Delayed anaphylaxis due to Alpha-gal allergy: A modified desensitization protocol with red meat in an adult patient.

IF 0.7 Q4 RESPIRATORY SYSTEM Tuberkuloz ve Toraks-Tuberculosis and Thorax Pub Date : 2023-09-01 DOI:10.5578/tt.20239714
Fatma Merve Tepetam, Zeynep Yegin Katran, Ravza Bayraktar Barın, Betül Çakmak Uğurlu
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Abstract

Alpha-gal allergy is the sensitization to Alpha-gal present in saliva when a tick bites and the development of an IgE-mediated reaction to Alpha-gal also present in red meat by cross-reactivity. In contrast to other food allergies, symptoms occur as late as 2-6 hours after a meal. Prick to prick testing with nonmammalian meat in combination with cooked mammalian meat is recommended for diagnosis. However, the main diagnostic test is Alpha-gal sIgE> 0.1 IU/mL. The primary recommendation in patients with Alpha-gal syndrome is to prevent new tick bites and avoid all mammalian meats. Since most of the dishes in our country's food culture contain red meat, elimination diet may adversely affect patients quality of life. In the management of these patients, the option of desensitization with red meat can be considered by evaluating the benefit-risk ratio together with the patient. Our patient with a history of tick bites and a reaction pattern ranging from urticaria to anaphylaxis two hours after meat consumption was evaluated for Alpha gal allergy. The patient was found to be positive by prick-to-prick with cooked red meat. In addition, the high level of Alpha-gal specific IgE (27.3 Ku/L) confirmed the Alpha-gal allergy, and the decision to apply desensitization with red meat was taken. There are only two literatures on this subject, one of which includes two adult cases and the other a single pediatric case. Since a reaction developed in the fifth step of the 27-step desensitization scheme (Ünal et al.), which we took as a reference, which led to a dose increase of more than 100 times, we modified the protocol by using an intermediate steps. We repeated the prick-to-prick test with red meat after desensitization in our case who successfully completed the modified desensitization protocol. Observation of more than half reduction in test edema diameter concretely supports the success of our modified desensitization protocol.

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α-半乳糖过敏引起的迟发性过敏反应:一名成年患者的红肉脱敏改良方案。
α-半乳糖过敏是指当蜱虫叮咬时,对唾液中存在的α-半乳蛋白的致敏作用,以及IgE介导的对红肉中存在的γ-半乳糖的反应的发展。与其他食物过敏相比,症状最晚在饭后2-6小时出现。建议用非哺乳动物肉和煮熟的哺乳动物肉进行刺破试验进行诊断。然而,主要的诊断测试是α-gal sIgE>0.1 IU/mL。阿尔法-加仑综合征患者的主要建议是预防新的蜱虫叮咬,避免食用所有哺乳动物肉类。由于我国饮食文化中的大多数菜肴都含有红肉,消除饮食可能会对患者的生活质量产生不利影响。在这些患者的管理中,可以通过与患者一起评估收益风险比来考虑红肉脱敏的选择。我们的患者有蜱虫叮咬史,在吃肉两小时后出现从荨麻疹到过敏反应的反应模式,对其进行了阿尔法-半乳糖过敏评估。经与煮熟的红肉针锋相对,发现该患者呈阳性。此外,高水平的阿尔法-半乳糖特异性IgE(27.3 Ku/L)证实了阿尔法-半乳蛋白过敏,并决定用红肉进行脱敏。关于这一主题的文献只有两篇,其中一篇包括两个成人病例,另一篇包括一个儿科病例。由于在27步脱敏方案的第五步中出现了反应(Ünal等人),我们将其作为参考,导致剂量增加了100多倍,因此我们使用中间步骤修改了方案。在我们成功完成改良脱敏方案的病例中,我们在脱敏后用红肉重复了点刺试验。观察到试验水肿直径减少了一半以上,这具体支持了我们改进的脱敏方案的成功。
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CiteScore
1.50
自引率
9.10%
发文量
43
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