Davidson A E, Passero M A, Settipane G A
Division of Allergy and Immunology, Rhode Island Hospital, Providence.
Ann Allergy. 1992 Nov;69(5):439-40.
Buckwheat (Fagopyrum schulentum) is not taxonomically related to wheat and other cereal grains. Buckwheat flour is used as a wheat substitute in breads, biscuits, pancakes, and crepes. Occupational exposure to buckwheat flour has been associated with rhinitis, conjunctivitis, contact urticaria, and occupational asthma. We present a patient who developed urticaria and hypotension after ingestion of buckwheat crepes. Skin testing by the prick technique revealed 3+ positive reaction to buckwheat with negative reactions to other foods including wheat, egg white, and milk. RAST for anti-buckwheat IgE was strongly positive. Buckwheat ingestion is a potential cause of food-related anaphylaxis. There does not appear to be cross-reactivity between buckwheat and wheat allergy.
荞麦（苦荞麦）在分类学上与小麦和其他谷物无关。荞麦粉被用作面包、饼干、煎饼和可丽饼中替代小麦的原料。职业性接触荞麦粉与鼻炎、结膜炎、接触性荨麻疹和职业性哮喘有关。我们报告一名患者，在食用荞麦可丽饼后出现荨麻疹和低血压。采用点刺技术进行皮肤试验显示，对荞麦有3+阳性反应，而对包括小麦、蛋清和牛奶在内的其他食物呈阴性反应。抗荞麦IgE的放射性变应原吸附试验呈强阳性。摄入荞麦是食物相关过敏反应的一个潜在原因。荞麦过敏和小麦过敏之间似乎不存在交叉反应。
