Legume Protein Consumption and the Prevalence of Legume Sensitization.

ABSTRACT: Sensitization and allergy to legumes can be influenced by different factors, such as exposure, geographical background, and food processing. Sensitization and the allergic response to legumes differs considerably, however, the reason behind this is not yet fully understood. The aim of this study is to investigate if there is a correlation between legume protein consumption and the prevalence of legume sensitization. Furthermore, the association between sensitization to specific peanut allergens and their concentration in peanut is investigated. Legume sensitization data (peanut, soybean, lupin, lentil, and pea) from studies were analyzed in relation to consumption data obtained from national food consumption surveys using the European Food Safety Authority (EFSA), Global Environment Monito

SUBMITTER: Smits M 

PROVIDER: S-EPMC6213573 | biostudies-literature | 2018 Oct

REPOSITORIES: biostudies-literature