Tolerance induction for food allergy using immunoglobulin/histamine complex: A case report.

Food allergy is defined as an immune-mediated adverse reaction to dietary proteins and is a major health problem with an increasing prevalence. Immunoglobulin/histamine complex (IHC) is an anti-allergy therapeutic that acts primarily by reducing histamine levels (histaminopexy). A 5-year-old male Korean patient with a food allergy was transferred for immunotherapy. Open food challenge (OFC) for wheat before treatment revealed positive reactions after challenge with 0.5g of wheat. Under a diagnosis of food allergy for wheat, allergic rhinitis, and atopic dermatitis, treatment with HistobulinTM (Green Cross PD, Korea), an IHC preparation, was initiated. After 23 injections, the patient did not exhibit any adverse reaction after the intake of 60 g of wheat in the OFC. Specific IgE levels and skin reactivities for wheat also decreased after IHC therapy. A 40-year-old female Korean patient presented with severe generalized urticaria, severe itching, and even whole body prickling immediately after every intake of shrimp or crab over 10 years; she also had allergic rhinitis. Basic allergy lab and skin prick testing results showed no abnormal findings, but OFC for shrimp and raw crab (both at 0.5 g) produced generalized urticaria, rashes, and itching immediately after intake. Under a diagnosis of chronic urticaria, allergic rhinitis, and food allergy to crab and shrimp, IHC therapy was initiated. After 86 injections of HistobulinTM, the patient did not show any allergy reaction to shrimp or crab after the intake of 10 g of raw shrimp or 10 g of raw crab. IHC treatment successfully induced food allergen tolerance in a nonallergen-specific manner.