooked potatoes and to describe its clinical characteristics and natural history. METHODS Thirty-six children, aged 4-36 months, with atopic symptoms

Protein allergenicity in mice: a potential approach for hazard identification.

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Food allergy is an important and common health issue, and there is therefore a need to identify and characterize the sensitizing potential of novel food proteins. Approaches currently used include consideration of structural similarity to, or amino acid sequence homology with, known human allergens;

[Assessment of the BALB/c mice as a suitable animal model for the investigation of food allergy].

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OBJECTIVE This study was to develop a suitable model for the investigation for food allergy. METHODS BALB/c mice were dosed by intraperitoneally with Ovalbumin, Beef serum albumin, Trypsin inhibitor and Potato acid phosphatase respectively (0.25ml 20mg/mnl) on day 0 and again on day 7. Control group

Induction of IgE antibody responses by protein allergens: inter-laboratory comparisons.

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There is a growing interest in the development of methods for the evaluation of the allergenic potential of novel proteins. One approach is the measurement of specific IgE antibody production stimulated by systemic (intraperitoneal; i.p.) exposure of BALB/c strain mice. In the current

Evaluation of protein allergenic potential in mice: dose-response analyses.

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BACKGROUND With the increasing interest in novel foods derived from transgenic crop plants, there is a growing need for the development of approaches for the characterization of the allergenic potential of proteins. Whereas immunogenicity is a common property of foreign proteins, including food

Identification, cloning, and sequence of a major allergen (Hev b 5) from natural rubber latex (Hevea brasiliensis).

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Proteins in commercial latex products, derived from the rubber tree Hevea brasiliensis, cause anaphylaxis in susceptible individuals, especially health care workers and children with spina bifida. To identify latex allergens, we utilized IgE from the serum of a latex-allergic health care worker to

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