Prausnitz-Küstner Reaction Induced by Food Ingestion

• Published in: Skin research Vol. 28; no. 3; pp. 388 - 391
• Main Authors: AOKI, Toshiyuki, KOJIMA, Masuko, HORIKO, Tamio, FUNAI, Tatsuhiko, NAKAMURA, Yoshihiro, SASAGAWA, Kazunobu
• Format: Journal Article
• Language: English
• Published: Meeting of Osaka Dermatological Association 1986
• Subjects: allergy-Prausnitz-Kustner reaction; atopic dermatitis-egg
• ISSN: 0018-1390; 1884-541X
• DOI: 10.11340/skinresearch1959.28.388

A four year- old girl with severe atopic dermatitis showes positive skin reactions to house dust, hen's egg, cow's milk, wheat and some other food allergens and had RAST scores of 4.0 to mite, 3.5 to hen's egg, 3.0 to cow's milk and 2.0 to wheat and beans. Two-fold serial dilutions of this patient's serum were transfered into the skin of her mother and two days later the transfered sites were skin tested with the allergens. Positive reaction was notes up to the serum dilution of 211 with hen's egg, 25 with cow's milk and 23 with wheat but the reaction was negative with beans. When but the mother ate a raw egg, wheal and flare appeared in the order of the serum concentration starting at 50 min, reached the maximum at 2 hours and disappeared at 4 hours leaving erythematous edema. Wheal and flare reaction was noted at the serum dilution upto 28. Similar tests were repeated with two boiled eggs, 200cc of milk and a bowlful “udon” noodle respectively. Boiled eggs caused positive reaction upto the serum concentration of 22, but the other two food did not induce positive reactions. This test that we call oral P-K test is induced with the allergens reached to the skin after absorption by the digestive tract and seeme to reflect actual food allergy better than the ordinary P-K reaction that is induced by the injection of allergens into the skin.