Effects of Pressure and Thermal Processing on Chestnut in vivo Allergic Reactivity

• Published in: Journal of allergy and clinical immunology Vol. 141; no. 2; p. AB242
• Main Authors: Gimenez Licitra, Natalia M., De La Cruz Martinez, Cinthia A., Barranco, Ruth, Fernandez Crespo, Jesus F., Dieguez, Ma Carmen
• Format: Journal Article
• Language: English
• Published: St. Louis Elsevier Inc 01-02-2018; Elsevier Limited
• Subjects: Food; Respiratory diseases
• ISSN: 0091-6749; 1097-6825
• DOI: 10.1016/j.jaci.2017.12.766

Methods An ambispective study was carried out, including patients evaluated between 2006 and 2016, with clinical allergy to chestnut, confirmed on the basis of either a convincing history of anaphylaxis with positive skin prick test and/or specific serum IgE levels to chestnut by the fluorescent enzyme immunoassay, or a positive double-blind placebo-controlled food challenge. Results 16 patients were included. 68,7% were woman, median age was 42-years and 75% had an allergic respiratory disease. 31,2% were allergic to latex. 50% had allergies to other nuts (nut 75%, hazelnut 50% and almond 37,5%), showing sensitization to LTP (70%) and profiling (40%).