There are 3 key allergens associated with pea allergy.
Pis s 1 and Pis s 2 are vicilin protein and convicilin proteins, also known as 7S seed storage proteins
. These proteins are most commonly found in nuts, seeds and other legumes.
Pis s 3a lipid transfer protein
(LTP), these proteins are panallergens which have the potential to cause allergic reactions across groups of different foods.
There has been an increase in the number of "free from" foods which are using pea protein as an ingredient to make dairy free and nut free foods. Additionally more people are choosing to eat vegan foods and these also may contain pea proteins as alternative high protein sources. Peanuts contain both 7S seed storage proteins and lipid transfer proteins, so those with a peanut allergy may also react to products containing pea proteins.
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.
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.
7S seed storage proteins are found in various nuts and seeds, you may also react to cashew, pecan, hazelnut, buckwheat, soya beans, walnuts, lentils, lupin, macadamia nuts, sesame and mung beans.
Allergen Encyclopedia - Peas
Anaphylaxis Campaign - Legume & Pulses Allergy
Allergic Living - Peanut Allergy - Link to peas and beans
Articles and Journals
A perspective on pea allergy and pea allergens, 2021
Pea (Pisum sativum) allergy in children: Pis s 1 is an immunodominant major pea allergen and presents IgE binding sites with potential diagnostic value, 2020
Allergy to Peanut, Soybean, and Other Legumes: Recent Advances in Allergen Characterization, Stability to Processing and IgE Cross‐Reactivity, 2017
A novel lipid transfer protein from the pea, Pisum sativum: isolation, recombinant expression, solution structure, antifungal activity, lipid binding, and allergenic properties, 2016
Allergy to cooked, but not raw, peas: a case series and review, 2015
Vicilin and convicilin are potential major allergens from pea, 2004
Legume cross-reactivity, 2003
Patients with anaphylaxis to pea can have peanut allergy caused by cross-reactive IgE to vicilin (Ara h 1), 2003
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