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Case Reports in Immunology
Volume 2017 (2017), Article ID 7958924, 4 pages
https://doi.org/10.1155/2017/7958924
Case Report

Beer, Cider, and Wine Allergy

1Immunology Department, St Helier Hospital, Wrythe Lane, Carshalton, Surrey SM5 1AA, UK
2St Helier Hospital, Wrythe Lane, Carshalton, Surrey SM5 1AA, UK

Correspondence should be addressed to Amolak S. Bansal; ku.shn.htse@lasnab.kaloma

Received 5 January 2017; Accepted 7 March 2017; Published 15 March 2017

Academic Editor: Christian Drouet

Copyright © 2017 Rhea A. Bansal et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

Background. Allergy to beer is often due to specific proteins in barley and sometimes to lipid transfer protein. Allergy to wine is frequently due to a sensitivity to grape proteins. We present a rare case of allergy to beer, wine, and cider resulting from IgE reactivity to yeasts and moulds which also explained the patient’s additional sensitivity to yeast extracts and blue cheese. Case Presentation. The patient’s symptoms included throat and facial itching accompanied by mild wheeze and severe urticaria. Diagnosis of allergy to yeast was confirmed by specific IgE testing as well as that to relevant foods and beverages. The patient’s ongoing management included advice to avoid beer, wine, and other food groups containing specific yeasts, in addition to carrying a short acting nonsedating antihistamine as well as an adrenaline autoinjector. Conclusions. Cases of yeast allergy are extremely rare in medical literature but may be underrecognised and should be considered in patients presenting with reactions to alcoholic beverages and other yeast-containing products.