ALLERGIC HYPERSENSITIVITY TO EDIBLE VEGETABLE BULBS DURING ONE YEAR OF FOLLOW-UP

Volume 6, Issue 3, June 2021     |     PP. 156-170      |     PDF (265 K)    |     Pub. Date: May 24, 2021
DOI: 10.54647/cm32483    97 Downloads     3371 Views  

Author(s)

Angel San Miguel Rodríguez, Research Service. Hospital Universitario Río Hortega. Valladolid. Spain
Alicia Armentia Medina, Allergy Unit, Hospital Universitario Río Hortega. Valladolid. Spain
Blanca Martín-Armentia, Allergy Unit, Hospital Universitario Río Hortega. Valladolid. Spain
Sara Martín-Armentia, Primare care. Paedriatics. Delicias. Valladolid. Spain
Angel San Miguel Hernández, Clinical Analysis Service. Hospital Universitario Río Hortega. Universidad Internacional de la Rioja (UNIR). Spain
Blanca Martín Armentia, Research Service. Hospital Universitario Río Hortega. Valladolid. Spain
Carmen Lozano Estevan, Pharmacy Faculty. Complutense University. Madrid. Spain
Irene Iglesias Peinado, Parmacy Faculty. Alfonso X el Sabio University. Madrid. Spain

Abstract
Background. Spain occupies the first positions in the world in consumption of edible bulbs (garlic and onion), however there are hardly any references about its ability to cause allergic symptoms.Our objective was to study the allergic sensitization and clinical symptoms associated with garlic and onion in a large sample of allergic patients.
Material and methods. An observational cross-sectional study was conducted, testing an extract of garlic and onion in all patients treated during 2018 in our Allergy service, in total 8,109 patients. 44 aeroallergens and foods were tested, including garlic and onion, with prick and determination of specific IgE. Oral provocations and contact tests were performed if a delayed reaction was suspected. A western blot was performed with the serum of the positive patients to one of these bulbs.
Results. A total of 356,798 skin tests and 4254 specific IgE determinations were performed. Of these 8,109 patients tested, 2508 had various symptoms associated with food intake, and 27 of them had symptoms with bulbs, indicating a prevalence of 3.47%.
The immunodetection allowed to associate the symptoms with a specific LTPs to these bulbs without cross-reactivity with other LTPs of the Mediterranean diet (peach, wheat).
Conclusions. Garlic and onion can cause allergic hypersensitivity in 3.47% of patients who consume or handle them.

Keywords
Allergic Hypersensitivity, edible bulbs, Garlic, Onion

Cite this paper
Angel San Miguel Rodríguez, Alicia Armentia Medina, Blanca Martín-Armentia, Sara Martín-Armentia, Angel San Miguel Hernández, Blanca Martín Armentia, Carmen Lozano Estevan, Irene Iglesias Peinado, ALLERGIC HYPERSENSITIVITY TO EDIBLE VEGETABLE BULBS DURING ONE YEAR OF FOLLOW-UP , SCIREA Journal of Clinical Medicine. Volume 6, Issue 3, June 2021 | PP. 156-170. 10.54647/cm32483

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