Anaphylaxis After Consumption of Guar Gum-Containing Food: A Report of Two Cases

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dc.authoridalpagat, gulistan/0000-0002-4314-1992
dc.contributor.authorDumanoglu, Betul
dc.contributor.authorAlpagat, Gulistan
dc.contributor.authorPoyraz, Merve
dc.contributor.authorYalim, Sumeyra Alan
dc.contributor.authorBaccioglu, Ayse
dc.date.accessioned2025-01-21T16:35:47Z
dc.date.available2025-01-21T16:35:47Z
dc.date.issued2022
dc.departmentKırıkkale Üniversitesi
dc.description.abstractGuar gum is a food additive that acts as a thickening agent. Although the relationship between guar gum and occupational rhinitis/asthma has already been established, only very few cases of anaphylaxis were associated with guar gum ingestion. We present two examples of anaphylaxis induced by guar gum. Both cases were successfully treated with adrenaline. Moreover, serum-specific immunoglobulin E (IgE) with the culprit agent was detected in blood samples. To the best of our knowledge, here we present the first case of class 6 guar gum-specific IgE-positive anaphylaxis. This report aims to raise awareness of rare food additive allergies such as guar gum.
dc.identifier.doi10.7759/cureus.28022
dc.identifier.issn2168-8184
dc.identifier.issue8
dc.identifier.pmid36134088
dc.identifier.urihttps://doi.org/10.7759/cureus.28022
dc.identifier.urihttps://hdl.handle.net/20.500.12587/24198
dc.identifier.volume14
dc.identifier.wosWOS:000863505200004
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherSpringernature
dc.relation.ispartofCureus Journal of Medical Science
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241229
dc.subjectepinephrine; anaphylaxis; allergy; guar gum; food additives
dc.titleAnaphylaxis After Consumption of Guar Gum-Containing Food: A Report of Two Cases
dc.typeArticle

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