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Differences among Pollen-Allergic Patients with and without Plant Food AllergyCuesta-Herranz J.a · Barber D.b · Blanco C.g · Cistero-Bahíma A.h · Crespo J.F.c · Fernández-Rivas M.i · Fernández-Sánchez J.j · Florido J.F.k · Ibáñez M.D.d · Rodríguez R.e · Salcedo G.f · Garcia B.E.l · Lombardero M.b · Quiralte J.k · Rodriguez J.c · Sánchez-Monge R.f · Vereda A.a · Villalba M.e · Alonso Díaz de Durana M.D.i · Basagaña M.h · Carrillo T.g · Fernández-Nieto M.d · Tabar A.I.l · Vegetalia Network
aFundación Jiménez Díaz, bALK-Abelló SA, cHospital 12 de Octubre, dHospital Infantil Universitario Niño Jesús, eUniversidad Complutense de Madrid and fDepartamento de Biotecnología, ETS Ingenieros Agrónomos, Madrid, gHospital Dr. Negrin, Las Palmas de Gran Canaria, hInstituto Universitario Dexeus, UAB, Barcelona, iHospital Universitario Fundación Alcorcón, Alcorcón, jHospital General Universitario de Elche, Alicante, kHospital Ciudad de Jaén, Jaén, and lHospital Virgen del Camino, Pamplona, Spain
Background: A considerable number of pollen-allergic patients develops allergy to plant foods, which has been attributed to cross-reactivity between food and pollen allergens. The aim of this study was to analyze the differences among pollen-allergic patients with and without plant food allergy. Methods: Eight hundred and six patients were recruited from 8 different hospitals. Each clinical research group included 100 patients (50 plant food-allergic patients and 50 pollen-allergic patients). Diagnosis of pollen allergy was based on typical case history of pollen allergy and positive skin prick tests. Diagnosis of plant-food allergy was based on clear history of plant-food allergy, skin prick tests and/or plant-food challenge tests. A panel of 28 purified allergens from pollens and/or plant foods was used to quantify specific IgE (ADVIA-Centaur® platform). Results: Six hundred and sixty eight patients (83%) of the 806 evaluated had pollen allergy: 396 patients with pollen allergy alone and 272 patients with associated food and pollen allergies. A comparison of both groups showed a statistically significant increase in the food and pollen allergy subgroup in frequency of: (1) asthma (47 vs. 59%; p < 0.001); (2) positive skin test results to several pollens: Plantago,Platanus,Artemisia,Betula,Parietaria and Salsola (p < 0.001); (3) sensitization to purified allergens: Pru p 3, profilin, Pla a 1 – Pla a 2, Sal k 1, PR-10 proteins and Len c 1. Conclusion: Results showed relevant and significant differences between both groups of pollen-allergic patients depending on whether or not they suffered from plant-derived food allergy.
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