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Food specific skin-test reactivity in atopic subjects.

Food specific skin-test reactivity in atopic subjects.

Authors :
Morgan, J. E.
Daul, C. B.
Hughes, J.
McCants, M.
Lehrer, S. B.
Source :
Clinical & Experimental Allergy; Jul1989, Vol. 19 Issue 4, p431-435, 5p
Publication Year :
1989

Abstract

It has been proposed that a permanent or transitory increase in gut permeability is an important facet in the development of food allergy. If this occurs, then individuals with a history of a specific food allergy should have a higher incidence of immunological reactivity to other food allergens as compared to food tolerant subjects. To test this hypothesis, we evaluated the prevalence of food-specific IgE responses by skin-prick testing in 60 individuals. Subjects were classified by a history of food allergy (shrimp hypersensitivity) and atopic status. Prevalence of skin-prick test reactivity to shrimp and a panel of nine other food extracts was determined. Skin-test reactivity to shrimp was related both to a history of shrimp sensitivity and atopic status. However, the prevalence of skin-test reactivity to other foods was not related to clinical history of shrimp allergy, although it was related to atopy. A subset of subjects with shrimp allergy had multiple positive skin reactions to many of the nine other foods. This reactivity was associated with a history of pulmonary symptoms following shrimp ingestion. In general our results do not support non-specific increases in gut permeability being important in the development of food allergy. [ABSTRACT FROM AUTHOR]

Details

Language :
English
ISSN :
09547894
Volume :
19
Issue :
4
Database :
Complementary Index
Journal :
Clinical & Experimental Allergy
Publication Type :
Academic Journal
Accession number :
16852526
Full Text :
https://doi.org/10.1111/j.1365-2222.1989.tb02410.x