Hazelnut allergy cross reactivity11/14/2023 In addition to the “oral allergy syndrome” severe allergic reactions to hazelnuts are reported in patients without any association to tree pollen allergy. This so called “oral allergy syndrome” or food-pollen allergy is caused by cross-reactivity between tree pollen allergens, especially birch, alder and hazel pollen, and hazelnut proteins. These patients usually present with itching, swelling, burning in the mouth and throat after the ingestion of hazelnuts or hazelnut containing products. In addition, hazelnut oil may pose a threat to patients with hazelnut allergy, depending on the method of processing with oil undergone less processing at lower temperature tended to be more allergenic.Īllergy to hazelnut is often found in patients with hay fever (allergic rhinoconjunctivitis) and tree pollen allergy. Hazelnuts can be found in many food products including cookies, cakes, pastries, chocolates, confectionary products, ice cream, breakfast cereals, and bread. They can be eaten as in-shell nuts, however, the majority is cracked, and the kernels are sold to candy makers, bakers and other food processors. Hazelnuts (Corylus avellana) are among the common tree nuts that lead to allergic reactions. Information provided in co-operation with the Informall project. All rights > Topics > Food allergies and intolerances > Nuts > Hazelnut allergy A novel flow cytometry-based proliferation assay identified a predominant Cor a 1/Bet v 1-cross-reactive T-cell subpopulation within highly Bet v 1/Cor a 1-responsive T cells.Īnalysis of primary allergen-specific T cells combined with flow cytometry-based proliferation assays facilitates investigation of allergen-specific T-cell subpopulations in subjects and might be helpful to evaluate the effect of birch-specific immunotherapy on pollen-associated food allergies.Ĭopyright © 2012 American Academy of Allergy, Asthma & Immunology. Preactivation with Dau c 1 induced less pronounced effects. Primary stimulation of T cells with Bet v 1 or Cor a 1 resulted in a significant increase in specific responses to Cor a 1 or Bet v 1 after secondary stimulation, respectively, indicating T-cell cross-reactivity between birch and hazelnut allergens in all patients of the study cohort. IgE-binding inhibition tests of individual sera revealed that the vast majority of Cor a 1-reactive IgE was cross-reactive to Bet v 1, whereas Bet v 1-reactive IgE was only partially inhibited by preincubation with Cor a 1. A novel flow cytometry-based method using a 2-step staining process with fluorescent dyes was established to identify subpopulations of cross-reactive T cells. Patients with birch pollen allergy and associated food allergy to hazelnuts, carrots, or both were analyzed for IgE cross-reactivity, T-cell responses, and T-cell cross-reactivity to recombinant Bet v 1.0101 (Bet v 1 birch), Cor a 1.0401 (Cor a 1 hazelnut), and Dau c 1.0104 (Dau c 1 carrot). We performed a comprehensive analysis of T-cell cross-reactivity in primary cell cultures, facilitating the identification of allergen-specific T-cell subpopulations from individual patients. IgE- and T-cell cross-reactivity contribute to the birch pollen-food syndrome.
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