1. Evaluation of basophil activation test in suspected food hypersensitivity
- Author
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Maura Corsetti, Giselda Colombo, Gianni Pala, Patrizia Pignatti, Antonio Meriggi, Gianna Moscato, Mona-Rita Yacoub, and Claudia Testoni
- Subjects
0301 basic medicine ,education.field_of_study ,medicine.medical_specialty ,Histology ,biology ,CD63 ,business.industry ,Activation markers ,Population ,Case-control study ,Cell Biology ,Immunoglobulin E ,Food hypersensitivity ,Pathology and Forensic Medicine ,03 medical and health sciences ,Basophil activation ,030104 developmental biology ,0302 clinical medicine ,030228 respiratory system ,Immunology ,Epidemiology ,biology.protein ,Medicine ,business ,education - Abstract
Background Food hypersensitivity is characterized by a wide range of symptoms. The relationship between symptoms and food is more frequently suspected than objectively proven. Basophil activation test (BAT) is based on the evaluation of activation markers on blood basophils in vitro stimulated with drugs or allergens. The aim of the study was to evaluate the usefulness of BAT when introduced in the routine work-up of suspected food hypersensitivity. Methods BAT was requested in subjects with food adverse reactions when a discrepancy existed among history and skin prick test (SPT) and/or specific IgE. Data from 150 subjects were analysed using CD63 as basophil activation marker. Thirty controls were evaluated for cut-offs. Immunoblots was performed with the sera of representative subjects positive for BAT and negative for SPT and sIgE. Results 1,024 BAT were carried out, the agreement (positive/positive and negative/negative) was 78.5% for BAT vs. SPT and 78.3% for BAT vs. IgE. Atopic patients, but not atopic controls, more frequently had a positive BAT than non-atopic patients (P
- Published
- 2015
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