title: Study of the in vitro sulphidoleukotriene production in food-allergic patients.
abstract: OBJECTIVE
  To study in vitro sulphidoleukotriene (sLT) production by food allergic patients using cellular allergen stimulation test (CAST)-ELISA and to evaluate the reliability of this technique for diagnosing food allergic reactions.
  
  
  METHODS
  Forty patients with adverse reactions after food intake, 20 healthy controls, and 15 individuals sensitized to inhalant allergens as atopic controls.
  
  
  METHODS
  Skin tests, serum-specific IgE, histamine release test (HRT), CAST-ELISA and food challenges. One-way ANOVA was used to compare tests results between patients and controls and to study mediator release and specific IgE, related to the severity of clinical pictures. Sensitivity and specificity were analyzed by ROC curves.
  
  
  RESULTS
  Food allergic patients showed higher (p < 0.05) Ag-dependent sLT production (836.2 +/- 664.1 pg/ml) (mean +/- standard deviation) than both control groups. After stimulus with anti-IgE antibodies, sLT production was higher (p < 0.05) by atopic controls (1630.8 +/- 696.5 pg/ml) compared to patients and healthy controls. Patients with anaphylactic reactions showed higher Ag-specific and anti-IgE sLT and histamine production than patients with less severe manifestations. Mean serum-specific IgE was significantly lower (p < 0.05) in patients presenting oral allergy syndrome compared to patients with more severe clinical pictures. CAST-ELISA was the most sensitive method. Prick by prick test was the most specific.
  
  
  CONCLUSIONS
  CAST-ELISA may provide a useful tool for diagnosing food allergy. Enhanced cell releasability may be linked to the severity of the clinical response to foods.
authors.affiliation: Department of Allergy and Clinical Immunology, School of Medicine, University of Navarra, Pamplona, Spain.
authors.forename: L
authors.initials: L
authors.lastname: Vila
authors.forename: M L
authors.initials: ML
authors.lastname: Sanz
authors.forename: G
authors.initials: G
authors.lastname: Sánchez
authors.forename: C G
authors.initials: CG
authors.lastname: Uasuf
authors.forename: M
authors.initials: M
authors.lastname: Ferrer
authors.forename: M
authors.initials: M
authors.lastname: Barrio
authors.forename: I
authors.initials: I
authors.lastname: Diéguez
mesh_terms: D000293:Adolescent; D000328:Adult; D002648:Child; D004797:Enzyme-Linked Immunosorbent Assay; D005260:Female; D005512:Food Hypersensitivity / Q000276:immunology / Q000378:metabolism*; D006636:Histamine Release; D006801:Humans; D007073:Immunoglobulin E / Q000097:blood; D015289:Leukotrienes / Q000096:biosynthesis*; D008297:Male; D008875:Middle Aged; D012882:Skin Tests
chemical_list: D015289:Leukotrienes; D007073:Immunoglobulin E