ANAPHYLACTIC REACTIONS TO BUCKWHEAT FLOUR

Buckwheat flour is an allergen which can induce asthma and rhinitis fo llowing inhalation and anaphylactic reactions following ingestion. The authors report three cases of anaphylactic reaction occurring after i ngestions of Brittany pancakes made from buckwheat flour. In these thr ee cases, skin tests were negative for wheat and rye flour, but clearl y positive for buckwheat flour. In two cases, PAST for buckwheat were class II and III, confirming the IgE-dependent mechanism. Buckwheat be longs to the family of polygonaceae, Following inhalation, it has been responsible for occupational asthma in the food industry. It is also used in Southeast Asia to stuff pillows ans has been described as a ma jor respiratory allergen of the domestic environment in these countrie s. Following ingestion, it essentially induces anaphylactic reactions but also rhinitis, conjunctivitis and asthma. Allergens are heat-stabl e and volatile. A major allergen with a molecular weight of 24 kDa has been identified. There is no crossed reactivation between buckwheat f lour and wheat, rye or barley flour. On the other hand, structural hom ologies have been demonstrated with various vegetables such as rice an d oats, peas, rape and pumpkin.