Abstract

Background: Buckwheat allergy is common in East Asian countries with high buckwheat consumption. However, with increasing popularity of buckwheat as a gluten-free food, it is also expected to become more widespread in Europe. Case report: A health food store employee experienced anaphylaxis with urticaria, angioedema, and dyspnea after eating a slice of buckwheat bread. Prior to this reaction, the patient had repeatedly noticed rhinoconjunctival itching and sneezing when handling buckwheat. A positive skin prick test with buckwheat flour and elevated specific IgE levels to buckwheat confirmed the suspected diagnosis. Conclusion: Food industry employees may develop sensitization to buckwheat through inhalation of buckwheat flour. This sensitization can lead to rhinoconjunctival symptoms upon airborne exposure and to anaphylaxis after ingestion.

Author Details

Authors

• Julia Felicitas Pilz
• Valentina Faihs
• Claudia Kugler
• Ulf Darsow
• Tilo Biedermann
• Knut Brockow

Departments

• Department of Dermatology and Allergy Biederstein, School of Medicine and Health, Technical University of Munich (TUM), Munich, Germany

Address

Dr. med. Julia Felicitas Pilz, Department of Dermatology and Allergy Biederstein, Klinikum rechts der Isar, Technical University of Munich, Biedersteiner Str. 29, 80802 Munich, Germany
Email: [email protected]

Citation