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Food specific skin-test reactivity in atopic subjects.
Food specific skin-test reactivity in atopic subjects.
- 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]
- Subjects :
- FOOD allergy
SKIN tests
ATOPIC dermatitis
ALLERGENS
IMMUNOGLOBULIN E
INGESTION
Subjects
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