Allergen-specific IgE to food molecular components and age: From early childhood to adulthood

• M.A. Tosca ^[1] ; M. Silvestri ^[1] ; R. Olcese ^[1] ; O. Sacco ^[1] ; A. Pistorio ^[1] ; G.A. Rossi ^[1] ; G. Ciprandi ^[2]
  1. [1] Istituto Giannina Gaslini, Genoa, Italy
  2. [2] IRCCS-AOU San Martino, Genoa, Italy
• Localización: Allergologia et immunopathologia: International journal for clinical and investigate allergology and clinical immunology, ISSN-e 1578-1267, ISSN 0301-0546, Vol. 45, Nº. 1, 2017, págs. 87-92
• Idioma: inglés
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• Resumen

  • Background Respiratory allergy is characterised by an IgE-mediated reaction. The immune system functions, including IgE production, progressively decline over time with growing up and ageing. Molecular-based allergy diagnostic defines sensitisation profile. This study aimed to evaluate the impact of age on serum allergen-specific IgE to molecular component levels in a large sample of subjects.

    Methods Serum IgE to: rCor a11, rPru p3, nJug r3, rAra h8, rGly m4, rCor a8, nPen m1, nAct d8, Bos d 8, and nGal d2 were assessed by ISAC method. Sera from 2795 patients, 1234 males (44.1%) and 1561 females (55.9%), median age 23 years (1st and 3rd quartiles: 9.7–43.7 years; age range: 1 month-103 years) were analysed.

    Results The number of positive tests (i.e. sensitisation) tended to increase between birth and school-age until young adulthood and then decreased. A similar age-dependent trend was observed considering the levels of each allergen components: the levels of each allergen component tended to increase until early adulthood, but Gal d 2 and Bos d 8 (rapidly diminishing), and then to decrease over time. However, the pattern is significantly dependent on each single tested food.

    Conclusions Allergen-specific IgE production to food molecular components tend to reduce with ageing, but with differences between allergens. This phenomenon should be adequately evaluated managing allergic patients.