The influence of acetylsalicylic acid and alcohol on absorption kinetics of hen´s egg white in a human passive cutaneous anaphylaxis model.
Cofactors
adults
allergic reaction
augmentation factor
children
egg allergy
Journal
Food & nutrition research
ISSN: 1654-661X
Titre abrégé: Food Nutr Res
Pays: Sweden
ID NLM: 101488795
Informations de publication
Date de publication:
2021
2021
Historique:
received:
21
01
2021
revised:
03
10
2021
accepted:
05
10
2021
entrez:
29
7
2022
pubmed:
30
7
2022
medline:
30
7
2022
Statut:
epublish
Résumé
Despite the well-known fact that acetylsalicylic acid (ASA) can induce anaphylaxis in patients susceptible to wheat-dependent exercise-induced anaphylaxis, few studies have sought to investigate the effects of cofactors on type-1 food allergy and none with ASA and hen's egg and hen's egg and alcohol combined. We applied the experimental model of 'passive cutaneous anaphylaxis' in humans to study whether the absorption kinetics of egg white is altered while being treated with ASA or under the influence of alcohol. Donor sera from four egg allergic patients with specific immunoglobulin E (s-IgE) to ovalbumin (0.1-8.87-19.5-170 kUA/L) were injected intracutaneously into the forearm of 12 healthy volunteers who were then challenged separately to: 1) egg white 2) egg white + ASA and 3) egg white + alcohol. 'Time to wheal' and 'wheal size' were compared among the three experiments.We saw that 'time to wheal' with both ASA ( In this passive cutaneous anaphylaxis model, ASA and alcohol affected both reaction time and size of reactions elicited after egg ingestion. This suggests that patients with egg allergy could have faster and more severe reactions during ASA treatment or under alcohol influence.
Sections du résumé
Background
UNASSIGNED
Despite the well-known fact that acetylsalicylic acid (ASA) can induce anaphylaxis in patients susceptible to wheat-dependent exercise-induced anaphylaxis, few studies have sought to investigate the effects of cofactors on type-1 food allergy and none with ASA and hen's egg and hen's egg and alcohol combined.
Methods and results
UNASSIGNED
We applied the experimental model of 'passive cutaneous anaphylaxis' in humans to study whether the absorption kinetics of egg white is altered while being treated with ASA or under the influence of alcohol. Donor sera from four egg allergic patients with specific immunoglobulin E (s-IgE) to ovalbumin (0.1-8.87-19.5-170 kUA/L) were injected intracutaneously into the forearm of 12 healthy volunteers who were then challenged separately to: 1) egg white 2) egg white + ASA and 3) egg white + alcohol. 'Time to wheal' and 'wheal size' were compared among the three experiments.We saw that 'time to wheal' with both ASA (
Conclusion
UNASSIGNED
In this passive cutaneous anaphylaxis model, ASA and alcohol affected both reaction time and size of reactions elicited after egg ingestion. This suggests that patients with egg allergy could have faster and more severe reactions during ASA treatment or under alcohol influence.
Identifiants
pubmed: 35903146
doi: 10.29219/fnr.v65.7618
pii: 7618
pmc: PMC9260740
doi:
Types de publication
Journal Article
Langues
eng
Informations de copyright
© 2021 Nicolaj Brandt et al.
Déclaration de conflit d'intérêts
The Authors declare no conflicts of interest. Nicolaj Brandt received a one year scholarship from the Lundbeck foundation.
Références
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