Abstract
Background: Food hypersensitivity is characterized by a wide range of symptoms. The relationship between symptoms and food is more frequently suspected than objectively proven. Basophil activation test (BAT) is based on the evaluation of activation markers on blood basophils in vitro stimulated with drugs or allergens. The aim of the study was to evaluate the usefulness of BAT when introduced in the routine work-up of suspected food hypersensitivity. Methods: BAT was requested in subjects with food adverse reactions when a discrepancy existed among history and skin prick test (SPT) and/or specific IgE. Data from 150 subjects were analysed using CD63 as basophil activation marker. Thirty controls were evaluated for cut-offs. Immunoblots was performed with the sera of representative subjects positive for BAT and negative for SPT and sIgE. Results: 1,024 BAT were carried out, the agreement (positive/positive and negative/negative) was 78.5% for BAT vs. SPT and 78.3% for BAT vs. IgE. Atopic patients, but not atopic controls, more frequently had a positive BAT than non-atopic patients (P
| Original language | English |
|---|---|
| Pages (from-to) | 279-285 |
| Journal | Cytometry Part B - Clinical Cytometry |
| DOIs | |
| Publication status | Published - Jul 2017 |
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Keywords
- Basophil activation test
- CD63
- Food hypersensitivity
ASJC Scopus subject areas
- Cell Biology
- Histology
- Pathology and Forensic Medicine
Cite this
Evaluation of basophil activation test in suspected food hypersensitivity. / Pignatti, Patrizia; Yacoub, Mona Rita; Testoni, Claudia; Pala, Gianni; Corsetti, Maura; Colombo, Giselda; Meriggi, Antonio; Moscato, Gianna.
In: Cytometry Part B - Clinical Cytometry, 07.2017, p. 279-285.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Evaluation of basophil activation test in suspected food hypersensitivity
AU - Pignatti, Patrizia
AU - Yacoub, Mona Rita
AU - Testoni, Claudia
AU - Pala, Gianni
AU - Corsetti, Maura
AU - Colombo, Giselda
AU - Meriggi, Antonio
AU - Moscato, Gianna
PY - 2017/7
Y1 - 2017/7
N2 - Background: Food hypersensitivity is characterized by a wide range of symptoms. The relationship between symptoms and food is more frequently suspected than objectively proven. Basophil activation test (BAT) is based on the evaluation of activation markers on blood basophils in vitro stimulated with drugs or allergens. The aim of the study was to evaluate the usefulness of BAT when introduced in the routine work-up of suspected food hypersensitivity. Methods: BAT was requested in subjects with food adverse reactions when a discrepancy existed among history and skin prick test (SPT) and/or specific IgE. Data from 150 subjects were analysed using CD63 as basophil activation marker. Thirty controls were evaluated for cut-offs. Immunoblots was performed with the sera of representative subjects positive for BAT and negative for SPT and sIgE. Results: 1,024 BAT were carried out, the agreement (positive/positive and negative/negative) was 78.5% for BAT vs. SPT and 78.3% for BAT vs. IgE. Atopic patients, but not atopic controls, more frequently had a positive BAT than non-atopic patients (P
AB - Background: Food hypersensitivity is characterized by a wide range of symptoms. The relationship between symptoms and food is more frequently suspected than objectively proven. Basophil activation test (BAT) is based on the evaluation of activation markers on blood basophils in vitro stimulated with drugs or allergens. The aim of the study was to evaluate the usefulness of BAT when introduced in the routine work-up of suspected food hypersensitivity. Methods: BAT was requested in subjects with food adverse reactions when a discrepancy existed among history and skin prick test (SPT) and/or specific IgE. Data from 150 subjects were analysed using CD63 as basophil activation marker. Thirty controls were evaluated for cut-offs. Immunoblots was performed with the sera of representative subjects positive for BAT and negative for SPT and sIgE. Results: 1,024 BAT were carried out, the agreement (positive/positive and negative/negative) was 78.5% for BAT vs. SPT and 78.3% for BAT vs. IgE. Atopic patients, but not atopic controls, more frequently had a positive BAT than non-atopic patients (P
KW - Basophil activation test
KW - CD63
KW - Food hypersensitivity
UR - http://www.scopus.com/inward/record.url?scp=84937596669&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=84937596669&partnerID=8YFLogxK
U2 - 10.1002/cyto.b.21264
DO - 10.1002/cyto.b.21264
M3 - Article
AN - SCOPUS:84937596669
SP - 279
EP - 285
JO - Cytometry Part B - Clinical Cytometry
JF - Cytometry Part B - Clinical Cytometry
SN - 1552-4949
ER -