IMPORTANT CROSS-REACTIVE ALLERGENS

Food allergy in adults is mainly due to crossreactivity between inhala tive and food allergens. IgE antibodies are induced against aeroallerg ens, which recognize a structurally similar component in certain foods . Not all patients with such food allergies have clinical symptoms of pollinosis, although a sensitization to the inducing aero-allergens is always found. Dependent on the main allergen, namely Bet v 1 or Bet v 2, different symptoms can be observed. Bet v 1 mainly causes mild sym ptoms localized around the area of the oropharynx (oral allergy syndro me). It is mainly caused by apples, cherries, peaches and plums, but c an also be observed with other allergens which cause generalized sympt oms. Sensitization to Bet v 2 is commonly associated with more general ized symptoms, in particular urticaria and angioedema (mugwort/celery syndrome). Recently, new cross-reactivities have been detected based o n latex sensitivity or housedust mite sensitivity. Latex allergy can c ause food allergy to avocado, banana and chestnut, housedust mite alle rgens to crustacea and snails. Knowledge of these cross-reactivities i s important for the clinician, since the majority of food allergies ar e caused by such cross-reactive IgE-antibodies. Further characterizati on of these allergens may open up ways of inducing tolerance to these substances.