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Allergenic components of a novel food, Micronesian nut Nangai ( Canarium indicum ), shows IgE cross‐reactivity in pollen allergic patients
Author(s) -
Sten E.,
Stahl Skov P.,
Andersen S. B.,
Torp A. M.,
Olesen A.,
BindslevJensen U.,
Poulsen L. K.,
BindslevJensen C.
Publication year - 2002
Publication title -
allergy
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 3.363
H-Index - 173
eISSN - 1398-9995
pISSN - 0105-4538
DOI - 10.1034/j.1398-9995.2002.13423.x
Subject(s) - radioallergosorbent test , immunoglobulin e , immunology , medicine , cross reactivity , serology , pollen , allergen , allergy , food allergy , mugwort , cross reactions , biology , antigen , botany , pathology , antibody , alternative medicine
New foods may present a risk for food hypersensitive patients. Several examples exist of allergic reactions caused by cross-reactive plant-derived foods, and new foods should be scrutinised before introducing them to the market. We have evaluated the clinical and serological relevance of cross-reactivity between Nangai and pollen allergens.