ΙgE‐mediated allergy to raw cabbage but not to cooked

The Safety of Cruciferous Plants in Humans: A Systematic Review

“…Three of them were randomized controlled trials (RCTs), 4 were controlled clinical trials, and 6 were single-case experimental design (SCED) trials. Six of the trials were classified as safety trials, meaning that their stated primary aim was to assess safety of interventions [18–23], whereas 7 were nonsafety trials which evaluated efficacy of interventions but also reported adverse events [24–30] (Table 2). …”

“…The safety trials [18–23] included 1 RCT, 1 controlled clinical trial, and 4 SCED trials. The only safety RCT was a double-blinded trial in 12 healthy subjects, ages 28–57, of whom 9 consumed daily doses of broccoli sprout extract combined with myrosinase (an enzyme found in all Brassica which converts glucosinolates to active isothiocyanates) over a period of 7 days.…”

“…Patients demonstrated no allergic reaction to cooked cabbage. All patients were found to have cabbage-specific IgE antibodies in their sera [23]. …”

Immunoreactivity of Biochemically Purified Amandin from Thermally Processed Almonds (Prunus dulcis L.)

“…Antibody affinity for the targeted epitope may also be modified by alterations in protein three-dimensional structure (Aalberse, 2000). Variable tolerance towards allergens in processed and unprocessed foods (Abrams & Gerstner, 2015;Carnes et al, 2007;Eigenmann, 2000;Kim, Lee, Han, & Ahn, 2013;Vovolis, Poulios, Koutsostathis, Mikos, & Lamprinidou, 2008) needs improved understanding. Findings from the current investigation suggest that monitoring immunoreactivity of a selected allergen using antibodies targeting epitope(s) on the same molecule may improve our understanding of allergen behavior after exposure to a variety of processing.…”