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Common food allergens and cross-reactivity
- Source :
- Journal of Food Allergy. 2:17-21
- Publication Year :
- 2020
- Publisher :
- Oceanside Publications Inc., 2020.
-
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.
Details
- ISSN :
- 26890267
- Volume :
- 2
- Database :
- OpenAIRE
- Journal :
- Journal of Food Allergy
- Accession number :
- edsair.doi...........b80222903f8ddf3cab93b881f88760cc
- Full Text :
- https://doi.org/10.2500/jfa.2020.2.200020