A case of anaphylaxis after the ingestion of yacon.
Anaphylaxis is a potentially life-threatening systemic allergic reaction, often with an explosive onset; the symptoms range from mild flushing to upper respiratory obstruction, with or without vascular collapse. Foods are common offending allergens and remain the leading cause of outpatient anaphylaxis in most surveys. Yacon (Smallanthus sonchifolius) is a plant native to the Andes region, where its root is cultivated and consumed mainly as food. Unlike most edible roots, yacon contains large amounts of ructooligosaccharides. Traditionally, yacon tubers have been used as a source of natural sweetener and syrup for people suffering from various disorders. We report the case of a 55-year-old woman who developed syncope and generalized urticaria after ingesting yacon roots. The patient had positive skin prick and intradermal tests to yacon extract. An open food challenge test was performed to confirm food anaphylaxis and was positive 10 minutes after the consumption of yacon roots. To our knowledge, this is the first reported case of anaphylaxis after the ingestion of yacon roots.
Yun
Eun Young
EY
Department of Internal Medicine, Gyeongsang National University School of Medicine, Jinju, Korea.
Kim
Hyun Sik
HS
Kim
You Eun
YE
Kang
Min Kyu
MK
Ma
Jeong Eun
JE
Lee
Gi Dong
GD
Cho
Yu Ji
YJ
Kim
Ho Cheol
HC
Lee
Jong Deok
JD
Hwang
Young Sil
YS
Jeong
Yi Yeong
YY