Case Report: Anaphylactic reaction after tasting glutenfree pasta containing lupine flour. - GreenMedInfo Summary

Abstract Title:

Gluten-free food as source of hidden allergen (lupine).

Abstract Source:

Eur Ann Allergy Clin Immunol. 2009 Aug ;41(4):123-5. PMID: 19877566

Abstract Author(s):

G Rossi, S Amato, G Mistrello

Article Affiliation:

Ambulatorio di Allergologia - AUSL di Reggio Emilia, Milan, Italy.

Abstract:

A woman, 68 yrs, developed an anaphylactic reaction after tasting a few pieces of gluten-free pasta. She was not celiac but was preparing a meal for her celiac nephew. The culprit pasta contained lupine flour and lupine proteins. Prick test with lupine extract was positive. ELISA and immunoblot analysis showed the presence of specific IgE to lupine in patient's serum.

Article Published Date : Jul 31, 2009
Study Type : Human: Case Report
Additional Links
Diseases : Food Allergies : CK(680) : AC(130)
Additional Keywords : Glutenfree : CK(3) : AC(1)
Problem Substances : Lupine : CK(7) : AC(3)

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Key Research Topics

Disease

Food Allergies

Toxic Ingredients

Lupine

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