Food Allergy And Component Testing

Question 1

Bird-egg syndrome

Answer 1

respiratory sensitization to airborne feathers, droppings, bird serum proteins and serum albumins in egg yolk (Gal d 5) allergens results in cross-reactive allergy symptoms with egg ingestion, in particular raw or soft boiled egg yolk

Question 2

Egg component testing

Answer 2

Gal d 1: ovomucoid – major hen’s egg allergen; heat-resistant
Gal d 2: ovalbumin; labile to heat & protease
Gal d 3: ovotransferrin
Gal d 4: lysozyme
Gal d 5: chicken serum albumin

Question 3

Peanut component panel - oral allergy syndrome

Answer 3

Ara h 1, 2, 3: increased reaction severity
Ara h 2: most common peanut allergen associated with clinical reactivity
Ara h 8: Bet v 1 related – oral allergy syndrome
Ara h 9: major allergen in Mediterranean region

Question 4

Oral allergy syndrome in Hazelnut, Walnut and Almond

Answer 4

Hazelnut (Cor a 1)
walnut (Jug r 5)
almond (Pru du 1)

Question 5

Tropomysin that cross reacts shrip and cockroaches

Answer 5

Tropomysin (Pen a 1)
Invertebrate shellfish species share this muscle protein (panallergen) – including cockroach & house dust mites, that may sensitize for shellfish allergy as well as edible insects (e.g. crickets)
Pen a 1 is the Major allergen in crustaceans (shrimp, crab, lobster) & mollusks (mussels, oysters, scallops, octopus, squids, snails, abalones, clams, razor shell)

Question 6

Pork Cat syndrome

Answer 6

“Pork-cat syndrome”: 1-3% of patients sensitized to serum albumin (heat labile) in cat dander (Fel d 2) may develop symptoms with ingestion of (primarily) raw pork or dried & smoked pork

Question 7

Cross reactive component of cow’s milk and beef

Answer 7

Beef: major’s cow’s milk proteins not present in beef/calf meat, but share serum albumin (Bos d 6) and immunoglobulins (Bos d 7)

Question 8

Palforzia has these components…

Answer 8

Ara h 1, h2 and h6