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Food composition: antigens
Author(s) -
Yunginger J. W.
Publication year - 1992
Publication title -
pediatric allergy and immunology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.269
H-Index - 89
eISSN - 1399-3038
pISSN - 0905-6157
DOI - 10.1111/j.1399-3038.1992.tb00046.x
Subject(s) - food allergy , ovalbumin , pollen , food science , sunflower seed , medicine , food allergens , mustard seed , food hypersensitivity , novel food , allergen , antigen , allergy , sunflower , biology , botany , immunology , agronomy
Relatively few food antigens have been purified to homogeneity and completely characterized. These include Gad c I from codfish; Sin a I from mustard seed; casein and beta‐lactoglobulin from cow's milk; and ovalbumin, ovomucoid, and conalbumin from eggs. Multiple allergens are present in crustaceans, legumes, and cereal grains. Most vegetable seed allergens are proteins; refined oils from these seeds (peanut, soybean, sunflower) contain no nitrogen and are thus non‐allergenic. Many food allergens are shared with pollens, so that pollen‐sensitive persons may exhibit itching of the tongue and palate when the cross‐reacting food is ingested.