Open AccessOleosines in sesame allergy
Author(s) -
Ojeda PM,
Ojeda I,
Rubio G,
Pineda F
Publication year - 2013
Publication title -
clinical and translational allergy
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.979
H-Index - 37
ISSN - 2045-7022
DOI - 10.1186/2045-7022-3-s3-p170
Subject(s) - medicine , sesame seed , sesame oil , food allergy , allergy , olive oil , immunoglobulin e , traditional medicine , anaphylaxis , food science , raw material , immunology , sesamum , biology , agronomy , ecology , antibody
Methods We present the case of a 31 y.o. woman with repeated anaphylactic reactions most of them upon eating at oriental restaurants. A vast allergic study was carried out in another center ruling out allergy/intolerance to several food additives and foods. The key fact for the diagnosis was an anaphylactic reaction upon eating home-made humus made of chickpea, olive oil and sesame oil. We performed wide skin prick testing (SPT) and specific IgE (both CAP and ISAC) for nuts, legumes, and sesame seed (commercial extract, natural raw sesame seed) as well as prick test, prick-prick, and prick patch with sesame oil, and open food challenge test (OFCT) with sesame seed.