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

• Main Authors: Tonatiuh Ramses Bedolla-Pulido, Silvia Araceli Álvarez-Corona, Tonantzin Isis Bedolla-Pulido, Benjamín Uribe-Cota, Tania González-Mendoza, Martín Bedolla-Barajas
• Format: Article
• Language: Spanish
• Published: Colegio Mexicano de Inmunología Clínica y Alergia, A.C. 2018-04-01
• Series: Revista Alergia México
• Subjects: Hipersensibilidad a alimentos; Actinidia; Actinidiaceae; Rinitis alérgica; Asma
• Online Access: http://revistaalergia.mx/ojs/index.php/ram/article/view/293

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.