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Title: Specific IgE for Fag e 3 Predicts Oral Buckwheat Food Challenge Test Results and Anaphylaxis: A Pilot Study
Authors: Yanagida, Noriyuki
Sato, Sakura
Maruyama, Nobuyuki  kyouindb  KAKEN_id
Takahashi, Kyohei
Nagakura, Ken-ichi
Ogura, Kiyotake
Asaumi, Tomoyuki
Ebisawa, Motohiro
Author's alias: 丸山, 伸之
Keywords: Buckwheat
Food allergy
Food hypersensitivity
Oral food challenge
Immunoglobulin E
Issue Date: May-2018
Publisher: S. Karger AG
Journal title: International Archives of Allergy and Immunology
Volume: 176
Issue: 1
Start page: 8
End page: 14
Abstract: Background: Buckwheat (BW) is the source of a life-threatening allergen. Fag e 3-specific serum IgE (sIgE) is more useful than BW-sIgE for diagnosis; however, it is unknown whether Fag e 3-sIgE can predict oral food challenge (OFC) results and anaphylaxis. This study aimed to clarify the efficacy of Fag e 3-sIgE in predicting OFC results and anaphylaxis. Methods: We conducted a retrospective review of BW- and Fag e 3-sIgE data obtained using the ImmunoCAP® assay system and fluorescent enzyme-linked immunosorbent assay from children who underwent OFC using 3, 072 mg of BW protein between July 2006 and March 2014 at Sagamihara National Hospital, Kanagawa, Japan. Results: We analyzed 60 patients aged 1.9–13.4 years (median 6.0 years); 20 (33%) showed objective symptoms upon BW OFC. The patients without symptoms had significantly lower Fag e 3-sIgE than those with non-anaphylactic (p < 0.001) and anaphylactic reactions to BW (p = 0.004). Fag e 3-sIgE was the only tested factor that significantly predicted positive OFC results (odds ratio 8.93, 95% confidence interval 3.10–25.73, p < 0.001) and OFC-induced anaphylaxis (2.67, 1.12–6.35, p = 0.027). We suggest that a threshold Fag e 3-sIgE level of 18.0 kUE/L has 95% probability of provoking a positive reaction to BW. Conclusions: Fag e 3-sIgE predicted OFC results and OFC-induced anaphylaxis. We further emphasize paying careful attention to the risk of BW OFC-induced anaphylaxis.
Rights: © 2018 The Author(s). Published by S. Karger AG, Basel. This article is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License (CC BY-NC-ND). Usage and distribution for commercial purposes as well as any distribution of modified material requires written permission.
URI: http://hdl.handle.net/2433/230950
DOI(Published Version): 10.1159/000487135
PubMed ID: 29635254
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