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Common food allergens and cross-reactivity

Authors :
Olivia Francis
Timothy P. Moran
Kathleen Y. Wang
Edwin H. Kim
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