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IgE sensitization to food allergens and airborne allergens in relation to biomarkers of type 2 inflammation in asthma
Author(s) -
Patelis A.,
Alving K.,
Middelveld R.,
James A.,
Ono J.,
Ohta S.,
Izuhara K.,
Borres M. P.,
Forsberg B.,
Janson C.,
Malinovschi A.
Publication year - 2018
Publication title -
clinical and experimental allergy
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.462
H-Index - 154
eISSN - 1365-2222
pISSN - 0954-7894
DOI - 10.1111/cea.13165
Subject(s) - sensitization , periostin , asthma , immunology , eosinophil , exhaled nitric oxide , immunoglobulin e , medicine , allergen , airborne allergen , eosinophil cationic protein , allergy , chemistry , antibody , spirometry , biochemistry , extracellular matrix
Summary Background We have recently reported that sensitization to food allergens and sensitization to airborne allergens had independent associations with increased fraction of exhaled nitric oxide (Fe NO ) and blood eosinophils in middle‐aged adults and in young subjects with asthma. Objective To investigate the relation between IgE sensitization and several type 2 inflammation biomarkers in adult asthmatics. Methods Fe NO , urinary eosinophil‐derived neurotoxin (U‐ EDN ), serum eosinophil cationic protein (S‐ ECP ) and periostin were measured in 396 asthmatics, aged 17‐76 years, from the Swedish GA 2 LEN study. Sensitization to airborne allergens was examined with skin prick tests (≥3 mm wheal) and sensitization to food allergens with measurement of specific IgE (≥0.35 kU/L). Results Asthmatics sensitized to food allergens had higher Fe NO , 22.3 ppb (18.6, 26.7) vs 16.1 ppb (14.2, 18.2) ( P = .005), S‐ ECP , 17.7 mg/L (14.8, 21.1) vs 12.8 mg/L (10.9, 14.9) ( P = .01), and periostin, 73.7 (67.5, 80.3) ng/ mL vs 59.9 (55.8, 64.2) ng/ mL ( P = .003), than non‐sensitized subjects. Periostin levels in this group were also significantly higher than in the group sensitized only to airborne allergens ( P = .01). Sensitization to food allergens related independently to Fe NO ( P = .02), S‐ ECP ( P = .006) and periostin ( P = .004), whereas sensitization only to airborne allergens related only to Fe NO ( P = .02) after adjustments for age, sex, height, weight and smoking history. Fe NO correlated weakly with S‐ ECP ( r = .17, P < .001), periostin ( r = .19, P < .001) and U‐ EDN (0.16, P < .001). S‐ ECP also correlated weakly with U‐ EDN ( r = .12, P = .02). None of the correlations between the remaining pairs of markers of type 2 inflammation were significant. Conclusions & Clinical Relevance Sensitization to food allergens related to several local and systemic type 2 inflammation markers, such as Fe NO , S‐ ECP and periostin. Assessing the profile of allergic sensitization, including to food allergens, might improve the understanding and interpretation of inflammatory markers and potentially improve asthma management.