Tag: Cross reactivity

Approximately 2 percent of the global population is affected by shellfish allergies, yet some individuals report the peculiar ability to eat prawns with no issue while reacting to shrimp. This seemingly contradictory reaction is typically not a culinary mystery but rather a complex immunological response tied to the specific proteins in each crustacean.

According to the American Academy of Allergy, Asthma & Immunology, five major allergens have been isolated from grapes, and a profilin protein is one of them. While not the most common grape allergen, profilin in grapes can trigger allergic reactions, particularly in people with pre-existing pollen allergies.

According to research, strawberries indeed contain profilin, a protein involved in cell structure that can act as a pan-allergen. Its presence in strawberries can be a factor for individuals who experience allergic reactions, especially those with pre-existing pollen allergies.

According to research, a high rate of co-sensitization and cross-reactivity exists between cashews and pistachios, confirming that they are indeed closely related. Both belong to the Anacardiaceae family, also known as the sumac or cashew family. This shared ancestry is a significant factor in explaining why a person with an allergy to one often reacts to the other.

According to Anaphylaxis UK, approximately 1 in 50 children and 1 in 200 adults in the UK have a nut allergy, a statistic that highlights the significant prevalence of this issue. Understanding why can't some people eat nuts is crucial for personal health and public safety, as the reasons range from severe immune responses to milder digestive problems.

Experts report that an estimated 9 out of 10 people with a cow's milk allergy will also experience an allergic reaction to goat's milk due to similar protein structures. This high rate of cross-reactivity means goat's milk is not a safe alternative for most individuals with a true dairy allergy.

Linseed oil, also known as flaxseed oil, is derived from the seeds of the flax plant, making it botanically a seed oil, not a nut oil. This distinction is crucial for individuals with allergies, although potential cross-reactivity with tree nuts can occur in rare cases.

A 2017 study revealed that a staggering 98% of children with a cashew allergy also showed co-sensitization to pistachios. This striking statistic points to the fact that pistachios are the closest nut to a cashew from a botanical and allergic perspective, as they share the same plant family, the Anacardiaceae. This family also includes the less obvious relative, the mango.

While potato allergies are considerably rarer than other common food allergies, they can trigger a range of serious symptoms in susceptible individuals. This guide explains what are the allergens in Simply Potatoes by examining their core ingredients and the potential risks beyond the potato itself.

According to botanists, acorns are indeed classified as nuts, but they belong to a different botanical family, Fagaceae, than many common culinary tree nuts. This distinction is crucial for understanding allergen profiles and safe consumption, especially for individuals with severe tree nut allergies.