Food allergy Registry
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Food allergy a subtype of Adverse Reactions to Food (ARF), is an adverse immune-mediated reaction to a food, usually a food protein, glycoprotein, or hapten that the person has been sensitized to, and which, when eaten, causes the release of inflammatory mediators or chemicals that act on different body tissues and result in various symptoms. Immunoglobulin E (IgE)- mediated and cell-mediated hypersensitivities are the two pivotal classes of true food allergies. Based on the epidemiological studies ARF are more prevalent than in the past, with defined increase in intensity and domain. Changes in the modern diet and environmental influences interacting with genetic predisposition have been implicated in the rapid increase of ARFs and the parallel rise in food allergies. Estimates suggest that 20% of the population alter their diet because of perceived ARFs. Currently the prevalence of food allergy in some population, when documented objectively with serologic assessment and food challenge; is 2.5% to 3%. The prevalence is higher in children and is estimated to be about 4% - 7%, and in adults it is estimated to be 1% - 2%.Numerous factors, including genetics and epigenetics, intestinal barrier integrity, microbiota and loss of biodiversity, maternal and early fetal and early life factors such as cesarean delivery and lack of breastfeeding, stress, psychologic factors, exercise, and environmental and physiologic influences such as changes in hormone levels, affect an individual’s unique response to food component and its ultimate interpretation by body as either “friend or foe”. The basic pathophysiology of the allergic response can be classified into three stages: the breakdown of oral tolerance, allergen sensitization and reactivity to allergens leading to allergy symptoms. A wide range of symptoms, based on the severity and scope of food allergy, are expected. The major involved organ systems include; dermatologic, respiratory, gastrointestinal, and neurologic systems. The most important and life threating manifestation of food allergy is food-induced anaphylaxis, which is an acute immune response to an food antigen. In this scenario, multiple organ systems are affected. Symptoms may include respiratory distress, abdominal pain, nausea, vomiting, cyanosis, arrhythmia, hypotension, angioedema, urticaria, diarrhea, shock, cardiac arrest, and death. The elimination diet followed by food challenge is the most useful tool in the diagnosis and management of ARF, as well as food allergy, when used in conjunction with a thorough history and nutrition assessment. “Immunology, Asthma and allergy Research Institute”, IAARI, is honored to have a unique registry of Food allergy since 2007. IAARI is one of the major referral center for patient with ARF in Iran and its registry has been approved by Ministry of Health of the Islamic Republic of Iran. For each referred patient, data (almost 150 items) is collected through a questionnaire in one or two visit and imported in the SPSS program. Since 2007 eight hundred and seventy-nine patients, have been referred to our institute with positive clinical history of food allergy that more than 50% have been diagnosed with positive food allergy. Diagnosis of Food allergy is considered positive based on positive medical history alongside with at least one positive related lab test. RIDA Allergy Screen Test, RIDA qline Allergy, ImmunoCAP and ELISA are the specific laboratory tests for making decision in diagnosis of patient with food allergy history. The patient with definite food allergy diagnosis, are followed by nutritionist and allergist routinely every 3 months. The new information and result of lab test are imported in the SPSS.
 
Publications:
 
1.Zahra Pourpak, PegahTeymourpour, SaeidehBarzegar, RahelehShokouhi, Mohammad Rezs Fazlollahi, Mostafa Moin. 2011 Clinical Manifestations and severity of Cow’s Milk anaphylaxis in Children.” Clinical and Translational Allergy (2011):47
2.SaeidehBarzegar, Rosita Akramian, Zahra Pourpak, Mohammad Hassan Bemanian, RahelehShokouhi, MahboubehMansouri, TaherCheraghi, Zahra Chavoshzadeh, IrajMohammadzadeh,MohammadRezsFazlollahi, Bahram Mirsaeighazi, Mohammad Nabavi, MasoudMovahedi, Mohammad Gharagozlou, FatemehFarahmand and Mostafa Moin. “Common Causes of Anaphylaxis in Children the first report of Anaphylaxis registry in Iran”(2010) WAO Journal
3.Z.pourpak, A.Farhoudi, M.Movahedi, S. Arshi, M.Gharagozlou, F.Yazdani and M.Mesdaghi “Common Food Allergens in Children (A Report from a referral center in Tehran University of Medical Sciences).” Acta Medica Iranica.41(4):40-45:2003
4.P.Ghazerani, Z.Pourpak, A. Ahmadiani, A. Kazemnejad “ Acorrelation Between Migraine, Histamine and Immunoglobulin E” Scandinavian Journal of Immunology57,286-290
5.PegahTeymourpour, Zahra Pourpak, MohammadRezaFazlollahi, SaeidehBarzegar , RahelehShokouhi, Rozita Akramian, MasoudMovahedi, MahboobehMansouri, Bahram Mirsaeidghazi and Mostafa Moin. “Cow’s Milk Anaphylaxis in Children First Report of Iranian Food Allergy Registry” Iranian Journal of Allergy , Asthma amd Immunology.2012: 11(1):29-36
6.MahboubehMansouri, Zahra Pourpak, HabibehMazafari, FatemehAbdollahGorji and RahelehShokouhishourmasti. “Follow-Up of the wheat Allergy in children; consequences and outgrowing the Allergy” Iranian J Allergy, Asthma and Immunology. 2012;11(2):157-163
7.Reza Yousefi, JeanCharlesGaudin, Zahra Pourpak, Mostafa Moin, Ali Akbar Mousavi Movahedi, Thomas Heartle. “Micellisation and immunoreactivities of dimeric β-casein.”Biochimica et Biophysica Acta 1794(2009)1775-1783
8.Safoora Hosseini, RahelehShokouhi, Rozita Akramian, MasoudMovahedi, Mohammad Gharagozlou, Negar Foroughi, BabakSabouri, AnoushiravanKazemnehad, Maryam Mahlooji Rad, AlirezaMahdaviani, Zahra Pourpak, Mostafa Moin. “Skin Prick Test Reactivity to Common Aero and Food Allergens among Children with Allergy.” Iran J Med2014;vol 39No1
9.Shokouhi Shoormasti R, Fazlollahi MR, Barzegar S, Teymourpour P, Yazdanyar Z, Lebaschi Z, Nourizadeh M, Tazesh B, Movahedi M, Kashani H, Pourpak Z, Moin M. “The most common cow’s milk allergenic proteins with respect to allergic symptoms in Iranian patients” .Iran J Allergy, Asthma and Immunol.2016 15(2), : 161.165
10.Zahra Pourpak, RozataAkramian, RahelehShokouhiShourmasti, Leyla Ghojezade, Hasan Bemanian, Mostafa Moin. “Milk and wheat: the most common zause of anaphylaxis in children” World Allergy Organization Jouurnal, Vol &NA; PP.S183-S184,2007
11.TahminehSalehi, Zahra Pourpak, Shahnaz Karkon, RahelehShokouhiShoormasti, SaminehKamaliSabzevari, MasoudMovahedi, Mohammad Gharagozlou and Mostafa Moin. “the study of Egg Allergy in Children with Atopic Dermatitis.” WAO Journal. July 2009
12.Zahra Pourpak, MahboubehMansouri, MehrnazMEsdaghi, AnoushiravanKazemnejad, AbolhasanFarhoudi. “Wheat Allergy: Clinical and Laboratory Findings. “Wheat Allergy: Clinical and Laboratory Findings” International Archive of Allergy and Immunology. 2004;133:168-173
13.Zahra Pourpak, MehrnazMesdaghi, MahboubehMansouri, AnoushiravanKazemnejad, ShahramBeiraghiToosi and AbolhasanFarhoudi. “Which cereal is a suitable substitute for wheat in children with wheat allergy? “ Pediatric Allergy and Immunology 2005.
14.Farjadian, Shirin, et al. "Sensitization to food allergens in Iranian children with mild to moderate persistent asthma." World Journal of Pediatrics 8.4 (2012): 317-320.
15.Food allergy in children and young people. Diagnosis and assessment of food allergy in children and young people in primary care and community settings. NICE clinical guideline 2011.
16.Soller L, Ben-Shoshan M, Harrington DW, Fragapane J, Joseph L, St Pierre Y, Godefroy SB, La Vieille S, Elliott SJ, and Clarke AE. 2012. Overall prevalence of self-reported food allergy in Canada. J Allergy ClinImmunol 130(4):986-988.
17.Farajzadeh M, Bazargan N, Shahesmaeili A, GholamiShahrbabaki A, and Fekri A. 2012. Evaluation of the frequency of food allergens by skin prick test in children with atopic dermatitis. Iranian Journal of Dermatology 13(2):33-36.
18.Moghtaderi M, Farjadian S, Kashef S, Tavakoli M, Alyasin S, Afrasiab M, and Orooj M. 2012. Specific IgE to Common Food Allergens in Children with Atopic Dermatitis. Iran J Immunol 9(1):32-38.
19.Farhoudi A, Pourpak Z, Yazdani F, and Motamedi F. 1995. Atopic dermatitis in food allergic children. Journal of European Academy of Dermatology and Venereology 5(1001):103.
20.Fazlollahi M, Pourpak Z, Yeganeh M, Kardor G, Kazemnejad A, Movahedi M, Gharagozlou M, Farid Hosseini R, and Farhoudi A. 2007. Sesame seed allergy: clinical manifestations and laboratory in investigations. Tehran University Medical Journal 65(8):85-90.
21.Mahshid Sirijani, Raheleh shokoudhi shoormasti, Maryam Ayazi, Behnoosh Tayebi, Nazanin Khodayari Namini, Nastaran Sabetkish, Zahra Pourpa. Assessment of serum adiponectin, Leptin and specific IgE levels in children with food allergy 20th International Conference of FFC-8th International Symposium of ASFFBC Functional and Medical Foods for Chronic Diseases: Bioactive Compounds and Biomarkers. September 22-23, 2016. The Joseph B. Martin Conference Center at Harvard Medical School, Boston, USA.
 
 
2016/2/22


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