Cross-reactive aeroallergens – the main cause of food allergy

Abstract

ABSTRACTThe aim of this study was to identify allergenic cross-reacting allergens in patients with inhalation and food allergy using molecular diagnostics ISAC test. The study group consisted of 50 adult patients. The control group contained 20 healthy people. In the study group 92% patients were found to have the asIgE component responsible for cross-allergy between plant pollens and foods. The presence of asIgE was the most common for the Bet v 1 component. AsIgE was also detected for the component responsible for the presence of a true allergy to 26% patients. A statistically significant frequency of sensitization to 12 cross-reactive components was demonstrated, 10 of them belonged to the PR-10 proteins. An allergy profile of the studied population was created based on the ISAC results. The results of the study suggest that cross-reactions are the main cause of food allergy, and their frequency rises with increased sensitization to inhaled allergens.

Keywords

• Food allergy
• cross reactions
• panallergens
• allergy molecular diagnostics
• food allergen components