BRASSICA ALLERGIES
Brassica is the common name given to a group of plants in the Brassicaceae family of plants. They are sometimes also called cruciferous vegetables.
Plants in this family include broccoli, cabbage, cress, mustard, turnip, swede, rapeseed, canola, kohlrabi, kale, radish, cauliflower and wasabi.
Brassica allergies are relatively common, but there is a lot less information about them as they are not easily defined and categorised. Here we aim to provide more information on the different allergenic proteins which may be the cause of allergic reactions to brassicas.
Spinach and chard are NOT in the brassica family. They are actually in the Amaranthaceae family of plant.
There are seven allergens associated with these foods, 2S and 11S seed storage proteins, profilins, lipid transfer proteins, hevein, Bet v 1 like proteins and defensin proteins.
If you are interested in which foods contain which allergenic proteins you can visit the Food Allergy Tool Page.
Plants in this family include broccoli, cabbage, cress, mustard, turnip, swede, rapeseed, canola, kohlrabi, kale, radish, cauliflower and wasabi.
Brassica allergies are relatively common, but there is a lot less information about them as they are not easily defined and categorised. Here we aim to provide more information on the different allergenic proteins which may be the cause of allergic reactions to brassicas.
Spinach and chard are NOT in the brassica family. They are actually in the Amaranthaceae family of plant.
There are seven allergens associated with these foods, 2S and 11S seed storage proteins, profilins, lipid transfer proteins, hevein, Bet v 1 like proteins and defensin proteins.
If you are interested in which foods contain which allergenic proteins you can visit the Food Allergy Tool Page.
Seed Storage Proteins
Rapeseed, canola, swede and turnip all contain 2S seed storage proteins. Mustard contains both 2S and 11S seed storage protein
Seed Storage Proteins are mostly associated with nuts, seeds and legumes.
How seed storage proteins react will vary from person to person and the food they are found in, but they are generally associated with severe anaphlactic reactions, so are considered to be one of the major panallergens.
You can download a Seed Storage Protein Factsheet from the Allergy Resources Ko-fi Shop for just $0.50 (£0.40 or €0.45). This has up to date information on which foods contain linked allergens and what to avoid if you think you have an allergy to seed storage proteins.
Seed Storage Proteins are mostly associated with nuts, seeds and legumes.
How seed storage proteins react will vary from person to person and the food they are found in, but they are generally associated with severe anaphlactic reactions, so are considered to be one of the major panallergens.
You can download a Seed Storage Protein Factsheet from the Allergy Resources Ko-fi Shop for just $0.50 (£0.40 or €0.45). This has up to date information on which foods contain linked allergens and what to avoid if you think you have an allergy to seed storage proteins.
Profilin Proteins
Profilin proteins are found in mustard seeds.
Profilins are found in a variety of fruits, vegetables, seeds and grains as well as plant and tree pollens.
How profilin proteins react will vary from person to person and the food they are found in, but they are generally broken down by digestion, cooking or processing, so are considered to be one of the minor panallergens. They are most likley to cause oral allergy type symptoms.
Profilin allergies can sometimes be linked to Latex Food Syndrome as profilins are a minor panallergen found in the rubber plant which can sensitise latex allergy sufferers.
Profilins are found in a variety of fruits, vegetables, seeds and grains as well as plant and tree pollens.
How profilin proteins react will vary from person to person and the food they are found in, but they are generally broken down by digestion, cooking or processing, so are considered to be one of the minor panallergens. They are most likley to cause oral allergy type symptoms.
Profilin allergies can sometimes be linked to Latex Food Syndrome as profilins are a minor panallergen found in the rubber plant which can sensitise latex allergy sufferers.
Lipid Transfer Proteins
Lipid Transfer Proteins are found in broccoli, brussel sprouts, cabbage, kale, cauliflower and kohlrabi.
Lipid Transfer Proteins (also called LTPs) are panallergens found in many groups of foods and can cause serious allergic reactions. It is often the allergen found to be linking what initially looks like lots of random food allergies together.
These proteins are heat stable, so can cause allergic reactions even after a food is cooked or processed, they are more likely to cause serious allergic reactions.
When a person is allergic to many foods containing lipid transfer proteins, usually across many seemingly unrelated food groups, they are said to have LTP Syndrome.
Lipid Transfer Proteins (also called LTPs) are panallergens found in many groups of foods and can cause serious allergic reactions. It is often the allergen found to be linking what initially looks like lots of random food allergies together.
These proteins are heat stable, so can cause allergic reactions even after a food is cooked or processed, they are more likely to cause serious allergic reactions.
When a person is allergic to many foods containing lipid transfer proteins, usually across many seemingly unrelated food groups, they are said to have LTP Syndrome.
Hevein
Hevein is an allergenic protein found in swedes and turnips.
Hevein is the allergenic protein responsible for Latex Allergy, it has cross reactivity with similarly shaped proteins in the skin of the fruit or vegetables which can cause an allergic reaction; this is called Latex Food Syndrome. It is a very stable protein, so is not damaged by heat or processing and can cause severe allergic reactions.
Hevein is the allergenic protein responsible for Latex Allergy, it has cross reactivity with similarly shaped proteins in the skin of the fruit or vegetables which can cause an allergic reaction; this is called Latex Food Syndrome. It is a very stable protein, so is not damaged by heat or processing and can cause severe allergic reactions.
Bet v 1 Proteins
The only brassica to contain Bet v 1 like allergens are radish.
Bet v 1 allergies are commonly linked to Pollen Food Allergy Syndrome, which was previously called Oral Allergy Syndrome. These terms are still used interchangeably.
In this syndrome a person first becomes sensitised (allergic) to a tree or plant pollen. The most common in Pollen Food Allergy Syndrome is birch tree pollen. The allergenic protein in birch tree pollen is called Bet v 1. A person can then find themselves allergic to other proteins in foods which are similar to Bet v 1 proteins, often called Bet v 1-like or Bet v 1 homologues. Bet v 1 proteins are found in a wide range of foods including fruits, vegetables, nuts, seeds and grains.
The symptoms of this syndrome are called oral allergy symptoms as they can cause sneezing, itchy mouth and lips as well as a scratchy throat and tongue. All in all, these foods can cause a general irritation of the mouth, nose and throat. It is very rarely serious enough for the throat to close as it does in anaphylaxis.
The Bet v 1 allergens are often referred to as ‘heat labile’, meaning that the proteins are damaged by heat and lose their ability to cause an allergic reaction. There are more proteins in the skin of the plant than in the flesh and seeds. If you can eat the food once heated or peeled with no or reduced allergic reactions then you should be able to determine if this is Pollen Food Allergy Syndrome or a true IgE allergy (an IgE allergy will have immediate symptoms which may include anaphylaxis, swelling and/or hives).
You can read more about Pollen Food Allergy Syndrome HERE.
Bet v 1 allergies are commonly linked to Pollen Food Allergy Syndrome, which was previously called Oral Allergy Syndrome. These terms are still used interchangeably.
In this syndrome a person first becomes sensitised (allergic) to a tree or plant pollen. The most common in Pollen Food Allergy Syndrome is birch tree pollen. The allergenic protein in birch tree pollen is called Bet v 1. A person can then find themselves allergic to other proteins in foods which are similar to Bet v 1 proteins, often called Bet v 1-like or Bet v 1 homologues. Bet v 1 proteins are found in a wide range of foods including fruits, vegetables, nuts, seeds and grains.
The symptoms of this syndrome are called oral allergy symptoms as they can cause sneezing, itchy mouth and lips as well as a scratchy throat and tongue. All in all, these foods can cause a general irritation of the mouth, nose and throat. It is very rarely serious enough for the throat to close as it does in anaphylaxis.
The Bet v 1 allergens are often referred to as ‘heat labile’, meaning that the proteins are damaged by heat and lose their ability to cause an allergic reaction. There are more proteins in the skin of the plant than in the flesh and seeds. If you can eat the food once heated or peeled with no or reduced allergic reactions then you should be able to determine if this is Pollen Food Allergy Syndrome or a true IgE allergy (an IgE allergy will have immediate symptoms which may include anaphylaxis, swelling and/or hives).
You can read more about Pollen Food Allergy Syndrome HERE.
Defensin Proteins
Defensin proteins are found in wasabi.
Defensin proteins are usually associated with plant pollens, but have also been linked to celery and peanut allergy.
Defensin proteins are usually associated with plant pollens, but have also been linked to celery and peanut allergy.
Table Showing which brassicas contain which allergenic proteins
Information in this table is from multiple resources – please visit the Food Allergy Index for information on each individual allergen.
You can download a Brassicas Factsheet from the Allergy Resources Ko-fi Shop for just $0.50 (£0.40 or €0.45).
Food Intolerances
Mustard and cress seeds have been linked to salicylate intolerance. You can read more about food intolerances on the Food Intolerance page, or visit individual foods on the Food Allergy Index to see which foods may be causing a problem.
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