Co-sensitization between legumes is frequently seen, but variable and not always clinically relevant.

ABSTRACT:

Background

Food allergy to peanut and soybean, both legumes, is highly prevalent. The consumption of other legumes and legume protein isolates, some of which may be considered novel foods, is increasing. This may lead to an increase in sensitization and allergy and may pose a risk for legume-allergic (e.g. peanut and soybean) patients due to cross-reactivity.

Objective

This study investigated the frequency of co-sensitization and co-allergy between legumes and the role of different protein families.

Methods

Six legume-allergic patient groups were included: peanut (n = 30), soybean (n = 30), lupine (n = 30), green pea (n = 30), lentil (n = 17), bean (n = 9). IgE binding to total extracts, protein fractions (7S/11S globulin, 2S

SUBMITTER: Smits M 

PROVIDER: S-EPMC10060518 | biostudies-literature | 2023

REPOSITORIES: biostudies-literature