Rosaceae food allergy: a review

Costa, Joana

doi:10.1080/10408398.2022.2045897

Cited by 19 publications

(17 citation statements)

References 287 publications

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“…The diagnosis and management of PFS and LTP allergy needs careful consideration and long-term follow-up. An excellent review of allergy to foods from the Rosaceae family by Costa and Mafra highlighted the major differences between diverse plant food allergies, and emphasized the importance of individualized advice and risk stratification [51 ▪▪ ]. There are still questions over the avoidance of high risk foods, especially as it has been demonstrated that almost one third of individuals with plant food allergy, and sensitized to LTP, experienced reactions to previously tolerated fruits and nuts 10 years after diagnosis [15 ▪▪ ].…”

Section: Discussionmentioning

confidence: 99%

Anaphylaxis across Europe: are pollen food syndrome and lipid transfer protein allergy so far apart?

Olivieri

Stoenchev

Skypala

2022

Current Opinion in Allergy &Amp; Clinical Immunology

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Purpose of reviewTraditionally pollen-food syndrome (PFS) is considered to be a mild cross-reacting food allergy affecting only Northern Europe, with lipid transfer protein (LTP) allergy being more severe and mainly occurring in Southern Europe. This review seeks to update the reader on both types of plant food allergy and to determine whether the stereotypical presentations of these plant food allergies remain the same, with a particular focus on reaction severity. Recent findingsRecent findings suggest that both these types of plant food allergy occur in children and adults. Although it is true that PFS allergy is more prevalent in Northern Europe and LTP allergy is more well known in Southern Europe, these conditions are not hidebound by geography, and the increasing spread and allergenicity of pollen due to global warming continues to change their presentation. Both conditions have a spectrum of symptom severity, with PFS sometimes presenting with more severe symptoms, including anaphylaxis and LTP allergy with milder reactions.

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Section: Discussionmentioning

confidence: 99%

Anaphylaxis across Europe: are pollen food syndrome and lipid transfer protein allergy so far apart?

Olivieri

Stoenchev

Skypala

2022

Current Opinion in Allergy &Amp; Clinical Immunology

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“…Generally speaking, it is recommended that strict avoidance of specific allergenic foods is the most helpful remedy. Considering the impact of almond allergy, various almond allergenic proteins have been recognized and characterized, including Pru du 1, Pru du 2, Pru du 2S albumin, Pru du 3, Pru du 4, Pru du 5, Pru du 6 (AMP), Pru du γ-conglutin, Pru du vicilin, Pru du 8, and Pru du 10. , Among the identified allergens, AMP has been considered as the most abundant protein in almonds, and it corresponds to approximately two-thirds of the total protein content in almond. It is responsible for the possibility of the clinical symptoms associated with almond allergy.…”

Section: Introductionmentioning

confidence: 99%

“…Actually, anaphylaxis is uncommon among almond-allergic patients. The clinical symptoms related to almond allergy are mostly mild or moderate, but it cannot be ruled out that there may be systemic allergic reactions …”

Section: Introductionmentioning

confidence: 99%

“…The clinical symptoms related to almond allergy are mostly mild or moderate, but it cannot be ruled out that there may be systemic allergic reactions. 6 Although particular avoidance of risky food is the most effective means to suppress almond anaphylaxis due to exact and comprehensive prompts on an ingredient list, developing innovative processing means and conditions to modify protein structure and reduce allergenicity has caught a lot of attention in recent years, such as γ-irradiation and heat treatments like roasting, blanching, autoclaving, or microwaving. 7,8 Nevertheless, these methods lean more toward the theoretical research and overlook the potential structural changes that may happen after mixing and processing with complex components in real products.…”

Section: Introductionmentioning

confidence: 99%

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Effects of Thermal Processing on IgG/IgE Reactivity, In Vitro Digestibility, and Structural Characteristics of Almond (Prunus dulcis)

Li,

Zhao,

Zhang

et al. 2024

ACS Food Sci. Technol.

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Almond was subjected to five kinds of thermal treatments to investigate the effects of heat treatments on IgG/IgE binding capacity, in vitro digestibility, and the structures of almond soluble extracts. The results showed that protein recovery of almond was inhibited by most heat treatments with a similar extent of digestibility, while IgG/IgE reactivity enhanced most in baked almonds, which was related to the structural differences under the heat treatments and the presence or absence of water. Heattreated almonds had elevated α-helix and decreased β-sheet contents, and the protein surface exposed more hydrophobic amino acids. In almond proteins, especially legumin (AMP), IgG/IgE binding capacity was still maintained after heating, indicating that both raw and heat-treated almonds could cause allergies and AMP could become a reliable marker for almond immunodetection.

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“…Specifically, the allergenic proteins Man i 1, Man i 2, and Man i 4 play a key role in triggering an immune response that leads to the production of specific IgEs (sIgE), which are involved in most allergic reactions (Sicherer & Sampson, 2014). The allergens found in mangoes demonstrate a significant amino acid sequence similarity within the Anacardiaceae family, including pistachios, cashew nuts, and pink peppercorn, as well as across various vegetables, pollen, seeds, and other fruits (Azcona et al., 2020; Bastiaan‐Net et al., 2019; Costa & Mafra, 2022; Csonka, 2022; Funes et al., 1999). This shared resemblance is the main cause of clinical and immunological cross‐reactivity among these species, which can be attributed to the presence of common IgE epitopes.…”

Section: Introductionmentioning

confidence: 99%

A comprehensive review on mango allergy: Clinical relevance, causative allergens, cross‐reactivity, influence of processing techniques, and management strategies

Zhao,

Camus‐Ela,

Zhang

et al. 2024

Comp Rev Food Sci Food Safe

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Mangoes (Mangifera indica) are widely prized for their abundant nutritional content and variety of beneficial bioactive compounds and are popularly utilized in various foods, pharmaceuticals, and cosmetics industries. However, it is important to note that certain proteins present in mango can trigger various allergic reactions, ranging from mild oral allergy syndrome to severe life‐threatening anaphylaxis. The immunoglobulin E‐mediated hypersensitivity of mango is mainly associated with three major allergenic proteins: Man i 1 (class IV chitinase), Man i 2 (pathogenesis‐related‐10 protein; Bet v 1‐related protein), and Man i 4 (profilin). Food processing techniques can significantly affect the structure of mango allergens, reducing their potential to cause allergies. However, it is worth mentioning that complete elimination of mango allergen immunoreactivity has not been achieved. The protection of individuals sensitized to mango should be carefully managed through an avoidance diet, immediate medical care, and long‐term oral immunotherapy. This review covers various aspects related to mango allergy, including prevalence, pathogenesis, symptoms, and diagnosis. Furthermore, the characterization of mango allergens and their potential cross‐reactivity with other fruits, vegetables, plant pollen, and seeds were discussed. The review also highlights the effects of food processing on mango and emphasizes the available strategies for managing mango allergy.

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Rosaceae food allergy: a review

Cited by 19 publications

References 287 publications

Anaphylaxis across Europe: are pollen food syndrome and lipid transfer protein allergy so far apart?

Anaphylaxis across Europe: are pollen food syndrome and lipid transfer protein allergy so far apart?

Effects of Thermal Processing on IgG/IgE Reactivity, In Vitro Digestibility, and Structural Characteristics of Almond (Prunus dulcis)

A comprehensive review on mango allergy: Clinical relevance, causative allergens, cross‐reactivity, influence of processing techniques, and management strategies

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