Influence of Antihistamines on Basophil Activation Test in Food Allergy to Milk and Egg

Eleonora Nucera, Maurizio Sanguinetti, Antonio Gasbarrini, Riccardo Inchingolo, Giuseppe Parrinello, Angela Rizzi, Rosario Nicotra, Manuela Ferraironi, Anna Giulia Ricci, Marilena La Sorda

Risultato della ricerca: Contributo in rivistaArticolo in rivista

Abstract

Background: The basophil activation test (BAT) is used to improve the accuracy of food allergy diagnosis. To date, the influence of antiallergic drugs on BAT reactivity is poorly investigated. The aim of the study was to investigate if BAT results were influenced by antihistamine intake for 3 months in a cohort of patients with IgE-mediated food allergy to milk or egg. Methods: A retrospective, single-center, observational study was performed. We enrolled subjects with history of hypersensitivity reaction after specific food ingestion, positive skin prick tests and specific IgEs, concomitant allergic rhinitis, and, contraindication to the double-blind, placebo-controlled food challenge due to personal history of systemic reactions related to the ingestion of culprit food. Validated allergens (alpha-lactoalbumin, beta-lactoglobulin, casein, egg white, and yolk) for BAT were used. Results: Thirty-nine patients with well-documented food symptoms and positive allergological workup were included in the study. BAT was positive in 29 patients. The mean percentages of CD63+ expression to specific culprit allergen did not change after the administration of drugs. Conclusions: This was the first study assessing the effects of oral antihistamines on basophil reactivity in cow's milk and egg food allergy. Antihistamines do not interfere with BAT results.
Lingua originaleEnglish
pagine (da-a)44-N/A
RivistaDiagnostics
Volume11
DOI
Stato di pubblicazionePubblicato - 2020

Keywords

  • BAT reactivity
  • antiallergic drugs
  • antihistamines
  • basophil activation test
  • β-lactoglobulin
  • egg white
  • egg yolk
  • food allergy
  • α-lactoalbumin
  • casein

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