Variations of serum eosinophil cationic protein and tryptase, measured in serum and saliva, during the course of immediate allergic reactions to foods
Vila, L.; Sanz, M.L.; Sánchez-López, G.; García-Avilés, C.; Diéguez, I.
Allergy 56(6): 568-572
ISSN/ISBN: 0105-4538 PMID: 11421906 DOI: 10.1034/j.1398-9995.2001.056006568.x
Subjective complaints and reactions after placebo administration during food challenges (FC) may make their outcome difficult to interpret. We determined serum ECP and tryptase as tryptase in saliva during FC, looking for markers to support challenge outcomes. 12 patients with systemic reactions after food intake and 9 presenting oral allergy syndrome (OAS) underwent skin tests; total and specific IgE determination; double-blind, placebo-controlled FC (DBPCFC); and open challenges (Spain; date not given). Blood samples were collected before and 1, 2, and 5 h after challenge and saliva before and 5, 30, and 60 min after challenge. ECP and tryptase were quantified by ImmunoCAP. Serum tryptase of >10 micro g/litre was considered positive.