[Prevalence of sensitization and allergy to kiwi fruit (Actinidia deliciosa) in adults with allergic diseases]

Rev Alerg Mex. Jan-Mar 2018;65(1):19-24. doi: 10.29262/ram.v65i1.293.
[Article in Spanish]

Abstract

Background: The kiwi fruit (Actinidia deliciosa) is a food that has been recognized for its allergenic capability for more than 30 years. In general, kiwi allergy is characterized by local discomfort, but systemic reactions such as rash, angioedema, rhinitis, conjunctivitis or anaphylaxis can be triggered.

Objective: To determine the prevalence of sensitization and allergy to kiwi in adults with allergic diseases.

Methods: By means of a cross-sectional, retrolective study, data corresponding to 370 patients aged ≥16 years were analyzed.

Results: 226 patients had positive skin reaction against aeroallergens. The prevalence of food sensitization was 84/226 (37.2%; 95 % CI = 31.1 to 43.6). Overall, the prevalence of sensitization to kiwi fruit was 15/226 (6.6%; 95% CI = 3.9 to 10.7), and of kiwi allergy, 2/15 (13.3%; 95% CI = 2.5 to 39.1); one patient had symptoms consistent with oral allergy syndrome, and another, gastrointestinal and cutaneous manifestations.

Conclusion: The prevalence of sensitization to kiwi fruit is not a rare event; in contrast, symptoms related to its consumption are uncommon.

Antecedentes: El kiwi (Actinidia deliciosa) es un alimento reconocido por su capacidad alergénica desde hace más de 30 años. Por lo general, la alergia al kiwi se caracteriza por molestias locales, pero pueden desencadenarse reacciones sistémicas como urticaria, angioedema, rinitis, conjuntivitis o anafilaxia. Objetivo: Determinar la prevalencia de sensibilización y alergia al kiwi en adultos con enfermedades alérgicas. Métodos: Mediante un estudio transversal se analizaron los datos correspondientes a 370 pacientes ≥ 16 años de edad. Resultados: Tuvieron reacción cutánea positiva contra aeroalérgenos 226/370 pacientes. La prevalencia de sensibilización a alimentos fue 84/226 (37.2 %; IC 95 % = 31.1 a 43.6 %). En general, la prevalencia de sensibilización al kiwi fue de 15/226 (6.6 %; IC 95 % = 3.9 a 10.7 %) y de alergia al kiwi de 2/226 (0.9 %; IC 95 % = 0.03% a 3.4 %), un paciente tuvo síntomas compatibles con síndrome de la alergia oral y otro, manifestaciones gastrointestinales y cutáneas. Conclusión: La prevalencia de sensibilización al kiwi no es un evento raro; en contraste, los síntomas relacionados con el consumo del fruto son poco frecuentes.

Keywords: Actinidia; Actinidiaceae; Allergic rhinitis; Asthma; Food hypersensitivity.

MeSH terms

  • Actinidia / adverse effects*
  • Adolescent
  • Adult
  • Aged
  • Cross-Sectional Studies
  • Female
  • Food Hypersensitivity / epidemiology*
  • Food Hypersensitivity / etiology*
  • Food Hypersensitivity / immunology
  • Fruit / adverse effects*
  • Humans
  • Male
  • Middle Aged
  • Prevalence
  • Retrospective Studies
  • Young Adult