There is a great little izakaya we frequent, and we all love their marinated edamame. Because Matthew had not previously reacted to edamame at home, I ensured the soy they were using for the marinade was wheat-based and did not contain rice.
We were therefore surprised, when, on two separate occasions, Matthew developed a rash around his mouth within 30 minutes of eating shelled marinated edamame at a restaurant near us. On these occasions we had advised the server of the rice allergy and was told there was no rice in the dish. He had been previously sick so I wanted him to try them one more time to be sure the rash wasn't due to something else. Yesterday was our third attempt and I specially asked for the ingredients of the marinade which we were then advised contained sake, mirin, bonito, soy and dashi. My heart stopped - both sake and mirin are rice based! This might have explained the rash but he didn't have an FPIES reaction. However, on the third ingestion, there was no rash and no FPIES reaction either.
We looked over and he was happily devouring the edamame - he seemed to be quickly getting better at getting them out of their shells. He had specifically asked for this dish at this restaurant and it broke my heart to take them away from him. I watched him like a hawk, and despite having a whole bowl to himself as usual, this time no rash appeared and no FPIES reactions followed.
I'm not sure what this means.
Is this what outgrowing an FPIES reaction looks like?
Is that what happens when an FPIES reaction turns into and IgE allergy?
Perhaps there were simply not enough proteins in the sake and mirin to cause a full-blown FPIES reaction?
The real question is: do we keep allowing him to ingest it, to habituate him to it and will this help with re-trialing? My gut says strict avoidance is the only way, but the fact that he didn't develop a rash on the third time is getting my hopes up.
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