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Roasted hazelnuts--allergenic activity evaluated by double-blind, placebo-controlled food challenge.
Allergy 2003; 58(2):132-8A

Abstract

BACKGROUND

Allergy to hazelnuts is a common example of birch pollen related food allergy. Symptoms upon ingestion are often confined to the mouth and throat, but severe systemic reactions have been described in some patients. The aim of the study was to evaluate the reduction in allergenicity by roasting of the nuts.

METHODS

Double-blind, placebo-controlled food challenges (DBPCFC) with roasted hazelnuts (140 degrees C, 40 min) were performed in 17 birch pollen allergic patients with DBPCFC-confirmed food allergy to raw hazelnuts. The effect of roasting was further evaluated by skin prick test (SPT), histamine release (HR), measurement of specific IgE, and IgE-inhibition experiments.

RESULTS

In 5/17 patients the DBPCFC with the roasted nuts were positive. The symptoms were generally mild and included OAS (oral allergy syndrome) in all patients. Roasting of the nuts significantly reduced the allergenic activity evaluated by SPT, HR, specific IgE, and IgE-inhibition. Immunoblotting experiments with recombinant hazelnut allergens showed sensitization against Cor a 1.04 in 16/17 patients and against Cor a 2 in 7/17 patients. None of the patients were sensitized to Cor a 8. Challenge-positive patients did not differ from the rest in IgE-binding pattern.

CONCLUSIONS

All the applied methods indicated that roasting of hazelnuts reduces the allergenicity, but since 5/17 birch pollen allergic patients were DBPCFC-positive to the roasted nuts, ingestion of roasted hazelnuts or products containing roasted hazelnuts can not be considered safe for a number of hazelnut allergic consumers. For patients with a history of severe allergic symptoms upon ingestion of hazelnuts, thorough and conscientious food labelling of hazelnuts and hazelnut residues is essential.

Authors+Show Affiliations

Allergy Clinic, Department 7551, National University Hospital, Blegdamsvej 9, DK-2100 Copenhagen, Denmark.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Clinical Trial
Comparative Study
Journal Article
Multicenter Study
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

12622744

Citation

Hansen, K Skamstrup, et al. "Roasted Hazelnuts--allergenic Activity Evaluated By Double-blind, Placebo-controlled Food Challenge." Allergy, vol. 58, no. 2, 2003, pp. 132-8.
Hansen KS, Ballmer-Weber BK, Lüttkopf D, et al. Roasted hazelnuts--allergenic activity evaluated by double-blind, placebo-controlled food challenge. Allergy. 2003;58(2):132-8.
Hansen, K. S., Ballmer-Weber, B. K., Lüttkopf, D., Skov, P. S., Wüthrich, B., Bindslev-Jensen, C., ... Poulsen, L. K. (2003). Roasted hazelnuts--allergenic activity evaluated by double-blind, placebo-controlled food challenge. Allergy, 58(2), pp. 132-8.
Hansen KS, et al. Roasted Hazelnuts--allergenic Activity Evaluated By Double-blind, Placebo-controlled Food Challenge. Allergy. 2003;58(2):132-8. PubMed PMID: 12622744.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Roasted hazelnuts--allergenic activity evaluated by double-blind, placebo-controlled food challenge. AU - Hansen,K Skamstrup, AU - Ballmer-Weber,B K, AU - Lüttkopf,D, AU - Skov,P S, AU - Wüthrich,B, AU - Bindslev-Jensen,C, AU - Vieths,S, AU - Poulsen,L K, PY - 2003/3/8/pubmed PY - 2003/7/26/medline PY - 2003/3/8/entrez SP - 132 EP - 8 JF - Allergy JO - Allergy VL - 58 IS - 2 N2 - BACKGROUND: Allergy to hazelnuts is a common example of birch pollen related food allergy. Symptoms upon ingestion are often confined to the mouth and throat, but severe systemic reactions have been described in some patients. The aim of the study was to evaluate the reduction in allergenicity by roasting of the nuts. METHODS: Double-blind, placebo-controlled food challenges (DBPCFC) with roasted hazelnuts (140 degrees C, 40 min) were performed in 17 birch pollen allergic patients with DBPCFC-confirmed food allergy to raw hazelnuts. The effect of roasting was further evaluated by skin prick test (SPT), histamine release (HR), measurement of specific IgE, and IgE-inhibition experiments. RESULTS: In 5/17 patients the DBPCFC with the roasted nuts were positive. The symptoms were generally mild and included OAS (oral allergy syndrome) in all patients. Roasting of the nuts significantly reduced the allergenic activity evaluated by SPT, HR, specific IgE, and IgE-inhibition. Immunoblotting experiments with recombinant hazelnut allergens showed sensitization against Cor a 1.04 in 16/17 patients and against Cor a 2 in 7/17 patients. None of the patients were sensitized to Cor a 8. Challenge-positive patients did not differ from the rest in IgE-binding pattern. CONCLUSIONS: All the applied methods indicated that roasting of hazelnuts reduces the allergenicity, but since 5/17 birch pollen allergic patients were DBPCFC-positive to the roasted nuts, ingestion of roasted hazelnuts or products containing roasted hazelnuts can not be considered safe for a number of hazelnut allergic consumers. For patients with a history of severe allergic symptoms upon ingestion of hazelnuts, thorough and conscientious food labelling of hazelnuts and hazelnut residues is essential. SN - 0105-4538 UR - https://www.unboundmedicine.com/medline/citation/12622744/Roasted_hazelnuts__allergenic_activity_evaluated_by_double_blind_placebo_controlled_food_challenge_ L2 - https://onlinelibrary.wiley.com/resolve/openurl?genre=article&sid=nlm:pubmed&issn=0105-4538&date=2003&volume=58&issue=2&spage=132 DB - PRIME DP - Unbound Medicine ER -