Food allergy as a cause of rhinitis and/or asthma
Oehling A, García B, Santos F, Córdoba H, Diéguez I, Fernández M, Sanz ML.
Department of Allergology and Clinical Immunology, Faculty of Medicine, University of Navarra, Pamplona, Spain.
Revista: Journal Investigational Allergology and Clinical Immunology
Fecha: 01/03/1992Alergología e Inmunología Clínica
We studied the histories of patients who had visited our Department during the last 5 years, presenting food allergy with exclusively respiratory symptoms (18.5%).
We studied the correlation between IgE levels and the histamine release test and the type of food implicated. Seventy-seven percent of patients presented sensitization to one food, and 23% presented polysensitization. We found that foods such as snails and eggs have a strong predilection for the bronchial tree as the shock organ. High total IgE was found in 85.2% of patients.
The histamine release test was positive in 66% of cases. We conclude that this is a highly sensitive method for the in vitro diagnosis of food allergy.
CITA DEL ARTÍCULO J Investig Allergol Clin Immunol. 1992 Mar-Apr;2(2):78-83
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