Characteristic Syndromes Caused by Rice Allergens and Their Prevention

Abstract The study addresses the prevalence and main characteristics of rice allergy. Approximately 0.7% to 3.5% of patients with allergies and 69% with cereal allergies have sensitization to rice proteins. The epidemiology of food allergy to rice among the European population is less than 1% of people. Occasionally, a range of A range of severe syndromes develops in rice allergy (protein-induced enterocolitis, allergic proctocolitis, and exercise-induced food-dependent anaphylaxis). The pathogenesis and diagnostic methods of immunoglobulin E (IgE)–mediated and non–IgE-mediated allergies caused by rice are poorly understood and require further research. The main clinical manifestations of rice allergy include lesions of the gastrointestinal tract, respiratory and cardiovascular systems and rarely even anaphylactic shock. To reduce the allergenicity of rice, hydrolysis, alkaline, enzymatic, and physical methods of protein extraction from rice are used. Most rice allergens are resistant to heat treatment and digestion, so allergies to boiled rice are rare. For prevention and treatment, it is necessary to follow an elimination diet and avoid skin sensitization.