Allergy and Immunology
Review Corner

Allergy and Immunology Review Corner: Chapter 89 of the 6th edition of Middleton’s Allergy Principles and Practice, edited by N. Franklin Adkinson, et al.

Questions prepared by Drs. Bret Haymore, Walter Reed Army Medical Center and Soo Kim-Delio, Walter Reed Army Medical Center.

Chapter 89: Adverse Reactions to Foods

1. About what percentage of infants with IgE-mediated cow’s milk allergy still have this sensitivity in the second decade of life?
A. 5 percent
B. 10 percent
C. 25 percent
D. 50 percent

2. About what percentage of children with moderate to severe atopic dermatitis have IgE-mediated food allergy?
A. 10 percent
B. 20 percent
C. 30 percent
D. 40 percent

3. Which of the following is the major fish allergen?
A. Tropomysin
B. Ovalbumin
C. Profilin
D. Parvalbumin

4. In chicken-egg IgE mediated food allergy, which is the dominant allergen?
A. Ovalbumin
B. Ovomucoid
C. Ovotransferrin
D. Profilin

5. Beyond age 4 years, the most common food allergen is:
A. Milk
B. Egg
C. Peanut
D. Tree nuts

6. The most common tree nut allergy appears to be:
A. Almond
B. Cashew
C. Pecan
D. Pistachio

7. The protein believed to be most responsible for the food-pollen syndrome:
A. Vicilin
B. Casein
C. Conglutin
D. Profilin

8. What percentage of ingested foods are absorbed and transported through the body in an immunologically intact form even in the mature gut?
A. 0.1 percent
B. 2 percent
C. 5 percent
D. 10 percent

9. What factor has been shown to increase antigen absorption in the GI system?
A. Alcohol ingestion
B. Increased stomach acidity
C. Other foods in the gut
D. Lack of alcohol ingestion

10. Which of the following peanut products does not retain its allergenicity?
A. Pressed or extruded oil
B. Refined oil
C. Flour
D. Reprocessed peanuts

Answers:
1. C, page 1619
2. C, page 1619
3. D, page 1622
4. B, page 1623
5. C, page 1623
6. B, page 1624
7. D, page1625 & Table 89-2
8. B, page 1621
9. A, page 1621
10. B, page 1623