Dustri Online Services

Books: 0	Journals: 1	Articles: 7

Abstract

Allergologie select, Vol. 5/2021 (103-107)

Use of biologics in food allergy management

Margitta Worm, Wojciech Francuzik, Sabine Dölle-Bierke and Aikaterina Alexiou

Division of Allergy and Immunology, Department of Dermatology, Venerology and Allergy, Charité – Universitätsmedizin Berlin, Germany
Food allergies are a common medical problem, with children being the most affected patient group. The standard of care of food allergy consists of the acute treatment in case of a reaction and food avoidance in the long term, which influences the quality of life of patients. In this article, current developments for the causal treatment of food allergy including specific immunotherapy and biologics will be discussed. Epicutaneous and oral immunotherapy are currently in clinical development for the treatment of food allergy, and the results demonstrate good tolerability and efficacy with an increase in the oral threshold level. Biologics and, in particular, anti-IgE are currently investigated for their therapeutic use in food allergies. The results are promising, suggesting efficacy and tolerability.Correspondence to:
Univ.-Prof. Dr. med. Margitta Worm, Charité – Universitätsmedizin Berlin, Allergologie und Immunologie, Klinik für Dermatologie und Allergologie, Charitéplatz 1, 10117 Berlin, Germany
Email: [email protected]

Abstract

Allergologie select, Vol. 5/2021 (305-314)

Guideline on management of suspected adverse reactions to ingested histamine - Guideline of the German Society for Allergology and Clinical Immunology (DGAKI), the Society for Pediatric Allergology and Environmental Medicine (GPA), the Medical Association

Imke Reese¹, Barbara Ballmer-Weber², Kirsten Beyer³, Sabine Dölle-Bierke⁴, Jörg Kleine-Tebbe⁵, Ludger Klimek⁶, Sonja Lämmel⁷, Ute Lepp⁸, Joachim Saloga⁹, Christiane Schäfer¹⁰, Zsolt Szepfalusi¹¹, Regina Treudler¹², Thomas Werfel¹³, Torsten Zuberbier¹⁴, and Margitta Worm⁴

¹Nutrition Therapy, Munich, Germany, ²Clinic for Dermatology and Allergology, Cantonal Hospital St. Gallen and Department of Dermatology, University Hospital Zurich, Switzerland, ³Clinic for Pediatrics with focus on Pneumology and Immunology, Charité-Universitätsmedizin – Campus Virchow-Klinikum, Berlin, ⁴Allergology and Immunology, Department of Dermatology, Venereology and Allergology, Charité-Universitätsmedizin Berlin, ⁵Allergy and Asthma Center Westend, Berlin, ⁶Center for Rhinology and Allergology, Wiesbaden, ⁷German Allergy and Asthma Association (DAAB), Mönchengladbach, ⁸Practice for Pulmonary Medicine and Allergology, Stade, ⁹Department of Dermatology, University Medical Center, Johannes Gutenberg University, Mainz, ¹⁰Nutrition Therapy, Schwarzenbek, ¹¹Department of Pediatrics, Division of Pediatric Pulmonology, Allergology and Endocrinology, Comprehensive Center Pediatrics, Medical University of Vienna, Vienna, Austria, ¹²Department of Dermatology, Venereology and Allergology, Leipzig University Medical Center, ¹³Department of Dermatology and Allergy, Hannover Medical School, and ¹⁴Comprehensive Allergy Centre Charité, Department of Dermatology, Venereology and Allergology, Charité-Universitätsmedizin Berlin, Germany
Adverse reactions to food or food ingredients are more often perceived than objectively verifiable. However, reliable laboratory tests are often lacking. As a result, people with perceived adverse reactions to food often follow extensive elimination diets for years and unnecessarily restrict their diet, as in the case of the frequently suspected histamine intolerance. In this condition, laboratory parameters such as the determination of diamine oxidase in serum have been shown to be inconclusive. The lack of symptom reproducibility calls into question the clinical picture of adverse reactions to ingested histamine. In order to approach persons with perceived histamine intolerance and to support them in moving from blanket restrictions, which are often unnecessarily strict, to effective personalized therapeutic strategies, the present guideline of the Working Group on Food Allergy of the German Society of Allergology and Clinical Immunology (DGAKI) in cooperation with the Medical Association of German Allergists (AeDA), the Pediatric Allergology and Environmental Medicine (GPA) as well as the Swiss Society of Allergology and Immunology (SGAI) and the Austrian Society of Allergology and Immunology (ÖGAI) recommends a practicable diagnostic and therapeutic approach.Correspondence to:
Dr. Imke Reese, Ernährungsberatung und -therapie, Schwerpunkt Allergologie, Ansprengerstr. 19, 80803 München
Email: [email protected]

Abstract

Allergologie select, Vol. 7/2023 (57-83)

Vegan diets from an allergy point of view – Position paper of the DGAKI working group on food allergy

Imke Reese¹, Christiane Schäfer², Barbara Ballmer-Weber³,⁴, Kirsten Beyer⁵, Sabine Dölle-Bierke⁶, Suzanne van Dullemen⁷, Uta Jappe⁸,⁹, Sabine Müller¹⁰, Sabine Schnadt¹¹, Regina Treudler¹², and Margitta Worm⁶

¹Nutrition Therapy, Munich, ²NutritionTherapy, Schwarzenbek, Germany, ³Clinic for Dermatology and Allergology, Cantonal Hospital St. Gallen, St. Gallen, ⁴Department of Dermatology, University Hospital Zürich, Switzerland, ⁵Clinic for Pediatrics with focus on Pneumology and Immunology, Charité-Universitätsmedizin – Campus Virchow-Klinikum, ⁶Allergology and Immunology, Department of Dermatology, Venereology and Allergology, Charité-Universitätsmedizin Berlin, Berlin, ⁷University Clinic Frankfurt, Clinic for Pediatrics, Frankfurt, ⁸Division of Clinical and Molecular Allergology, Research Center Borstel, German Center for Lung Research (DZL) Airway Research Center North (ARCN), Borstel, ⁹Interdisciplinary Allergy Outpatient Clinic, Department of Pneumology, University of Lübeck, Lübeck, ¹⁰Department of Dermatology and Venereology, University Clinic Freiburg, Faculty of Medicine, University of Freiburg, Freiburg, ¹¹German Allergy and Asthma Association (DAAB), Mönchengladbach, and ¹²Department of Dermatology, Venereology and Allergology, Leipzig University Medical Center, Leipzig, Germany
Vegan diets are currently attracting a great deal of attention. However, avoiding animal-based foods restricts the diet and is associated with risks, the extent and medical implications of which are at present not sufficiently understood. Elimination diets represent the usual therapeutic long-term management in the presence of food allergy. In order to understand the risks of vegan diets and to discuss these critically from the perspective of food allergies, the expertise of a nutritionist/dietitian with expertise in this area is indispensable. This position paper deals with the incentives behind and the benefits of a plant-based diet. The knowledge required to cover macro- and micronutrient dietary requirements is presented. Using the avoidance of cow’s milk as an example, the challenges of adequately meeting nutritional needs are identified and (so-called) milk alternatives are evaluated from an allergy and nutritional point of view. Finally, other plant-based (substitute) products are evaluated from the same perspective, as significant protein sources in vegan diets (e.g., legumes, nuts, and seeds) are at the same time potential and potent triggers of allergic reactions. However, the allergic potential of many substitute products cannot be fully assessed at present due to gaps in research. Wheat as the most important trigger for anaphylaxis in adults is also evaluated. Finally, the increase in ultra-processed products in the (vegan) food sector and their potential consequences for the immune system are discussed.

Please notice: There is an erratum to this article, which can be found at: https://www.dustri.com/nc/de/article-response-page.html?artId=191243&doi=10.5414%2FALX02400ECorr.Correspondence to:
Dr. Imke Reese, Ernährungsberatung und -therapie, Schwerpunkt Allergologie, Ansprengerstr. 19, 80803 Munich, Germany
Email: [email protected]

Abstract

Allergologie select, Vol. 9/2025 (21-27)

Recent findings from the anaphylaxis registry: Where are we, where do we want to go?

Margitta Worm, Sabine Dölle-Bierke, Lea Faust, and Veronika Höfer

Allergology and Immunology, Clinic for Dermatology, Venereology and Allergology, Campus Charité Mitte, Universitätsmedizin Berlin, Berlin, Germany
The anaphylaxis registry collects structured data across Europe regarding elicitors, accompanying circumstances and other diseases as well as the treatment of severe allergic reactions. By March 2024, 16,988 cases had been registered, of which ~ 1/3 were children and 2/3 were adults. Among children, boys are most frequent affected, while among adults, women are most frequently affected. The most common elicitors depend on age and continue to be dominated by the food allergens in children and by insect venom in adults. The occurrence of anaphylaxis without skin symptoms is not uncommon and occurs in children in the range of 5%, regardless of the trigger, while in adults the frequency is generally higher (up to 15%) and there are triggerdependent differences. The analysis of the rare food allergens that trigger anaphylaxis shows, for example, spices such as saffron and sumac and vegetables such as chicory or spring onions. One case was elicited by a mealworm. Food shows an increase in triggering anaphylaxis in children. The trigger spectrum of foods is large and relevant due to the increasing plant-based diets. Rare allergens can cause anaphylaxis and should be further considered and monitored in the coming years to determine their frequency as triggers of severe reactions.Correspondence to:
Prof. Dr. med. Margitta Worm, Klinik für Dermatologie, Venerologie und Allergologie, Allergologie und Immunologie, Charité – Universitätsmedizin Berlin, Charitéplatz 1, 10117 Berlin, Germany
Email: [email protected]

Abstract

Allergologie select, Vol. 9/2025 (18-20)

Response to Letter to the Editor from Christian Koeder

Imke Reese¹, Christiane Schäfer², Barbara Ballmer-Weber³,⁴, Kirsten Beyer⁵, Sabine Dölle-Bierke⁶, Suzanne van Dullemen⁷, Uta Jappe⁸,⁹, Sabine Schnadt¹⁰, and Regina Treudler¹¹

¹Nutrition Therapy, Munich, ²NutritionTherapy, Schwarzenbek, Germany, ³Clinic for Dermatology and Allergology, Cantonal Hospital St. Gallen, St. Gallen, ⁴Department of Dermatology, University Hospital Zürich, Switzerland, ⁵Clinic for Pediatrics with focus on Pneumology and Immunology, Charité-Universitätsmedizin – Campus, Virchow-Klinikum, ⁶Allergology and Immunology, Department of Dermatology, Venereology and Allergology, Charité-Universitätsmedizin Berlin, Berlin, ⁷University Clinic Frankfurt, Clinic for Pediatrics, Frankfurt/Main, ⁸Division of Clinical and Molecular Allergology, Research, Center Borstel, German Center for Lung Research (DZL) Airway Research Center North (ARCN), Borstel, ⁹Interdisciplinary Allergy Outpatient Clinic, Department of Pneumology, University of Lübeck, Lübeck, ¹⁰German Allergy and Asthma Association (DAAB), Mönchengladbach, and ¹¹Department of Dermatology, Venereology and Allergology, Leipzig University Medical Center, Leipzig, Germany
Correspondence to:
Dr. Imke Reese, Ernährungsberatung und -therapie, Schwerpunkt Allergologie, Ansprengerstr. 19, 80803 Munich, Germany
Email: [email protected]

Abstract

Allergologie select, Vol. 10/2026 (16-27)

Quality-of-life assessment may support the correct diagnosis of adult wheat allergy

Florian Schusta, Anna Neyer, Sabine Dölle-Bierke, Josefine Grünhagen, Veronika Höfer, and Margitta Worm

Division of Allergy and Immunology, Department of Dermatology, Venereology and Allergology, Charité – Universitätsmedizin Berlin, Corporate Member of Freie Universität Berlin and Humboldt-Universität zu Berlin, Berlin, Germany
Background: Wheat is a frequent cause of food-induced allergic reactions in adults. In this study we aimed to assess the diagnostic value of skin prick test (SPT), specific immunoglobulin E (sIgE), but also quality of life in wheat-sensitized and allergic patients. Materials and methods: In this prospective, clinical study 80 patients were screened for eligibility. Subsequently, 36 wheat-sensitized patients underwent oral food challenges (OFCs) with supraphysiological amounts of gluten at rest and in combination with exercise. The challenge was stopped when objective symptoms occurred. Prior to the challenge, sIgE measurement and a SPT were conducted. The Food Allergy Quality of Life Questionnaire (FAQLQ), Food Allergy Independent Measure (FAIM), and Beck Anxiety Inventory (BAI) were used to assess the quality of life, perceived disease severity, and anxiety of the patients. Results: The OFC was performed with increasing amounts of gluten reaching a supraphysiological level. 24 patients (67%) were OFC positive with 21 reacting at rest. 3 patients reacted after the implementation of exercise. 60% of patients with a self-reported exercise dependency reacted in the OFC at rest. 8 of 21 patients who reacted at rest were rechallenged with exercise and lower doses of gluten, of which 5 reacted again. Exercise lowered the reaction threshold by 50% in these 5 patients. OFC-positive patients had stronger sensitization to gluten and its constituents and showed higher impairment in their quality of life and perceived burden of disease than OFC-negative patients. The receiver operator characteristics model including gluten SPT, omega-5-gliadin sIgE, and the FAIM score to predict OFC positivity yielded a 95.2% sensitivity and 83.3% specificity. Males displayed a higher degree of sensitization, but females had higher FAQLQ and FAIM scores. Conclusion: Although a high rate of exercise dependency was reported, most reactions were elicited at rest when the amount of gluten was upscaled. However, the eliciting amount and reaction threshold was lowered in the presence of exercise. Food allergy-related quality-of-life data can indicate psychological impairment due to the disease but may also serve as a patient-reported outcome tool which can support the diagnostic accuracy of wheat allergy.Correspondence to:
Prof. Dr. med. Margitta Worm, Division of Allergy and Immunology, Department of Dermatology, Venerology and Allergy, Charité – Universitätsmedizin Berlin, Charitéplatz 1, 10117 Berlin, Germany
Email: [email protected]

Abstract

Allergologie select, Vol. 10/2026 (28-35)

Experts’ perspectives on allergic reactions to emerging food sources, pollen and insects

Lea Faust¹, Sabine Dölle-Bierke¹, Veronika Höfer¹,², and Margitta Worm¹

¹Division of Allergy and Immunology, Department Dermatology, Venereology and Allergy, Campus Charité Mitte, Universitätsmedizin Berlin, Berlin, Germany, and ²Division of Allergy, University Children’s Hospital and Children’s Research Center, University of Zurich (UZH), Zurich, Switzerland
The rising demand for sustainable diets has led to an increased consumption of alternative protein sources. While ecologically promising, these foods may pose new allergenic risks. We surveyed 127 European allergy experts regarding their clinical perception towards emerging allergenic food sources. Allergic reactions to non-priority allergenic foods were most frequently reported for legumes (83%), followed by hemp (33%), edible insects (21%), and jackfruit (20%). Experts highlighted risks related to cross-reactivity, particularly between edible insects and crustaceans or house dust mites, and between non-priority legumes and peanut, soy, or lupine. Legumes other than peanut, soy, and lupine, as well as edible insects and hempseeds/cannabis, were also rated as most clinically relevant for future practice. Experts also noted rising symptoms due to changes in pollen exposure and insect distribution linked to climate change. Our data underscore the need for the diagnosis of emerging allergenic sources.Correspondence to:
Prof. Dr. med. Margitta Worm, Division of Allergy and Immunology, Department of Dermatology, Venerology and Allergy, Charité Universitätsmedizin Berlin, Charitéplatz 1, 10117 Berlin, Germany
Email: [email protected]

Shopping Overview
Type	Qtty	Discount	VAT	Price
Your basket is empty

View Cart

Search Results

Shopping Overview

Send us an E-Mail