Resumo

ROJO GUTIERREZ, María Isabel  e  BALLESTEROS GONZALEZ, Diego. Oral allergy syndrome (OAS). Rev. alerg. Méx. [online]. 2023, vol.70, n.4, pp.306-312.  Epub 29-Abr-2024. ISSN 2448-9190.  https://doi.org/10.29262/ram.v70i4.1315.

The pollen-food allergy syndrome, also known as oral allergy syndrome, is characterized by local reactions inthe mouth and throat after consuming certain raw plant foods in individuals sensitized to pollen from grass, weeds, and trees. Birch-apple is the prototype of this syndrome, with apple, pear, and plum being the most commonly associated foods. Symptoms are usually limited to the oral cavity but can include systemic reactions, including anaphylaxis. Sensitization to pollen allergens, such as lipid transfer proteins, profilin, and PR-10 proteins, triggers this syndrome. Its prevalence varies by geographic region and the predominant pollen type, affecting between 30% and 60% of food allergies. Diagnosis involves a clinical history, skin tests, and, in ambiguous cases, double-blind, placebo-controlled oral food challenges. Treatment primarily involves avoiding trigger foods.

Palavras-chave : Food allergy; Oral allergy syndrome; Pollen; Birch-apple; Lipid transfer proteins; Profilin; PR-10.