Allergen-specific IgE to food molecular components and age: From early childhood to adulthood

M. A. Tosca, M. Silvestri, R. Olcese, O. Sacco, A. Pistorio, G. A. Rossi, G. Ciprandi

Research output: Contribution to journalArticle


Background: Respiratory allergy is characterised by an IgE-mediated reaction. The immune system functions, including IgE production, progressively decline over time with growing up and ageing. Molecular-based allergy diagnostic defines sensitisation profile. This study aimed to evaluate the impact of age on serum allergen-specific IgE to molecular component levels in a large sample of subjects. Methods: Serum IgE to: rCor a11, rPru p3, nJug r3, rAra h8, rGly m4, rCor a8, nPen m1, nAct d8, Bos d 8, and nGal d2 were assessed by ISAC method. Sera from 2795 patients, 1234 males (44.1%) and 1561 females (55.9%), median age 23 years (1st and 3rd quartiles: 9.7-43.7 years; age range: 1 month-103 years) were analysed. Results: The number of positive tests (i.e. sensitisation) tended to increase between birth and school-age until young adulthood and then decreased. A similar age-dependent trend was observed considering the levels of each allergen components: the levels of each allergen component tended to increase until early adulthood, but Gal d 2 and Bos d 8 (rapidly diminishing), and then to decrease over time. However, the pattern is significantly dependent on each single tested food. Conclusions: Allergen-specific IgE production to food molecular components tend to reduce with ageing, but with differences between allergens. This phenomenon should be adequately evaluated managing allergic patients.

Original languageEnglish
JournalAllergologia et Immunopathologia
Publication statusAccepted/In press - Mar 23 2016


  • Age
  • Allergen-specific IgE
  • Food allergen
  • ISAC
  • Molecular component
  • Serum

ASJC Scopus subject areas

  • Immunology and Allergy

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