Gayraud J, Mairesse M, Fontaine J F, Thillay A, Leduc V, Rancé F, Parisot L, Moneret-Vautrin D A
Allergy Vigilance Network, Department of Internal Medicine, Clinical Immunology and Allergology, University Hospital, Nancy Cedex, France.
Eur Ann Allergy Clin Immunol. 2009 Feb;41(1):17-22.
To determine the prevalence of sensitization to lupin flour in patients consulting allergists, in order to evaluate the risk of primary and secondary allergies to lupin.
A prospective study carried out by members of the Allergy Vigilance Network, using prick-tests with a commercial lupin flour extract in patients with various allergic symptoms. The study design classified patients into four groups: peanut allergy, current atopic disease, latent atopy, no atopy. Data were collected and analysed by Network coordinators.
Over a two-month period, 88 French and Belgian allergists tested 5,366 patients: 2,680 children and 2,686 adults aged over 16 years. Of the 2,680 children, 11.15% presented with peanut allergy. The frequency of cross-reactivity with lupin was 17.1% for patients with peanut allergy, 2.5% for children with current atopic disease and 1.7% for healthy children with latent atopy. In the 2,686 adults, peanut allergy was diagnosed in 1.86% of patients with cross-reactivity to lupin in 14.6%. Sensitization to lupin was detected in 3.7% of patients with current atopic disease and in 1.8% of those with latent atopy.
The relative frequency of latent sensitisation to lupin in patients of all ages presenting with atopic disease is a new factor indicating the likelihood of an increase in primary food allergies to lupin flour. This justifies the recent decision requiring mandatory labelling of lupin, and shows the need to inform consumers who may be unaware that this ingredient is being used increasingly. Sensitization to lupin should be searched by prick-tests in any case of peanut allergy. Prick-test to lupin may be valuable whenever a food allergy is suspected when no current food allergens have been identified.
确定在咨询过敏症专科医生的患者中对羽扇豆粉过敏的患病率，以评估原发性和继发性羽扇豆过敏的风险。
过敏监测网络成员开展的一项前瞻性研究，对有各种过敏症状的患者使用市售羽扇豆粉提取物进行点刺试验。研究设计将患者分为四组：花生过敏、当前特应性疾病、潜在特应性、无特应性。数据由网络协调员收集和分析。
在两个月的时间里，88名法国和比利时的过敏症专科医生对5366名患者进行了检测：2680名儿童和2686名16岁以上的成年人。在2680名儿童中，11.15%患有花生过敏。花生过敏患者中与羽扇豆交叉反应的频率为17.1%，当前患有特应性疾病的儿童为2.5%，有潜在特应性的健康儿童为1.7%。在2686名成年人中，1.86%的患者被诊断为花生过敏，14.6%的患者与羽扇豆有交叉反应。在当前患有特应性疾病的患者中，3.7%检测到对羽扇豆过敏，在有潜在特应性的患者中为1.8%。
所有患有特应性疾病的各年龄段患者中对羽扇豆潜在致敏的相对频率是一个新因素，表明原发性食物对羽扇豆粉过敏增加的可能性。这证明了最近要求对羽扇豆进行强制标签标注的决定是合理的，并表明有必要告知可能不知道这种成分正在被越来越多地使用的消费者。在任何花生过敏的情况下，都应通过点刺试验来检测对羽扇豆的致敏情况。当怀疑有食物过敏但未发现当前食物过敏原时，羽扇豆点刺试验可能很有价值。
