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Food allergy and IgE sensitization caused by spices: CICBAA data (based on 589 cases of food allergy).
Allerg Immunol (Paris) 2002; 34(4):135-40AI

Abstract

BACKGROUND

Spices originate in various botanical families: Apiaceae, Lamiaceae, Lauraceae, Leguminosae, Liliaceae, Myristicaceae, Myrtaceae, Piperaceae, Solanaceae, Zingiberaceae....

METHODOLOGY

Prick-tests to native spices have been carried out in patients suspected of food allergies to spices. The CICBAA data bank includes 589 cases of food allergies, a part of which has benefited from investigations for spices. Data about the rate of sensitization and food allergy are available.

RESULTS

Frequent sensitization to Apiaceae is observed: coriander, caraway, fennel, celery: 32% of prick-tests in children, 23% of prick-tests in adults. Sensitization to Liliaceae: garlic, onion, chive, is observed in 4.6% of prick-tests in children, 7.7% of prick-tests in adults. Rare cases of sensitization to paprika and saffron are recorded. Prick-tests to nutmeg, ginger and clove are currently negative. 10 food allergies related to the mugwort-celery-spices syndrome are reported: coriander: 1, caraway: 2, fennel: 3, garlic: 3, onion: 1. Food allergy to spices is unfrequent: 2% of the totality of food allergies. However, only adults are allergic to spices and allergy to spices accounts for 6.4% of food allergies in adults. Tiny amount of proteins are usually ingested. Patients at risk of spice allergy are young adults sensitized to mugwort and birch allergens, sharing cross-sensitization with various food vegetal allergens. The clinical suspicion raises from frequent post-prandial systemic reactions. Other allergens of vegetal origin have to be cleared. Diagnosis can be established by DBPCFC using powdered spices in capsules.

Authors+Show Affiliations

Service de Médecine Interne, Immunologie Clinique et Allergologie-Hôpital Central 29, avenue de Lattre de Tassigny, 54035 Nancy.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Case Reports
Journal Article
Review

Language

eng

PubMed ID

12078423

Citation

Moneret-Vautrin, D A., et al. "Food Allergy and IgE Sensitization Caused By Spices: CICBAA Data (based On 589 Cases of Food Allergy)." Allergie Et Immunologie, vol. 34, no. 4, 2002, pp. 135-40.
Moneret-Vautrin DA, Morisset M, Lemerdy P, et al. Food allergy and IgE sensitization caused by spices: CICBAA data (based on 589 cases of food allergy). Allerg Immunol (Paris). 2002;34(4):135-40.
Moneret-Vautrin, D. A., Morisset, M., Lemerdy, P., Croizier, A., & Kanny, G. (2002). Food allergy and IgE sensitization caused by spices: CICBAA data (based on 589 cases of food allergy). Allergie Et Immunologie, 34(4), pp. 135-40.
Moneret-Vautrin DA, et al. Food Allergy and IgE Sensitization Caused By Spices: CICBAA Data (based On 589 Cases of Food Allergy). Allerg Immunol (Paris). 2002;34(4):135-40. PubMed PMID: 12078423.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Food allergy and IgE sensitization caused by spices: CICBAA data (based on 589 cases of food allergy). AU - Moneret-Vautrin,D A, AU - Morisset,M, AU - Lemerdy,Ph, AU - Croizier,A, AU - Kanny,G, PY - 2002/6/25/pubmed PY - 2002/7/24/medline PY - 2002/6/25/entrez SP - 135 EP - 40 JF - Allergie et immunologie JO - Allerg Immunol (Paris) VL - 34 IS - 4 N2 - BACKGROUND: Spices originate in various botanical families: Apiaceae, Lamiaceae, Lauraceae, Leguminosae, Liliaceae, Myristicaceae, Myrtaceae, Piperaceae, Solanaceae, Zingiberaceae.... METHODOLOGY: Prick-tests to native spices have been carried out in patients suspected of food allergies to spices. The CICBAA data bank includes 589 cases of food allergies, a part of which has benefited from investigations for spices. Data about the rate of sensitization and food allergy are available. RESULTS: Frequent sensitization to Apiaceae is observed: coriander, caraway, fennel, celery: 32% of prick-tests in children, 23% of prick-tests in adults. Sensitization to Liliaceae: garlic, onion, chive, is observed in 4.6% of prick-tests in children, 7.7% of prick-tests in adults. Rare cases of sensitization to paprika and saffron are recorded. Prick-tests to nutmeg, ginger and clove are currently negative. 10 food allergies related to the mugwort-celery-spices syndrome are reported: coriander: 1, caraway: 2, fennel: 3, garlic: 3, onion: 1. Food allergy to spices is unfrequent: 2% of the totality of food allergies. However, only adults are allergic to spices and allergy to spices accounts for 6.4% of food allergies in adults. Tiny amount of proteins are usually ingested. Patients at risk of spice allergy are young adults sensitized to mugwort and birch allergens, sharing cross-sensitization with various food vegetal allergens. The clinical suspicion raises from frequent post-prandial systemic reactions. Other allergens of vegetal origin have to be cleared. Diagnosis can be established by DBPCFC using powdered spices in capsules. SN - 0397-9148 UR - https://www.unboundmedicine.com/medline/citation/12078423/Food_allergy_and_IgE_sensitization_caused_by_spices:_CICBAA_data__based_on_589_cases_of_food_allergy__ L2 - https://medlineplus.gov/foodallergy.html DB - PRIME DP - Unbound Medicine ER -