Adverse reactions to foods.

Food allergy in adults: the experience of a center in the north of Portugal

Background It is estimated that 2-3% of the adult population worldwide has 1 or more food allergies, but approximately 20% of the population avoids certain foods because of a perceived food allergy. We aim to describe the characteristics, implicated foods and final allergy diagnosis among adult patients with suspected adverse reactions to foods and to compare food allergic reactions (AR) and no...

Self-reported adverse reactions and IgE sensitization to common foods in adults with asthma

BACKGROUND There is very few data available on the prevalence of food hypersensitivity among adults with asthma. The aim of this study was to explore the prevalence of self-reported adverse reactions and IgE sensitization to the different foods and to determine the spectrum and the prevalence of food-related gastrointestinal symptoms in adults with and with no asthma. METHODS A cross sectiona...

Mastocytosis and adverse reactions to biogenic amines and histamine-releasing foods: what is the evidence?

BACKGROUND It has been suggested that normal concentrations of biogenic amines and 'histamine-releasing foods' may exacerbate symptoms in mastocytosis. The purpose of this study was to look for scientific evidence in the literature on diets restricted in biogenic amines and histamine-releasing foods in the treatment of mastocytosis. METHODS Medline (1966 to 2004), Cinahl (1982 to 2004) and th...

Association between Anti-IgA Antibody and Development of Adverse Reactions in Immunodeficient Patients Under Immunoglobulin Therapy

Background: Mild to severe post-transfusion adverse reactions have been reported in a proportion of immunodeficient patients receiving intravenous immunoglobulin (IVIg). Anti-IgA antibody has been proposed to be associated with development of such reactions. Objective: To assess the association between anti-IgA levels of different isotypes and adverse reactions induced in immunodeficient patien...

Adverse reactions to foods and food additives.