July 17, 2014

Food Hypersensitivity in Mexican Adults at 18 to 50 Years of Age: A Questionnaire Survey

Original Article  Open Access


     

Allergy Asthma Immunol Res. 2014 Jul;6:e269. English.
Published online 2014 July 09. 
Copyright © 2014 The Korean Academy of Asthma, Allergy and Clinical Immunology • The Korean Academy of Pediatric Allergy and Respiratory Disease
Martín Bedolla-Barajas,1 Tonatiuh Ramses Bedolla-Pulido,2 Alan Salvador Camacho-Peña,2 Estefanía González-García,3 and Jaime Morales-Romero4
1Allergy and Clinical Immunology Service, The "Dr. Juan I. Menchaca" Civil Hospital of Guadalajara, Guadalajara, México.
2Guadalajara Lamar University. Guadalajara, Jalisco, México.
3UTEG University. Guadalajara, Jalisco, México.
4Public Health Institute, University of Veracruz. Xalapa, Veracruz, México.

 Correspondence to: Martín Bedolla-Barajas MD, Allergy and Clinical Immunology Service, Division of Internal Medicine, The "Dr. Juan I. Menchaca" Civil Hospital of Guadalajara, 2330-301 Eulogio Parra, Las Américas, Guadalajara, Jalisco 44650, México. Tel: (+52) (33) 33-42-89-16; Fax: (+52) (33) 33-42-89-16;Email: drmbedbar@gmail.com 
Received September 28, 2013; Revised January 13, 2014; Accepted January 29, 2014.
This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract
Purpose
There is limited epidemiological evidence of food hypersensitivity (FH) in the adult population. We aimed to determine the prevalence of FH in Mexican adults, their clinical features and to establish common food involved in its appearance.
Methods
We designed a cross-sectional study using a fixed quota sampling; 1,126 subjects answered a structured survey to gather information related to FH.
Results
The prevalence of FH in adults was 16.7% (95% CI, 14.5% to 18.8%), without statistical significant differences related to gender (women, 17.5% and men, 15.9%) or residential location. The most common clinical manifestations in adults with FH were oral allergy syndrome (70 of 1,126) and urticaria (55 of 1,126). According to category, fruits and vegetables were the most frequent foods to trigger FH (6.12%) and were individually related to shrimp (4.0%), and cow milk (1.5%). Adults under age 25 had a higher frequency of FH (OR, 1.39; 95% CI, 1.01 to 1.91, P -0.001). Personal history of any atopic disease was significantly associated with FH (P -0.0001).
Conclusions
The prevalence of FH is relatively high in Mexican adults, and FH is significantly associated with atopic diseases.
Keywords: Food hypersensitivityprevalenceadultepidemiologyquestionnaire.

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July 16, 2014

Current Specific Immunotherapy for Allergic Rhinitis: Perspectives from Otorhinolaryngologists

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Allergy Asthma Immunol Res. Jul 2014; 6(4): 273–275.
Published online Jun 19, 2014. doi:  10.4168/aair.2014.6.4.273
PMCID: PMC4077952
Chae-Seo Rheecorresponding author1,2,3,4,5
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Occupational asthma from exposure to rye flour in a Japanese baker

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  1. Chiyako Oshikata1
  2. Naomi Tsurikisawa1,*,
  3. Akemi Saito2
  4. Hiroshi Yasueda2and
  5. Kazuo Akiyama1
Article first published online: 14 JUL 2014
DOI: 10.1002/rcr2.63

Keywords:

  • Baker's asthma;
  • bronchial provocation test;
  • occupational asthma;
  • rye flour;
  • wheat flour

Abstract

Three years after beginning employment at a bakery, a 32-year-old Japanese man began experiencing acute asthma exacerbations after exposure to rye flour. Antigen-specific serum IgE antibodies were detected to the albumin and globulin, gliadin, prolamin, and glutenin protein fractions of rye flour purified from the crude antigen, but only to the albumin and globulin fraction of wheat flour. The histamine concentration producing one-half maximal effect was lower for all four rye flour fractions than for the wheat flour fractions. After inhalation of the albumin and globulin fraction of rye flour, forced expiratory volume in 1 sec decreased to 77.7% of that pre-provocation. To our knowledge, this is the first report of baker's asthma due to rye flour in Japan.

SYMPOSIUM: Biofilm formation, its clinical impact and potential treatment


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  2. You have free access to this content
    Microbial biofilm formation: a need to act (pages 98–110)
    U. Römling, S. Kjelleberg, S. Normark, L. Nyman, B. E. Uhlin and B. Åkerlund
    Article first published online: 6 MAY 2014 | DOI: 10.1111/joim.12242
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    Murine solid tumours as a novel model to study bacterial biofilm formation in vivo(pages 130–139)
    V. Pawar, K. Crull, U. Komor, N. Kasnitz, M. Frahm, D. Kocijancic, K. Westphal, S. Leschner, K. Wolf, H. Loessner, M. Rohde, S. Häussler and S. Weiss
    Article first published online: 14 JUL 2014 | DOI: 10.1111/joim.12258

Urticaria and angioedema


G Spickett
Urticaria, also known as hives, and angioedema, where the swelling occurs below the skin instead of on the skin, are extremely common but there is a misconception that the most likely cause is an allergic reaction. Chronic urticaria in particular is rarely due to allergy. Equally for angioedema, many will consider the exceptionally rare hereditary angioedema (HAE), but in fact other medical causes are the most likely, in particular the use of angiotensin-converting enzyme inhibitor (ACE-I) drugs. Approximately 3–5% of patients receiving ACE-I will develop angioedema at some time in the course of their treatment.1 Stress is a major contributor to both chronic urticaria and recurrent angioedema. Treatment needs to focus on the use of long-acting, non-sedating, antihistamines. Corticosteroids may be used acutely but not long term.
KEYWORDS Urticaria, angioedema, mastocytosis, antihistamines, C1-esterase inhibitor deficiency

Journal Issue: 

Vol 44 Issue 1 - JRCPE