non-ige-mediated immune adverse reactions to foods · 2015. 8. 4. · wheat-associated food...
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Non-IgE-mediated immune adverse reactions to foods
Philippe Eigenmann
Head, Pediatric Allergy Unit
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I declare no relevant conflict of interest in relation to this
presentation.
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Objectives:
Classification of non IgE-mediated food allergy (clinical, diagnostic criteria)
Description of the most frequent non-IgE-mediated food allergies
Eosinophilic esophagitis
Food-protein induced enterocolitis syndrome (FPEIS)
Wheat-associated food hypersensitivities
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IgE
B
Mast
Th1
IgG, IgA…
T
Th2
IL-4, IL-13
Tr
APC
Ag Eo IL-5
Baso
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IgE- mediated Non IgE-mediated
Celiac disease
Food protein-induced enterocolitis
Adapted from Rothenberg ME, JACI 2004;113:11
Enteropathies, Non-celiac gluten hypersensivity
Intolerances
Food Allergy
Anaphylaxis
-Eosinophilic eosophagitis -Procotocolitis
Eosinophilic diseases of the GI tract Gastrointestinal food allergy
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Symptoms from the history
Skin: -urticaria, atopic dermatitis
Respiratory: -asthma, throat edema, rhinitis
GI: -diarrhea, vomiting, oral allergy syndrom
Anaphylaxis
GI: -vomiting, diarrhea, abdominal pain, malabsorption
Skin: -atopic dermatitis
Others?
IgE-mediated non-IgE
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The diagnosis of (IgE-mediated) food allergy
Non-IgE mediated food allergy
Food protein-induced enterocolitis (FPIES)
FODMAPS or other food-related syndromes
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Total IgE
1. Anti-IgE
2. Anti-IgE
IgE
Spec. IgE
Solid Phase
Allergens
(mix)
Labelling
Principles of IgE measurement
Solid Phase
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Food challenges
Open food challenge Progressive feeding with the tested food
Single-blinded food challenge The patient (and parents) are not aware of the food tested
Double-blind, placebo-controlled food challenge The patient and the investigator are not aware of
the food tested
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The diagnosis of (IgE-mediated) food allergy
Non-IgE mediated food allergy
Food protein-induced enterocolitis (FPIES)
FODMAPS or other food-related syndromes
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Allergic eosinophilic gastroenteritis/esophagitis
Symptoms: Abdominal pain, nausea, reflux,
diarrhea, dysphagia.
Laboratory: positive SPT or sp IgE Abs
(40%), biopsy: eosinophilic infiltration in the
lower oesophagus.
Allergens: cow's milk, soy, wheat
Outcome: ?
Kelly et al. Gastroenterol 1995;109:1503
Furuta et al. Gastroenterology 2007;133:1342
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Noel and Rothenberg, NEJM 2004;352:940
Symptoms according to age
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A 1 month elemental diet improves EE in children and adolescents
Markowitz, Am J Gastroenterol 2003;98:777
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The diagnosis of (IgE-mediated) food allergy
Non-IgE mediated food allergy
Food protein-induced enterocolitis (FPIES)
FODMAPS, gluten, or other food-related syndromes
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Food-induced enterocolitis
Originally infants
Symptoms: profuse vomiting (and/or
diarrhea) within 2-24 hours.
Laboratory: rise in polymorphonuclear cells
(> 3'500 /mm3), negative SPT or sp IgE Abs
Allergens: cow's milk, soy, (but also chicken,
turkey, crustaceans, grains…)
Outcome: usually favorable after 2-3 years?
Sicherer et al., J Pediatr 1998;133:214
Caubet et al J Allergy Clin Immunol 2014
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The diagnosis of (IgE-mediated) food allergy
Non-IgE mediated food allergy
Food protein-induced enterocolitis (FPIES)
FODMAPS, gluten, or other food-related syndromes
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IgE- mediated Non IgE-mediated
Food protein-induced enterocolitis
Adapted from Rothenberg ME, JACI 2004;113:11
Enteropathies, Non-celiac gluten hypersensivity
Intolerances
Food Allergy
Anaphylaxis
-Eosinophilic eosophagitis -Procotocolitis
Eosinophilic diseases of the GI tract Gastrointestinal food allergy
Celiac disease IgE-mediated wheat/
gluten allergy
Non celiac wheat sensitivity
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6% in a celiac
clinic (1/3 had
chronic fatigue)
Sapone et al. BMC Medicine 2012, 10:13
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2 weeks GFD
Low FOMAPS
High gluten
Low gluten
No gluten
1 week
2 weeks GFD
Low FOMAPS
Cross over 3 days gluten challenge
N=37 N=22
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2 weeks GFD
Low FOMAPS
N=37
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2 weeks GFD
Low FOMAPS
High gluten
Low gluten
No gluten
1 week
N=37
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2 weeks GFD
Low FOMAPS
High gluten
Low gluten
No gluten
1 week
2 weeks GFD
Low FOMAPS
Cross over 3 days gluten challenge
N=37 N=22
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Perspectives in relation to allergenicity
assessment
The link between the disease and the food, and the pathogenic mechanism is not always warranted.
How does this translate with allergenicity assessment?
How can we overcome this hurdle?