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已发表论文
一例因食用蘑菇（灰树花）而诱发过敏性休克的霉菌过敏患者病例报告
Authors Ru Y , Li J , Yi X , Li L , Xu Y , Bian S , Pan Z, Guan K
Received 11 August 2025
Accepted for publication 28 November 2025
Published 20 December 2025 Volume 2025:18 Pages 1841—1845
DOI https://doi.org/10.2147/JAA.S559995
Checked for plagiarism Yes
Review by Single anonymous peer review
Peer reviewer comments 2
Editor who approved publication: Dr Luis Garcia-Marcos
Yi Ru, Junda Li, Xilian Yi, Lisha Li, Yingyang Xu, Sainan Bian, Zhouxian Pan, Kai Guan
Department of Allergy, Beijing Key Laboratory of Precision Medicine for Diagnosis and Treatment on Allergic Diseases, National Clinical Research Center for Dermatologic and Immunologic Diseases, Peking Union Medical College Hospital, Chinese Academy of Medical Sciences & Peking Union Medical College, Beijing, People’s Republic of China
Correspondence: Kai Guan, Email dr_guankai@126.com
Abstract: Allergic cross-reactivity among different fungal species appears to be widely existing. Fungus-related foods, such as edible mushrooms, mycoprotein, and fermented foods by fungi, can often induce to fungus food allergy syndrome (FFAS) by allergic cross-reactivity with airborne fungi. This article presents a case study of an individual with mold allergy who experienced anaphylaxis after consuming seafood mushrooms. This study indicated that Alt a 1 mediating cross-allergy between Alternaria alternata and Hypsizygus marmoreus, which has not been documented in the literature concerning the FFAS. Mushrooms tend to induce anaphylaxis in patients with mold-allergy and warrants clinicians’ attention.
Keywords: allergens, fungus food allergy syndrome, anaphylaxis
Department of Allergy, Beijing Key Laboratory of Precision Medicine for Diagnosis and Treatment on Allergic Diseases, National Clinical Research Center for Dermatologic and Immunologic Diseases, Peking Union Medical College Hospital, Chinese Academy of Medical Sciences & Peking Union Medical College, Beijing, People’s Republic of China
Correspondence: Kai Guan, Email dr_guankai@126.com
Abstract: Allergic cross-reactivity among different fungal species appears to be widely existing. Fungus-related foods, such as edible mushrooms, mycoprotein, and fermented foods by fungi, can often induce to fungus food allergy syndrome (FFAS) by allergic cross-reactivity with airborne fungi. This article presents a case study of an individual with mold allergy who experienced anaphylaxis after consuming seafood mushrooms. This study indicated that Alt a 1 mediating cross-allergy between Alternaria alternata and Hypsizygus marmoreus, which has not been documented in the literature concerning the FFAS. Mushrooms tend to induce anaphylaxis in patients with mold-allergy and warrants clinicians’ attention.
Keywords: allergens, fungus food allergy syndrome, anaphylaxis