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Common food allergens and cross-reactivity
Abstract
The most clinically relevant food allergens are cow’s milk, hen’s egg, peanut, tree nuts, wheat, soy, fish, shellfish, and seeds. Heat-stable food allergens have molecular characteristics that enhance protein stability and gastrointestinal absorption and thus are more likely to cause systemic reactions on ingestion. In contrast, heat-labile food allergens lack these characteristics and do not typically elicit reactions if sufficiently altered by heat or acid. Immunologic cross-sensitization between food allergens is more common than clinical cross-reactivity. However, certain groups of food allergens, such as tree nuts, fish, and shellfish, are associated with high rates of clinical cross-reactivity. Knowing the rates of clinical cross-reactivity is important when providing guidance to patients with food allergy and families on what foods can be safely added to the diet and what foods should be avoided.
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“For cross-reactivity to occur, a significant degree of similarity-typically more than 70%-is required between the primary protein sequences of the pollen allergens and those in the triggering food [70].”
From Pollen–Food Allergy Syndrome: Allergens, Clinical Insights, Diagnostic and Therapeutic Challenges (2024) · cites this paper as [70]
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Cited by
Sorted by citations
Pollen–Food Allergy Syndrome: Allergens, Clinical Insights, Diagnostic and Therapeutic Challenges
Haidar, L., Bănărescu, C. F., Uța, C., Moldovan, S. I., Zimbru, E.-L., Zimbru, R.-I., Ciurariu, E., Georgescu, M., & Panaitescu, C. (2024) · Applied Sciences · doi:10.3390/app15010066 · Cited by 21
Metadata
- Authors
- Francis, O. L., Wang, K. Y., Kim, E. H., & Moran, T. P.
- Affiliations
- From the Division of Pediatric Allergy, Immunology & Rheumatology, Department of Pediatrics, and
- Division of Rheumatology, Allergy and Immunology, Department of Medicine, University of North Carolina School of Medicine, Chapel Hill, North
- Venue
- Journal of Food Allergy
- Publisher
- Oceanside Publications Inc.
- Published
- 2020-09-01
- Volume
- 2
- Issue
- 1
- Pages
- 17-21
- ISSN
- 2689-0267
- PMC
- PMC11250430
- Cited by
- 25
- References
- 0
- Language
- en
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