What is a sensitization allergy

Allergen Details:

Allergen name: Sus s 1
Lineage: Source: Animalia Chordata
Order: Cetartiodactyla
Species: Sus scrofa(Domestic pig)
Biochemical name: Serum albumin
MW(SDS-PAGE): 60 kDa
Allergenicity: 37 patients sensitized to cat, n=5 had IgE to Fel d 2 with n=1 having cross-reactive IgE to porcine SA (Sus s 1); 39 highly sensitized cat-allergic, n=9 had IgE to Fel d 2, every 9 had cross-reactive IgE to porcine SA (Sus s 1); 3 patients with pork-cat syndrome, every 3 had cross-reactive IgE to porcine SA (Sus s 1)
Allergenicity reference: 9105522 23352634 
Route of allergen exposure: Food
Date Created: 23-22-2015
Last Updated: 2019-09-26 07:24:52
Submitter Info:
Name: Christiane Hilger
Institution: Luxembourg Institute of Health, Infection & Immunity
City: Esch-sur-Alzette, Luxembourg
Email: [email protected]
Submission Date: 2015-09-15

Table of IsoAllergens Click +/- for additional information

Isoallergen and variants GenBank Nucleotide GenBank Protein UniProt PDB
Sus s 1.0101 M36787 AAA30988.1 P08835

S aureus in Children With Eczema May Frolic a Role in Development of Food Allergies

Young children with severe eczema who are infected with Staphylococcus aureus may be at a higher risk of developing a food allergy, investigators at King’s College London found in a new study.

Published in the Journal of Allergy and Clinical Immunology, the study sought to investigate the association of S aureus colonization with specific Immunoglobulin E (sIgE) production with common food allergens and allergies in early childhood independent of eczema severity.

“It is well established that patients with eczema are frequently affected by colonization of their skin (and their nose) with Staphylococcus aureus,” Olympia Tsilochristou, MD, a physician at King’s College London and the first author on the study, told Contagion®.

What is a sensitization allergy

“The authors, therefore, set [out] to investigate [whether] patients with eczema are more prone to develop food sensitization/allergy if they are colonized with this bacterium.”

Investigators collected nasal and skin swabs from young children with severe eczema enrolled in the Learning Early About Peanut Allergy (LEAP) and LEAP-On (12-month extension of the LEAP study: Persistence of Oral Tolerance to Peanut) studies at baseline and at 12, 30, and 60 months of age, and cultured them for S aureus. Sensitization was identified via measuring sIgE levels, peanut allergies were identified primarily via oral food challenge, and persistent egg allergies were identified primarily via skin prick tests.

A entire of 48.8% of the 640 participants had some form of S aureus colonization (32.2% skin and 32.3% nasal) on at least 1 LEAP study visit, though most of the children had positive test results only once.

Participants between 4 and 11 months of age recorded the greatest rates of colonization (18% for skin and 15% for nose). S aureus colonization and concurrent eczema severity (measured via the SCORAD index) were significantly associated across every study time points.

Participants who has S aureus isolated from their skin also had higher levels of IgE antibodies to hen’s egg and peanuts than those who never had S aureus during approximately a 4-year follow-up.

Children with S aureus present on their skin or in their noses were 1.57 (95% CI, 1.02-2.42; P = .042) times more likely to own their egg allergies persist at age 5 or 6 years compared with children who were not colonized with the bacterium.

“This is significant as most children with [an] egg allergy generally outgrow this at an earlier age,” Tsilochristou said. “[The] authors also reported that the children that had S aureus were more likely to develop [a] peanut allergy despite them being fed with peanut from early ages as part of the LEAP study protocol.

This was particularly exciting as it suggests that S aureus infection may own potentiated an accelerated form of peanut allergy development and/or inhibited tolerance mechanisms through peanut consumption.”

Of note, Tsilochristou pointed out, was that the results were independent of eczema severity.

The study results indicate that clinicians should consider S aureus as an additional risk factor in the development of food allergies, and also as a potential environmental factor when considering future interventions in inducing or maintaining tolerance to food allergens.

According to Tsilochristou, future studies may focus on advanced techniques and interventional methods of eradicating S aureus in early infancy.

To stay informed on the latest in infectious disease news and developments, please sign upfor our weekly newsletter.JUN 04, 2019 | ALEXANDRA WARD

Do you often feel sluggish?

Do you own mysterious symptoms that seem to come and go? If so, there’s a excellent chance you could be dealing with a hidden food sensitivity. That’s correct.

What is a sensitization allergy

A food sensitivity — not an allergy. The terms are often used interchangeably but they own extremely diverse meanings.

Most allergic reactions to food happen quickly, within minutes of exposure to the offending food, and can range from mild — ponder itchy red hives on the skin — to severe and life-threatening. Some may experience swelling of the lips, mouth, and airways which can lead to difficulty breathing and shock, sometimes with a sudden drop in blood pressure. Given the severity of numerous food allergies, most people are aware that they own them.

Take the guesswork out of your diet

“Food sensitivities own been implicated in migraines, eczema, irritable bowel syndrome, bloating, and weight gain,” says Dr.

Klassen, ND.

What is a sensitization allergy

A growing body of scientific evidence supports the notion that elimination of IgG reactive foods from one’s diet may lead to the improvement of these symptoms.

A grand way to discover out what foods might be causing health challenges for you is a food sensitivity test. The RMA FST™ Enhanced Food Sensitivity Test is a personalized assessment of hundreds of food antigens that may assist you to better manage your health and well-being.

While you may not decide to completely eliminate certain foods from your diet, this test is designed to empower you to create a diet that works for you.

Om mig

Jag är barnläkare och barnallergolog på Sachsska barn och ungdomssjukhuset där jag arbetat sedan 1996.

Jag halkade in på forskning efter min AT-tjänstgöring och disputerade 2006 vid Karolinska Institutet med avhandlingen ” Cytokine profiles, infections and IgE sensitisation in childhood”. 2014 blev jag docent i pediatrik vid Karolinska Instututet och handleder flera doktorander med inom forskningsområdet allergisjukdomar. Sedan några år är jag specialistsakkunnig i barnallergologi i Stockholm, är styrelsemedlem (kassör) i Svenska Föreningen För Allergologi (SFFA). Jag har arbetat med nationella riktlinjer för anafylaxi i SFFAs regi samt europeiska riktlinjer för födoämnesallergi och anafylaxi för European Association of Allergology and Clinical Immunology (EAACI).

Jag arbetar också med patientutbildning bla med lägerverksamhet för barn och föräldrar i Astma och Allergiförbundets regi.


Min forskning började med en kohortstudie där barnen, till allergiska och inte allergiska föräldrar, föddes in i studien. Barnen är följda från 0-10 års ålder. Fokus har varit risk- och friskfaktorer för utveckling av allergisjukdomar ex infektioner.

Därefter har fokus på min forskning varit matallergi och ffa förbättrad diagnostik av ex jordnöts- och hasselnötsallergi. I dag driver jag tillsammans med doktorand, postdoc och övriga medarbetare en behandlingsstudie där vi försöker bota svår jordnötsallergi.

Understanding your body’s messages

A food sensitivity, on the other hand, is far more hard to diagnose because it does not lead to an immediate reaction.

What is a sensitization allergy

Food sensitivities involve the formation of complexes consisting of Immunoglobulin G or IgG antibodies which own attached themselves to food molecules or antigens. These complexes must be removed by special types of white blood cells in the immune system called macrophages.

However, if there are too numerous complexes or antigens, the macrophages can’t eliminate them quickly enough, and this causes food antigen-antibody complexes to accumulate in body tissues where they can eventually trigger the release of inflammation-causing chemicals. This delayed inflammation can frolic a role in a variety of health conditions and diseases with symptoms that can take days to appear.

“The problem with this delayed response,” says Dr. Joe Klassen ND, Clinical Consultant at Rocky Mountain Analytical, “is that it’s often hard to draw a link between the specific foods you eat and your symptoms.”

Additionally, an adverse response may not appear every time a specific food is eaten. And when symptoms do appear, they often mirror other common complaints such as fatigue or acne which are not commonly associated with food.

Furthermore, people can develop food sensitivities even while on a clean or paleo diet.

What is a sensitization allergy

Consequently, numerous people who own a food sensitivity can go decades without ever considering their symptoms to be a food-related problem.



Testing for IgE antibodies may be useful to establish the diagnosis of an allergic disease and to define the allergens responsible for eliciting signs and symptoms.

Testing also may be useful to identify allergens which may be responsible for allergic disease and/or anaphylactic episode, to confirm sensitization to specific allergens prior to beginning immunotherapy, and to investigate the specificity of allergic reactions to insect venom allergens, drugs, or chemical allergens.

Clinical manifestations of immediate hypersensitivity (allergic) diseases are caused by the release of proinflammatory mediators (histamine, leukotrienes, and prostaglandins) from immunoglobulin E (IgE)-sensitized effector cells (mast cells and basophils) when cell-bound IgE antibodies interact with allergen.

In vitro serum testing for IgE antibodies provides an indication of the immune response to allergen(s) that may be associated with allergic disease.

The allergens chosen for testing often depend upon the age of the patient, history of allergen exposure, season of the year, and clinical manifestations.

In individuals predisposed to develop allergic disease(s), the sequence of sensitization and clinical manifestations proceed as follows: eczema and respiratory disease (rhinitis and bronchospasm) in infants and children less than 5 years due to food sensitivity (milk, egg, soy, and wheat proteins) followed by respiratory disease (rhinitis and asthma) in older children and adults due to sensitivity to inhalant allergens (dust mite, mold, and pollen inhalants).

Testing for IgE antibodies is not useful in patients previously treated with immunotherapy to determine if residual clinical sensitivity exists, or in patients in whom the medical management does not depend upon identification of allergen specificity.

Some individuals with clinically insignificant sensitivity to allergens may own measurable levels of IgE antibodies in serum, and results must be interpreted in the clinical context.

False-positive results for IgE antibodies may happen in patients with markedly elevated serum IgE (>2,500 kU/L) due to nonspecific binding to allergen solid phases.

Homburger HA: Chapter 53: Allergic diseases.

In Clinical Diagnosis and Management by Laboratory Methods. 21st edition.

What is a sensitization allergy

Edited by RA McPherson, MR Pincus. WB Saunders Company, New York, 2007, Part VI, pp 961-971

Special InstructionsLibrary of PDFs including pertinent information and forms related to the test