Allergo Journal International最新文献

Purpose

Several oral immunotherapies (OITs) are used to treat food allergies. Recently, several protocols have been implemented to ensure the safety of OITs with a growing trend towards implementing them in a larger patient population. Additionally, reports on follow-up immunotherapy using the transdermal route have been reported. In this review, we summarize the evidence on current immunotherapies for food allergy.

Methods

We selected and reviewed studies on OIT and epicutaneous immunotherapy (EPIT) that showed evidence of clinical efficacy and safety in patients with an immediate type of food allergy.

Results

Continuation of low-dose OIT is considered relatively safe in patients with severe food allergies with a gradual increase in the daily dose of the immunotherapeutic agents. OIT products could be introduced through desensitization protocols to prevent serious adverse reactions; however, appropriate methods should be used to continue their use. Combining omalizumab, antihistamines, or probiotics with OITs improves the safety. Compared to OIT, EPIT is generally safer but has a lower efficacy. Furthermore, OIT is effective in some young patients. However, the selection of participants in such cases is critical from a safety perspective. Long-term OIT at relatively high target doses is associated with serious safety concerns.

Conclusion

The implementation of recent treatment protocols has significantly improved the safety of OIT. Therefore, its continuation using safety protocols can be considered in the selection of the optimal OIT for individual patients, as provision of safe and effective treatment is crucial for the success of OIT.

Summary

Summary

Summary

Background

In allergology practice, efficient counselling of cat owners is often frustrating because the topic of allergen avoidance is mostly a “no-go” and there are only few studies on allergen immunotherapy that prove its efficacy. In the end, what patients are mostly offered in allergy consultations are allergen reduction measures and symptomatic therapy.

Results

Sensitisation to the main cat allergen Fel d 1 occurs more frequently in atopic conditions and then represents a risk for allergic rhinitis and asthma. Current guidelines are therefore cautious about the first-time acquisition of a cat in the first months of life in atopic families. However, sensitisation occurs in many cases even without contact with an own cat at home.

Conversely, it has been observed in adult patients that in the case of high Fel d 1 exposure immunological tolerance can also develop through the induction of specific IgG4. The fact that many cat allergic patients keep their animals despite diagnosis is, however, partly due to the psychological phenomenon of coping.

Conclusion

In this review, we present current literature and facts that should make everyday life easier for patients, even without giving up the animal. We also review best practices in the management of cat allergy and present new management options and concepts from the development pipeline that our patients are eagerly awaiting.

This review aims to summarize our current knowledge of the impact of advanced glycation products (AGEs) in the diet on the development of allergies. The association between modern dietary patterns that contain high amounts of thermally processed food products, and the development of allergies is of great concern. One group of molecules generated by such dietary patterns is AGEs resulting from the Maillard reaction (MR). Evidence suggests that the MR could influence the allergenicity of food proteins because it alters the structure of proteins by modifying lysine and arginine residues with various types of AGE structures. Several studies, including ours, have indicated that certain AGEs affect innate immune responses via the engagement of AGE-binding receptors. AGEs could also influence the composition of the gut microbiome and its metabolites. Collectively, AGEs may alter the risk of multiple disorders, including allergies, by interacting with innate immunity and changing the gut microbiome.

Summary

Background

As a vegan diet is per definition a plant-based diet, consumers rely on plant protein sources in order to substitute animal proteins. Plant protein sources commonly used in this context are the following: cereals, like wheat (Triticum aestivum, Triticum durum), oat flakes; pseudo cereals like quinoa; nuts and oil seeds like cashew (Anacardium occidentale), hazelnut (Corylus avellana), walnut (Juglans regia); seeds like psyllium seeds (Plantago ovata), sesame (Sesamum indicum), and chia seed (Salvia hispanica).

Methods

In order to assess the allergy risk posed by vegan diet, a literature search focusing on the composition of this particular diet and whether the respective foods are potentially allergenic was performed.

Results

At first glance, it is evident for allergologists that these protein sources are well-known allergen sources. Particularly nuts and legumes harbour storage proteins, oleosins, and lipid transfer proteins that as such are associated with severe allergic reactions to food. In addition, there is increasing evidence that the simultaneous consumption of several of these foods may produce a summation effect where many single allergens of high allergenic potential sum up, thereby inducing anaphylaxis. Furthermore, food processing—or the lack of it—puts patients with pollen-associated food allergy at risk to react to some of the plant foods used in vegan diets.

Conclusion

Therefore, individuals with a history of atopy should be educated regarding the allergy risk of a vegan diet.