Embedded Files
Corn Allergy/Intolerance Research
Corn Allergy/Intolerance Research
It’s in the blood: donor diets can trigger allergic reactions in blood recipients by Shinshu University
EurekAlert, March 13, 2024
Quote: Allergic transfusion reactions (ATRs), a potentially life-threatening side effect of blood transfusions with unclear mechanisms, may be linked to food allergies in pediatric patients as per a recent study by scientists from Japan. They found that ATRs may be triggered by the presence of allergens in the donor’s blood, influenced by their pre-donation diet. These findings could pave the way for safer blood transfusions through the development of preventive measures and countermeasures for ATRs.
#research #allergy #bloodtransfusion #blood
Hidden danger: maize starch excipient allergy by Lipin Lukose, Shrey Seth, Kamal Sud, Brian Nankivell, Mary Ann Nicdao, Ronald L Castelino
The Medical Journal of Australia, January 5, 2024
Quote: People who are allergic to maize food are likely to manifest allergies to maize starch excipients in medications. Therefore, excipients in medicines may not be suitable for some people with food allergies or intolerance, and individual reactions to excipients may go unnoticed, and therefore unreported, if not identified as being caused by an excipient. Reactions are often identified after a person experiences similar effects to multiple medications or reacts to one brand over another…
Maize starch is a common excipient used in drug products…
Maize starch can be a source of allergy and have profound effects on patient safety and may severely limit drug selection for relevant patient care
Health care professionals should pay close attention while prescribing and dispensing medications, as different brands of the same active pharmaceutical ingredient may not contain identical excipients
#research #cornallergy #maizeallergy #cornstarch #maize #meds #medications #pharmacy #pharmacist #fillers #excipients #foodallergies #intolerance
Welcome to the All of Us Research Hub (accessed 2024)
The National Institutes of Health’s All of Us Research Program is building one of the largest biomedical data resources of its kind. The All of Us Research Hub stores health data from a diverse group of participants from across the United States.
At the time of this viewing, comparing sesame to corn, there are more corn allergy sufferers than sesame.
Corn - Serum: 0.28% of participants
Sesame - Serum: 0.22% of participants
*You may be able to sign up to be one of the participants. For info and how to sign up: Research Program Link.
#research #medicalresearch #cornallergy #corn #foodallergies #data #top9
Maltodextrin Consumption Impairs the Intestinal Mucus Barrier and Accelerates Colitis Through Direct Actions on the Epithelium by Megan T. Zangara, András K. Ponti, Noah D. Miller, Morgan J. Engelhart, Philip P. Ahern, Naseer Sangwan, Christine McDonald
March 14, 2022
Quote: Both MDX [maltodextrin] and CMC [carboxymethyl cellulose] accelerated the onset and severity of intestinal and systemic inflammation, altered the microbiome profile and function, and decreased intestinal mucus production. This data reproduces prior findings implicating emulsifier-induced microbial dysbiosis and bacterial encroachment of the mucus barrier in acceleration of disease in two different genetically-driven spontaneous colitis models, while extending these findings to identify differences in mechanisms of food additive action.
#research #derivatives #maltodextrin #carboxymethylcellulose #gut
Randomized Controlled-Feeding Study of Dietary Emulsifier Carboxymethylcellulose Reveals Detrimental Impacts on the Gut Microbiota and Metabolome by Benoit Chassaing, Charlene Compher, Brittaney Bonhomme, Qing Liu, Yuan Tian, William Walters, Lisa Nessel, Clara Delaroque, Fuhua Hao, Victoria Gershuni, Lillian Chau, Josephine Ni, Meenakshi Bewtra, Lindsey Albenberg, Alexis Bretin, Liam McKeever, Ruth E. Ley, Andrew D. Patterson, Gary D. Wu, Andrew T. Gewirtz, James D. Lewis
November 11, 2021
Quote:
Results:
Relative to control subjects, CMC consumption modestly increased postprandial abdominal discomfort and perturbed gut microbiota composition in a way that reduced its diversity. Moreover, CMC-fed subjects exhibited changes in the fecal metabolome, particularly reductions in short-chain fatty acids and free amino acids. Furthermore, we identified 2 subjects consuming CMC who exhibited increased microbiota encroachment into the normally sterile inner mucus layer, a central feature of gut inflammation, as well as stark alterations in microbiota composition.
Conclusions:
These results support the notion that the broad use of CMC in processed foods may be contributing to increased prevalence of an array of chronic inflammatory diseases by altering the gut microbiome and metabolome (ClinicalTrials.gov, number NCT03440229).
#research #derivatives #emulsifier #carboxymethylcellulose #gut
Propylene glycol toxicity from compulsive corn starch ingestion by J Peterson, R Stadlen, J Radke
September 24, 2021
Quote: PG causes toxicity through metabolism to lactic acid. While there are small amounts in food products and medications, under the right circumstances, PG can accumulate and lead to significant toxicity.
#research #cornstarch #propyleneglycol
LTP allergy/sensitization in a pediatric population by A. Aruannoa, S. Urbania, F. Fratib, E. Nuceraa
December 2020
Quote: [Lipid transfer proteins (LTPs) are] the major allergen in the Rosaceae family for patients not sensitized to birch pollen, but it has also been detected and characterized in a large number of other plant-derived foods, including dried fruits, rice, corn...
The manifestation and severity of LTP hypersensitivity are extremely variable. Many patients are sensitized although completely asymptomatic, others may show exclusively local reactions, such as contact urticaria or oral allergic syndrome (SOA), whilst others may present more important symptoms such as vomiting, abdominal pains, urticaria-angioedema, asthma and systemic reactions up to anaphylactic shock.
Anaphylaxis is defined as a serious, generalized or systemic allergic reaction that is unpredictable, rapid in onset and may cause death.
Patients and their families therefore need to receive good education on how to manage potential anaphylactic reactions with training in the use of adrenaline auto-injectors and personalized emergency management plans (see below).
Moreover, LTP-related symptoms can be variably associated with each other and may show a severity increasing for subsequent episodes. In most cases, systemic symptoms are preceded by SOA (itching and tingling of the lips, oral mucosa, tongue and pharynx) and it is probably the most frequent first clinical expression of LTP hypersensitivity...
#research #cornallergy
Stable isotopes in hair reveal dietary protein sources with links to socioeconomic status and health by James R. Ehleringer, Stephannie Covarrubias Avalos, Brett J. Tipple, Luciano O. Valenzuela, Thure E. Cerling
Proc Natl Acad Sci U S A, August 18, 2020
Quote: Here we reveal that consumption of corn-fed animal proteins are more common among lower socioeconomic status populations, which places these populations at a potentially greater risk for increased health problems.
#research #corn #health #diet #food #USfoodsystem #agriculture #socioeconomic
Potential Transfer of Peanut and/or Soy Proteins from Poultry Feed to the Meat and/or Eggs Produced by Ondulla T. Toomer, Elliot Sanders, Thien C. Vu, Matthew L. Livingston, Brittany Wall, Ramon D. Malheiros, Luiz Victor Carvalho, Kim A. Livingston, Peter R. Ferket, Kenneth E. Anderson
January 21, 2020
Quote: In summary, these results imply that peanut proteins found in peanut poultry diets were not detected in the eggs or meat produced from layers or broilers and therefore would not be expected to elicit an allergic response in peanut-sensitized individuals.
#research #allergies #foodallergies #animalfeed
Recent Surveys on Food Allergy Prevalence by Messina, Mark PhD, MS; Venter, Carina PhD, RD
Nutrition Today 55(1):p 22-29, 1/2
2020
Quote: Interestingly, in this study, the prevalence of allergy to corn, which is not a major allergen, was similar to the prevalence of soy allergy (corn vs soy; 0.28% vs 0.25%).
#research #cornallergy
Is It Drug or Food Allergy? A Case Report by Kalikyan, Zaruhi
2020
Abstract: Sometimes allergic reactions caused by various food allergens often hidden in the composition of medications can mistakenly be diagnosed as drug allergies. Such reactions can especially be unexpected if antihistamines-virtually designed to treat allergy symptoms, are imitated. We present the case of a 37-year-old female patient with cutaneous allergic reaction initially diagnosed as drug allergy to desloratadine/aerius, a desloratadine-containing antihistamine medication. The diagnostic search began with the anamnestic data of the patient about an allergy to cooked corn in her childhood, current seasonal allergic rhinitis, and hand dermatitis probably related to her professional activity. Skin tests and additional laboratory examinations led to diagnosing corn/maize allergy manifested as both food (mainly) and pollen allergy. Besides, it was concluded that hand dermatitis also can becaused by cornstarch contained in medical gloves. Finally, based on the results of a drug challenge test performed with two desloratadine-containing medications-desloratadine/aerius containing cornstarch as an excipient and desloratadine/lordestinenot containing cornstarch, the causative significance of corn was confirmed. Thus, the initial diagnosis of drug allergy was changed to that of food allergy.
#medical #research #study #medicaljournal #casestudy
Corn starch-based coating enriched with natamycin as an active compound to control mold contamination on semi-hard cheese during ripening by Lucía del Sol González-Forte, Javier I. Amalvy, Nora Bertola
June 19, 2019
Quote: This study demonstrated that a corn-starch coating with starch percentage maximized to 70 % with PVA and PU as plasticizers and enriched with natamycin, could be applied as an effective coating to control environmental molds development on the surface of foods that require ripening like semi-hard cheeses.
#research #cornstarch #cheese
Excipients in Anesthesia Medications by Burbridge, Mark A. MD; Jaffe, Richard A. MD, PhD
Anesthesia & Analgesia, May 2019
Quote: Medications used in anesthesiology contain both pharmacologically active compounds and additional additives that are usually regarded as being pharmacologically inactive. These additives, called excipients, serve diverse functions. Despite being labeled inert, excipients are not necessarily benign substances. Anesthesiologists should have a clear understanding of their chemical properties and the potential for adverse reactions. This report catalogs the excipients found in drugs commonly used in anesthesiology, provides a brief description of their function, and documents examples from the literature regarding their adverse effects...
Dextrose-containing solutions pose a significant risk to patients allergic to corn. Dextrose used for IV fluids is prepared by the simple hydrolysis of cornstarch.
#resource #meds #excipients #dextrose #ER #hospital #anesthesiologist #medication #pharmacist
“Inactive” ingredients in oral medications: Inactive ingredients in oral medications are generally poorly appreciated, and many include materials associated with adverse reactions in patients. by Daniel Reker, Steven M. Blum, Christoph Steiger, Kevin E. Anger, Jamie M. Sommer, John Fanikos, Giovanni Traverso
March 13, 2019
Quote: Oral forms of medications contain “inactive” ingredients to enhance their physical properties. Using data analytics, we characterized the abundance and complexity of inactive ingredients in approved medications. A majority of medications contain ingredients that could cause adverse reactions, underscoring the need to maximize the tolerability and safety of medications and their inactive ingredients.
#research #meds #compounding #pharmacy #cornallergy #fillers #inactive #ingredients #sideeffects
Potential role of the common food additive manufactured citric acid in eliciting significant inflammatory reactions contributing to serious disease states: A series of four case reports by Iliana E. Sweis, Bryan C. Cressey
August 9, 2018
Quote: Nearly all MCA [manufactured citric acid] begins with highly processed glucose from corn syrup derived from corn, and less so from beet sugar, cane molasses, and fruit waste...
We recognize the limitations of the level of evidence from our four case reports. We cannot conclusively affirm that MCA is the causative factor in the subjects’ inflammatory symptoms. However, our findings demonstrate a significant likelihood that MCA may be the culprit and are suggestive of valid concerns which warrant proper double blind studies to determine presence or absence of harm.
#research #citricacid #MCA
Prevalence of food allergens sensitization and food allergies in a group of allergic Honduran children by Victoria Alejandra Gonzales-González, Adolfo Martin Díaz, Karla Fernández, María Félix Rivera
June 18, 2018
Quote: Only one study in 50 adults have been done in Honduras by Sanchez et al. they reported a prevalence of 6% chocolate, sea food and corn...
#research #cornallergy
Excess free fructose, high-fructose corn syrup and adult asthma: the Framingham Offspring Cohort by Luanne R DeChristopher, Katherine L Tucker
May 2018
Quote: There is growing evidence that intakes of high-fructose corn syrup (HFCS), HFCS-sweetened soda, fruit drinks and apple juice - a high-fructose 100 % juice - are associated with asthma...
#research #HFCS #asthma
Vitamin D contributes to mast cell stabilization by Z-Q Liu, X-X Li, S-Q Qiu, Y Yu, M-G Li, L-T Yang, L-J Li, S Wang, P-Y Zheng, Z-G Liu, P-C Yang
August 2017
Quote: Mast cells are the major effector cells in allergic disorders and many other informatory disorders. The mechanism of mast cell stabilization is not fully understood. Cumulative reports indicate that vitamin D (VitD) contributes to the homeostasis in the body. This study tests a hypothesis that VitD is required in the maintenance of the stability of mast cells.
#research #vitd #mastcell #allergy
Food allergy to millet and cross-reactivity with rice, corn and other cereals by Wolfgang Hemmer, Gabriele Sesztak-Greinecker, Stefan Wöhrl, Felix Wantke
Floridsdorf Allergy Center (FAZ), Vienna, Austria
July 2017
Quote: Millets encompass a group of cereals from the Poaceae family botanically related to wheat, corn (maize) and rice... Current knowledge concerning cross-reactivity between millet and other cereals is inconsistent and rests upon a very limited number of patients. While some studies observed broad cross-reactivity others did not. These divergent findings may be partly due to the use of distinct and sometimes poorly-validated diagnostics, but also because experimental data are often incomplete, especially with regard to rice and corn.
#research #cornallergy #riceallergy #milletallergy
Racial Differences in Food Allergy Phenotype and Health Care Utilization among US Children by Mahboobeh Mahdavinia, MD, PhD, Susan R. Fox, PA, Bridget M. Smith, PhD, Christine James, MD, Erica L. Palmisano, MD, Aisha Mohammed, MD, Zeeshan Zahid, MD, Amal H. Assa’ad, MD, Mary C. Tobin, MD, and Ruchi S. Gupta, MD, MPH
November 23, 2016
Quote: The objective of this study was to characterize disease phenotypes and disparities in health care utilization among African American (AA), Hispanic, and white children with FA.
...[These] children had significantly higher odds of allergy to corn...
#research #cornallergy #POC
Prevalence of IgG-mediated food intolerance among patients with allergic symptoms by Zahid Shakoor, Abrar AlFaifi, Bayan AlAmro, Lama Nabil AlTawil, Rana Yazid AlOhaly
November 2016
Quote: Objectives: To assess the prevalence of food specific IgG antibodies among patients clinically presenting with allergic symptoms lacking laboratory evidence of allergy.
The most frequently occurring food specific IgG antibodies were against cola nut in 80.3% of patients followed by yeast in 78.9%, wheat in 77.5%, red kidney bean in 71.8%, pea in 63.4%, corn in 62%...Compared with male patients, females harbored significantly higher food specific IgG antibodies for frequently occurring food materials, particularly against wheat (74% vs 25.5%; P < .0001), corn (77.3% vs 22.7%; P < .0001)...
#research #cornallergy #cornintolerance #IGG
Dietary emulsifiers impact the mouse gut microbiota promoting colitis and metabolic syndrome by Benoit Chassaing, Omry Koren, Julia K. Goodrich, Angela C. Poole, Shanthi Srinivasan, Ruth E. Ley, Andrew T. Gewirtz
February 25, 2015
Quote: Quote: Here we report that, in mice, relatively low concentrations of two commonly used emulsifiers, namely carboxymethylcellulose and polysorbate-80, induced low-grade inflammation and obesity/metabolic syndrome in wild-type hosts and promoted robust colitis in mice predisposed to this disorder. Emulsifier-induced metabolic syndrome was associated with microbiota encroachment, altered species composition and increased pro-inflammatory potential... Moreover, they suggest that the broad use of emulsifying agents might be contributing to an increased societal incidence of obesity/metabolic syndrome and other chronic inflammatory diseases.
#research #derivatives #emulsifier #carboxymethylcellulose #polysorbate-80 #gut
High IgE sensitization to maize and rice pollen in the highlands of Madagascar by Ramavovololona, Hélène Sénéchal, Ange Andrianarisoa, Vololona Rakotoarimanana, Dominique Godfrin, Gabriel Peltre, Pascal Poncet, Jean-Pierre Sutra
The Pan African Medical Journal, November 15, 2014
Quote: Maize and rice are two crops constituting the main food supply in many under-developed and developing countries. Despite the large area devoted to the culture, the sensitization to the pollen from these plants is reported to be low and often considered as an occupational allergy.
The high levels of maize and rice pollen sensitization should be related, in this tropical region, to a specific environmental exposure... Cross-reactivities between wild and cultivated grasses and also between rice and maize pollen are involved as well as some specific maize sensitizations. The presence of dense urban and peri-urban agriculture, in various African regions and worldwide, could be a high environmental risk factor for people sensitive to maize pollen.
#research #cornallergy #maizeallergy #corn #maize #rice #grass #pollen #sensitization #africa
Occupational Rhinoconjunctivitis due to Maize in a Snack Processor: A Cross-Reactivity Study Between Lipid Transfer Proteins From Different Cereals and Peach by Daiana Guillen, Pilar Barranco, Arantxa Palacín, Santiago Quirce
Allergy, Asthma & Immunology Research, February 12, 2014
Quote: We report the case of a snack processor who developed occupational rhinoconjunctivitis due to maize brand exposure during the extrusion process, and who experienced abdominal pain upon drinking beer…
Maize can cause IgE-mediated allergic reactions through inhalation of airborne particles, skin contact or ingestion. Respiratory symptoms caused by its pollen, occupational asthma and rhinoconjunctivitis due to its flour, contact urticaria, and food allergy due to maize ingestion have been reported.
Several IgE-binding proteins from maize have been related to different allergy reactions.
#research #cornallergy #maizeallergy #corn #maize #sensitization
Corn-dependent exercise-induced anaphylaxis by Mitra Abaeian, Rozita Borici-Mazi
Canadian Society of Allergy and Clinical Immunology Annual Scientific Meeting, Toronto, Canada, October 2013
Quote: Food-dependent exercise-induced anaphylaxis (FDEIA)comprises 30-50% of all cases of exercise-induced ana-phylaxis...This case demonstrated that, although wheat is one of the most common triggers of food dependent exercise induced anaphylaxis, corn was the culprit for this patient’s exercise induced symptoms.
#research #cornallergy #exerciseinduced #anaphylaxis
Molecular features of maize allergens and their implications in human health by Jose C. Jimenez-Lopez, Simeon O. Kotchoni, Emma W. Gachomo, Antonio J. Castro-López, María I. Rodríguez-García, Juan D. Alché
Rutgers Camden, Biology, 2012
Quote: Maize, one of the major human diet components, is one of the most world widely consumed cereals. It has become therefore one of the major causes of food allergy due to the widespread corn derived food products, which make it difficult to avoid. However, detailled biochemical knowledge of maize allergy is lacking. There are several unanswered questions including the symptoms and mechanisms involved in maize allergenic reactions, its prevalence in adults and children, the implicated allergen molecules and the clinical cross-sensitization. Therefore, diagnostic tests and maize allergy management constitute a field of great interest. Currently, maize allergen proteins are classified into 20 different families, displaying diverse structures and functions. They are responsible for many IgE cross-reactions between unrelated pollen and plant food allergen sources.
#research #cornallergy #maizeallergy
Maize pollen is an important allergen in occupationally exposed workers by Marcus Oldenburg, Arnd Petersen, Xaver Baur
December 13, 2011
Quote: The work- or environmental-related type I sensitization to maize pollen is hardly investigated. We sought to determine the prevalence of sensitization to maize pollen among exposed workers and to identify the eliciting allergens.
#research #cornallergy
Quantification and characterization of maize lipid transfer protein, a food allergen, by liquid chromatography with ultraviolet and mass spectrometric detection by Krishna Kuppannan, David R Albers, Barry W Schafer, Demetrius Dielman, Scott A Young
January 2011
Maize (Zea mays) is not considered a major allergenic food; however, when food induced allergenic and immunologic reactions have been implicated to maize, lipid transfer proteins (LTPs) have been identified as major allergens. LTP is an extremely stable protein that is resistant to both proteolytic attack and food processing, which permits the allergen to reach the gastrointestinal immune system in an immunogenic and allergenic conformation, allowing sensitization and induction of systemic symptoms. They are considered a complete food allergen in that they are capable of inducing specific IgE as well as eliciting severe symptoms.
#research #cornallergy
Anti-acid medication as a risk factor for food allergy by Pali-Schöll I, Jensen-Jarolim E.
December 1, 2010
Quote: When anti-ulcer drugs inhibit or neutralize gastric acid, they allow persistence of intact food allergens and protein-bound oral drugs with enhanced capacity to sensitize and elicit allergic reactions via the oral route…
Acid-suppressing drugs are considered safe, with – admittedly rare- side effects. However, to this list, we suggest that ‘Increased risk for sensitization against dietary proteins’ and ‘Lowering the food allergens levels needed to elicit hypersensitivity reactions in food-allergic patients’ should be added. Therefore, we question over-the-counter sale of anti-ulcer drugs and suggest prescribing them according to strict indications during a therapeutically useful period of time, especially during pregnancy.
#research #allergies #foodallergies #antacids #gerd #eoe
Maize food allergy: lipid-transfer proteins, endochitinases, and alpha-zein precursor are relevant maize allergens in double-blind placebo-controlled maize-challenge-positive patients by Elide A Pastorello, Laura Farioli, Valerio Pravettoni, Joseph Scibilia, Amedeo Conti, Donatella Fortunato, Linda Borgonovo, Simona Bonomi, Laura Primavesi, Barbara Ballmer-Weber
September 2009
Quote: Italian patients with maize anaphylaxis have been shown to have IgE toward two major maize allergens: an alpha-amylase inhibitor and a 9-kDa LTP. A complete study on maize food allergens in patients with positive maize double-blind, placebo-controlled food challenge (DBPCFC) is lacking. The objective was to utilize the three maize protein fractions to identify and characterize the most relevant IgE-binding proteins recognized by the sera of Italian and Swiss patients with either a positive maize-DBPCFC or a history of maize-induced anaphylaxis.
#research #cornallergy
The Abundance of Lipid Transfer Protein (LTP), the Major Food Allergen of Corn, Varies Between Hybrids and Growth Conditions by H. Ariyarathna, S.N. Pramod, R.E. Goodman
The Journal of Allergy and Clinical Immunology
February 2009
Quote: CONCLUSIONS: Marked differences were found in LTP abundance from corn grain samples, which suggests significant differences in allergenic activity of food products might be expected from similar products. Additional samples are being analyzed for statistical comparisons.
#research #cornallergy
Carbon and nitrogen stable isotopes in fast food: Signatures of corn and confinement by Jahren, A. Hope, Kraft, Rebecca
PNAS Volume 105 (46) 17855-17860, November 18, 2008
Quote: Fast food corporations…constitute more than half the restaurants in the U.S. and sell more than 1 hundred billion dollars of food each year…oppose regulation of ingredient reporting. Ingredients matter for many reasons: U.S. corn agriculture has been criticized as environmentally unsustainable and conspicuously subsidized. Of 160 food products we purchased at Wendy's throughout the United States, not 1 item could be traced back to a noncorn source. Our work also identified corn feed as the overwhelming source of food for tissue growth, hence for beef and chicken meat, at fast food restaurants. We note that this study did not include an examination of beverages served, which are dominantly sweetened with high fructose corn syrup. In 2002, the European Union adopted Regulation 178 requiring suppliers to trace the origin of materials used for production. At this time in the United States, such tracing is voluntary and seldom-invoked…Our work highlights the absence of adequate consumer information necessary to facilitate an ongoing evaluation of the American diet.
#research #corn #USfoodsystem #fastfood #diet #restaurant #agriculture
Maize food allergy: a double-blind placebo-controlled study by J Scibilia, E A Pastorello, G Zisa, A Ottolenghi, B Ballmer-Weber, V Pravettoni, E Scovena, A Robino, C Ortolani
September 4, 2008
Quote: Maize allergy is not very common especially in Europe. The number of studies that address IgE mediated maize allergy is all too few...
Conclusion: Maize is a cause of IgE-mediated allergic reactions to foods in adults and children.
#research #cornallergy
Maize allergy: what we have learned so far by Venter, Skypala, Dean
2008
Quote: Cereals account for about 70% of the world's protein intake and include wheat, spelt, barley, oats, rye, rice, corn, sorghum and millet. Despite this, the prevalence of allergic reactions to most cereals is less well documented. In terms of maize allergy, the prevalence is unknown, although it has been reported to cause severe reactions, particularly in areas where maize is commonly ingested, such as southern Europe and Mexico.
#research #study
Maize (Zea mays): allergen or toleragen? Participation of the cereal in allergic disease and positivity incidence in cutaneous tests by Martha Patricia Valencia Zavala, Gloria Bertha Vega Robledo, Manuel A Sánchez Olivas, Rosa Janet Duarte Diaz, Cristóbal León Oviedo
November 2006
Quote: Of 661 patients, 56 (8.5%) manifested allergic symptoms attributable to maize
#research #maizeallergy #cornallergy
Resolution of Eosinophilic Esophagitis Following Dietary Restriction of Corn by R.M. Casper, M.B. Levy, M.C. Stephens
American Academy of Allergy, Asthma and Immunology
February 1, 2006
The Journal of Allergy and Immunology Volume 117, Issue 2, Supplement , S303
Quote: CONCLUSION: This demonstrates corn is a food-allergic trigger for EE. Dietary avoidance of the food may be sufficient treatment.
#article #medical #EoE
Contact urticaria and protein contact dermatitis from corn in a patient with serum IgE specific for a salt-soluble corn protein of low molecular weight by Antonio Cristaudo, Barbara Simonato, Gabriella Pasini, Mariagrazia De Rocco, Andrea Curioni, Matteo Giannattasio
August 2004
Quote: Our results give the first clear evidence that cornflour can induce protein contact dermatitis.
#research #cornallergy #dermatitis
Lipid-transfer protein is the major maize allergen maintaining IgE-binding activity after cooking at 100°C, as demonstrated in anaphylactic patients and patients with positive double-blind, placebo-controlled food challenge results by Elide A.Pastorello MD, Carlo Pompei PhD, Valerio Pravettoni MD, Laura Farioli BSc, Ambra Marianna Calamari MD, Joseph Scibilia MD, Anna Maria RobinoMD, Amedeo Conti PhD, Stefania Iametti PhD, Donatella Fortunato BSc, Simona Bonomi BSc, Claudio Ortolani MD
Journal of Allergy and Clinical Immunology, Volume 112, Issue 4, Pages 775-783
October 2003
Quote: Conclusions: Maize LTP maintains its IgE-binding capacity after heat treatment, thus being the most eligible candidate for a causative role in severe anaphylactic reactions to both raw and cooked maize.
#research #cornallergy
IgE-mediated allergy to corn: a 50 kDa protein, belonging to the Reduced Soluble Proteins, is a major allergen by Pasini, Simonato, Curioni, Vincenzi, Cristaudo, Santucci, Dal Belin Peruffo, Giannattasio
2002
Quote: Although corn is often cited as an allergenic food, very few studies have been devoted to the identification of corn allergens and corn allergy has been rarely confirmed by double-blind, placebo-controlled food challenge (DBPCFC).
#IgEmediatedcornallergy #study #NIH #medical #PubMed #allergy
The maize major allergen, which is responsible for food-induced allergic reactions, is a lipid transfer protein by Elide A. Pastorello MDa, Laura Farioli BScb, Valerio Pravettoni MDa, Marco Ispano MDc, Elisabetta Scibola MDa, Chiara Trambaioli BSca, Maria Gabriella Giuffrida BScd, Raffaella Ansaloni MDc, Jasminka Godovac-Zimmermann BSce, Amedeo Conti BSCd, Donatella Fortunato BScd, Claudio Ortolani MD
Journal of Allergy and Clinical Immunology, Volume 106, Issue 4, Pages 744-751
October 2000
Quote: The major allergen of maize is an LTP [lipid transfer protein]
#research #cornallergy #lipidtransferprotein
Corn Allergens: IgE Antibody Reactivity and Cross–Reactivity with Rice, Soy, and Peanut by Lehrer S.B., Reese G., Malo J.-L, Lahoud C., Leong-Kee S., Goldberg B., Carle T., Ebisawa M.
International Archives of Allergy and Immunology, 118:298–299
1999
Quote: Although cited as a food allergen, there has been little investigation of corn. Studies of corn allergy are complicated by the prevalence of corn throughout our food supply...and the suggested cross reactivity of corn with other seeds as well as with grass pollen allergens...
Significant RAST correlations were observed between rice and corn, corn and soybean, rice and soy, and peanut and soybean.
#research #cornallergy #riceallergy #soyallergy
Production of cyclodextrin using raw corn starch without a pretreatment by Tae-Jong Kim, Bong-Chan Kim, Hyun-Soo Lee
Enzyme and Microbial Technology, Volume 20, Issue 7, Pages 506-509
May 15, 1997
Cyclodextrin is a very useful compound for the food, cosmetic, pharmaceutical, and plastic industries. By comparing five different starches, corn starch was selected as substrate for cyclodextrin production.
#research #derivatives #products
Lactic acid production from enzyme-thinned corn starch using Lactobacillus amylovorus by P Cheng, R E Mueller, S Jaeger, R Bajpai, E L Iannotti
Journal of Industrial Microbiology, Volume 7, Issue 1, 1, Pages 27–34, January 1991
Quote: Industrial processes for the production of lactic acid typically use sugars, molasses, or starch hydrolysates as the fermentation substrate...
The corn wet milling industry is the primary source of dextrose for fermentation in the U.S...
Such a process could also utilize inexpensive waste materials containing starch, such as the 1.3 billion kg of potato-processing waste generated each year...
Lactobacillus amylovorus and Lactobacillus amylophilus, isolated from corn-manure enrichments, both produce an extraccllular amylase which enables them to produce lactic acid from starch...
The objective of this research was to optimize a process for the production of lactic acid from corn starch using L. amylovorus.
#research #lacticacid #cornderivative
Probable anaphylactic reaction to corn-derived dextrose solution by Barajas, S R Guharoy, M
1991
Quote: Secondary to the i.v. administration of a corn-derived dextrose solution, a 23-y-old pregnant female patient admitted to the hospital at term gestation developed an anaphylactic reaction. Orofacial swelling, difficulty in breathing, hypotension, cardiac arrhythmia, voice hoarseness, total body warmth and flushing occurred within 8 min of initiation of a 5% dextrose Lactated Ringer's solution.
#medical #research #study #medicaljournal #NIH, #PubMed #allergy #reaction #anaphylactic #dextrose #hospital
Anaphylaxis due to cornstarch surgical glove powder by J S Seggev, T P Mawhinney, J W Yunginger, S R Braun
1990
Quote: Two nurses suffered anaphylaxis to cornstarch glove powder. Both exhibited (1) positive prick skin tests to cornstarch powder in water, with resultant anaphylaxis in one and (2) negative prick skin tests and RAST to corn.
#medical #research #study #medicaljournal #NIH, #PubMed #allergy #reaction #anaphylactic #gloves #surgical #hospital
Food allergies and migraine by E C Grant
May 1979
Quote: The commonest foods causing reactions were wheat (78%), orange (65%), eggs (45%), tea and coffee (40% each), chocolate and milk (37%) each), beef (35%), and corn, cane sugar, and yeast (33% each).
#research #cornallergy #migraine #headache
Cross-reactivity between grass and corn pollen antigens by K J Kalveram, G Forck
1978
Quote: Analogous reactions of grass and corn pollen extracts in skin tests on patients suffering from pollinosis might suggest an antigenic relationship between grass and corn pollens.
#research #cornallergy #grassallergy #pollen
Acids of Many Uses From Corn (PDF Auto-Download) by Dr. Mehlretter, C.L., Northern Regional Research Laboratory
1950-1951 YEARBOOK OF AGRICULTURE, Pages 780-784, 1951 via The National Agricultural Library Digital Collections
Quote: Most of the commercial sugar acids come from dextrose, the sugar derived from corn. They are cheap and mild and, chemically, maids-of-all-work. Their uses range from the simple process of cleaning milk cans and bottles to the complex production of vitamins... Lactic acid, a widely used food acid, is being produced in large volumes by the corn-products industries by fermentation of cornstarch hyclrolyzates... Some years ago workers at the National Bureau of Standards devised a procedure for the electrolytic oxidation of corn sugar to gluconic acid... Various ascorbic acids are known. They can be prepared from corn sugar as the starting material. The most important one, vitamin C, has the chemical name l-xyloascorbic acid.
Dr. Mehltretter's work is concerned with the development of industrial products from starch and dextrose.
#research #cornproducts #derivatives #citricacid #vitaminc #history #resource
Allergy as a causative factor of fatigue, irritability, and behavior problems of children by Randolph, Theron G., M.D.
The Journal of Pediatrics, Volume 31, Issue 5, Pages 560-572
November 1947
Quote: The fatigue syndrome of allergic origin is a common cause of irritability and abnormalities of behavior in children. It usually results from chronic food allergy involving sensitivity to more than one food. Although any food ingested in oft-repeated feedings may be the cause of such chronic symptoms, sensitivity to wheat and corn is encountered most frequently.
#medicalresearch #behavior #allergy #symptoms #historicalresearch
Dextrose in the Food Industries and Its Health Status by Fellers, Carl
American Journal of Public Health, February 1939
Note: An early historical timeline of dextrose in the food industry. PDF auto-download.
#research #dextrose #USfoodsystem
Sensitiveness to Corn Shuck by W. W. Duke, M.D.
August 1932
Quote: The following case is interesting in showing high grade sensitiveness to the shuck, silk and dust from corn in the absence of sensitiveness to the pollen, the grain or corn smut:
A youth, aged 20, had had summer hay fever and asthma for several years. The hay fever symptoms were mild, however, as compared with the asthmatic symptoms. The history disclosed the fact that the symptoms came on while he was occupied in the care of cattle and were found on observation to occur about an hour after the handling or shucking of corn or after exposure to corn dust.
The patient was tested with several hundred materials and gave negative reactions to all of them including corn and other cereal proteins; also negative reactions to corn pollen and other pollens and to several of the fungi and spores including corn smut. He gave intensely positive tests, however, to extracts.
#research #cornallergy
Corn and Celiac Disease Research
Corn and Celiac Disease Research
IgE-Dependent Allergy in Patients with Celiac Disease: A Systematic Review by Emilia Majsiak, Magdalena Choina, Izabela Knyziak-Mędrzycka, Joanna Beata Bierła, Kamil Janeczek, Julia Wykrota, and Bożena Cukrowska
February 16, 2023
Quote: In order to answer the question if an IgE-mediated allergy (A-IgE) may occur in subjects with celiac disease (CD), a systematic review was performed of available publications…
…food allergens against which sensitization occurred in CD patients included cow’s milk, hen’s eggs, lupines, buck flour, barley, oats, lentils, fish, peanuts, rye, and corn…
#research #celiac #cornallergy
Gluten In Corn Can Damage Celiacs by Gluten Free Society
Gluten Free Society, August 2022
Quote: New Study Finds That The Gluten In Corn Can Damage Celiacs
Those with celiac disease are traditionally told to avoid four types of grain – wheat, rye, barley, and oats. These grains induce chronic inflammation of the small intestine which results in villous atrophy and malabsorption. But is it really the best advice to avoid just these four grains? A growing body of research suggests it is not. And a new study calls into question one grain in particular – corn. If you are just now hearing that corn contains gluten, you are not alone.
#article #webarticle #research #celiac #corn #gluten
The Prevalence of Anti-Zein Antibodies: A Comparative Study between Celiac Disease and Irritable Bowel Syndrome by Luis Alberto Sánchez-Vargas, Karina Guadalupe Hernández-Flores, Francisco Javier Cabrera-Jorge, José María Remes-Troche, Job Reyes-Huerta, and Héctor Vivanco-Cid
February 17, 2021
Quote: Taken together, our results show for the first time a higher prevalence of AZA IgA antibodies in newly diagnosed CD patients than in IBS patients, confirming a biased immune response to other gliadin-related prolamins such as maize zeins in genetically susceptible individuals.
#research #celiac #ibs #corn #maize
Beneficial Effects of a Low-Nickel Diet on Relapsing IBS-Like and Extraintestinal Symptoms of Celiac Patients during a Proper Gluten-Free Diet: Nickel Allergic Contact Mucositis in Suspected Non-Responsive Celiac Disease by Raffaele Borghini, Natascia De Amicis, Antonino Bella, Nicoletta Greco, Giuseppe Donato, Antonio Picarelli
July 29, 2020
Quote: Since a GFD [Gluten Free Diet] often results in higher loads of ingested alimentary Ni (e.g., corn), we hypothesized that it would lead to a consequent intestinal sensitization to Ni in predisposed subjects. We wanted to (1) study Ni ACM prevalence in still symptomatic CD patients on a GFD and (2) study the effects of a low-Ni diet (LNiD) on their recurrent symptoms… Our data suggest that the recrudescence of gastrointestinal and extraintestinal symptoms observed in CD subjects during GFD may be due to the increase in alimentary Ni intake, once gluten contamination and persisting villous atrophy are excluded.
#research #celiac #ibs #corn #maize
American Heart Association Journals, March 2, 2020
Quote: Seventy percent of pts (35/50) were sensitive to the corn-wheat cross reaction epitope, while 31/50 (62%) reacted to the GMO cry corn protein. Forty nine of 50 (98%) reacted to one or more bean lectins, while 38/50 (76%) reacted to one or more aquaporins in soy, spinach, corn, potatoes, bell peppers.
#research #celiac #corn #leakygut
Prolamins of maize and wheat differentially affect intestinal cells both in biopsies of celiac patients and CACO-2 cell line by Juan Pedro Ortiz Sánchez, Verónica Mata Haro, Francisco Cabrera Chávez, Ana María Calderón de la Barca
September 18, 2015
Quote: A gluten-free diet is the only treatment for CD, where in addition to wheat, barley and rye must be avoided. One of the more common wheat substitutes is maize as a principal ingredient for different gluten-free foodstuffs. However, some unexpected responses to maize proteins have been found in some CD patients after oral challenge (Accomando, Albino, Montaperto, Amato, & Corsello, 2006); as humoral IgA immunoreactivity (Cabrera-Chávez, Rouzaud-Sánchez, Sotelo-Cruz, & Calderón de la Barca, 2008); and other in vivo and in vitro findings previously reviewed (Ortiz-Sánchez, Cabrera-Chávez, & Calderón de la Barca, 2013). Hypothetically, maize prolamins could be harmful for a very small group of CD patients, especially those that are nonresponsive, and if it is confirmed, they should follow a gluten-free diet that also excludes maize foodstuffs.
#medical #research #study #medicaljournal #celiac
Maize prolamins could induce a gluten-like cellular immune response in some celiac disease patients by Ortiz-Sánchez, Juan P, Cabrera-Chávez, Francisco, Calderón de la Barca, Ana M
October 21, 2013
Quote: Celiac disease (CD) is an autoimmune-mediated enteropathy triggered by dietary gluten in genetically prone individuals. The current treatment for CD is a strict lifelong gluten-free diet. However, in some CD patients following a strict gluten-free diet, the symptoms do not remit. These cases may be refractory CD or due to gluten contamination; however, the lack of response could be related to other dietary ingredients, such as maize, which is one of the most common alternatives to wheat used in the gluten-free diet. In some CD patients, as a rare event, peptides from maize prolamins could induce a celiac-like immune response by similar or alternative pathogenic mechanisms to those used by wheat gluten peptides. This is supported by several shared features between wheat and maize prolamins and by some experimental results. Given that gluten peptides induce an immune response of the intestinal mucosa both in vivo and in vitro, peptides from maize prolamins could also be tested to determine whether they also induce a cellular immune response. Hypothetically, maize prolamins could be harmful for a very limited subgroup of CD patients, especially those that are non-responsive, and if it is confirmed, they should follow, in addition to a gluten-free, a maize-free diet.
#medical #research #study #medicaljournal #celiac
Maize prolamins resistant to peptic-tryptic digestion maintain immune-recognition by IgA from some celiac disease patients by Francisco Cabrera-Chávez, Stefania Iametti, Matteo Miriani, Ana M Calderón de la Barca, Gianfranco Mamone, Francesco Bonomi
March 2012
Quote: Results concur to indicate that relative abundance of these zeins, along with factors affecting their resistance to proteolysis, may be of paramount clinical relevance, and the use of maize in the formulation and preparation of gluten-free foods must be reevaluated in some cases of celiac disease.
#medical #research #study #medicaljournal #celiac
Dermatitis herpetiformis exacerbated by cornstarch by Firas Al-Niaimi, Neil H. Cox, Susan Lewis-Jones
Journal of the American Academy of Dermatology, Volume 62, Issue 3, P510-511, March 2010
Quote: This apparently previously unreported association is unexpected as corn (maize) is considered a “non-toxic” cereal in DH and celiac disease. …laboratory evidence supports cross-reactivity between soluble corn prolamines and gliadin protein. Antibodies against gliadin may target an amino-acid sequence that is homologous in “non-toxic” cereals (corn and rice). …Thus both animal model and human challenge experiments support the concept that corn (maize) may cause relevant antibodies and inflammation of gut mucosa in celiac disease…
#research #celiac #dh #cornstarch #corn
Gut mucosal granulocyte activation precedes nitric oxide production: studies in coeliac patients challenged with gluten and corn by G Kristjánsson, M Högman, P Venge, R Hällgren
February 2005
Quote: Some of our coeliac patients displayed signs of an inflammatory reaction, as measured by nitric oxide (NO) and granulocyte markers, after rectal corn gluten challenge.
#medical #research #study #medicaljournal #celiac
Reducing cell membrane n-6 fatty acids attenuate mucosal damage in food-sensitive enteropathy in mice by Y Ohtsuka , Y Yamashiro, T Shimizu, S Nagata, J Igarashi, K Shinohara, S Oguchi, K Yabuta
December 1997
Quote: Mucosal damage is commonly observed in food-sensitive enteropathy in infants...we investigated whether a change of dietary fatty acid composition affects leukotriene synthesis and food hypersensitivity reactions in the intestine by using a mouse model of food-sensitive enteropathy...
Diets were prepared from...corn oil, and 0.125 volume of corn oil (low fat diet) and given to mice for 4 wk...
Crypt hyperplasia and villous atrophy were severer in the corn oil-fed group than those of control group...
#research #celiac #corn
Antibody response against wheat, rye, barley, oats and corn: comparison between gluten-sensitive patients and monoclonal antigliadin antibodies by E Vainio, E Varjonen
February 1995
Quote: The antibody response of patients with gluten-sensitive enteropathy and dermatitis herpetiformis against alcohol-soluble prolamines of wheat, rye, barley, oats and corn... Our study indicates that the humoral response of the patients may detect similar structures, in oat prolamines as well. Patient serum and one of the MAbs also reacted with a 22-kD polypeptide of corn extract. The meaning of this reactivity is not known, and further characterization of the antigenic epitopes of different cereals will be important.
#research #celiac #corn
An Analysis of Cereals That React with Serum Antibodies in Patients with Coeliac Disease by Troncone, Riccardo; Auricchio, Salvatore; Vincenzi, Massimo De; Donatiello, Anna; Farris, Evelina; Silano, Vittorio
Journal of Pediatric Gastroenterology and Nutrition 6(3):p 346-350, May 1987
Quote: Sera from six children with active coeliac disease, and elevated titres against gliadins and from six age-matched controls, were examined for IgG antibodies against different cereal proteins… High titres were also found when coeliac sera were tested against wheat glulenins, albumins, and globulins, as well as against barley, oats, and maize prolamines; rice prolamines gave lower titres.
#research #celiac #corn #rice #oats
Antibodies to maize in patients with Crohn's disease, ulcerative colitis and coeliac disease by Davidson, I W , Lloyd, R S, Whorwell, P J, Wright, R
1979
Quote: The incidence of antibodies to maize using an immunofluorescent technique has been found to be 14% in controls, 33% in Crohn's disease, 50% in ulcerative colitis and 44% in coeliac disease. This result indicates that humoral immunity to maize is probably unimportant in the pathogenesis of Crohn's disease. The similar incidence of antibodies in the inflammatory bowel disease and coeliac groups suggests absorption of dietary antigen secondary to an increased mucosal permeability.
#medical #research #study #medicaljournal #celiac
Gluten Free Society Recognizes That Corn Gluten Is A Harmful Component For The Gluten Sensitive. Studies Show That People With Gluten Sensitivity Can Have Reactions To Corn Gluten As Well from Gluten Free Society
Multiple dates
Links to Selected Studies on the detrimental effects of corn gluten.
#research #celiac #corn
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