ALLERGY RESOURCES

COMPREHENSIVE ALLERGY RESOURCES FOR EVERYONE - THE TOP 14 ALLERGENS AND BEYOND

COMPREHENSIVE ALLERGY RESOURCES FOR EVERYONE - THE TOP 14 ALLERGENS AND BEYOND

CABBAGE ALLERGY


Key Allergens

The allergen associated with a cabbage allergy is Bra o 3.

Bra o 3 is a Lipid Transfer Protein (LTP), these proteins are resistant to heat and are found in many types of plants. Patients suffering from a more severe allergy to cooked fruit may be sensitised to this group of proteins.

Associated Syndromes

You may be suffering from LTP Syndrome if you have reactions to various fruits, vegetables and nuts and your reactions continue to be severe after you have discarded the peel and have cooked the food.

Cross Reactivity

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.

Resources

Websites

Allergen Encyclopedia - Cabbage

Lipid Transfer Proteins (LTP Syndrome)

'New' type of food allergy reported in UK for first time

Anaphylaxis Campaign - Allergy to Vegetables

Allergy information for: Cabbage (Brassica oleracea var. capitata Cruciferae (Brassicaceae) )


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

Cabbage Allergy: A Rare Cause of Food-induced Anaphylaxis, 2012

IgE-mediated allergy to raw cabbage but not to cooked, 2009

Cabbage lipid transfer protein Bra o 3 is a major allergen responsible for cross-reactivity between plant foods and pollens, 2006



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