Fenugreek and Legume Sensitivity

The case of Fenugreek

Up until a week ago, I had never heard of fenugreek.  On my first day back at Riley to start the 2009 new year, I had a young man, just under 2 years of age who presented with concerns about reactions to legumes. The list of suspects included peas, green beans, black beans, baked beans, and lentils. The mother also shared with me that during breast feeding she used ‘fenugreek’. This product is used to help nursing mothers. In our discussion, the mother brought up the concern that the fenugreek may have contributed to the legume reactions.

I had not heard of ‘fenugreek’ prior to this. I have been involved with allergy long enough to know that any food product ingested by mankind for as long as we have been on the planet has been implicated in an allergic response. I wanted to know more about this ‘fenugreek’.

I consulted my online food ‘Allergy Advisor’ regarding fenugreek and got a wealth of information to get me started. To my surprise later that week the Journal of Allergy and Clinical Immunology (JACI) had an article from a group in Norway regarding fenugreek.

Fenugreek (aka Greek hay, Greek fennel, Bird’s foot, Greek hay-seed) is a legume. It is used as a flavoring in many foods including curry, blends of spice, and even tea. As an herbal medication it has been touted as being helpful in initiating and maintaining milk production. There are references for its use in diabetes and hypertension. Importantly, it is a legume and many legumes share certain proteins and may be cross-reactive in some patients.

The purpose of the JACI article was to evaluate the allergenicity and antigenicity of the proteins in fenugreek. There were 29 patients in the study who had specific IgE antibodies to legumes, peanut, soy, pea, lupin, and fenugreek. These patients ranged from 1 to 53 years of age. High levels of antibody to both peanut and fenugreek were found in most patients and the sensitization to fenugreek was believed to be due to cross-reactivity in those patients with peanut allergy. In this study, the reactivity to the other legumes was weaker. Here the other legumes (specifically peanut) were implicated in causing sensitization to fenugreek. With the young lad that I saw I wondered if there is the possibility that the fenugreek may have worked in the opposite direction – fenugreek exposure causing sensitization to the other legumes.

I was not aware of this association: fenugreek and peanut. In my clinic notes I debated about doing the peanut test since he had no exposure, but since he reacted to a large number of the other legumes I had the skin test placed. His response was positive to peanut.

The world of IgE-mediated reactions to foods is growing significantly. Our diets are changing with significantly more opportunities for ingredients in foods from other lands becoming part of our lives. Herbal supplements may contain a variety of items that could lead to sensitization. It is important to inquire about the use of such products.

My letter to the editor of Bottom Line Personal

I have never written a letter to the editor that I have actually sent. Most of them wind up in the circular file (aka file 13, trash etc). I usually feel better having written them, but I do not have a track record in this regard. Perhaps doing this blog has emboldened me. After all it is an opinion, but sometimes we see things that we truly feel are wrong and we need to warn others about these wrongs.

The story goes as follows. I have subscribed to a newsletter called ‘Bottom Line Personal’. This publication has short articles on a variety of topics. For example, the last issue has quips on investing, real estate, psychotherapy, painkillers, career starting, bed sharing, and dangers in your garage (as I listed these it made me wonder why I subscribe). There is a page that talks about the purpose of the publication which is to bring to the reader the best information from the most knowledgeable sources in the world in helping the reader gain “greater wealth, better health, more wisdom, extra time and increased happiness” (this is a direct quote). Way at the bottom of the disclosure panel is the statement that they publish the opinions of expert authorities in the fields. I came across an article in the news column that started “If you think you are allergic to a certain food…..” That certainly caught my eye. As I read on my interest turned to rage (not really rage but my feathers were rattled). The first line continued “….. but you aren’t sure which food-consider having a blood test for the immunoglobulin IgG, says the author of a book called ‘The Source: Unleash Your Natural Energy, Power Up Your Health and Feel Ten Years Younger'”.

So I am concerned that my newsletter (one I subscribe to) which focuses on saving money and promoting health would promote this book specifically this concept of IgG to food as being something of value and something well established in health care. So I carefully composed a letter citing references from the Food Allergy and Anaphylaxis Network (FAAN) and from the American Academy of Allergy, Asthma, and Clinical Immunology. I also did a literature search on the author of the book using PubMed and OVID. My letter explained that the measurement of IgG to food is unproven as a diagnostic test and should be considered experimental. It is known that IgG to foods does not sort out a healthy from a sick population. The thought is that we see IgG to food in healthy people. To date, this is a test looking for a disease.

Thinking that I may have missed something, my search for published articles by the author on this topic in peer-reviewed journals came up with nothing.

I went on to point out that IgG to food is on a rather long list of unproven diagnostic tests for allergy. I pointed out that prior to publishing their review on the topic that they should have done more research on the topic, utilizing position statements from the major organization involved with allergy and perhaps used a literature review of evidence-based medicine to see the value of a test for IgG directed to foods.  My bottom line was that this was not money well spent and could possibly lead to more harm for someone. I even went so far as to make some analogy to the use and sale of snake oil.

I carefully looked over my 750 word editorial, criticized the editors for violating their own standards and sent it off. Needless to say, I thought I was doing a service in pointing out my concerns.

Respectfully submitted,

Fred Leickly

Story continued- I got a response from ‘Bottom Line’- “Thank you for your email.  We welcome your feedback.  We find that on occasion even well-respected experts disagree and this appears to be one of those times. Again, I thank you for taking to the time to explore this topic with us.”

Ugh! I still feel better for the effort!

Practical Pediatrics- Providence, Rhode Island April, 2009

I had the chance to moderate a course given by the American Academy of Pediatrics (AAP) last weekend. For many years I had the role as a speaker for these programs. These are great opportunities for primary caretakers, pediatricians and nurse practitioners to hear some very practical approaches to common problems in pediatrics.

Providence, Rhode Island was the host city for this Practical Pediatrics offering. In early April Providence does not have a lot going on. The weather was wet and cold. This kept us indoors. The seafood and Italian food were great! I also recommend the IMAX 3-D movie Aliens vs. Monsters. Despite the inclement weather, I did learn a few new things and learned to appreciate many other aspect of care for our children.

Dr. Martin T. Stein, Professor of Pediatrics at the University of California, San Diego shared a few thoughts on pediatrics in general. He presented things that made me stop and wonder about the incredible job that is done by healthcare providers that look after our children. Did you know that for well child care the recommendation is for 31 visits? Back in the day (okay, 1974) only 14 well child care visits were the standard. I am sure this increase is due to the need for guidance, safety, development, and prevention. It makes our pediatricians busier. I also learned that our children benefit from a level of primary care above what is offered in other countries. The United States is the only country where board certified pediatricians provide that essential well child care. I have always held our pediatricians in high esteem. I learned a few things that have increased my respect for them and for what they do.

I learned a few more things about allergy and had a few of my standard issues emphasized by Dr. William T. Boleman, who is the Chief of Allergy at the Keesler Medical Center (USAF) in Biloxi, Mississippi.  I learned that controversies in allergy are not at all unique to Indiana. Mississippi seems to be affected by theories, practices, and therapies done under the name of allergy, but clearly without a shred of evidence that allergy accounts for the problem. Dr. Boleman talked about sugar, wheat, yeast, chemical, electromagnetic radiation, hormones, and voodoo allergy testing including IgG antibodies to foods. One of his messages was to be sure that the story matches a condition in which allergy may be a cause. History taking remains an essential part of any allergy evaluation.

I have always enjoyed listening to the dermatologists. Their lectures are replete with pictures and practical information on a wide variety of things that can affect our skin. Dr. Miriam Weinstein from Toronto Sick Children’s hospital shared her opinion on a condition that is often seen by both the allergist and the dermatologist. That condition is atopic dermatitis, a form of eczema that has associations with allergy. I was surprised and concerned after the talk on evidence-based therapy of atopic dermatitis. She had pulled references from the dermatology literature. The evidence-based review is a critical summary of good and bad studies. One of my courses in the public health program actually taught us how to critique one of these reviews. It is quite an art to go over a vast literature looking for answers to specific questions and making sure that the methods used to get that answer were without any flaws.

The things that I learned and what I thought would be very helpful for the children I see with atopic dermatitis in my allergy practice include the emphasis that it is not just one thing such as a food that will trigger a flare of itchy, dry, flaky skin. There are many different reasons for the condition to flare and sometimes it just happens. When we discover something like a food that could trigger that is great because there is one less thing to worry about.

We also need to keep the skin as moist as possible. Moisturizing the skin can be considered front or first line therapy. These children need to be so slicked-up that they just slide through your fingers.

Using the topical steroid ointments once a day may be just as effective as using them twice a day and using them a few times during the week even when the skin is clear may help keep the skin from flaring.

I now emphasize that the use of the anti-histamines is not so much for the itch component of the skin, but for sedation. A significant amount of scratching of the skin occurs during the night. Helping with sleep by taking advantage of the sedative aspects of antihistamines makes a difference. Choices here would be agents like Benadryl or preferably Atarax (Hydroxyzine).

Skin infection needs to be controlled. The scratching and breakdown of the skin leads to infection. The infected skin then causes further scratching and misery.

Also, contrary to what an allergist would like to believe, being allergic to house dust mites and consequent house dust avoidance techniques may not make any difference in controlling flares.

Food allergy may not be the cause of many of the flares. Unfortunately these children have many positive skin tests and the track record is that the positive predictive value of the food test is about 50%. So when the allergy test for food is positive, there is a 50/50 chance that it is relevant and that exposure to that food causes a flare of the skin. Of all the foods that have been associated with flaring, egg is the most common.

It is important to keep learning new things, new perspectives, and be open to changes that may be of benefit to our patients. Hopefully a few of these tidbits may help.

Fred Leickly