Abstract
Methods Cross-sectional study of the patients of our Food Allergy Unit with FDEIA symptoms. Patient data regarding demography, personal history of atopy and suspected food were collected. Skin prick tests (SPT) with commercial extracts and skin prick-to-prick tests (SPPT) were performed. Specific IgE (sIgE) (ImmunoCAP Thermofisher) for the suspected food and potentially involved molecular allergens were determined.
Highlights
Food-Dependent ExerciseInduced Anaphylaxis (FDEIA) is a rare but potentially fatal disease
FDEIA was diagnosed in 6 patients, 4 male, median age 39±12.51 years (19-55), all atopic
In 5 patients, the food ingested before the episode of anaphylaxis was wheat bread and apple in 1 patient
Summary
FDEIA is a rare but potentially fatal disease. In Japan, the most frequently involved allergen is Ω-5-gliadin (Tri a 19), a protein present in wheat. Non-specific Lipid Transfer Proteins (nsLTPs) were described as the predominantly involved allergens in Italy. The objective of this study was to evaluate the allergens involved in FDEIA in our Allergy Clinic. The patient with prior ingestion of tree nuts presented positive SPT and SPPT to various tree nuts; sIgE to Cor a 8 was 1.55 UK/l. The patient with prior ingestion of apple presented positive SPT and SPPT to several fruits and positive SPT to LTP extract; sIgE to Pru p 3 was 4.49 UK/l
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