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Early markers of baked milk and egg tolerance in young children with IgE-mediated immediate reactions.
Eur Ann Allergy Clin Immunol
January 2025
Division of Allergy and Immunology, Department of Pediatrics, Marmara University, School of Medicine, Istanbul, Turkey.
Children with milk and egg allergies have outcomes in which, three-quarters are tolerant to baked forms of the allergenic food. Identifying predictors of tolerance to baked foods for IgE-mediated immediate-type reactions may guide the early introduction of baked allergens to diet and tolerance development. This study explores factors associated with early tolerance to baked foods.
View Article and Find Full Text PDFACG Clinical Guideline: Diagnosis and Management of Eosinophilic Esophagitis.
Am J Gastroenterol
January 2025
Kennth C. Griffin Esophageal Center, Division of Gastroenterology and Hepatology, Northwestern University Feinberg School of Medicine, Chicago, Illinois, USA.
Eosinophilic esophagitis (EoE) is a chronic immune-mediated disease of the esophagus. It is diagnosed in the setting of symptoms of esophageal dysfunction and an eosinophilic predominant infiltrate in the esophagus. The condition is rapidly increasing in incidence and prevalence and is commonly encountered in gastroenterology and allergy practices, emergency departments, and primary care settings.
View Article and Find Full Text PDFA case of paediatric seasonal eosinophilic oesophagitis.
Acta Gastroenterol Belg
January 2025
Pediatric gastroenterology, Ghent university hospital, Ghent, Belgium.
Eosinophilic esophagitis (EoE) is a chronic disorder characterized by eosinophilic inflammation of the oesophagus triggered by food allergens and possibly aeroallergens. We present a boy with the diagnosis of EoE at the age of 4 years and the disease responded to topical steroids. When he turned 7 years old he had the concomitant diagnose of grass pollen allergy.
View Article and Find Full Text PDFPolyphenol oxidase cross-linking enhances whey protein-induced systemic food allergy by regulating miRNA in CD4 T cells.
Food Funct
January 2025
State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
Whey protein (WP) contains two major allergenic proteins, α-lactalbumin and β-lactoglobulin, which significantly impact its incorporation and application in food products. Current research primarily focuses on the dynamic changes in allergenicity during the processing of individual protein components. To simulate realistic conditions in food processing, this study aims to investigate the effect of polyphenol oxidase cross-linking on the allergenicity of complex protein matrices.
View Article and Find Full Text PDFMultiple Allergen Simultaneous Test for Food Allergens Cannot Screen Wheat-Dependent, Exercise-Induced Anaphylaxis and α-Gal Syndrome.
Yonsei Med J
January 2025
Department of Internal Medicine, Kangwon National University School of Medicine, Chuncheon, Korea.
Screening tests for specific immunoglobulin E (sIgE) to food allergens, such as the multiple allergen simultaneous test (MAST), are widely used in patients with suspected food allergies in South Korea. We evaluated whether MAST could effectively screen wheat-dependent exercise-induced anaphylaxis (WDEIA) and α-gal syndrome (AGS). We retrospectively reviewed patients with WDEIA and AGS diagnosed with unequivocal history and positive sIgE results for omega-5 gliadin and α-gal using ImmunoCAP, respectively.
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