Type I hypersensitivity reaction to ingestion of mycoprotein (Quorn) in a patient with mold allergy

Citation metadata

Date: Mar. 2009
From: Pediatric Asthma, Allergy & Immunology(Vol. 22, Issue 1)
Publisher: Mary Ann Liebert, Inc.
Document Type: Report
Length: 489 words
Lexile Measure: 1430L

Document controls

Main content

Article Preview :

Mycoprotein is a food made by continuous fermentation of the fungus Fusarium venenatum with an added egg albumin binder. (1) Mycoprotein is marketed as Quorn[R] and was introduced in the United States in 2002. Approximately 1/140,000 consumers report adverse reactions after eating mycoprotein. (2) Few case reports have been published describing the type I hypersensitivity reaction of ingested mycoprotein.

We describe a 15-year-old African American male with an allergic reaction while sampling food during preparation of a vegetarian stir fry. The allergic reaction manifested within a few minutes of ingesting the "meatless chicken" as pharyngeal irritation followed by generalized pruritus, difficulty breathing, dysphagia, and lip, tongue, and periorbital swelling. The reaction required an emergency room visit and overnight hospitalization. While in the...

Source Citation

Source Citation   

Gale Document Number: GALE|A206603887