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

Abstract

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
Pages (from-to)87-92
Number of pages6
JournalAllergologia et Immunopathologia
Volume45
Issue number1
DOIs
Publication statusPublished - Oct 11 2016

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Allergens
Immunoglobulin E
Food
Hypersensitivity
Serum
Immune System
Parturition

Keywords

  • Adolescent
  • Adult
  • Age Factors
  • Aging
  • Allergens
  • Child
  • Female
  • Food
  • Food Hypersensitivity
  • Humans
  • Immunization
  • Immunoglobulin E
  • Male
  • Pathology, Molecular
  • Young Adult
  • Journal Article

Cite this

Allergen-specific IgE to food molecular components and age : From early childhood to adulthood. / Tosca, M A; Silvestri, M; Olcese, R; Sacco, O; Pistorio, A; Rossi, G A; Ciprandi, G.

In: Allergologia et Immunopathologia, Vol. 45, No. 1, 11.10.2016, p. 87-92.

Research output: Contribution to journalArticle

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title = "Allergen-specific IgE to food molecular components and age: From early childhood to adulthood",
abstract = "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.",
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T1 - Allergen-specific IgE to food molecular components and age

T2 - From early childhood to adulthood

AU - Tosca, M A

AU - Silvestri, M

AU - Olcese, R

AU - Sacco, O

AU - Pistorio, A

AU - Rossi, G A

AU - Ciprandi, G

N1 - Copyright © 2016 SEICAP. Published by Elsevier España, S.L.U. All rights reserved.

PY - 2016/10/11

Y1 - 2016/10/11

N2 - 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.

AB - 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.

KW - Adolescent

KW - Adult

KW - Age Factors

KW - Aging

KW - Allergens

KW - Child

KW - Female

KW - Food

KW - Food Hypersensitivity

KW - Humans

KW - Immunization

KW - Immunoglobulin E

KW - Male

KW - Pathology, Molecular

KW - Young Adult

KW - Journal Article

U2 - 10.1016/j.aller.2016.06.008

DO - 10.1016/j.aller.2016.06.008

M3 - Article

C2 - 27720248

VL - 45

SP - 87

EP - 92

JO - Allergologia et Immunopathologia

JF - Allergologia et Immunopathologia

SN - 0301-0546

IS - 1

ER -