Clinical characteristics of allergic reactions to seeds and analysis of prevalence and severity
DOI:
https://doi.org/10.18226/25253824.v8.n13.06Palavras-chave:
Cross-immunological reactions, Food allergy, anaphylactic shock, atopic dermatitis, treatmentResumo
Seeds allergens are widespread factors of food allergy, for the targeted treatment of which accurate identification of the provoking product is necessary. Clinical cases of allergy to seeds, which are manifested by an allergic syndrome, are quite common. The purpose of the study was to determine the prevalence of allergic reactions to seeds, as well as to study clinical cases to better understand the causes of seed allergies and their prevention. To this end, this study selected 146 published scientific papers that were relevant to the topic of seed allergy and met all the criteria. Of these, 46 studies were studied and analysed, which were available in English and published in the public domain on various databases. The biological characteristics of these seeds, their distribution in the world, and their use in various spheres of life were studied in detail. The results of the study determined that pumpkin and fenugreek seeds cause the least number of allergic reactions, followed by poppy seeds sunflower seeds, and sesame seeds provoke the remaining reactions. The degree of damage caused by an allergic reaction can vary from the mildest in the form of hives and food reactions to severe anaphylactic reactions and even death. Thus, the collection of complaints, medical history, family and allergic history is an important part of the diagnosis, but additional methods of examination in the form of skin tests, determination of specific immunoglobulin E and experimental testing with certain seeds are crucial in the diagnosis.
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