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PubMed · 1510289

Buckwheat-induced anaphylaxis: a case report.

A E Davidson·M A Passero·G A Settipane
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Abstract

Buckwheat (Fagopyrum schulentum) is not taxonomically related to wheat and other cereal grains. Buckwheat flour is used as a wheat substitute in breads, biscuits, pancakes, and crepes. Occupational exposure to buckwheat flour has been associated with rhinitis, conjunctivitis, contact urticaria, and occupational asthma. We present a patient who developed urticaria and hypotension after ingestion of buckwheat crepes. Skin testing by the prick technique revealed 3+ positive reaction to buckwheat with negative reactions to other foods including wheat, egg white, and milk. RAST for anti-buckwheat IgE was strongly positive. Buckwheat ingestion is a potential cause of food-related anaphylaxis. There does not appear to be cross-reactivity between buckwheat and wheat allergy.

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Administration, OralAdultAnaphylaxisAspirinCross ReactionsEdible GrainFemaleFlourHumansRadioallergosorbent TestSkin TestsTriticumCase ReportsJournal Article

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A E Davidson, M A Passero, G A Settipane. 1992. Buckwheat-induced anaphylaxis: a case report.. https://pubmed.ncbi.nlm.nih.gov/1510289/

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