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    Food cross-reactivity in patients with pollen allergies
    (Maltepe Üniversitesi, 2019) Kovaleva, A.A.; Yermak, O.S.; Kravchun, P.H.
    Introduction: Pollinosis is a typical allergic disease caused by pollen of wind-pollinated plants, most often manifested by rhinitis, conjunctivitis, bronchospasm which can lead to bronchial asthma. Food allergic reactions in pollinosis are caused by respiratory sensitization to inhaled pollen allergens and is expressed by a cross-nutritional response in patients with pollinosis. The basis of this phenomenon is IgEmediated cross-reactivity, due to the presence in plants of profilin proteins that have a similar amino acid sequence and spatial configuration of AH molecules between plant pollen, its leaves, fruits and related plants. To study food crossreactivity in patients with pollen allergies. Materials and Methods: The study was conducted in 30 patients (15 men and 15 women) aged from 20 to 40 years with pollinosis. All patients underwent a specific allergological examination (analysis of allergological anamnesis, skin testing with a set of standard diagnostic non-infectious allergens, determination of the level of specific IgE in serum). Results: In 25 patients noted cross-food allergies. At the same time, in most patients, sensitization to tree pollen allergens was detected. When sensitizing to meadow grass pollen, reactions to tomato were observed (in 5 patients). When sensitization to birch pollen, reactions to — hazelnut (10 people), plum, apple, carrot (5 people), were most often observed. When sensitizing to ambrosia pollen, reactions to banana and melon were observed (5 people). The clinical manifestations were dominated by symptoms of rhinitis and conjunctivitis (20 people), shortness of breath (5 people), angioedema (6 people), urticaria (4 people), skin manifestations and abdominal pain after eating (8 people). It should be noted that after carrying out the pre-season Allergen-Specific Immunotherapy (ASIT) pollen allergens in 10 patients, the symptoms of food allergy became significantly less, and in some patients they were completely absent. Discussion: The overwhelming majority of food cross-reactions in patients with pollinosis are recorded during sensitization to tree pollen (possibly due to the prevalence of this type of sensitization in our region). Considering that the use of these or other foods is associated with the food preferences of one or another person, the frequency of occurrence of food allergies in patients with pollinosis may be higher. Timely administration of ASIT by pollen allergens may contribute to the disappearance of cross-food allergies in patients with pollen sensitization.