Tag: Lipid transfer protein

According to Anaphylaxis UK, lipid transfer protein (LTP) allergy is a complex food allergy that is becoming increasingly recognized beyond its traditional prevalence in Southern Europe. LTPs are resistant plant proteins found in a wide variety of foods that can trigger allergic reactions in sensitive individuals.

According to the Australasian Society of Clinical Immunology and Allergy (ASCIA), up to 70% of people with a pollen allergy also experience Oral Allergy Syndrome (OAS), which can make eating raw lettuce problematic. While most people consider lettuce a harmless salad staple, various underlying issues can cause uncomfortable side effects for certain individuals, from digestive problems to full-blown allergic reactions.

While most food allergies are caused by a specific protein, LTP food allergy, or Lipid Transfer Protein syndrome, is triggered by a pan-allergen found in a wide variety of plant foods. This makes it particularly challenging to manage, as reactions can be severe and unpredictable.

Lipid transfer proteins (LTPs) are found in many plant foods and are resistant to heat and digestion, a fact that differentiates LTP allergy from other plant-based allergies. For individuals with LTP syndrome, this means cooked or processed foods can still trigger a reaction, making it crucial to know what foods are high in LTP protein and require careful management.

A 9 kDa lipid transfer protein (LTP) was identified as a major protein on the surface of broccoli leaves as early as 1994. Yes, broccoli does contain LTP, a type of protein that is increasingly recognized as a significant food allergen, particularly in certain populations and geographical regions.