POLLEN-FOOD ALLERGY PATIENTS EXPERIENCE

Аннотация

In sensitized individuals, when a particular pollen allergen interacts with a related food allergen, it triggers pollen-food allergy syndrome (PFAS). Whileoral symptoms are the most common manifestation, some individuals may experience additional symptoms such as nasal congestion, skin reactions, respiratory issues, or even life-threatening anaphylactic shock. The development of pollen-food allergy syndrome (PFAS) involves mast cells in the oral mucosa, which are sensitized to specific pollen antigens bound to IgE. These mast cells then cross-react with food antigens, triggering a localized type I allergic response when ingesting foods containing protein antigens (panallergens) that share structural similarities with pollen antigens. The prevalence of PFAS is influenced by regional variations in pollen type and abundance. Due to the widespread presence of various pollen allergens, such as alder and grass, linked to this condition, research on per- and polyfluoroalkyl substances (PFAS) is a global endeavor. This review examines the latest findings on the pathophysiology, epidemiology, and clinical manifestations of PFAS. We also highlight crucial research gaps that must be addressed to improve patient outcomes for those affected byPFAS. Key words:Pollen-food allergy, ethiology, pathogenesis, cross-reaction, clinical types Sensitivity to pollen antigens is the characteristic of pollen-food allergy syndrome (PFAS), which results in edema of the lips and mouth mucosa, numbness, and itching minutes after eating the offending food. Rarely, respiratory symptoms, rhinitis, and gastrointestinal problems may appear. However, severe cases are rarely accompanied by systemic symptoms such as anaphylaxis, skin rashes, vomiting, and wheezing. PFAS have become more common in recent years, and physicians frequently encounter them in the course of their job. Moreover, oral allergy syndrome (OAS), an immediate-type allergy that is IgE-dependent and results in symptoms for the oral mucosa in reaction to a dietary antigen, includes PFAS as a subtype. Amlot et al. first proposed the notion of OAS in 1987, pointing out that oral symptoms that appear soon after eating foods that test positive for prick tests can be a sign of more serious symptoms. As a result, while not all PFAS symptoms are OAS symptoms, the majority are. The Japanese Guidelines for Food Allergy 2020 divide food allergies into four clinical types: neonatal and infantile gastrointestinal allergies, special type food allergies (such as food- dependent exercise-induced anaphylaxis [FDEIA] and oral allergy syndrome [OAS]), and immediate-type food allergies (such as urticaria and anaphylaxis). 1. In people with immediate-type food allergies, the gastrointestinal tract becomes sensitized to proteins that are difficult to digest. Because the triggering and sensitizing antigens are the same, ingesting the sensitizing allergen results in allergy symptoms. The patient becomes sensitive to allergens inhaled, such as pollen antigens, in the case of PFAS, aspecial type of food allergy, andsimilar molecules in plant-based foods react with these allergens tocause theallergy. 98,7:ROTCAFTCAPMI.SECNEICSLACIDEM ,5202 ,hcraM,5emuloV gro.srehsilbupcimedaca.www When people who are sensitive to certain pollen allergens come into touch with the matching specific food antigens, they develop symptoms of PFAS. [2] These reactions depend on how similar the primary allergen components are to one another. The pathophysiology of PFAS is often mediated by pan-allergens, which are commonly present in a broad range of foods and pollens. Plant survival depends on basic proteins known as pan-allergens; as a result of the genes encoding these proteins being conserved over time, a variety of plants have developed cross-reactivity and allergic reactions. Pathogen-related (PR) protein-10/Bet v 1-related proteins, lipid transfer proteins (LTPs), profilin, and other pan-allergens are examples of antigen families. The majority of PFAS symptoms are caused by type I allergic reactions that are exclusive to the oral mucosa. Patients experience swelling and itching of the tongue, lips, oral mucosa, and pharyngeal mucosa within an hour of consuming the trigger food. The symptoms that PFAS can cause include those related to the nose (nasal obstruction, rhinorrhea, sneezing), eyes (tearing, conjunctival hyperemia, itching), skin (facial swelling, itching, generalized rash), digestive system (abdominal pain, vomiting, diarrhea), respiratory system (hoarseness, wheezing, dyspnea), and, in rare cases, anaphylaxis. [2] Symptoms usually appear when raw food is consumed. Since soy milk, a processed soybean product, is often not heat treated for more than 30 minutes during processing, consuming it raw can result in anaphylaxis. This preserves Gly m4's antigenicity. Bean sprouts, a vegetable made from sprouted soybeans, should also be handled carefully because few cooking methods call for heat treatment for more than 3