Cross-reactions between respiratory and food allergens.
Cross-reactions between inhaled and food allergens are usually attributed to pollen hypersensitivity associated with fruit and vegetable allergy. However, other allergens are involved in these types of cross-reactions. In a few cases, there is a complete similarity between the inhaled and food allergens (garlic, crustacea proteins). More frequently, partial similarity has been demonstrated: whole inhaled allergens are included in ingested substances. Moreover, immunological techniques can demonstrate common antigenic epitopes in organic substances without any apparent relationship. This has been demonstrated by RAST-inhibition and/or immunoblot techniques, using sera from patients cross-sensitized to (1) pollens and fruits or vegetables or (2) avian sera and eggs. Respiratory sensitization always seems to precede food allergy symptoms.
de Blay
F
F
Service de Pneumologie, Centre Hospitalier Universitaire, Strasbourg, France.
Pauli
G
G
Bessot
J C
JC
D000485:Allergens / Q000276:immunology*; D003429:Cross Reactions; D004797:Enzyme-Linked Immunosorbent Assay; D000939:Epitopes; D005512:Food Hypersensitivity / Q000276:immunology*; D006801:Humans; D009784:Occupational Diseases / Q000276:immunology; D011058:Pollen / Q000276:immunology; D011852:Radioallergosorbent Test; D012130:Respiratory Hypersensitivity / Q000276:immunology*
D000485:Allergens; D000939:Epitopes