Pilz Julia Felicitas, Faihs Valentina, Kugler Claudia, Darsow Ulf, Biedermann Tilo, Brockow Knut
Department of Dermatology and Allergy Biederstein, School of Medicine and Health, Technical University of Munich (TUM), Munich, Germany.
Allergol Select. 2025 Mar 28;9:47-49. doi: 10.5414/ALX02561E. eCollection 2025.
Buckwheat allergy is common in East Asian countries with high buckwheat consumption. However, with increasing popularity of buckwheat as a gluten-free food, it is also expected to become more widespread in Europe.
A health food store employee experienced anaphylaxis with urticaria, angioedema, and dyspnea after eating a slice of buckwheat bread. Prior to this reaction, the patient had repeatedly noticed rhinoconjunctival itching and sneezing when handling buckwheat. A positive skin prick test with buckwheat flour and elevated specific IgE levels to buckwheat confirmed the suspected diagnosis.
Food industry employees may develop sensitization to buckwheat through inhalation of buckwheat flour. This sensitization can lead to rhinoconjunctival symptoms upon airborne exposure and to anaphylaxis after ingestion.
在荞麦消费量高的东亚国家，荞麦过敏很常见。然而，随着荞麦作为无麸质食品越来越受欢迎，预计在欧洲也会更加普遍。
一名健康食品店员工在食用一片荞麦面包后出现了伴有荨麻疹、血管性水肿和呼吸困难的过敏反应。在这次反应之前，患者在处理荞麦时多次注意到鼻结膜炎瘙痒和打喷嚏。用荞麦粉进行的皮肤点刺试验呈阳性，且针对荞麦的特异性IgE水平升高，证实了疑似诊断。
食品行业员工可能通过吸入荞麦粉而对荞麦致敏。这种致敏可导致空气传播暴露时出现鼻结膜炎症状，摄入后引发过敏反应。
