辅因子增强的食物过敏。
Co-factor-enhanced food allergy.
机构信息
Allergy Section, Department of Internal Medicine, Hospital Universitari Vall d'Hebron, Barcelona, Spain.
出版信息
Allergy. 2012 Oct;67(10):1316-8. doi: 10.1111/j.1398-9995.2012.02877.x.. Epub 2012 Jul 30.
BACKGROUND
Alcohol, exercise or non-steroidal anti-inflamatory drugs (NSAID) are frequently mentioned as amplifiers of food allergic reactions but only individual cases or small series have been previously published.
METHODS
Descriptive study including 74 cases of suspected co-factor enhanced food allergy, assessed by skin-prick tests, specific IgE and oral challenges.
RESULTS
Anaphylaxis accounted for 85.1% of reactions. In 99% of cases culprit food allergens were plant-derived, mainly vegetables and cereals. NSAID were involved in 58%, exercise in 52.7% and alcohol in 12.2%. Lipid transfer protein was the most frequently involved allergen.
CONCLUSIONS
Co-factor enhanced food allergy should be considered when assessing food, alcohol, exercise and NSAID allergic reactions.
背景
酒精、运动或非甾体抗炎药（NSAID）常被提及可增强食物过敏反应，但此前仅发表过个别病例或小系列研究。
方法
描述性研究纳入 74 例疑似协同因子增强食物过敏的病例，通过皮肤点刺试验、特异性 IgE 和口服激发试验进行评估。
结果
过敏反应导致 85.1%的病例出现过敏反应。99%的病例中，罪魁祸首食物过敏原均来源于植物，主要是蔬菜和谷物。NSAID 参与 58%，运动参与 52.7%，酒精参与 12.2%。脂质转移蛋白是最常涉及的过敏原。
结论
在评估食物、酒精、运动和 NSAID 过敏反应时，应考虑协同因子增强食物过敏的可能性。
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