Angioedema por sensibilización a carne de gallina

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Resumen

Antecedentes

La sensibilización a las proteínas del huevo es la causa más frecuente de alergia alimentaria n niños. El síndrome ave-huevo, que presenta un grupo de pacientes sensibilizados al huevo a través de proteínas de origen aviar, es menos frecuente en niños. Se estudia un paciente con antecedente de hipersensibilidad a huevo, que presenta episodios de angioedema tras la ingesta de carne de gallina

Métodos

Se realizaron pruebas cutáneas con fracciones proteicas de huevo, alfa-livetina, carne de pollo. Se utilizó carne de gallina para prick-by-prick y para prick-test. La IgE específica fue identificada por técnicas de CAP, y SDS-PAGE Immunoblotting

Resultados

Prick-test fue positiva para yema, carne de pollo y alfa-livetina. Prick-by-prick con carne de gallina fue positivo en el paciente y negativo en cuatro controles. La determinación IgE específica fue positiva para yema de huevo y carne de gallina

Conclusión

Las reacciones alérgicas a carne de gallina son excepcionales. Presentamos un caso de un niño con sensibilización a huevo y carne de gallina que sugiere un mecanismo IgE mediada. Se evidencia una sensibilización a alfa-livetina y a yema de huevo, patrón poco habitual en niños.

Abstract

Background

Egg is the most frequent cause of food allergy in children. The bird-egg syndrome, found in a group of patients sensitized to egg through bird proteins, was infrequent in children. We report a patient with former history of hypersensitivity to egg who developed episodes of angioedema after ingestion of hen meat

Methods

Prick testing with egg and their different antigenic protein fractions, alfha-livetin and chicken meat was performed. Antigens of hean meat were used for the skin prick test and prick-by-prick. Serum-specific IgE was identified with use of the CAP techniques and SDS-PAGE Immunoblotting

Results

Prick test was positive with egg yolk, alpha-livetin and chicken meat. A prick-by-prick test with hen meat resulted positive in our patient, but the same test in four controls patients were negative. Serum specific IgE was positive for egg yolk and hen meat

Conclusion

Allergy reactions to hen meat are exceptional. We report a case of children with allergy to egg proteins and meat hen that suggest an IgE mediated hypersensitivity reaction. Skin test reveal sensitivity to egg yolk and alpha-livetin, but this pattern of sensitization was infrecuent in children

Bibliografía (10)

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