Author/Editor     Furlan, J; Rus, A
Title     Vloga preobčutljivosti za zaužite gliadine v pšenični moki pri nastanku astmatskega dušenja
Translated title     The role of hypersensitivity for ingested gliands in flour in the development of asthmatic dyspnea
Type     članek
Source     Zdrav Vestn
Vol. and No.     Letnik 61, št. 2
Publication year     1992
Volume     str. 63-9
Language     slo
Abstract     Background: It was proved that not only inhaled provoking factors but also the ingested food may provoke the asthmatic dyspnea. Methods: In 21 asthmatic patients in whom the reproducible bronchial response was found after ingested flour, the type of asthmatic reaction was studied together with provoked symptoms, skin prick tests, history on atracks after ingested wheat flour and aspirin, as well as the specifc IgE antibodies to wheat flour and specific IgG and IgA to gliadin. These subjects were selected due to the positive oral provocation test out of the group of 110 asthmatic patients with associated polyorganic symptoms. Results: In all asthmatic patients, only late asthmatic response was noted, starting after 1 - 4 hours after oral provocation tesr with maximally decreased values of peak expiratory flow during 2 - 9 hours. After 24 hours in two thirds of asthmatic patients peak expiratory flow was still decreased for 25 per cent . Together with dyspnea and wheezing after oral provocation test in most patients also other extrathoracic symptoms were observed, most of them were gastrointestinal.In all persons positive skin prick tests with aeroallergens were found and in 15/21 wirit wheat fluur. History data on asthmtatic dyspnea after ingested whear flour were found in 8/2l persons and intolerance to aspirin in 18/21 patients. Among specific antibodies significantly increased IgG antibodies against gliadin were found in comparison with the control healthy group (P less th. 0.01) indicating that hypersensitivity to gliadins might be involved in the development of bronchial response. Conclusions: Due to the symptoms provoked after oral provocation test as well as the IgG antibodies that had been found against gliadins, we suppose that some of our patients might be classified into the group of patients with coeliac disease. The influence of ingested flour in the asthmatic attack is more frequent that has been considered.
Descriptors     ASTHMA
FOOD HYPERSENSITIVITY
FLUORINE
GLIADIN
SKIN TESTS
PEAK EXPIRATORY FLOW RATE
IGE
IGG