The influence of acetylsalicylic acid and alcohol on absorption kinetics of hen´s egg white in a human passive cutaneous anaphylaxis model
(2021) In Food and Nutrition Research 65.- Abstract
Background: Despite the well-known fact that acetylsalicylic acid (ASA) can induce anaphylaxis in patients susceptible to wheat-dependent exercise-induced anaphylaxis, few studies have sought to investigate the effects of cofactors on type-1 food allergy and none with ASA and hen’s egg and hen’s egg and alcohol combined. Methods and results: We applied the experimental model of ‘passive cutaneous anaphylaxis’ in humans to study whether the absorption kinetics of egg white is altered while being treated with ASA or under the influence of alcohol. Donor sera from four egg allergic patients with specific immunoglobulin E (s-IgE) to ovalbumin (0.1–8.87–19.5–170 kUA/L) were injected intracutaneously into the forearm of 12 healthy volunteers... (More)
Background: Despite the well-known fact that acetylsalicylic acid (ASA) can induce anaphylaxis in patients susceptible to wheat-dependent exercise-induced anaphylaxis, few studies have sought to investigate the effects of cofactors on type-1 food allergy and none with ASA and hen’s egg and hen’s egg and alcohol combined. Methods and results: We applied the experimental model of ‘passive cutaneous anaphylaxis’ in humans to study whether the absorption kinetics of egg white is altered while being treated with ASA or under the influence of alcohol. Donor sera from four egg allergic patients with specific immunoglobulin E (s-IgE) to ovalbumin (0.1–8.87–19.5–170 kUA/L) were injected intracutaneously into the forearm of 12 healthy volunteers who were then challenged separately to: 1) egg white 2) egg white + ASA and 3) egg white + alcohol. ‘Time to wheal’ and ‘wheal size’ were compared among the three experiments. We saw that ‘time to wheal’ with both ASA (P = 0.001) and alcohol (P = 0.019) added as cofactor significantly decreased compared with baseline. Conclusion: In this passive cutaneous anaphylaxis model, ASA and alcohol affected both reaction time and size of reactions elicited after egg ingestion. This suggests that patients with egg allergy could have faster and more severe reactions during ASA treatment or under alcohol influence.
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- author
- Brandt, Nicolaj ; Eller, Esben ; Mose, Anja Pahlow LU ; Bindslev-Jensen, Carsten and Mortz, Charlotte Gotthard
- publishing date
- 2021-10-08
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- Adults, Allergic reaction, Augmentation factor, Children, Cofactors, Egg allergy
- in
- Food and Nutrition Research
- volume
- 65
- article number
- 7618
- pages
- 4 pages
- publisher
- Co-Action Publishing
- external identifiers
-
- scopus:85122757200
- ISSN
- 1654-6628
- DOI
- 10.29219/FNR.V65.7618
- language
- English
- LU publication?
- no
- additional info
- Publisher Copyright: © 2021 Nicolaj Brandt et al.
- id
- 79786f04-d16f-40a7-aa92-2e6b7ea100a7
- date added to LUP
- 2023-09-22 12:27:43
- date last changed
- 2023-09-22 16:21:40
@article{79786f04-d16f-40a7-aa92-2e6b7ea100a7,
abstract = {{<p>Background: Despite the well-known fact that acetylsalicylic acid (ASA) can induce anaphylaxis in patients susceptible to wheat-dependent exercise-induced anaphylaxis, few studies have sought to investigate the effects of cofactors on type-1 food allergy and none with ASA and hen’s egg and hen’s egg and alcohol combined. Methods and results: We applied the experimental model of ‘passive cutaneous anaphylaxis’ in humans to study whether the absorption kinetics of egg white is altered while being treated with ASA or under the influence of alcohol. Donor sera from four egg allergic patients with specific immunoglobulin E (s-IgE) to ovalbumin (0.1–8.87–19.5–170 kUA/L) were injected intracutaneously into the forearm of 12 healthy volunteers who were then challenged separately to: 1) egg white 2) egg white + ASA and 3) egg white + alcohol. ‘Time to wheal’ and ‘wheal size’ were compared among the three experiments. We saw that ‘time to wheal’ with both ASA (P = 0.001) and alcohol (P = 0.019) added as cofactor significantly decreased compared with baseline. Conclusion: In this passive cutaneous anaphylaxis model, ASA and alcohol affected both reaction time and size of reactions elicited after egg ingestion. This suggests that patients with egg allergy could have faster and more severe reactions during ASA treatment or under alcohol influence.</p>}},
author = {{Brandt, Nicolaj and Eller, Esben and Mose, Anja Pahlow and Bindslev-Jensen, Carsten and Mortz, Charlotte Gotthard}},
issn = {{1654-6628}},
keywords = {{Adults; Allergic reaction; Augmentation factor; Children; Cofactors; Egg allergy}},
language = {{eng}},
month = {{10}},
publisher = {{Co-Action Publishing}},
series = {{Food and Nutrition Research}},
title = {{The influence of acetylsalicylic acid and alcohol on absorption kinetics of hen´s egg white in a human passive cutaneous anaphylaxis model}},
url = {{http://dx.doi.org/10.29219/FNR.V65.7618}},
doi = {{10.29219/FNR.V65.7618}},
volume = {{65}},
year = {{2021}},
}