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Risk of allergic reactions to wine, in milk, egg and fish-allergic patients

机译:葡萄酒,牛奶,鸡蛋和鱼过敏患者对葡萄酒的过敏反应风险

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Background European legislators and wine producers still debate on the requirement for labeling of wines fined with potentially allergenic food proteins (casein, egg white or fish-derived isinglass). We investigated whether wines fined with known concentrations of these proteins have the potential to provoke clinical allergic reactions in relevant patients. Methods In-house wines were produced for the study, fined with different concentrations of casein (n = 7), egg albumin (n = 1) and isinglass (n = 3). ELISA and PCR kits specific for the respective proteins were used to identify the fining agents. Skin prick tests and basophil activation tests were performed in patients with confirmed IgE-mediated relevant food allergies (n = 24). A wine consumption questionnaire and detailed history on possible reactions to wine was obtained in a multinational cohort of milk, egg or fish allergic patients (n = 53) and patients allergic to irrelevant foods as controls (n = 13). Results Fining agents were not detectable in wines with the available laboratory methods. Nevertheless, positive skin prick test reactions and basophil activation to the relevant wines were observed in the majority of patients with allergy to milk, egg or fish, correlating with the concentration of the fining agent. Among patients consuming wine, reported reactions were few and mild and similar with the ones reported from the control group. Conclusion Casein, isinglass or egg, remaining in traces in wine after fining, present a very low risk for the respective food allergic consumers. Physician and patient awareness campaigns may be more suitable than generalized labeling to address this issue, as the latter may have negative impact on both non-allergic and allergic consumers.
机译:背景技术欧洲立法者和葡萄酒生产商仍然关于葡萄酒标记用潜在的过敏性食物蛋白染成葡萄酒的要求(酪蛋白,蛋清或鱼类衍生的isinglass)。我们调查了以已知浓度的这些蛋白质染成的葡萄酒是否有可能引发相关患者中的临床过敏反应。方法为研究内部葡萄酒生产,用不同浓度的酪蛋白(n = 7),蛋白翻膜(n = 1)和胰岛素(n = 3)致电。用于各自蛋白质的ELISA和PCR试剂盒用于鉴定澄清剂。在确认的IgE介导的相关食物过敏患者中进行皮肤刺刺试验和嗜碱性激活测试(n = 24)。在跨国牛奶,鸡蛋或鱼过敏患者(n = 53)和对照中的患者中,获得葡萄酒消费调查问卷和对葡萄酒可能反应的详细历史,以及对照的无关食物(n = 13)。结果含有可用实验室方法的葡萄酒中未检测到的澄清剂。然而,在大多数患者对牛奶,鸡蛋或鱼类患者的大多数患者中观察到相关葡萄酒的阳性皮肤刺的试验反应和嗜碱性粒细胞激活,与澄清剂的浓度相关。在消耗葡萄酒的患者中,报告的反应很少,温和,与来自对照组报道的反应类似。结论酪蛋白,isinglass或鸡蛋,留在葡萄酒中留在葡萄酒中,对各种食物过敏消费者的风险非常低。医生和患者意识活动可能比广义标签更适合解决这个问题,因为后者可能对非过敏性和过敏消费者产生负面影响。

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