2. Food-dependent exercise-induced
anaphylaxis ( FDEIA)
âĒ First reported in 1979 triggered by a combination of shellfish ingestion
and exercise .
âĒ FDEIA is IgE mediated; classical symptoms of type 1 hypersensitivity and
serum-specific IgE (ssIgE) to culprit allergens are detectable .
âĒ Time between meal and exercise is usually between 30 and 120 min , and
the duration of exercise before the onset of symptoms last 10-50 min
âĒ Causative foods shellfish, wheat products, vegetables, fruits,
nuts,egg,mushrooms,corn, garlic,pork, beef,rice,and cows milk
Gabriel K. Wong & Mamidipudi T. Krishna, Curr Allergy Asthma Rep (2013) 13:639â644
3. âĒ Triggered by wheat ingestion only together with cofactors such as
physical activity
Wheat-dependent exercise-induced
anaphylaxis (WDEIA
4. Eishin Morita1, Hiroaki Matsuo, Food-Dependent Exercise-Induced AnaphylaxisâImportance of Omega-5 Gliadin and HMW-Glutenin as Causative Antigens for Wheat-Dependent
Exercise-Induced Anaphylaxis, Allergology International. 2009;58:493-498
Trigger factors in FDEIA
5. Schematic figures of food allergen absorption in
gastrointestinal tract in the patients with FDEIA
A: Ingested foods are digested in the intestine, and no immunoreactive allergens entered into circulation.
B: Exercise and/or aspirin enhance absorption of undigested immunoreactive allergens into circulation
Eishin Morita1, Hiroaki Matsuo, Food-Dependent Exercise-Induced AnaphylaxisâImportance of Omega-5 Gliadin and HMW-Glutenin as Causative Antigens
for Wheat-Dependent Exercise-Induced Anaphylaxis, Allergology International. 2009;58:493-498
6. Overview about WheatOverview about wheat
uca Elli, Federica Branchi, Carolina Tomba, Diagnosis of gluten related disorders: Celiac disease, wheat allergy and non-celiac gluten sensitivity
7. Gregory J. Tanner, journal of the American Society of Brewing Chemists · February 2014
8. Wheat protein
Gliadins and glutenins have extremely imbalanced amino acid compositions with high proportions of glutamine (32â53 mol-%)
and proline (11â29 mol-%) and low contents (< 2 mol-%) of lysine, methionine, and tryptophan
9. Yuko Chinukiand Eishin Morita ,Wheat-Dependent Exercise-Induced Anaphylaxis Sensitized with Hydrolyzed Wheat Protein in Soap
,Allergology International Vol 61, No4, 2012
10. A. S. Tatham and P. R. Shewryw , Allergens in wheat and related cereals , Clinical and Experimental Allergy,
38, 1712â1726
11. Overview about wheat
Kathrin Schalk, Barbara Lexhaller Isolation and characterization of gluten protein types from wheat, rye, barley and oats, February 24, 2017
12. K. A. Scherf1, K. Brockow,wheat-dependent exercise â induced anaphylaxis , Clinical & Experimental Allergy, 46, 10â20
Wheat
14. Rye g-70 and g-35 secalins and barley g-3 hordein cross-react with v-5 gliadin, a major allergen in wheat-dependent,
exercise-induced anaphylaxis , K. PALOSUO*â , H. ALENIUSâ âĄ, E. VARJONEN*, N. KALKKINEN§ and T. REUNALA*Âķ
15. âĒ Bakersâ asthma, inhalation of flour and dust during grain processing.
group of inhibitors of a-amylase (also called chloroform methanol
soluble, or CM, proteins) are the major components responsible for
this syndrome.
âĒ Wheat-dependent exercise-induced anaphylaxis (WDEIA), with the
o5-gliadins (part of the gluten protein fraction) major group of
proteins which are responsible.
âĒ Other forms of food allergy have also been reported, with the
proteins responsible including gluten proteins, CM proteins and
non-specific lipid transfer proteins
Wheat allergens
A. S. Tatham and P. R. Shewryw , Allergens in wheat and related cereals , Clinical and Experimental Allergy, 38, 1712â1726
16. Protein epitopes identified as associated with
associated with WDEIA
K. A. Scherf1, K. Brockow,wheat-dependent exercise â induced anaphylaxis , Clinical & Experimental Allergy, 46, 10â20
17. âĒ When IgE binding epitopes were investigated using sera of WDEIA
patients,
âĒ four epitopes consisting seven amino acids, QQIPQQQ, QQFPQQQ,
QQSPEQQ and QQSPQQQ, were found to be dominant epitopes
in omega-5 gliadin,
âĒ and three epitopes QQPGQ, QQPGQGQQ and QQSGQGQ were identified in
HMW glutenin.
âĒ Mutational analysis of the QQIPQQQ and QQFPQQQ peptides indicated
that five common amino acids at position 1 (Q), 4 (P), 5 (Q), 6 (Q) and 7
(Q) were critical for IgE-binding in omega-5 gliadin
CAUSATIVE FOODS AND ALLERGENS RESPONSIBLE FOR
WDEIA
Eishin Morita1, Hiroaki Matsuo, Food-Dependent Exercise-Induced AnaphylaxisâImportance of Omega-5 Gliadin and HMW-Glutenin as Causative
Antigens for Wheat-Dependent Exercise-Induced Anaphylaxis, Allergology International. 2009;58:493-498
18. âĒ Symptoms of WDEIA are usually elicited by physical activity one to
four hours after wheat intake
âĒ The frequency of WDEIA events varies
from patient to patient and ranges from a singular episode to multiple
episodes .
âĒ The clinical manifestations and severity of allergic reactions from
urticaria to anaphylaxis also vary
Clinical features
K. A. Scherf1, K. Brockow,wheat-dependent exercise â induced anaphylaxis , Clinical & Experimental Allergy, 46, 10â20
19. K. A. Scherf1, K. Brockow,wheat-dependent exercise â induced anaphylaxis , Clinical & Experimental Allergy, 46, 10â20
IgE antibody levels
20. âĒ In conclusion, omega5-gliadin(Tri a 19 ) and HMW-GS appear to be
the major allergens in WDEIA. However, other types of gluten
proteins such as a/b- and c-gliadins and LMWGS also can sensitize
WDEIA patients.
âĒ Case report 9-kDa wheat lipid transfer protein (LTP) (Tri a 14 ) can
causative allergen .
Causative proteins in WDEIA
Ann Allergy Asthma 112(2014) 383-394
21. âĒ Exercise : up-regulates intestinal resulting in increased amounts of
food antigens in the circulating blood.
: enhances the degranulation of mast cells in combination
with IgE cross-linking through an unknown mechanism.
âĒ Aspirin : damage to the tight junctions in the gastrointestinal mucosa.
: degranulation of mast cells and accelerate histamine release
via increased Syk kinase activation
: PGE 1 may suppress allergen absorption
Cofactors
24. âĒ Route of allergen sensitization : gastrointestinal tract , skin
âĒ TG2 may become activated during exercise, which
results in conjugates between wheat peptides and TG2
followed by IgE binding
âĒ Exercise mobilizes and activates immune cells from
gut-associated depots stimulating pro-inflammatory
responses that are normally countered by anti-inflammatory responses
âĒ Noradrenaline may be involved in the onset of WDEIA, because it
selectively inhibits T helper 1 (Th1) functions while favouring Th2 and
humoral responses, or acts directly on both cellular and humoral immunity
Pathomechanism
29. âĒ Elevated levels of IgE antibodies to CGE and purified Omega-5 Gliadin .
âĒ IgA levels,especially to omega-5 gliadin ,were significantly elevated in
the patients .
âĒ IgA is the most predominant immunoglobulin at mucosal surfaces,
where it is involved in protection against microorganism.
âĒ Level of IL-10 mRNA significant lower in patients
âĒ IL-10 can inhibit several activation and effector function of T cells,
monocytes and macrophages .
Humoral and Cellular responses
30. Siiri E. Iismaa et al. Physiol Rev 2009;89:991-1023
ÂĐ2009 by American Physiological Society
Adaptive and innate immune responses to
gluten in the gut.
31. Yuko Chinukiand Eishin Morita ,Wheat-Dependent Exercise-Induced Anaphylaxis Sensitized with Hydrolyzed Wheat Protein in Soap
,Allergology International Vol 61, No4, 2012
Hydrolyzed wheat Protein in Soap
32. Yuko Chinukiand Eishin Morita ,Wheat-Dependent Exercise-Induced Anaphylaxis Sensitized with Hydrolyzed Wheat Protein in Soap
,Allergology International Vol 61, No4, 2012
33. Yuko Chinukiand Eishin Morita ,Wheat-Dependent Exercise-Induced Anaphylaxis Sensitized with Hydrolyzed Wheat Protein in Soap
,Allergology International Vol 61, No4, 2012
34. âĒ All allergy history Data , all factors relating
âĒ Diagnostic tools :
- in vivo tests such as SPT and provocation tests
- in vitro tests including basophil activation test (BAT) ,histamine
release test (HRT) and wheat-specific IgE testing
Diagnosis
SPT using gluten had a sensitivity of 100% and a specificity of 96%
Specific igE antibodies to omega-5 gliadin sensitivity (78%-82%)and
specificity 100% for patients with WDEIA.
Knut Brockow, MD,a Daniel Kneissl,a Luzia Valentini, PhD , J ALLERGY CLIN IMMUNOLAPRIL 2015
35. antihistamines and leukotriene antagonists was stopped
3 days .
Aspirin (10 mg/kg, maximum500 mg) and the suspected
food(s) were administered 90 and 60 min before
exercise.
200â400 g Udon noodle (5.2â10.4 g wheat protein),
40â100 g shrimp, or one whole apple.
The exercise was started at 2.1 W/kg, and increased up
to 3 or 4 W/kg, and was conducted for 6 min or more
according to the patientsâ athletic abilities, as
the level of exertion can influence the test results .
The target heart rate was >160 beats/min.
36. Challenge tests for WDEIA
âĒ Wheat products included noodles, bread or pasta containing 60-135 g
of wheat flour.
âĒ Thirty minutes after wheat ingestion, exercise was performed using a
treadmill for 15-20 min.
âĒ Aspirin (500 mg) was administrated 30 min prior to wheat ingestion.
âĒ A positive test was determined if allergic symptoms such as wheals
and or anaphylaxis were observed
Kunie Kohno1, Hiroaki Matsuo2, Hitoshi Takahashi ,Serum Gliadin Monitoring Extracts Patients with False Negative Results in Challenge Tests
for the Diagnosis of Wheat-Dependent Exercise-Induced Anaphylaxis , Allergology International. 2013;62:229-238
Challenge test
37. Kunie Kohno1, Hiroaki Matsuo2, Hitoshi Takahashi ,Serum Gliadin Monitoring Extracts Patients with False
Negative Results in Challenge Tests for the Diagnosis of Wheat-Dependent Exercise-Induced Anaphylaxis ,
Allergology International. 2013;62:229-238
38. Kunie Kohno1, Hiroaki Matsuo2, Hitoshi Takahashi ,Serum Gliadin Monitoring Extracts Patients with False
Negative Results in Challenge Tests for the Diagnosis of Wheat-Dependent Exercise-Induced Anaphylaxis ,
Allergology International. 2013;62:229-238
39.
40. The challenge-confirmed sensitivity
and specificity of gluten skin prick
tests was 100% and 96%,
respectively.
Conclusion: Oral challenge with
gluten alone or along with ASA and
alcohol is a sensitive and specific
test for the diagnosis of WDEIA.
Exercise is not an essential trigger
for the onset of
symptoms in patients with WDEIA.
41. Eishin Morita1, Hiroaki Matsuo, Food-Dependent Exercise-Induced AnaphylaxisâImportance of Omega-5 Gliadin and HMW-Glutenin as Causative Antigens for Wheat-Dependent
Exercise-Induced Anaphylaxis, Allergology International. 2009;58:493-498
IgE measurement in WDEIA and AD
42. âĒ Acute management - immediate termination of physical effort
- Pharmaceutics such as Adrenaline ,
Antihistamine
âĒ Prevent further episode of WDEIA
-education and how to use adrenaline autoinjectors.
-written anaphylaxis management plan as well as dietary counselling
- classical recommendation of refraining from exercise for 4-6 h after wheat
intake may be insufficient because unexpected exercise,NSAIDs .
- a gluten â free diet recommended need to avoid wheat only or other
gluten- containing cereals .
TREATMENT OF WDEIA
K. A. Scherf1, K. Brockow,wheat-dependent exercise â induced anaphylaxis , Clinical & Experimental Allergy, 46, 10â20
48. Ketotifen is an orally active tricyclic benzocyclo-heptathiophene
Derivative and thus may be a useful medication in the treatment
and prevention of allergic responses.
Ketotifen is a potent H1 receptor antagonist which has properties
of mast cell stabilization and anti-inflammatory capabilities.
Ketotifen also has other anti-inflammatory properties, which include
reduced eosinophilic chemotaxis in eosinophilia and
diminished production of eotaxin and expression of CD29 in epithelial
cells.
Hinweis der Redaktion
WDEIA one to four hours after wheat intake , but maybe delay or soon after exercise
SemolinaSpelt flour
Increased gastrointestinal permeability , blood flow redistribution and increased osmolarity triggered by physical effort after exposure to a sensitizing food allegen
Albumins and globulins,predominantly present in the aleurone layer and thegerm, are mainly metabolic proteins. Gliadins and glutenins are storage proteins located in the starchy endosperm as a supply of nitrogen and amino acids for theseedling
Gliadins are mainly monomeric proteins (molecular weights: 30 000â50 000) and glutenins are polymeric proteins linked by interchain disulphidebonds (molecular weights: 600 000 to more than 10 million). The chemical reduction of disulphide bonds results in glutenin subunits (molecular weights: 30 000to 80 000). Based on similar amino acid sequences and molecular weights, gluten proteins can be classified into the following protein types [30]: a/b-, c-, x1,2-, andx5-gliadins, low-molecular-weight (LMW-GS), and high-molecular-weight glutenin subunits (HMW-GS).a/b-Gliadins, c-gliadins, and LMW-GS belong to themajor and x5-gliadins, x1,2-gliadins, and HMW-GS tothe minor components
Synthetic overlapping dodecapeptides spanning thecomplete sequences (Pepscan) were used to identify themajor immunogenic epitopes from a/b-gliadin, c-gliadin, x1,2-gliadin, and x5-gliadin [50]. All epitopeswere localized in the glutamine- and proline-rich repetitive domains of the proteins. Cross-reactivity of allergens from barley, rye, and oats was studied, and among23 patients with WDEIA, 21 showed IgE-binding toc-75k-secalin, 19 to c-40k-secalin, and 21 to c3-hordein; oat proteins did not cross-react
strenuous exercise such asjogging, dancing, or cycling triggered anaphylaxis afterfood ingestion, but milder exercise, for example walking or gardening, may be sufficient
Adaptive and innate immune responses to gluten in the gut. Ingested gluten is digested by gastrointestinal proteases in the small intestine to innocuous peptides or proteolytically resistant, glutamine (Q)-containing immunotoxic gluten peptides. Immunogenic gluten peptides access the lamina propria by unknown mechanisms. Their Q residues are deamidated to glutamic acid (E) by TG2, internalized by antigen-presenting cells (APC), and presented via HLA DQ2 (or DQ8) molecules on the surface of APC to gluten-specific, DQ2- and DQ8-restricted CD4+ T cells in the lamina propria. The subsequent activation and clonal expansion of the T cells results in a cell-mediated Th1 response that initiates destruction of the epithelial layer and villous flattening as well as a humoral response that stimulates gluten-specific and TG2-specific B cells to produce gluten- and TG2-specific antibodies. This renders the epithelium more permeable, facilitating increased access of immunogenic gluten peptides and propagation of disease. [Adapted from Bethune and Khosla (44).]
Wheat (e.g., spelt) and other cereal grains (e.g., rye, barley)belong to the Poaceae family and share a number of homologous proteins among themselves and with grass pollen.93 Cerealgrains are frequently implicated in foodÂallergic reactions inchildren with atopic dermatitis. On the basis of their solubility,wheat proteins can be classifed as water/saltÂsoluble albuminsand globulins and water/saltÂinsoluble gliadins and glutenins.94Among the major allergens identifed in the water/saltÂsolublefraction of wheat ïŽour are the cereal ÎąÂamylase inhibitors(AAIs) and ÎąÂamylase/trypsin inhibitors (AATIs), which arecapable of sensitizing by oral and inhaled routes (importantallergens in bakerâs asthma and rhinitis). The globulin and glutenin fractions are the major allergenic fractions in IgEÂmediatedreactions, as are gliadins in celiac disease and in foodÂassociated,exerciseÂinduced anaphylaxis (ÏÂ5 gliadin, Tri a 19).95,96 Lipidtransfer proteins have been identifed as allergens in cases ofreactions to beers brewed from barley and wheat. In a study ofpediatric patients, 70 of 225 children were found to have at leastone positive prick skin test to wheat, rye, oat, barley, rice, orcorn: 28 of 70 to one grain, 16 of 70 to two grains, 12 of 70 tothree grains, 6 of 70 to four grains, 6 of 70 to fve grains, and2 of 70 to six grains.97 However, only 15 patients had at leastone positive DBPCFC to a cereal grain; two children reacted toasthma. Gly m 1 (i.e., Gly m Bd30K/P34 or P34) is a soybeanvacuolar protein that belongs to the group of nonspecifc lipidtransfer proteins. Gly m 1 shares high sequence similarity tothiol proteinases of the papain family, which includes the majorallergen in dust mites, Der p 1.Gly m 3 and Gly m 4 are related to birch pollen. With anamino acid sequence identity of 73%, Gly m 3 is highly homologous with the proflin Bet v 2. The IgEÂbinding epitopes of Glym 3 are highly conformational, and fragments of Gly m 3 fail tobind IgE. Gly m 4, also called SAM 22 (starvationÂassociatedmessage 22), is a PR protein with a 50% homology with Bet v 1.Serum IgE from 85% of birch pollenâallergic patients react toGly m 4.72 About 10% of Central European patients sensitizedto birch pollen have concomitant soy allergy, mainly due tocrossÂreactivity with Gly m 4.73Gly m 5 (ÎēÂconglycinin, 7S) and Gly m 6 (glycinin, 11S) arethe seedÂstorage proteins from the cupin family that were foundto be major allergens in a cohort of 30 patients with DBPCFCconfrmed soy allergy, suggesting that these molecules are gooddiagnostic markers of componentÂresolved in vitro testing. Glym 5 and Gly m 6 have been associated with anaphylactic reactions in Japanese children.74 The allergenic epitopes on the Glym 6 acidic chain are homologous with IgEÂbinding epitopes onpeanut Ara h 3. Similar to highly refned peanut oil, refned soyoil did not provoke allergic reactions to soy in eight patientsafter ingesting up to 8 mL of soy oil.75Tree nut allergies affect about 0.6% of the American population.3 In a national registry of peanut and nut allergic individuals, walnuts provoked the most allergic reactions (34%),followed by cashews (20%), almonds (15%), pecan (9%),pistachio (7%), and by hazel nut, Brazil nut, pine nut, andmacadamia nut (all <5%).76 Skin testing reveals extensive crossreactivity among tree nuts. Although individuals allergic to onenut can tolerate other nuts, too few patients have been systematically challenged to a variety of nuts to determine the extentof clinical crossÂreactivity. High immunologic and clinicalcrossÂreactivity has been found between cashew and pistachioand between walnut and pecan.77 Patients allergic to nuts do notnecessarily need to avoid peanuts (a legume) and vice versa.However, about 30% of peanutÂallergic patients also reacted toat least one tree nut.78,79Fish are a common cause of foodÂallergic reactions in adultsand in children.80 Edible fsh are found predominantly in thebony fsh class (Osteichthyes), in which there are hundreds ofspecies. The major allergen in cod, Gad c 1, is a parvalbuminthat has been isolated from the myogen fraction of the whitemeat. A similar protein, Sal s 1, has been isolated from salmon.It is heat stable and resistant to proteolytic digestion, has amolecular mass of 12 kD and an isoelectric point of 4.75, andis composed of 113 amino acids.81 Specifc IgEÂbinding epitopeshave been identifed in Sal s 1; two of them correlate with thosepreviously described in Gad c 1. The threeÂdimensional structure of Gad c 1 is arranged in three domains, two of whichbind calcium. Using SDSÂPAGE and immunoblot analyses, 10common fsh species were shown to have a protein that issimilar to Gad c 1 and up to 29 protein fractions. Eleven patientswith histories of fsh allergy had multiple positive skin testresults for various fsh; 7 of 11 reacted to only one fsh speciesin DBPCFCs, 1 reacted to two fsh, 2 reacted to three fsh, and1 patient did not react to any fsh during blinded challenges.The relative content of parvalbumin may underlie differencesin allergenic potential, which is highest in white fsh (e.g.,1320 SECTION G Systemic DiseaseCARBOHYDRATE ALLERGENSThe carbohydrate moieties present on many foods can induceIgE responses.35 Because carbohydrate moieties share signifcantstructural homologies beyond that of proteins, they are proneto extensive crossÂreactivity and are referred to as cross-reactivecarbohydrate determinants. Approximately 15% to 30% of allergic patients generate specifc antiglycan IgE, but very fewdevelop clinical allergy. Bromelain was identifed as the frstfood antigen that contained an oligosaccharide with two structural features that had not been found in mammalian glycoproteins: core Îą1,3Âfucose and xylose. GalactoseÂÎąÂ1,3Âgalactose(ÎąÂgal) has been identifed as a cause of serious, even fatal,anaphylaxis.99 In contrast to previously described crossÂreactivecarbohydrate determinants expressed in plants and insects, theoligosaccharide ÎąÂgal is abundantly expressed on cells andtissues of nonprimate mammals. This expression pattern makesÎąÂgal potentially clinically relevant as a food allergen (e.g., beef,pork, lamb) or as an inhaled allergen (e.g., cat, dog).100 IgEantibodies to ÎąÂgal are associated with an unusual form ofdelayed anaphylaxis, which occurs 3 to 6 hours after ingestionof mammalian meat that carries ÎąÂgal. Patients with IgE toÎąÂgal describe generalized urticaria or frank anaphylaxis starting 3 to 6 hours after eating beef, pork, or lamb and have aconsistent pattern of skin testing (likelihood of positive resultsis increased by testing with freshly ground meat or with intradermal testing) and serum IgE antibody results. Most patientsdeveloped anaphylaxis to red meat in adulthood; some reportedreceiving multiple tick bites, suggesting that tick bites, especiallythe lone star tick (Amblyomma americanum) may predispose tosensitization to ÎąÂgal.Food additives and colorings derived from natural sourcesthat contain proteins may induce allergic reactions. Theyinclude colors derived from turmeric, paprika, seeds (e.g.,annatto), and insects (e.g., carmine, cochineal). Chemical additives are not likely to cause IgEÂmediated food allergy, butsome may have drug effects that cause adverse reactions,including allergyÂlike symptoms, or they may invoke immuneresponses. Tartrazine (yellow #5) is a synthetic color that hasbeen extensively investigated because of concerns that it maytrigger hives, allergic reactions, and asthma. However, wellconducted studies have not validated these concerns. Sulftesare added to foods as a preservative, an antibrowning agent,or a bleaching effect. In sensitive persons, sulftes may induceasthma.CROSS-REACTIVITYStructural homology among allergens underlies immunologicand clinical crossÂreactivity.101 More than 70% identity inprimary sequence is considered necessary for clinical crossreactivity. However, the expression of clinical crossÂreactivity ismodulated by additional factors, including: protein solubilityand digestibility, concentration and affnity of the specifc IgEantibody, and the dose and route of allergen exposure. Highrates of clinical crossÂreactivity are observed among milks fromcows, goats, and sheep (>90%); melons (90%); crustacean shellfsh (75%); Rosaceae fruits such as apple, pear, peach (55%);and bony fsh (50%). Lower rates are observed among tree nuts(37%), grains (20%), cowâs milk and beef (10%), and peanutsand other legumes (5%). The rates of pollenÂfruit crossreactivity are about 50% for birch pollen and Rosaceae fruits.two grains, and two reacted to three grains. SDSÂPAGE andimmunoblot analyses with patient sera revealed 27 to 31 proteinbands in the range of 7.8Â66.5 kDa for each of the six cerealgrains studied. Nonspecifc binding to lectin fractions was seenwith each grain, and extensive immunologic crossÂreactivityoccurred among the cereals, as was seen with skinÂprick testing.Homologies to allergenic proteins in grass pollens account fora large number of clinically irrelevant positive skin tests towheat and other cereal grains. Wheat (e.g., spelt) and other cereal grains (e.g., rye, barley)belong to the Poaceae family and share a number of homologous proteins among themselves and with grass pollen.93 Cerealgrains are frequently implicated in foodÂallergic reactions inchildren with atopic dermatitis. On the basis of their solubility,wheat proteins can be classifed as water/saltÂsoluble albuminsand globulins and water/saltÂinsoluble gliadins and glutenins.94Among the major allergens identifed in the water/saltÂsolublefraction of wheat ïŽour are the cereal ÎąÂamylase inhibitors(AAIs) and ÎąÂamylase/trypsin inhibitors (AATIs), which arecapable of sensitizing by oral and inhaled routes (importantallergens in bakerâs asthma and rhinitis). The globulin and glutenin fractions are the major allergenic fractions in IgEÂmediatedreactions, as are gliadins in celiac disease and in foodÂassociated,exerciseÂinduced anaphylaxis (ÏÂ5 gliadin, Tri a 19).95,96 Lipidtransfer proteins have been identifed as allergens in cases ofreactions to beers brewed from barley and wheat. In a study ofpediatric patients, 70 of 225 children were found to have at leastone positive prick skin test to wheat, rye, oat, barley, rice, orcorn: 28 of 70 to one grain, 16 of 70 to two grains, 12 of 70 tothree grains, 6 of 70 to four grains, 6 of 70 to fve grains, and2 of 70 to six grains.97 However, only 15 patients had at leastone positive DBPCFC to a cereal grain; two children reacted toasthma. Gly m 1 (i.e., Gly m Bd30K/P34 or P34) is a soybeanvacuolar protein that belongs to the group of nonspecifc lipidtransfer proteins. Gly m 1 shares high sequence similarity tothiol proteinases of the papain family, which includes the majorallergen in dust mites, Der p 1.Gly m 3 and Gly m 4 are related to birch pollen. With anamino acid sequence identity of 73%, Gly m 3 is highly homologous with the proflin Bet v 2. The IgEÂbinding epitopes of Glym 3 are highly conformational, and fragments of Gly m 3 fail tobind IgE. Gly m 4, also called SAM 22 (starvationÂassociatedmessage 22), is a PR protein with a 50% homology with Bet v 1.Serum IgE from 85% of birch pollenâallergic patients react toGly m 4.72 About 10% of Central European patients sensitizedto birch pollen have concomitant soy allergy, mainly due tocrossÂreactivity with Gly m 4.73Gly m 5 (ÎēÂconglycinin, 7S) and Gly m 6 (glycinin, 11S) arethe seedÂstorage proteins from the cupin family that were foundto be major allergens in a cohort of 30 patients with DBPCFCconfrmed soy allergy, suggesting that these molecules are gooddiagnostic markers of componentÂresolved in vitro testing. Glym 5 and Gly m 6 have been associated with anaphylactic reactions in Japanese children.74 The allergenic epitopes on the Glym 6 acidic chain are homologous with IgEÂbinding epitopes onpeanut Ara h 3. Similar to highly refned peanut oil, refned soyoil did not provoke allergic reactions to soy in eight patientsafter ingesting up to 8 mL of soy oil.75Tree nut allergies affect about 0.6% of the American population.3 In a national registry of peanut and nut allergic individuals, walnuts provoked the most allergic reactions (34%),followed by cashews (20%), almonds (15%), pecan (9%),pistachio (7%), and by hazel nut, Brazil nut, pine nut, andmacadamia nut (all <5%).76 Skin testing reveals extensive crossreactivity among tree nuts. Although individuals allergic to onenut can tolerate other nuts, too few patients have been systematically challenged to a variety of nuts to determine the extentof clinical crossÂreactivity. High immunologic and clinicalcrossÂreactivity has been found between cashew and pistachioand between walnut and pecan.77 Patients allergic to nuts do notnecessarily need to avoid peanuts (a legume) and vice versa.However, about 30% of peanutÂallergic patients also reacted toat least one tree nut.78,79Fish are a common cause of foodÂallergic reactions in adultsand in children.80 Edible fsh are found predominantly in thebony fsh class (Osteichthyes), in which there are hundreds ofspecies. The major allergen in cod, Gad c 1, is a parvalbuminthat has been isolated from the myogen fraction of the whitemeat. A similar protein, Sal s 1, has been isolated from salmon.It is heat stable and resistant to proteolytic digestion, has amolecular mass of 12 kD and an isoelectric point of 4.75, andis composed of 113 amino acids.81 Specifc IgEÂbinding epitopeshave been identifed in Sal s 1; two of them correlate with thosepreviously described in Gad c 1. The threeÂdimensional structure of Gad c 1 is arranged in three domains, two of whichbind calcium. Using SDSÂPAGE and immunoblot analyses, 10common fsh species were shown to have a protein that issimilar to Gad c 1 and up to 29 protein fractions. Eleven patientswith histories of fsh allergy had multiple positive skin testresults for various fsh; 7 of 11 reacted to only one fsh speciesin DBPCFCs, 1 reacted to two fsh, 2 reacted to three fsh, and1 patient did not react to any fsh during blinded challenges.The relative content of parvalbumin may underlie differencesin allergenic potential, which is highest in white fsh (e.g.,1320 SECTION G Systemic DiseaseCARBOHYDRATE ALLERGENSThe carbohydrate moieties present on many foods can induceIgE responses.35 Because carbohydrate moieties share signifcantstructural homologies beyond that of proteins, they are proneto extensive crossÂreactivity and are referred to as cross-reactivecarbohydrate determinants. Approximately 15% to 30% of allergic patients generate specifc antiglycan IgE, but very fewdevelop clinical allergy. Bromelain was identifed as the frstfood antigen that contained an oligosaccharide with two structural features that had not been found in mammalian glycoproteins: core Îą1,3Âfucose and xylose. GalactoseÂÎąÂ1,3Âgalactose(ÎąÂgal) has been identifed as a cause of serious, even fatal,anaphylaxis.99 In contrast to previously described crossÂreactivecarbohydrate determinants expressed in plants and insects, theoligosaccharide ÎąÂgal is abundantly expressed on cells andtissues of nonprimate mammals. This expression pattern makesÎąÂgal potentially clinically relevant as a food allergen (e.g., beef,pork, lamb) or as an inhaled allergen (e.g., cat, dog).100 IgEantibodies to ÎąÂgal are associated with an unusual form ofdelayed anaphylaxis, which occurs 3 to 6 hours after ingestionof mammalian meat that carries ÎąÂgal. Patients with IgE toÎąÂgal describe generalized urticaria or frank anaphylaxis starting 3 to 6 hours after eating beef, pork, or lamb and have aconsistent pattern of skin testing (likelihood of positive resultsis increased by testing with freshly ground meat or with intradermal testing) and serum IgE antibody results. Most patientsdeveloped anaphylaxis to red meat in adulthood; some reportedreceiving multiple tick bites, suggesting that tick bites, especiallythe lone star tick (Amblyomma americanum) may predispose tosensitization to ÎąÂgal.Food additives and colorings derived from natural sourcesthat contain proteins may induce allergic reactions. Theyinclude colors derived from turmeric, paprika, seeds (e.g.,annatto), and insects (e.g., carmine, cochineal). Chemical additives are not likely to cause IgEÂmediated food allergy, butsome may have drug effects that cause adverse reactions,including allergyÂlike symptoms, or they may invoke immuneresponses. Tartrazine (yellow #5) is a synthetic color that hasbeen extensively investigated because of concerns that it maytrigger hives, allergic reactions, and asthma. However, wellconducted studies have not validated these concerns. Sulftesare added to foods as a preservative, an antibrowning agent,or a bleaching effect. In sensitive persons, sulftes may induceasthma.CROSS-REACTIVITYStructural homology among allergens underlies immunologicand clinical crossÂreactivity.101 More than 70% identity inprimary sequence is considered necessary for clinical crossreactivity. However, the expression of clinical crossÂreactivity ismodulated by additional factors, including: protein solubilityand digestibility, concentration and affnity of the specifc IgEantibody, and the dose and route of allergen exposure. Highrates of clinical crossÂreactivity are observed among milks fromcows, goats, and sheep (>90%); melons (90%); crustacean shellfsh (75%); Rosaceae fruits such as apple, pear, peach (55%);and bony fsh (50%). Lower rates are observed among tree nuts(37%), grains (20%), cowâs milk and beef (10%), and peanutsand other legumes (5%). The rates of pollenÂfruit crossreactivity are about 50% for birch pollen and Rosaceae fruits.two grains, and two reacted to three grains. SDSÂPAGE andimmunoblot analyses with patient sera revealed 27 to 31 proteinbands in the range of 7.8Â66.5 kDa for each of the six cerealgrains studied. Nonspecifc binding to lectin fractions was seenwith each grain, and extensive immunologic crossÂreactivityoccurred among the cereals, as was seen with skinÂprick testing.Homologies to allergenic proteins in grass pollens account fora large number of clinically irrelevant positive skin tests towheat and other cereal grains.