Eriksson N E
Allergol Immunopathol (Madr). 1984 Jan-Feb;12(1):28-32.
600 pollen allergic patients were questioned about hypersensitivity symptoms from various foodstuffs. The answers regarding one foodstuff were compared with those of other foodstuffs making 780 tables, from which the Spearmen 's correlation coefficients were calculated. Most of the combinations of foodstuffs showed statistically significant correlations. The highest value of the correlation coefficient was found for certain combinations: Various nuts reciprocally as well as nuts combined with apple and stone fruits. Stone fruits reciprocally and even stone fruits combined with apple and pear. Apple and pear. Kiwi fruit and avocado. Potato and carrot. Swede , parsnip and celery reciprocally. Strawberry and wild strawberry. Fish and bread, fish and cheese. Beer and wine. Several of the foodstuffs showing high degrees of correlation are known to be associated with birch pollen allergies. It is probable that at least some of these correlations are due to true IgE-mediated cross-reactivity with common allergens in birch pollen and foodstuffs. Other, hitherto less well understood mechanisms, might be at work as well. It is concluded that clustering of foodstuffs is common in food hypersensitivity and that in Sweden this phenomenon mostly is due to the association between birch pollen and some foodstuffs.
对600名花粉过敏患者询问了各种食物的过敏症状。将关于一种食物的回答与其他食物的回答进行比较，共生成780个表格，并据此计算斯皮尔曼相关系数。大多数食物组合显示出具有统计学意义的相关性。在某些组合中发现了最高的相关系数值：各种坚果之间相互关联，坚果与苹果和核果也有关联；核果之间相互关联，核果与苹果和梨也有关联；苹果和梨；猕猴桃和鳄梨；土豆和胡萝卜；芜菁、欧洲防风草和芹菜之间相互关联；草莓和野生草莓；鱼和面包、鱼和奶酪；啤酒和葡萄酒。已知几种显示高度相关性的食物与桦树花粉过敏有关。这些相关性中至少有一些可能是由于与桦树花粉和食物中常见过敏原的真正IgE介导的交叉反应。其他迄今尚未完全理解的机制可能也在起作用。得出的结论是，食物聚集在食物过敏中很常见，在瑞典，这种现象主要是由于桦树花粉与某些食物之间的关联。
