title: Buckwheat-induced anaphylaxis: a case report.
abstract: Buckwheat (Fagopyrum schulentum) is not taxonomically related to wheat and other cereal grains. Buckwheat flour is used as a wheat substitute in breads, biscuits, pancakes, and crepes. Occupational exposure to buckwheat flour has been associated with rhinitis, conjunctivitis, contact urticaria, and occupational asthma. We present a patient who developed urticaria and hypotension after ingestion of buckwheat crepes. Skin testing by the prick technique revealed 3+ positive reaction to buckwheat with negative reactions to other foods including wheat, egg white, and milk. RAST for anti-buckwheat IgE was strongly positive. Buckwheat ingestion is a potential cause of food-related anaphylaxis. There does not appear to be cross-reactivity between buckwheat and wheat allergy.
authors.affiliation: Division of Allergy and Immunology, Rhode Island Hospital, Providence.
authors.forename: A E
authors.initials: AE
authors.lastname: Davidson
authors.forename: M A
authors.initials: MA
authors.lastname: Passero
authors.forename: G A
authors.initials: GA
authors.lastname: Settipane
mesh_terms: D000328:Adult; D000707:Anaphylaxis / Q000209:etiology*; D001241:Aspirin / Q000494:pharmacology; D003429:Cross Reactions; D002523:Edible Grain / Q000009:adverse effects / Q000276:immunology; D005260:Female; D005433:Flour / Q000009:adverse effects*; D005512:Food Hypersensitivity / Q000175:diagnosis; D006801:Humans; D011852:Radioallergosorbent Test; D012882:Skin Tests; D014908:Triticum / Q000276:immunology
chemical_list: D001241:Aspirin