BACKGROUND: Pru p 3 and Pru p 7 have been implicated as risk factors for severe peach allergy. This study aimed to establish sensitization patterns to five peach components across Europe and in Japan, to explore their relation to pollen and foods and to predict symptom severity. METHODS: In twelve European (EuroPrevall project) and one Japanese outpatient clinic, a standardized clinical evaluation was conducted in 1231 patients who reported symptoms to peach and/or were sensitized to peach. Specific IgE against Pru p 1, 2, 3, 4 and 7 and against Cup s 7 was measured in 474 of them. Univariable and multivariable Lasso regression was applied to identify combinations of parameters predicting severity. RESULTS: Sensitization to Pru p 3 dominated in Southern Europe but was also quite common in Northern and Central Europe. Sensitization to Pru p 7 was low and variable in the European centers but very dominant in Japan. Severity could be predicted by a model combining age of onset of peach allergy, probable mugwort, Parietaria pollen and latex allergy, and sensitization to Japanese cedar pollen, Pru p 4 and Pru p 7 which resulted in an AUC of 0.73 (95% CI 0.73-0.74). Pru p 3 tended to be a risk factor in South Europe only. CONCLUSIONS: Pru p 7 was confirmed as a significant risk factor for severe peach allergy in Europe and Japan. Combining outcomes from clinical and demographic background with serology resulted in a model that could better predict severity than CRD alone.

• Klíčová slova
• Peach allergy, Pru p 3, Pru p 7, prediction, severity,
• MeSH
• alergeny MeSH
• antigeny rostlinné MeSH
• imunoglobulin E MeSH
• lidé MeSH
• potravinová alergie * diagnóza   MeSH
• Prunus persica * škodlivé účinky   MeSH
• rostlinné proteiny MeSH
• Check Tag
• lidé MeSH
• Publikační typ
• časopisecké články MeSH
• práce podpořená grantem MeSH
• Názvy látek
• alergeny MeSH
• antigeny rostlinné MeSH
• imunoglobulin E MeSH
• rostlinné proteiny MeSH

Histamine intolerance (HIT) is a non-immunological disorder associated with an impaired ability to metabolize ingested histamine. Manifestation of HIT includes gastrointestinal and non-gastrointestinal symptoms. Clinical symptoms of HIT are non-specific and can imitate different diseases such as allergies, food intolerance, mastocytosis and other. The diagnosis of HIT is difficult. There are several candidate tests to detect DAO insufficiency, but their informative value is questionable. Currently, a positive clinical effect of a low-histamine diet is the most important for establishing the diagnosis. Equally in the treatment, a low-histamine diet is the most crucial approach. Other therapeutic options such as DAO supplementation treatment with antihistamines or probiotics are considered as complementary treatments. Our article provides a review on histamine intolerance, focusing on etiology and the diagnostic and treatment possibilities.

• Klíčová slova
• diamine oxidase (DAO), histamine intolerance, histamine intoxication,
• MeSH
• histamin metabolismus   MeSH
• histaminasa * metabolismus   MeSH
• lidé MeSH
• potravinová alergie * diagnóza   terapie   etiologie   MeSH
• Check Tag
• lidé MeSH
• Publikační typ
• časopisecké články MeSH
• přehledy MeSH
• Názvy látek
• histamin MeSH
• histaminasa * MeSH

BACKGROUND: The heterogeneity and lack of validation of existing severity scores for food allergic reactions limit standardization of case management and research advances. We aimed to develop and validate a severity score for food allergic reactions. METHODS: Following a multidisciplinary experts consensus, it was decided to develop a food allergy severity score (FASS) with ordinal (oFASS) and numerical (nFASS) formats. oFASS with 3 and 5 grades were generated through expert consensus, and nFASS by mathematical modeling. Evaluation was performed in the EuroPrevall outpatient clinic cohort (8232 food reactions) by logistic regression with request of emergency care and medications used as outcomes. Discrimination, classification, and calibration were calculated. Bootstrapping internal validation was followed by external validation (logistic regression) in 5 cohorts (3622 food reactions). Correlation of nFASS with the severity classification done by expert allergy clinicians by Best-Worst Scaling of 32 food reactions was calculated. RESULTS: oFASS and nFASS map consistently, with nFASS having greater granularity. With the outcomes emergency care, adrenaline and critical medical treatment, oFASS and nFASS had a good discrimination (receiver operating characteristic area under the curve [ROC-AUC]>0.80), classification (sensitivity 0.87-0.92, specificity 0.73-0.78), and calibration. Bootstrapping over ROC-AUC showed negligible biases (1.0 × 10-6 -1.23 × 10-3 ). In external validation, nFASS performed best with higher ROC-AUC. nFASS was strongly correlated (R 0.89) to best-worst scoring of 334 expert clinicians. CONCLUSION: FASS is a validated and reliable method to measure severity of food allergic reactions. The ordinal and numerical versions that map onto each other are suitable for use by different stakeholders in different settings.

• Klíčová slova
• allergic reactions, anaphylaxis, food allergy, score, severity,
• MeSH
• alergeny MeSH
• lidé MeSH
• plocha pod křivkou MeSH
• potravinová alergie * diagnóza   MeSH
• potraviny MeSH
• ROC křivka MeSH
• Check Tag
• lidé MeSH
• Publikační typ
• časopisecké články MeSH
• práce podpořená grantem MeSH
• Názvy látek
• alergeny MeSH

The arcticleprovides general information about current knowledges of pathogenesis in development of food allergy, including diagnostic posibilities and pitfalls of IgE and nonIgE mediated food allergy and their treatment. Further, the most common cause of food intolerance is commented and the diet recommendation.

• Klíčová slova
• IgE and non ‑IgE mediated food allergy, food intolerance,
• MeSH
• dieta MeSH
• diferenciální diagnóza MeSH
• lidé MeSH
• potravinová alergie * diagnóza   MeSH
• Check Tag
• lidé MeSH
• Publikační typ
• časopisecké články MeSH

• MeSH
• alergeny chemie   imunologie   MeSH
• antigeny rostlinné chemie   imunologie   MeSH
• gibereliny chemie   imunologie   MeSH
• hmotnostní spektrometrie MeSH
• imunoglobulin E imunologie   MeSH
• lidé MeSH
• potravinová alergie diagnóza   imunologie   MeSH
• pyl chemie   imunologie   MeSH
• rostlinné proteiny chemie   imunologie   MeSH
• sekvence aminokyselin MeSH
• zkřížené reakce imunologie   MeSH
• Check Tag
• lidé MeSH
• Publikační typ
• dopisy MeSH
• práce podpořená grantem MeSH
• Názvy látek
• alergeny MeSH
• antigeny rostlinné MeSH
• gibereliny MeSH
• imunoglobulin E MeSH
• rostlinné proteiny MeSH

Adverse food reactions occur in human as well as veterinary patients. Systematic comparison may lead to improved recommendations for prevention and treatment in both. In this position paper, we summarize the current knowledge on immediate-type food allergy vs other food adverse reactions in companion animals, and compare this to the human situation. While the prevalence of food allergy in humans has been well studied for some allergens, this remains to be investigated for animal patients, where owner-reported as well as veterinarian-diagnosed food adverse reactions are on the increase. The characteristics of the disease in humans vs dogs, cats, and horses are most often caused by similar, but sometimes species-dependent different pathophysiological mechanisms, prompting the specific clinical symptoms, diagnoses, and treatments. Furthermore, little is known about the allergen molecules causative for type I food allergy in animals, which, like in human patients, could represent predictive biomarkers for risk evaluation. The definite diagnosis of food allergy relies-as in humans-on elimination diet and provocation tests. Besides allergen avoidance in daily practice, novel treatment options and tolerization strategies are underway. Taken together, numerous knowledge gaps were identified in veterinary food allergy, which need to be filled by systematic comparative studies.

• Klíčová slova
• cats, dogs, food allergy, horses, molecular allergens,
• MeSH
• časná přecitlivělost diagnóza   veterinární   MeSH
• domácí zvířata imunologie   MeSH
• kočky MeSH
• koně MeSH
• lidé MeSH
• potravinová alergie diagnóza   veterinární   MeSH
• psi MeSH
• zvířata MeSH
• Check Tag
• kočky MeSH
• lidé MeSH
• psi MeSH
• zvířata MeSH
• Publikační typ
• časopisecké články MeSH
• přehledy MeSH

BACKGROUND: Precautionary labeling is used to warn consumers of the presence of unintended allergens, but the lack of agreed allergen thresholds can result in confusion and risk taking by patients with food allergy. The lack of data on threshold doses below which subjects are unlikely to react is preventing the development of evidence-based allergen management strategies that are understood by clinician and patient alike. OBJECTIVE: We sought to define threshold dose distributions for 5 major allergenic foods in the European population. METHODS: Patients with food allergy were drawn from the EuroPrevall birth cohort, community surveys, and outpatient clinic studies and invited to undergo a food challenge. Low-dose, double-blind, placebo-controlled food challenges were undertaken with commercially available food ingredients (peanut, hazelnut, celery, fish, and shrimp) blinded into common matrices. Dose distributions were modeled by using interval-censoring survival analysis with 3 parametric approaches. RESULTS: Of the 5 foods used for challenge, 4 produced similar dose distributions, with estimated doses eliciting reactions in 10% of the allergic population (ED10), ranging from 1.6 to 10.1 mg of protein for hazelnut, peanut, and celery with overlapping 95% CIs. ED10 values for fish were somewhat higher (27.3 mg of protein), although the CIs were wide and overlapping between fish and plant foods. Shrimp provided radically different dose distributions, with an ED10 value of 2.5 g of protein. CONCLUSION: This evidence base will contribute to the development of reference doses and action levels for allergens in foods below which only the most sensitive subjects might react.

• Klíčová slova
• EuroPrevall, Food, allergy, celeriac, fish, hazelnut, peanut, shrimp, threshold,
• MeSH
• alergeny aplikace a dávkování   imunologie   MeSH
• dítě MeSH
• dospělí MeSH
• imunoglobulin E imunologie   MeSH
• imunologická tolerance MeSH
• lidé MeSH
• mladiství MeSH
• mladý dospělý MeSH
• potravinová alergie diagnóza   epidemiologie   imunologie   MeSH
• potraviny škodlivé účinky   MeSH
• prevalence MeSH
• surveillance populace MeSH
• určení symptomu MeSH
• Check Tag
• dítě MeSH
• dospělí MeSH
• lidé MeSH
• mladiství MeSH
• mladý dospělý MeSH
• Publikační typ
• časopisecké články MeSH
• práce podpořená grantem MeSH
• Geografické názvy
• Evropa epidemiologie   MeSH
• Názvy látek
• alergeny MeSH
• imunoglobulin E MeSH

Histamine intolerance (HIT) is a pathological process that results from a disbalance between levels of released histamine and the ability of the body to metabolize it. Accumulated histamine leads to the onset of "histamine mediated" reactions which are usually excessive and decrease quality of life. Although we have a lot of knowledge about histamine intolerance, HIT is still vastly underestimated, because it manifests via the diversity of clinical symptoms, that are often misinterpreted by the patient and sometimes even by a physician. Clinical symptoms and their provocation by certain kinds of food, beverages and drugs are often attributed to the different diseases, such as food allergy and intolerance of sulfites, or other biogenic amines (eg. tyramine), mastocytosis, psychosomatic diseases or adverse drug reactions in general. Proper diagnosis of HIT followed by therapy based on histamine--free diet and supplementation of diaminooxidase can considerably improve patient's quality of life.

• MeSH
• histamin škodlivé účinky   fyziologie   MeSH
• lidé MeSH
• potravinová alergie diagnóza   etiologie   MeSH
• Check Tag
• lidé MeSH
• Publikační typ
• anglický abstrakt MeSH
• časopisecké články MeSH
• přehledy MeSH
• Názvy látek
• histamin MeSH

Similarity among food allergens is a great problem affecting the specificity of diagnosis and treatment of allergic patients. We have observed that 80% of patients with food (including wheat) and pollen allergies have increased IgE antibodies against rice proteins. By immunoblotting, we documented that boiling decreased solubility and IgE reactivity of PBS-extracted rice and wheat proteins, yet in SDS extracts this reactivity was only slightly changed. The sera of patients highly positive on the IgE immunoblot and positive in basophil activation and skin prick test with boiled rice components were used for characterizing the IgE-binding proteins separated by 1D or 2D electrophoresis. Using mass spectrometry, we identified 22 rice SDS soluble proteins. Six of them were new thermostable potential rice allergens: glutelin C precursor, granule-bound starch synthase 1 protein, disulfide isomerase-like 1-1 protein, hypothetical protein OsI_13867, putative acid phosphatase precursor 1, and a protein encoded by locus Os02g0453600. All of the identified rice proteins differed from known wheat allergens, except proteins belonging to the α-amylase/trypsin inhibitor family. Furthermore, we would suggest that in patients with high IgE reactivity to wheat and rice components, the IgE immunoblot and skin prick test with boiled rice proteins could be beneficial before diet recommendation.

• MeSH
• bazofily imunologie   MeSH
• dítě MeSH
• dospělí MeSH
• hmotnostní spektrometrie MeSH
• imunoblotting MeSH
• imunoglobulin E imunologie   MeSH
• kožní testy MeSH
• lidé středního věku MeSH
• lidé MeSH
• mladiství MeSH
• mladý dospělý MeSH
• potravinová alergie diagnóza   imunologie   MeSH
• předškolní dítě MeSH
• pšenice chemie   imunologie   MeSH
• rostlinné proteiny chemie   imunologie   MeSH
• rýže (rod) chemie   imunologie   MeSH
• senioři MeSH
• Check Tag
• dítě MeSH
• dospělí MeSH
• lidé středního věku MeSH
• lidé MeSH
• mladiství MeSH
• mladý dospělý MeSH
• mužské pohlaví MeSH
• předškolní dítě MeSH
• senioři MeSH
• ženské pohlaví MeSH
• Publikační typ
• časopisecké články MeSH
• práce podpořená grantem MeSH
• Názvy látek
• imunoglobulin E MeSH
• rostlinné proteiny MeSH

The introduction of cereals in human nutrition 10 000 years ago caused the occurrence of gluten induced diseases. This protein complex is involved in pathogenesis of wheat allergy, celiac disease, and gluten sensitivity. Wheat allergy and celiac disease are mediated by the system of adaptive immunity. Gluten sensitivity is a recently defined entity induced by innate immune mechanisms. These subjects present various intestinal and particularly extraintestinal symptoms. The differences between celiac disease and gluten intolerance include permeability of the intestinal mucosal barrier, histology of duodenal biopsy, and mucosal gene expression. The symptoms of gluten sensitivity may also have another genetic background of food intolerance independent of the HLADQ2, - DQ8 system and tissue transglutaminase (eg. in some psychiatric disorders). At present, there is no specific bio-marker of gluten sensitivity. The diagnosis is possible only by exclusion of other causes of symptoms and improvement on a glutenfree diet applied in a doubleblind placebo controlled manner with optional sequence of both stages to exclude the placebo effect due to nutritional intervention.

• MeSH
• celiakie diagnóza   imunologie   terapie   MeSH
• gluteny škodlivé účinky   MeSH
• lidé MeSH
• potravinová alergie diagnóza   imunologie   terapie   MeSH
• Check Tag
• lidé MeSH
• Publikační typ
• anglický abstrakt MeSH
• časopisecké články MeSH
• přehledy MeSH
• Názvy látek
• gluteny MeSH