Late-onset anaphylaxis due to poly (γ-glutamic acid) in the soup of commercial cold Chinese noodles in a patient with allergy to fermented soybeans (natto).

Abstract

BACKGROUND Fermented soybeans (natto) have been reported to induce IgE-mediated, late-onset anaphylaxis without early-phase responses. However, the relevant allergens of natto allergy have never been identified. CASE SUMMARY A 38-year-old man developed an anaphylactic reaction accompanied by flashing, generalized urticaria, conjunctival redness, and… (More)
DOI: 10.2332/allergolint.10-CR-0267

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@article{Inomata2011LateonsetAD, title={Late-onset anaphylaxis due to poly (γ-glutamic acid) in the soup of commercial cold Chinese noodles in a patient with allergy to fermented soybeans (natto).}, author={Naoko Inomata and Keishi Chin and Mayumi Nagashima and Zenro Ikezawa}, journal={Allergology international : official journal of the Japanese Society of Allergology}, year={2011}, volume={60 3}, pages={393-6} }