FABER IgE diagnostic test: the most comprehensive view on IgE sensitization to milks and meats
Alessandri C, Tuppo L, Zennaro D, Rafaiani C, Ciancamerla M, Giangrieco I, Ferrara R, Bernardi ML, Tamburrini M, Ciardiello MA, Mari A
Allergy 72: 186-186. (2017)
Introduction:Cow’s milk (CM) allergy is the most common foodallergy in infancy. The overall allergic reactions to CM as well as thespecific sensitization pattern to each CM protein are variable frompatient to patient. Specific IgE detection can help to determinewhether all foods containing milk should be eliminated from thepatient’s diet or some milks, sharing proteins homologues but notidentical to CM, might be used for feeding.Objectives:To investigate the milk and meat IgE sensitization pro-files in a population of 1751 allergic patients by means of FABER, anew nanobead-based IVD test for specific IgE detection using 122molecular allergens and 122 allergenic extracts, all coupled to chemi-cally activated nano-particles.Results:The tested allergenic preparations, all spotted on theFABER chip, were 7 milk extracts from different species used inhumans, 4 CM proteins, 4 meat extracts, 3 meat proteins and 5serum albumins shared between milk and meat. Out of the 1751patients 105 (5.99%), the majority of them in the first decade of life,turned out to be sensitized to at least one of the 11 Faber allergenicpreparations available for routine testing. The sensitization preva-lence was as follows: for milk extracts cow 73%, buffalo 70%, sheep69%, jenny 69%, goat 67%, mare 47%, camel 43%, whilst for CMproteins Bos d 4 41%, Bos d 5 20%, Bos d 8 35%, Bos d Lactoferrin52%. 75 patients are sensitized to at least one of the 7 Faber aller-genic preparations made by meat extracts and proteins. The sensiti-zation prevalence was: for meat extracts lamb 68%, cow 59%, rabbit31%, pork 29%, whilst for meat proteins Bos d CA 35%, Bos d Gela-tin 9%, Equ c Myoglobin 1%. Serum albumin sensitization prevalenceappears very similar between milk and meat sensitized groups, hav-ing Bos d 6 the highest IgE binding prevalence and Equ c 3 the leastone.Conclusions:The study results confirm differences in sensitizationtowards the tested milk and meat allergenic sources. Filtering thesensitization results with the patient’s history and oral food chal-lenges, when needed, could improve the allergic patient’s diet. Forthe first time FABER allows to simultaneously test the patients to abroad panel of animal milk, meat extracts and CM proteins, providingat the same time data on sensitizations to the largest number ofother inhalant, food, latex, animal and insect allergens, thus providingdata for alternative feeding.
