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Comparison of Wheat and Rye Flour Skin Prick Test Solutions for Diagnosis of Baker's Asthma by I. Sander; R. Merget; P. O. Degens; N. Goldscheid; T. Brüning; M. Raulf-Heimsoth is a Medicine article available to read on EtoBox.

What is Comparison of Wheat and Rye Flour Skin Prick Test Solutions for Diagnosis of Baker's Asthma about?

**Background:** Skin prick tests (SPTs) play an important role in the diagnosis of baker's asthma and in the investigation of sensitization frequencies in field studies. It was the aim of our study to compare different SPT solutions for wheat and rye flour sensitization and to assess the validity of test results. **Methods:** Skin prick tests with wheat and rye flour were performed in parallel with extracts from different companies and compared with the results of bronchial challenge tests with both flours (69 rye flour and 51 wheat flour challenge tests). Additionally, specific immunoglobulin E (sIgE) to wheat and rye flour were tested. SPT solutions were analysed for protein content and by sodium dodecyl sulfate‐polyacrylamide gel electrophoresis (SDS‐PAGE). **Results:** Skin prick test solutions for diagnosis of wheat and rye flour sensitization from three companies differed in protein concentrations and composition with the consequence of widely differing SPT results. Sensitivity of SPTs in comparison with allergen‐specific bronchial challenge as a gold standard was between 40 and 67%, specificity was between 86 and 100%, the positive predictive value (PPV) ranged from 81 to 10

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Author

I. Sander; R. Merget; P. O. Degens; N. Goldscheid; T. Brüning; M. Raulf-Heimsoth

Publisher

John Wiley and Sons; Wiley (Blackwell Publishing); Blackwell Publishing Inc.; Wiley (ISSN 0105-4538)

Published

2003

Language

EN

Field

Medicine (Health Sciences)