Aspa o 1 is the key allergen associated with an allergy to asparagus, it is a lipid transfer protein
(LTP). If you have an allergy to this protein you will still suffer symptoms on ingestion of the cooked vegetable.
There is some evidence that asparagus can cause contact dermatitis rashes - this is due to a plant growth inhibitor called 1,2,3-Trithiane-5-carboxylic acid which is present in young shoots. If sensitised to this you will still be able to eat the cooked food.
You may have LTP Syndrome
if you suffer from asparagus allergy and other foods mentioned in cross reactivity section.
Common foods involved in LTP allergy include kiwi, strawberries, sunflower seeds, walnut, apple, mulberry, banana, pea, apricot, cherry, plum, almond, peach pomegranate, raspberry, tomato, grape, celery, peanut, asparagus, cabbage, broccoli, chestnut, lemon, tangerine, orange, hazelnut, lettuce, lentils, lupin, green bean, pear, mustard, wheat and maize.
Allergen Encyclopedia - Asparagus
DermNet NZ - Asparagus Allergy
Anaphylaxis Campaign - Allergy to Vegetables
Anaphylaxis Campaign - LTP Syndrome
Articles and Journals
Treatment with lipid transfer protein sublingual immunotherapy: slowing down new sensitizations, 2021
Sensitisation to lipid transfer proteins in pollen – allergic adults with food allergy, 2020
Lipid Transfer Protein allergy in the United Kingdom: Characterization and comparison with a matched Italian cohort, 2019
Allergy to LTP: to eat or not to eat sensitizing foods? A follow-up study, 2018
Detection of some safe plant-derived foods for LTP-allergic patients, 2007
Fixed food eruption caused by asparagus, 2005
Diversity of asparagus allergy: clinical and immunological features, 2004
Characterization of asparagus allergens: a relevant role of lipid transfer proteins, 2002
Contact dermatitis to Asparagus officinalis, 2000
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