Open Access, Peer-reviewed
pISSN 2288-0402
eISSN 2288-0410
    Allergy Asthma Respir Dis. 2016 Nov;4(6):436-441. Korean.
    Published online Nov 30, 2016.
    https://doi.org/10.4168/aard.2016.4.6.436
    © 2016 The Korean Academy of Pediatric Allergy and Respiratory Disease; The Korean Academy of Asthma, Allergy and Clinical Immunology
    Original Article

    Analysis of clinical characteristics of food-dependent exercise-induced anaphylaxis at a single tertiary hospital

    Soo Jie Chung,1,2 Jisu Shim,1,2 Hyung-Jun Kim,1 Kyoung-Hee Sohn,1,2 Sung-Yoon Kang,1,2 Min-Gyu Kang,3 Han-Ki Park,1,2 and Hye-Ryun Kang1,2
      • 1Department of Internal Medicine, Seoul National University Medical Research Center, Seoul National University College of Medicine, Seoul, Korea.
      • 2Institute of Allergy and Clinical Immunology, Seoul National University Medical Research Center, Seoul National University College of Medicine, Seoul, Korea.
      • 3Department of Internal Medicine, Chungbuk National University College of Medicine, Cheongju, Korea.
    • Correspondence to: Hye-Ryun Kang. Department of Internal Medicine, Institute of Allergy and Clinical Immunology, Seoul National University Medical Research Center, Seoul National University College of Medicine, 103 Daehak-ro, Jongno-gu, Seoul 03080, Korea. Tel: +82-2-2072-0820, Fax: +82-2-742-3291, Email: helenmed@snu.ac.kr
    Received July 15, 2016; Revised August 18, 2016; Accepted September 02, 2016.

    This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/).

    Abstract

    Purpose

    Food-dependent exercise-induced anaphylaxis (FDEIA) is a rare subtype of food allergy in which both sensitization to food allergen and exercise as a trigger contribute to its development. However, its pathogenesis is still under investigation. This study compared clinical features, the causative foods, and the degree of sensitization to food between FDEIA and food anaphylaxis to characterize FDEIA more clearly.

    Methods

    We retrospectively reviewed the medical records of patients who were diagnosed with FDEIA (n=89) or food anaphylaxis (n=115) between 2003 and 2015 at Seoul National University Hospital.

    Results

    Subjects with FDEIA more frequently had urticaria than those with food anaphylaxis (88.8% vs. 76.5%, P=0.024). Whereas patients with FDEIA had less laryngeal edema than those with food anaphylaxis (12.4% vs. 30.4%, P=0.02). Wheat (67.4%) was the most common causative food allergen in FDEIA, whereas seafood (40.9%) was the most common culprit food allergen in food anaphylaxis. Also, subjects with FDEIA showed a lower atopic index score than those with food anaphylaxis (0.55±1.07 vs. 1.21±1.82, P=0.006).

    Conclusion

    There were significant differences in clinical manifestation, causative food allergens and the degree of sensitization to food between FDEIA and food anaphylaxis.

    Keywords
    Hypersensitivity; Immediate; Anaphylaxis; Food hypersensitivity; Allergens; Exercise

    Figures

    Fig. 1
    The causative foods for patients with FDEIA (A) and food anaphylaxis (B).

    Tables

    Table 1
    Comparison of clinical parameters between FDEIA and food anaphylaxis

    Table 2
    Atopic index and atopic score of skin prick test

    Table 3
    The degree of sensitization measurement by radioallergosorbent test

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    MeSH Terms
    Allergens
    Anaphylaxis*
    Food Hypersensitivity
    Humans
    Hypersensitivity
    Laryngeal Edema
    Medical Records
    Retrospective Studies
    Seafood
    Seoul
    Tertiary Care Centers*
    Triticum
    Urticaria
    Metrics
    Share
    Figures
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    Tables
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