Perceived prevalence of peanut allergy in Great Britain and its association with other atopic conditions and with peanut allergy in other household members.
BACKGROUND: Despite increasing awareness of peanut allergy; little is known of its prevalence. We report on a two-stage interview survey conducted in Great Britain. METHODS: A total of 16434 adults (aged 15+ years) reported their own allergies and atopies and named cohabitants with peanut allergy (stage 1). Follow-up interviews were conducted with identified sufferers from […]
Influence of plant lipids on immune responses in mice to the major Brazil nut allergen Ber e 1
BACKGROUND: Lipids; particularly bacterial lipopolysaccharide; can impact on immune responses to proteins; with low doses enhancing type 2 responses. OBJECTIVE: We have examined the influence of natural plant lipid extracts on antibody responses provoked in mice by recombinant Ber e 1; the major allergen in Brazil nuts. METHODS: BALB/c strain mice were immunized (by intraperitoneal […]
Allergy to cashew nuts and peanuts. Article in Dutch; Ned Tijdschr Geneeskd
Anaphylaxis due to the ingestion of peanuts is a serious; common condition; known to both the general public and physicians. Recently; an increasing number of patients with an anaphylactic reaction after eating small amounts of cashew nuts have been reported. In three children; a boy aged 7 and two girls aged 9 and 10 years; […]
IgE cross-reactivity between the major peanut allergen Ara h 2 and tree nut allergens
Allergy to peanut and tree nuts is characterised by a high frequency of life-threatening anaphylactic reactions and typically lifelong persistence. Although peanut is the most common cause of nut allergy; peanut allergic patients are frequently also sensitive to tree nuts. It is not known if this is due to cross-reactivity between peanut and tree nut […]
Food allergy: nuts and tree nuts
Nuts are a well-defined cause of food allergy; which affect approximately 1 % of the general population in the UK and the USA. There do appear to be differences in the frequency of nut allergy between different countries because of different dietary habits and cooking procedures. For example; in the USA and France; peanuts are […]
Purification; identification and preliminary crystallographic studies of Pru du amandin; an allergenic protein from Prunus dulcis
Food allergies appear to be one of the foremost causes of hypersensitivity reactions. Nut allergies account for most food allergies and are often permanent. The 360 kDa hexameric protein Pru du amandin; a known allergen; was purified from almonds (Prunus dulcis) by ammonium sulfate fractionation and ion-exchange chromatography. The protein was identified by a BLAST […]
Enhancement of hazelnut extract for IgE testing by recombinant allergen spiking
Hazelnuts are a common cause of food allergic reactions. Most hazelnut allergic individuals in central and northern Europe are sensitized to Cor a 1; a member of the PR-10 protein family; while the lipid transfer protein Cor a 8 acts as a major allergen in the south of Europe. Other allergens; including profilin and seed […]