Cross Reactivity Between Cypress Pollen and Plant Food in Queretaro, Mexico

Background: Food allergy prevalence is growing continuously. Reasons are unknown. It is suggested that environmental factors have a greater impact than genetic. The hay may be responsible for developing food allergy to plants. The geographical and climatological condition of Querétaro city, and having a large industrial corridor are risk factors for development allergic problems. In Mexico there are no prevalence studies on food allergy and therefore the most common food allergens. The objectives of the study are to identify common allergen sensitization and to determine if there is cross-reactivity between cypress pollen and plants most commonly consumed in Queretaro city.

Methods: we performed a correlation study in patients allergic to cypress pollen to determine if there is cross reactivity between it and plant food by spick prick test and specific IgE titers by inmunocap technique.

Results: studied 45 patients, 23 (51,1%) males and 22 (48,8%) women, 43 patients had allergic rhinitis (95,5%), 23 had asthma (51,1) and 12 had atopic dermatitis (26,6%). As background, 16 patients (35,5%) had no first-degree relatives with atopy, in 17 (37,7%), the father had a history of allergy, the mother was allergic in 31,1%, and 24,4% (11) had at least one sibling with allergy. 51,1% (23) were born by eutosia, and 22 (48,8%) via cesarean section. 24 (53,3%) received mixed feeding, 17 (37,7%) were breastfeed and only 4 (8,8%) received only formula. The average time of breastfeeding was 5,3 months. Person correlation coefficients were found in descending order relationship with oregano (0.69), corn (0.65), wheat (0.63), oats (0.63), bean (0.597), melon (0.569), tomatoe (0.538), lentil (0.537), peanut (0.515), chickpea (0.480), soybean (0.479), carrot (0.474), avocado (0.457), apple (0.438), pepper (0.418), celery (0.187).

Conclusions: although the literature reported association between cypress with tomato only, we found relationship with apple, wheat, celery, peanuts, melon, lentil, tomatoes, beans, avocados, soybeans, chickpeas, corn and pepper.