Buckwheat: An Emerging Allergen

New arrivals in anaphylaxis to foods

“…In addition, an oleosin has recently been identified as a potential causative allergen for reactions to tartary buckwheat ( Fagopyrum tataricum ), usually ingested in the form of buckwheat tea in North Asia and China [75]. Buckwheat allergy is less common in Europe, although a case report from Spain highlighted the issue that, due to its increasing use, buckwheat will undoubtedly become a growing cause of anaphylaxis in Western countries [76]. Foods involved in buckwheat anaphylaxis include, buckwheat in pancakes, pizza dough, bread, cakes and noodles [74].…”

Characterization of 2S albumin allergenic proteins for anaphylaxis in common buckwheat

“…The crop is not only traditionally grown in east and south Asia and middle and eastern European countries but is also utilized in western countries because of its gluten-free nature, attractiveness as an ethnically diverse diet ( Heffler et al, 2014 ), and nutritional and health-promoting benefits ( Katsube-Tanaka, 2016 ). Because buckwheat can be found in various foods as a hidden ingredient as well as in pillow fillings ( Guzmán et al, 2020 ), it is of great concern that the increase in buckwheat consumption in developed countries leads to an increase in allergenic incidents as food allergy, occupational allergy, or domestic allergy ( Norbäck and Wieslander, 2021 ).…”