Position paper of the EAACI: Food allergy due to immunological cross-reactions with common inhalant allergens

T. Werfel, R. Asero, B. K. Ballmer-Weber, K. Beyer, E. Enrique, A. C. Knulst, A. Mari, A. Muraro, M. Ollert, L. K. Poulsen, S. Vieths, M. Worm, K. Hoffmann-Sommergruber*

*Corresponding author for this work

Research output: Contribution to journalArticleResearchpeer-review

142 Citations (Scopus)

Abstract

In older children, adolescents, and adults, a substantial part of all IgE-mediated food allergies is caused by cross-reacting allergenic structures shared by inhalants and foods. IgE stimulated by a cross-reactive inhalant allergen can result in diverse patterns of allergic reactions to various foods. Local, mild, or severe systemic reactions may occur already after the first consumption of a food containing a cross-reactive allergen. In clinical practice, clinically relevant sensitizations are elucidated by skin prick testing or by the determination of specific IgE in vitro. Component-resolved diagnosis may help to reach a diagnosis and may predict the risk of a systemic reaction. Allergy needs to be confirmed in cases of unclear history by oral challenge tests. The therapeutic potential of allergen immunotherapy with inhalant allergens in pollen-related food allergy is not clear, and more placebo-controlled studies are needed. As we are facing an increasing incidence of pollen allergies, a shift in sensitization patterns and changes in nutritional habits, and the occurrence of new, so far unknown allergies due to cross-reactions are expected.

Original languageEnglish
Pages (from-to)1079-1090
Number of pages12
JournalAllergy: European Journal of Allergy and Clinical Immunology
Volume70
Issue number9
DOIs
Publication statusPublished - 1 Sep 2015

Keywords

  • IgE
  • allergens
  • cross-reactive
  • food allergy
  • inhalant
  • sensitization

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