Occupational Asthma Reference

Ibero M, Castillo MJ, Pineda F, Allergy to Cassava: A New Allergenic Food With Cross-Reactivity to Latex, J Inv Allergod Clin Immunol, 2007;:409-412,

Keywords: Spain, Cassava, IgE, latex, case report, rhinitis, urticaria, anaphylaxis, angiooedema, cook, food, new cause

Known Authors

If you would like to become a known author and have your picture displayed along with your papers then please get in touch from the contact page. Known authors can choose to receive emails when their papers receive comments.

Abstract

Patients who are allergic to latex (Hevea brasiliensis) may exhibit cross-hypersensitivity with foods. We present a case of anaphylaxis due to cassava in a patient suffering from pollinosis, latex allergy, and latex-fruit syndrome. We performed sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) and immunoblotting with cassava, avocado, chestnut, banana, kiwi, and latex extracts in order to analyze the protein bands and their molecular weights, and identify immunoglobulin (Ig) E-binding bands. Immunoblot inhibition and enzyme-linked immunosorbent assay (ELISA) inhibition were performed with latex in order to assess cross-reactivity. Cassava exhibited numerous protein bands, 5 of which were IgE-binding (89.75, 46.28, 26.68, 21.38, and 19.49 kd). These cassava IgE-binding bands were 100% inhibited by preincubation of the patient’s serum with latex extract. The ELISA inhibition between latex and cassava was 23%. Our results con? rm cassava as another food with clinical cross-reactivity in patients suffering from latex allergy.

Full Text

Full text of this reference not available

Please Log In or Register to add the full text to this reference

Comments

Please sign in or register to add your thoughts.


Oasys and occupational asthma smoke logo