Allergenic cross-reactivity of foods and characterization of food allergens and extracts.
Allergenic cross-reactivity of foods and characterization of food allergens and extracts.
复制标题
食品的过敏交叉反应性以及食品过敏原和提取物的表征。
DOI：
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发表时间：
1995
期刊：
影响因子：
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通讯作者：
J. Bernhisel
中科院分区：
文献类型：
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作者：
J. Bernhisel
目的
这篇综述文章的目的是让读者熟悉食物间交叉致敏性的临床意义，口腔过敏综合征中涉及的过敏原，以及迄今为止在识别主要食物过敏原方面的进展。
数据源
通过Medline检索识别的英文论文和识别论文的参考书目。
资料选择
选择的参考文献提供了历史背景或对我们目前对目标的理解做出了重大贡献。
结果
(1)食物家族中的交叉致敏性通常在体外或通过皮肤试验证明，但口服激发试验结果表明，临床相关的食物过敏通常是特异性的，很少需要对整个食物家族进行饮食限制。(2)花粉症和口腔过敏综合征患者的IgE结合与各种不相关植物（花粉）和食物中发现的高度同源蛋白质的结合发生次要交叉反应。(3)已完成了对鳕鱼、牛奶、鸡蛋、花生、大豆和虾中几种主要食物过敏原的鉴定和表征。(4)商业食物过敏提取物目前是非标准化的，也没有很好的表征。
结论
食物过敏的准确诊断是必不可少的，因为有可能发生严重的不良反应，但这一事实不应导致仅仅根据体外或皮肤测试的结果不必要地处方过度限制的饮食。进一步鉴定食物的主要过敏原成分和鉴定这些过敏原的特异性IgE抗体，应使临床方法更容易治疗，理解和诊断食物过敏。
OBJECTIVE
The intent of this review article is to familiarize the reader with the clinical implications of cross-allergenicity among foods, the allergens involved in the oral allergy syndrome, and the progress to date in the identification of major food allergens.
DATA SOURCES
English language papers identified through a Medline search and bibliographies of the identified papers.
STUDY SELECTION
Reference were selected that provided historical background or contributed significantly to our current understanding of the objectives.
RESULTS
(1) Cross-allergenicity in food families is commonly demonstrated in vitro or by skin testing, but oral challenge results indicate that clinically relevant food allergy is usually specific, and dietary restrictions of entire food families are rarely needed. (2) Patients with pollinosis and the oral allergy syndrome have IgE binding that cross-reacts secondarily to binding of highly homologous proteins found in various unrelated plants (pollens) and foods. (3) Identification and characterization of several major food allergens from codfish, milk, egg, peanut, soybean, and shrimp have been accomplished. (4) Commercial food allergy extracts are currently non-standardized and not well characterized.
CONCLUSIONS
Accurate diagnosis of food allergy is essential because of the potential for serious adverse reactions, but this fact should not lead to the unnecessary prescription of overly restricted diets based solely on results of in vitro or skin testing. The further identification of major allergenic components of food and the identification of specific IgE antibodies to these allergens should make the clinical approach to the treatment, understanding, and diagnosis of food hypersensitivity easier.