Molecular Diagnostics of Allergy to Fruits and Vegetables
No Pan-European studies on the prevalence of food allergy have yet been reported. Previously published findings, generally from regional evaluations, have shown that allergies to fruits and vegetables are among the most common food allergies in adolescenc
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B.K. Ballmer-Weber and K. Hoffmann-Sommergruber
14.1 Introduction Apart from tree nuts and legumes, fruits and vegetables are the most common triggers of food allergies in adulthood. In a 2011 review (Ballmer-Weber and Hoffmann- Sommergruber 2011), the most important research findings from 2009 to 2010 on molecular diagnostics in allergies to fruits and vegetables were collated. The following chapter is based on this summary and also includes new data on this subject.
This contribution is based on a publication by the authors that appeared in the Allergo Journal International in 2014 (Ballmer-Weber BK, Hoffmann-Sommergruber K: Update: molecular diagnostics of allergies to vegetables and fruits. Allergo J Int 2014; 23: 24–34), which has been updated and expanded as a chapter for this book. The authors gratefully thank Jan B. Bernhisel-Broadbent, MD (Granger Asthma & Allergy, Murray, UT); Kate Broadbent, PhD, Salt Lake City, UT; and Kenneth R. Broadbent, MD (Wasatch Pediatrics at St. Marks) Salt Lake City, UT, USA, for carefully reviewing the manuscript, helpful suggestions, and editorial assistance with the English translation B.K. Ballmer-Weber, MD, Prof. (*) Center of Dermatology and Allergology, Kantonsspital Luzern, Lucerne, Switzerland Department of Dermatology, University Hospital Zürich, Zurich, Switzerland e-mail: [email protected] K. Hoffmann-Sommergruber, PhD, Prof. Department of Pathophysiology and Allergy Research, Medical University of Vienna, Vienna, Austria
© Springer International Publishing Switzerland 2017 J. Kleine-Tebbe, T. Jakob (eds.), Molecular Allergy Diagnostics, DOI 10.1007/978-3-319-42499-6_14
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14.2 Epidemiology of Fruit and Vegetable Allergy Most research on the prevalence of food allergy has provided information based on regional data. Unfortunately, Pan-European findings on type and frequency of food allergy from the multicenter cross-sectional study within the EuroPrevall project have still not yet been released (Kummeling et al. 2009). Two investigations on sensitization to food in Europe have, however, been published. The first of these, dating from 2010, was carried out as part of the European Community Respiratory Health Survey. Sera from 4,522 European adults and 13 countries were analyzed (Burney et al. 2010). In another study, also published by Burney et al. (2014), sera from 2,335 European subjects recruited within the EuroPrevall project were tested for sensitization to foods, in part with use of an allergen microarray. The most common allergic sensitizations are to foods of plant origin. It is important to note that we are dealing here with sensitization and not with confirmed allergy. In these two studies, the highest rates of sensitization to vegetables were to carrot at 3.6 and 5.0 %, to celery at 3.5 and 6.3 %, and to tomato at 3.3 and 4.9 %, respectively (Burney et al. 2010, 2014). The highest sensitization rates to fruits were to peach at 5.4 and 7.9 %, to apple at 4.2 and 6.6 %, and to kiwi fruit a
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