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Sunflower seed allergy

A Patel, S L Bahna
Several seeds have been increasingly incorporated in various food items, with consequent risk of hypersensitivity reactions that are often severe. Identification of the specific seed as the culprit is often not explored or is difficult to verify. In this article, we reviewed the English literature from January 1930 to March 2016 using PubMed and Google Scholar searching for publications relevant to hypersensitivity to common edible seeds, namely sesame, sunflower seed, poppy seed, pumpkin seed, flaxseed, and mustard seed...
October 2016: Allergy
Laura Martín-Pedraza, Miguel González, Francisca Gómez, Natalia Blanca-López, María Garrido-Arandia, Rosalía Rodríguez, María J Torres, Miguel Blanca, Mayte Villalba, Cristobalina Mayorga
SCOPE: Tomato has become one of the most consumed vegetables worldwide, but its intake is often accompanied by an increasing risk of inducing allergic symptoms. The aim of the work was the identification of new seed-specific allergens associated with severe symptoms in patients allergic to this edible vegetable. METHODS AND RESULTS: We used 22 sera from well-defined tomato-allergic patients. Tomato seed proteins were purified and analyzed for biochemical and immunological characterization...
May 2016: Molecular Nutrition & Food Research
Elana Lavine, Moshe Ben-Shoshan
BACKGROUND: It is hypothesized that household exposure to allergenic proteins via an impaired skin barrier, such as atopic dermatitis, may contribute to the development of IgE sensitization. Household presence of peanut is a risk factor for the development of peanut allergy in children. Sunflower seed butter is a peanut-free alternative to peanut butter, and sunflower seed allergy is an uncommon but reported entity. CASE PRESENTATION: A 3 year old boy presented with oral discomfort that developed almost immediately after he ate sunflower seeds for the first time...
2015: Allergy, Asthma, and Clinical Immunology
Kam Lun E Hon, Terence Chuen W Poon, Nga Hin H Pong, Yuen Hung K Wong, Sophie S Leung, Chung Mo Chow, Ting Fan Leung
BACKGROUND: Specific immunoglobulins G and A (IgG and IgA) for common food items have been extensively measured as surrogate markers of food allergy, and dietary avoidance based on the test results advocated. AIM: We reviewed the prevalence of specific food IgG and IgA in children with eczema and evaluated outcome of dietary avoidance in these children. METHODS: Specific immunoglobulins of 96 food items were measured for 30 consecutive atopic dermatitis (AD) patients and disease severity [SCORing atopic dermatitis (SCORAD) and Nottingham eczema severity score (NESS)], Children Dermatology Life Quality Index (CDLQI), skin hydration (SH), transepidermal water loss (TEWL), topical corticosteroid and oral antihistamine usage were evaluated...
December 2014: Journal of Dermatological Treatment
R Asero
BACKGROUND: Few studies analyze cross-reactivity between lipid transfer proteins (LTP) from a large spectrum of botanically unrelated plant-derived foods using routine diagnostic tests. OBJECTIVE: To assess the clinical usefulness of currently available in vivo and in vitro tests in LTP-hypersensitive patients. METHODS: An in vitro and in vivo study was performed of 15 peach-allergic adults monosensitized to LTP in order to analyze their allergy and hypersensitivity to apple, hazelnut, walnut, peanut, soybean, lentil, maize, celery, carrot, banana, melon, tomato, kiwi, buckwheat, and sunflower, poppy, mustard, and sesame seeds...
2011: Journal of Investigational Allergology & Clinical Immunology
Anu M Turpeinen, Niina Ylönen, Eva von Willebrand, Samar Basu, Antti Aro
Animal studies suggest that conjugated linoleic acid (CLA) may modulate the immune response, while studies in healthy human subjects have shown little effect and results are controversial. However, the effects of CLA may be more prominent in situations of immune imbalance, such as allergy. We studied the effects of the natural CLA isomer, cis-9, trans-11-CLA, on allergy symptoms and immunological parameters in subjects with birch pollen allergy. In a randomised, placebo-controlled study, forty subjects (20-46 years) with diagnosed birch pollen allergy received 2 g CLA/d in capsules, which contained 65...
July 2008: British Journal of Nutrition
A G Palma-Carlos, M L Palma-Carlos, F Tengarrinha
A case of oral syndrome after eating sunflower seeds is reported. Sensitization has been probably through inhalant route when using these seeds to feed birds. Skin prick tests with a fresh macerate of sunflower seeds has been clearly positive (greater than histamine control) but commercial extracts have given borderline positivity and specific IgE to sunflower was strongly positive.
May 2005: European Annals of Allergy and Clinical Immunology
R Asero, G Mistrello, D Roncarolo, S Amato
BACKGROUND: There is increasing evidence that bird fanciers may develop airborne allergies to unusual allergens. OBJECTIVE: To detect the allergen source in a bird fancier with a history of asthma associated with bird cage cleaning activities and with contact with a Brazil parrot. METHODS: SPT with a large series of both airborne and food allergens were carried out. IgE reactivity to allergens causing wheal and flare reactions was confirmed by in-vitro investigations including ELISA/ELISA inhibition and immunoblot analysis...
2004: Journal of Investigational Allergology & Clinical Immunology
S Frémont, C Sanchez, Y Errahali, J Mouécoucou, M Metche, L Méjean, J P Nicolas
The most widely used ingredients in food formulation are proteins, lipids and polysaccharides. Proteins-lipids and proteins-polysaccharides interactions play a key role in the structure, stability, sensorial and nutritional properties of formulated foods. The objective of the present study is to highlight the importance of proteins-lipids and proteins-polysaccharides interactions, on the immuno-reactivity of allergenic proteins. Two models have been studied, on the one hand refined and not refined oils (soya and sunflower) and soya lecithin, on the other hand mixtures based on peanut proteins and polysaccharides (arabic gum, pectin, xylan)...
March 2004: European Annals of Allergy and Clinical Immunology
M Morisset, D A Moneret-Vautrin, G Kanny, L Guénard, E Beaudouin, J Flabbée, R Hatahet
BACKGROUND: The prevalence of food anaphylaxis due to masked allergens has increased within the last 10 years. Contamination of manufactured products by food allergens is a key concern for food industries. OBJECTIVE: To determine quantities eliciting reactions in patients who have an IgE-dependent food allergy, thanks to standardized oral provocation tests. To evaluate the subsequent levels of sensitivity required for the detection tests of allergens for egg, peanut, milk and sesame...
August 2003: Clinical and Experimental Allergy: Journal of the British Society for Allergy and Clinical Immunology
Vanessa Smart, Paul S Foster, Marc E Rothenberg, T J V Higgins, S P Hogan
Allergic asthma is currently considered a chronic airway inflammatory disorder associated with the presence of activated CD4(+) Th2-type lymphocytes, eosinophils, and mast cells. Interestingly, therapeutic strategies based on immune deviation and suppression have been shown to successfully attenuate the development of the asthma phenotype. In this investigation, we have for the first time used a genetically modified (GM) plant, narrow leaf lupin (Lupinus angustifolius L.), expressing a gene for a potential allergen (sunflower seed albumin) (SSA-lupin) to examine whether a GM plant/food-based vaccine strategy can be used to suppress the development of experimental asthma...
August 15, 2003: Journal of Immunology: Official Journal of the American Association of Immunologists
Araceli Díaz-Perales, Ana I Tabar, Rosa Sánchez-Monge, Blanca E García, Belén Gómez, Domingo Barber, Gabriel Salcedo
BACKGROUND: No asparagus allergen has been characterized to date. Lipid transfer proteins (LTPs) have an ubiquitous distribution in plant foods and have been identified as relevant allergens in some fruits, seeds, and pollens. OBJECTIVE: We sought to identify asparagus allergens and to evaluate the potential involvement of the panallergen LTP family in asparagus allergy. METHODS: Eighteen patients with asthma, anaphylaxis, and/or contact urticaria after asparagus ingestion or exposure and positive skin prick test (SPT) responses and serum-specific IgE levels to asparagus were selected...
November 2002: Journal of Allergy and Clinical Immunology
J F Crespo, J Rodríguez, J M James, P Daroca, M Reaño, R Vives
BACKGROUND: Prescribing therapeutic elimination diets in patients with fruit allergy should include recommendations on which other foods of the same family or group may be safely consumed. Evidence-based data on the management of fruit allergy are lacking; therefore, advice may vary from just avoiding the offending fruit, to overly restrictive diets of the entire botanical family. The aims of this investigation were to assess clinical reactivity to potential cross-reactive foods in fruit-allergic patients, and the implications for prescribing specific therapeutic elimination diets...
October 2002: Allergy
Zhaoming Wen, Shitai Ye
OBJECTIVE: To study the patients with both artemisia pollenosis and plant food allergy. METHODS: The diagnosis of artemisia pollenosis was based on a history of summer-autumn pollenosis, and positive intradermal test with artemisia pollen (Ar) and serum specific IgE-Ar; the diagnosis of plant food allergy was based on a history of the symptoms occurred shortly after the intake of some plant foods, and positive skin prick test using some plant food, and positive specific IgE in some of them...
May 10, 2002: Zhonghua Yi Xue za Zhi [Chinese medical journal]
S Frémont, Y Errahali, M Bignol, M Metche, J P Nicolas
Cases of allergy to the oils of groundnut, sunflower, soya and sesame have been described in the literature. In parallel, other authors have affirmed that these oils are not allergenic. The objective of this article is to make the point on this question, to cite the procedures to which the seeds are submitted to extract the oil, to remember that the oils are not composed only of triglycerides and to describe the results of our work. Allergy of oils is a subject that is constantly submitted to controversy and the bibliography does not cease to give contradictory examples...
March 2002: Allergie et Immunologie
N Zitouni, Y Errahali, M Metche, G Kanny, D A Moneret-Vautrin, J P Nicolas, S Fremont
BACKGROUND: Although allergy to sunflower seed and oil is a relatively rare occurrence, several cases of sunflower seed allergy have been observed, and we have already described one case of anaphylaxis after eating sunflower oil and margarine. OBJECTIVE: The aim of our study was to determine and characterize the allergens from sunflower oil at the different steps of the refining process: crude pressed oil (step A), acidification and neutralization (step B), pregumming by centrifugation (step C), washing (step D), bleaching (step E), gumming by filtration (step F), and deodorization (step G)...
November 2000: Journal of Allergy and Clinical Immunology
G Dutau, J L Rittié, F Rancé, A Juchet, F Brémont
RISING INCIDENCE OF FOOD ALLERGIES: Food allergies are becoming more and more common, concerning 3 to 4% of the general population. One out of four persons allergic to nuts, the most frequent food allergen, have severe signs and symptoms. A CLASSICAL DIAGNOSIS: Certain diagnosis of food allergy is established on the basis of labial and oral tests. The dose required to induce a reaction is established by the oral test, giving information about the severity of the allergy and its progression. OTHER ALLERGENS: "Emerging" food allergens include spices and condiments, exotic fruits (kiwi, avocado, cashew and pecan nuts, Brazil nuts), sesame seeds, psyllium, sunflower seeds...
September 25, 1999: La Presse Médicale
I H Tewfik, H M Ismail, S Sumar
As part of a public health campaign in Egypt, various chemical parameters of oil which are considered good indices in assessing the degree of thermal abuse, oxidation and overall quality (acid values, iodine values, peroxide values, etc.) were studied with respect to different frying oils. Ingestion of decomposition products formed as a results of thermal abuse and oxidation of frying oils are known to lead to a variety of symptoms and diseases (allergies, atherosclerosis, coronary heart disease). Results show that the oil most commonly used by street vendors in Egypt (blend of cotton seed and sunflower oil) is the least suitable for frying, while palm oil on the basis of the various chemical parameters studied, is the ideal choice...
September 1998: International Journal of Food Sciences and Nutrition
M Rottem, Y Waisel
No abstract text is available yet for this article.
July 1998: Allergy
J C Garcia Ortiz, P M Cosmes, A Lopez-Asunsolo
It is known that patients with pollinosis may display clinical characteristics caused by allergy to certain fruits and vegetables, but subjects allergic to Artemisia seem to show particularly peculiar characteristics. The clinical features of 84 patients with rhinitis, asthma, urticaria, and/or anaphylaxis whose inhalant allergy was exclusively to Artemisia vulgaris were studied and compared with a control group of 50 patients monosensitized to grass pollen. The mean age for the beginning of symptoms was 30...
December 1996: Allergy
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