title: Gluten-free food as source of hidden allergen (lupine).
abstract: A woman, 68 yrs, developed an anaphylactic reaction after tasting a few pieces of gluten-free pasta. She was not celiac but was preparing a meal for her celiac nephew. The culprit pasta contained lupine flour and lupine proteins. Prick test with lupine extract was positive. ELISA and immunoblot analysis showed the presence of specific IgE to lupine in patient's serum.
authors.affiliation: Ambulatorio di Allergologia - AUSL di Reggio Emilia, Milan, Italy.
authors.forename: G
authors.initials: G
authors.lastname: Rossi
authors.forename: S
authors.initials: S
authors.lastname: Amato
authors.forename: G
authors.initials: G
authors.lastname: Mistrello
mesh_terms: D000368:Aged; D055050:Diet, Gluten-Free / Q000009:adverse effects*; D005260:Female; D005512:Food Hypersensitivity / Q000209:etiology*; D006801:Humans; D007073:Immunoglobulin E / Q000097:blood; D031297:Lupinus / Q000009:adverse effects / Q000276:immunology*
chemical_list: D007073:Immunoglobulin E