Allergenic components of a novel food, Micronesian nut Nangai (Canarium indicum), shows IgE cross-reactivity in pollen allergic patients

Eva Sten; P Stahl Skov; S B Andersen; A M Torp; A Olesen; U Bindslev-Jensen; L K Poulsen; C Bindslev-Jensen

Allergenic components of a novel food, Micronesian nut Nangai (Canarium indicum), shows IgE cross-reactivity in pollen allergic patients

Eva Sten, P Stahl Skov, S B Andersen, A M Torp, A Olesen, U Bindslev-Jensen, L K Poulsen, C Bindslev-Jensen

29 Citations (Scopus)

Abstract

BACKGROUND: New foods may present a risk for food hypersensitive patients. Several examples exist of allergic reactions caused by cross-reactive plant-derived foods, and new foods should be scrutinised before introducing them to the market. We have evaluated the clinical and serological relevance of cross-reactivity between Nangai and pollen allergens.

METHODS: Cross-reactivity was examined with Maxisorp RAST (radioallergosorbent test), RAST inhibition and Western blot, using sera from patients allergic to grass, birch and mugwort pollen. None of the patients reported having seen or eaten Nangai previously. To determine the biological and clinical relevance of the cross-reactivity, histamine release (HR) test, skin prick test (SPT) and food challenge were used.

RESULTS: There was prevalence for reactivity against Nangai in the group of pollen allergic patients. This cross-reactivity seems to be related--at least in part--to carbohydrate epitopes. Three out of 12 patients tested with Nangai were positive upon open challenge, but using double blind placebo controlled food challenge (DBPCFC) this could not be confirmed in two patients. The biological effects of Nangai on allergic patients were confirmed using HR and SPT.

CONCLUSION: The Nangai specific IgE found among pollen allergic patients addresses the need for control of new or changed foods before introduction to the market.

Original language	English
Journal	Allergy
Volume	57
Issue number	5
Pages (from-to)	398-404
Number of pages	7
ISSN	0105-4538
Publication status	Published - May 2002

Keywords

Allergens
Animals
Antibody Specificity
Antigens, Differentiation
Binding, Competitive
Cats
Cross Reactions
Dogs
Dose-Response Relationship, Immunologic
Double-Blind Method
Electrophoresis, Polyacrylamide Gel
Galectin 3
Histamine Release
Humans
Hypersensitivity, Immediate
Immunoblotting
Immunodominant Epitopes
Immunoglobulin E
Nut Hypersensitivity
Nuts
Plant Extracts
Pollen
Radioallergosorbent Test
Sensitivity and Specificity
Skin Tests
Clinical Trial
Comparative Study
Controlled Clinical Trial
Evaluation Studies
Journal Article
Research Support, Non-U.S. Gov't

Cite this

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title = "Allergenic components of a novel food, Micronesian nut Nangai (Canarium indicum), shows IgE cross-reactivity in pollen allergic patients",

abstract = "BACKGROUND: New foods may present a risk for food hypersensitive patients. Several examples exist of allergic reactions caused by cross-reactive plant-derived foods, and new foods should be scrutinised before introducing them to the market. We have evaluated the clinical and serological relevance of cross-reactivity between Nangai and pollen allergens.METHODS: Cross-reactivity was examined with Maxisorp RAST (radioallergosorbent test), RAST inhibition and Western blot, using sera from patients allergic to grass, birch and mugwort pollen. None of the patients reported having seen or eaten Nangai previously. To determine the biological and clinical relevance of the cross-reactivity, histamine release (HR) test, skin prick test (SPT) and food challenge were used.RESULTS: There was prevalence for reactivity against Nangai in the group of pollen allergic patients. This cross-reactivity seems to be related--at least in part--to carbohydrate epitopes. Three out of 12 patients tested with Nangai were positive upon open challenge, but using double blind placebo controlled food challenge (DBPCFC) this could not be confirmed in two patients. The biological effects of Nangai on allergic patients were confirmed using HR and SPT.CONCLUSION: The Nangai specific IgE found among pollen allergic patients addresses the need for control of new or changed foods before introduction to the market.",

keywords = "Allergens, Animals, Antibody Specificity, Antigens, Differentiation, Binding, Competitive, Cats, Cross Reactions, Dogs, Dose-Response Relationship, Immunologic, Double-Blind Method, Electrophoresis, Polyacrylamide Gel, Galectin 3, Histamine Release, Humans, Hypersensitivity, Immediate, Immunoblotting, Immunodominant Epitopes, Immunoglobulin E, Nut Hypersensitivity, Nuts, Plant Extracts, Pollen, Radioallergosorbent Test, Sensitivity and Specificity, Skin Tests, Clinical Trial, Comparative Study, Controlled Clinical Trial, Evaluation Studies, Journal Article, Research Support, Non-U.S. Gov't",

author = "Eva Sten and {Stahl Skov}, P and Andersen, {S B} and Torp, {A M} and A Olesen and U Bindslev-Jensen and Poulsen, {L K} and C Bindslev-Jensen",

year = "2002",

month = may,

language = "English",

volume = "57",

pages = "398--404",

journal = "Allergy: European Journal of Allergy and Clinical Immunology",

issn = "0105-4538",

publisher = "Wiley Online",

number = "5",

}

TY - JOUR

T1 - Allergenic components of a novel food, Micronesian nut Nangai (Canarium indicum), shows IgE cross-reactivity in pollen allergic patients

AU - Sten, Eva

AU - Stahl Skov, P

AU - Andersen, S B

AU - Torp, A M

AU - Olesen, A

AU - Bindslev-Jensen, U

AU - Poulsen, L K

AU - Bindslev-Jensen, C

PY - 2002/5

Y1 - 2002/5

N2 - BACKGROUND: New foods may present a risk for food hypersensitive patients. Several examples exist of allergic reactions caused by cross-reactive plant-derived foods, and new foods should be scrutinised before introducing them to the market. We have evaluated the clinical and serological relevance of cross-reactivity between Nangai and pollen allergens.METHODS: Cross-reactivity was examined with Maxisorp RAST (radioallergosorbent test), RAST inhibition and Western blot, using sera from patients allergic to grass, birch and mugwort pollen. None of the patients reported having seen or eaten Nangai previously. To determine the biological and clinical relevance of the cross-reactivity, histamine release (HR) test, skin prick test (SPT) and food challenge were used.RESULTS: There was prevalence for reactivity against Nangai in the group of pollen allergic patients. This cross-reactivity seems to be related--at least in part--to carbohydrate epitopes. Three out of 12 patients tested with Nangai were positive upon open challenge, but using double blind placebo controlled food challenge (DBPCFC) this could not be confirmed in two patients. The biological effects of Nangai on allergic patients were confirmed using HR and SPT.CONCLUSION: The Nangai specific IgE found among pollen allergic patients addresses the need for control of new or changed foods before introduction to the market.

AB - BACKGROUND: New foods may present a risk for food hypersensitive patients. Several examples exist of allergic reactions caused by cross-reactive plant-derived foods, and new foods should be scrutinised before introducing them to the market. We have evaluated the clinical and serological relevance of cross-reactivity between Nangai and pollen allergens.METHODS: Cross-reactivity was examined with Maxisorp RAST (radioallergosorbent test), RAST inhibition and Western blot, using sera from patients allergic to grass, birch and mugwort pollen. None of the patients reported having seen or eaten Nangai previously. To determine the biological and clinical relevance of the cross-reactivity, histamine release (HR) test, skin prick test (SPT) and food challenge were used.RESULTS: There was prevalence for reactivity against Nangai in the group of pollen allergic patients. This cross-reactivity seems to be related--at least in part--to carbohydrate epitopes. Three out of 12 patients tested with Nangai were positive upon open challenge, but using double blind placebo controlled food challenge (DBPCFC) this could not be confirmed in two patients. The biological effects of Nangai on allergic patients were confirmed using HR and SPT.CONCLUSION: The Nangai specific IgE found among pollen allergic patients addresses the need for control of new or changed foods before introduction to the market.

KW - Allergens

KW - Animals

KW - Antibody Specificity

KW - Antigens, Differentiation

KW - Binding, Competitive

KW - Cats

KW - Cross Reactions

KW - Dogs

KW - Dose-Response Relationship, Immunologic

KW - Double-Blind Method

KW - Electrophoresis, Polyacrylamide Gel

KW - Galectin 3

KW - Histamine Release

KW - Humans

KW - Hypersensitivity, Immediate

KW - Immunoblotting

KW - Immunodominant Epitopes

KW - Immunoglobulin E

KW - Nut Hypersensitivity

KW - Nuts

KW - Plant Extracts

KW - Pollen

KW - Radioallergosorbent Test

KW - Sensitivity and Specificity

KW - Skin Tests

KW - Clinical Trial

KW - Comparative Study

KW - Controlled Clinical Trial

KW - Evaluation Studies

KW - Journal Article

KW - Research Support, Non-U.S. Gov't

M3 - Journal article

C2 - 11972478

SN - 0105-4538

VL - 57

SP - 398

EP - 404

JO - Allergy: European Journal of Allergy and Clinical Immunology

JF - Allergy: European Journal of Allergy and Clinical Immunology

IS - 5

ER -

Allergenic components of a novel food, Micronesian nut Nangai (Canarium indicum), shows IgE cross-reactivity in pollen allergic patients

Abstract

Keywords

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