Heffler E, Guida G, Badiu I, Nebiolo F, Rolla G
Department of Allergology and Clinical Immunology, Università di Torino, Torino, Italy.
J Investig Allergol Clin Immunol. 2007;17(4):261-3.
A 20-year-old woman developed anaphylaxis after eating pizza on 4 different occasions in 2 restaurants. Both restaurants made their pizza dough with a mixture of wheat and buckwheat flours. A prick-to-prick test with buckwheat flour was positive. Skin prick tests and specific immunoglobulin E responses to soybean and peanut were weakly positive while the response to buckwheat was negative. We ruled out a pathogenic role for peanut and soybean because the patient usually eats both with no signs of allergic reaction. Double-blind, placebo-controlled food challenges with buckwheat flour were positive after the administration of a cumulative dose of 2.3 g of the culprit flour. To our knowledge, our report describes the first case of anaphylaxis after intake of buckwheat flour as the hidden allergen in pizza dough.
一名20岁女性在两家餐厅4次食用披萨后发生过敏反应。两家餐厅制作披萨面团时都使用了小麦粉和荞麦粉的混合物。用荞麦粉进行的点刺试验呈阳性。对大豆和花生的皮肤点刺试验及特异性免疫球蛋白E反应弱阳性，而对荞麦的反应为阴性。我们排除了花生和大豆的致病作用，因为该患者通常食用这两种食物且无过敏反应迹象。在给予累计剂量2.3 g的致病面粉后，用荞麦粉进行的双盲、安慰剂对照食物激发试验呈阳性。据我们所知，我们的报告描述了首例摄入作为披萨面团中隐藏过敏原的荞麦粉后发生过敏反应的病例。
