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.
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