Relevance of food allergy in the assessment of NSAID-involved reactions

170 patients were included, mean age 47±15 years, 63% female. 52/170 (31%) were sensitized
to any food SPT, being the lipid transfer protein (LTP) the most frequent sensitization
(32/52, 61%), followed by shrimp (13/52, 25%). Among them, 36/52 had a previous known
food allergy, 2/52 were newly diagnosed and in 14/52 the positive food SPT had no
clinical relevance. Within the food allergy group (38 patients), 71% had NSAID-enhanced
food allergy, 21% had an NSAID intolerance, 5% had an NSAID selective allergy and
3% NSAID allergy/intolerance was discarded and food allergy had nothing to do within
the adverse reaction. The allergens responsible for the NSAID-enhanced food allergy
were LTP in 88.9% and gliadin in 11.1%. Globally, NSAID-enhanced food allergy has
a prevalence of 16% (27/170) among all the evaluated patients.