A Review on Epidemiological and Clinical Studies on Buckwheat Allergy.

Dan Norbäck,Gunilla Wieslander

doi:10.3390/plants10030607

Abstract

Background: Cultivated buckwheat include two species originating from China: common buckwheat (Fagopyrum esculentum) and tartary buckwheat (Fagopyrum tartaricum). Buckwheat can cause IgE-mediated allergy, including severe allergic reactions and anaphylaxis. Exposure can occure when eating buckwheat food (food allergen), when producing or handling buckwheat food (occupational exposure) or when sleeping on buckwheat husk pillows (houeshold environmental exposure). Methods: A search on buckwheat allergy in the medical datbase PubMed from 1970–2020. Result: A number of allergenic proteins have been identified in common buckwheat (e.g., Fag e 1, Fag e 2 and Fag e 3) and in tartary buckwheat (e.g., Fag t 1, Fag t 2, Fag t 3). Clinically relevant cross-reactivity has been described between buckwheat and peanut, latex, coconut, quinoa, and poppy seed. The prevalence of buckwheat allergy in the population can be estimated as 0.1–0.4% in Japan, Korea and buckwheat consuming areas of China. Among patients in allergy clinics in different countries, 2–7% has confirmed buckwheat allergy. School studies from Japan and Korea found 4–60 cases of buckwheat-related anaphylaxis per 100,000 school children. The incidence of severe allergic reactions to buckwheat, including anaphylaxis, can be estimated as 0.1–0.01 cases per 100,000 person-years. Conclusions: Buckwheat allergy is a neglected allegy deserving further attention but severe allergic reactions are rare.

Highlights

IntroductionThere are two species of cultivated buckwheat, common buckwheat (Fagopyrum esculentum) and tartary buckwheat (Fagopyrum tartaricum)
Received: 16 March 2021Accepted: March 2021Published: March 2021Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations.Licensee MDPI, Basel, Switzerland.This article is an open access articleThere are two species of cultivated buckwheat, common buckwheat (Fagopyrum esculentum) and tartary buckwheat (Fagopyrum tartaricum)
The first case of buckwheat allergy was described in 1909. It was an adult with asthmatic symptoms, rhinitis, urticaria and angioderma provoked by eating small amounts of buckwheat flour [8]

Summary

Introduction

There are two species of cultivated buckwheat, common buckwheat (Fagopyrum esculentum) and tartary buckwheat (Fagopyrum tartaricum). Common buckwheat is dominating globally, but in some areas, e.g., in Shanxi province in China, both types of buckwheat are cultivated and consumed [1]. Buckwheat allergy is an IgE-mediated allergy, sometimes causing severe allergic reactions [3,4]. Allergic reactions can occur when eating buckwheat food products, in the work environment or when sleeping on pillows containing buckwheat husks. The first review article on buckwheat allergy was published in 1996 [3]. Cultivated buckwheat include two species originating from China: common buckwheat (Fagopyrum esculentum) and tartary buckwheat (Fagopyrum tartaricum). Buckwheat can cause IgE-mediated allergy, including severe allergic reactions and anaphylaxis. Methods: A search on buckwheat allergy in the medical datbase PubMed from 1970–2020

Methods

Results

Conclusion