Symptoms occur a few minutes to two hours after the food is eaten and most commonly affect the oral mucosa or the skin and, in some cases, the breathing. Secondary food allergies usually trigger only mild, local symptoms, but severe allergic reactions are theoretically possible – especially if the allergic individual ingests a large amount of the allergenic food. Spelt, barley, oat, millet, corn, wheat, rye (including flours and brans made from them), tomato, legumes Overview of cross-reactions between aeroallergens and foodsĪpple, peach, plum, nectarine, kiwi, cherry, pear, almond, hazelnut and other nuts, carrot, celery, potato (raw), soya, lycheeĬarrot, celery, cumin, parsley, coriander, anise, fennel seed, mango, grape, lychee, sunflower seedīanana, avocado, potato, tomato, kiwi, pineapple, chestnut, buckwheat flour, celery, fig Since house dust mites, like crustaceans, belong to the phylum of arthropods and likewise contain a certain type of protein, some people who are allergic to house dusts mites develop cross-reactivity to lobster, crab and other seafood. It is important to note that cooked or baked fruit can usually be tolerated since the allergen is destroyed by heat.įrom a biological standpoint, there is an interesting link between house dust mite allergy and crustacean and mollusc allergy. The birch allergen Bet v 1 often leads to cross-reactions to hazelnuts and other nuts, apples, drupes and other stone fruits, carrots and soya, while people who are allergic to mugwort or ragweed often experience allergic reactions to celery, spices, cucumbers, melons or bananas. Triggers include pollen in particular, but also house dust mites and animal hair.
Cross-reactivity can also develop long after the primary allergy. Sometimes the primary allergy itself only triggers mild symptoms or none at all in this case, the allergic individual only experiences symptoms from the cross-reaction to the food. The severity of the primary allergy is irrelevant in a cross-reaction. Allergy organisations estimate that up to 60% of the food allergies among older children, adolescents and adults are cross-reactions related to a primary sensitisation to aeroallergens. Based on interviews with doctors, scientists at the Robert Koch Institute assume that a total of 4.7% of all adults in Germany have some form of food allergy. The prevalence of cross-reactions to foods is not precisely known and can therefore only be estimated. Since certain proteins in fruits or vegetables are similar to pollen and latex allergens, allergic individuals can also experience an allergic reaction when they eat these foods.
Cross-reactivity to food also occurs with latex allergies. This type of allergy is often referred to as oral allergy syndrome or cross-reactivity. Consider penicillin skin-testing to determine penicillin class sensitivity.Secondary food allergies usually appear in older children, adolescents and adults who have a primary allergy to airborne substances such as pollen (medical term: aeroallergens). Piperacillin-tazobactam – Similarly, allergic reaction specific to tazobactam is rare but possible. Consider penicillin skin-testing +/- amoxicillin challenge. Amoxicillin–clavulanate – patients who have a true IgE-mediated hypersensitivity to this drug combination may have an allergy to the clavulanate component, but not amoxicillin or other beta-lactam antibiotics. In these patients, use clinical judgement and caution when prescribing any new antimicrobial. NB: Be aware that some patients may react to other β-lactams not because of cross-reactivity but because of their underlying predisposition to develop allergic reactions to multiple unrelated drugs (multiple drug allergy syndrome). drug rash with eosinophilia & systemic symptoms (DRESS).Avoid all β-lactam antibiotics if documented severe non-lgE-mediated reaction to penicillin:
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