Context:

Co-factor-Enhanced Food Allergy (CEFA) varies geographically; Lipid Transfer Proteins (LTP) are the most relevant allergens in southern Europe and omega-5-gliadine (ω5G) in Asia. CEFA characteristics may differ depending on the involved allergen.

Objective:

Comparison and characterization of patients with CEFA to LTP (CEFA-LTP) and /or ω5G (CEFA-ω5G).

Methods:

Observational retrospective study of patients with CEFA to LTP and/or ω5G (1/2012-12/2020). Demographics, symptoms, workup and management were analyzed.

Results:

Forty-nine patients were included: 34 with CEFA-LTP and 15 with CEFA-ω5G. CEFA-LTP group: mean age 30.0±14.7 years; 50.0% males. The eliciting food was tolerated in the absence of cofactors in 32.4% of patients. Skin prick tests (SPT) with peach LTP were positive in 80.2%. CEFA-ω5G group: mean age of 40.7±15.9 years and 67.0% male. All patients tolerated wheat in the absence of cofactors. SPT with wheat extract were positive in 5/12 (42%) and with gliadin in 10/12 (67%) [Positive Predictive Value (PPV): 90.2%]. Exercise was the most frequente cofactor (74% CEFA-LTP and 87% CEFA-ω5G). Anaphylaxis was reported in 62% of patients with CEFA-LTP (2 with shock) and in 80% of patients with CEFA-ω5G (5 with shock). There was an association between the allergen involved and anaphylactic shock (p=0.02): patients with CEFA-ω5G had 8 times the odd of having an anaphylactic shock of those with CEFA-LTP (OR=8.0, 95% CI [1.34-47.7] (p=0.02).

Conclusion:

LTP were the most frequent allergen. However, considering the tolerance to wheat in the absence of CF, the severity of the reactions and the low PPV of the wheat SPT, ω5G allergy should be actively searched in all patients with CEFA, along with LTP allergy.

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