Article

Legume: Cross-reactivity

Servicio de Alergia del Hospital Niño Jesús, Madrid. Spain.
Allergologia et Immunopathologia (Impact Factor: 1.58). 01/2003; 31(3):151-61.
Source: PubMed

ABSTRACT Legumes are dicotyledonous plants belonging to the Fabales order. The main distinctive characteristic of which is their fruit (legumen, seeds contained in pods). This botanical order is formed by three families: Mimosaceae, Caesalpiniaceae and Papilionaceae or Fabacea. The Papilionaceae family includes the most important allergenic species: Lens culinaris (lentil), Cicer arietinum (chick-pea), Pisum sátivum (pea), Arachis hipogea (peanut), Phaseolus vulgaris (bean) y Glycine max (soy). Legumes are an important ingredient in the Mediterranean diet. Among Spanish children, sensitivity to legumes is the fifth most prevalent food allergy. Lentil and chick-pea are the most frequent cause of allergic reactions to legumes in Spanish children. Legumes could be involved in severe allergic symptoms. The different legumes have structurally homologous proteins, but they are not all equally allergenic, thus making it difficult to distinguish in vitro and in vivo cross-reactivity. We have demonstrated by skin tests and CAP that most of the patients are sensitised to more than one species. We have demonstrated a great degree of cross-reactivity among lentil, chick-pea, pea and peanut by ELISA inhibition (> 50 % max. inhibition). Unlike the Anglo-Saxons population, this phenomenon implies clinical sensitisation for many Spanish children. The majority of our patients have had symptoms with more than one legume (median 3 legumes). Thirty-nine patients were challenged (open or simple blind) with two or more legumes and 32 (82 %) reacted to two or more legumes: 43,5 % to 3, 25,6 % to 2, 13 % to 4 legumes. Seventy three per cent of the patients challenged with lentil and pea had positive challenge to both, 69,4 % to lentil and chick-pea, 60 % to chick-pea and 64,3 % to lentil, chick-pea and pea simultaneously. Peanut allergy peanut can be associated to allergy to lentil, chick-pea and pea but less frequently. Contrarily, white bean and overall green bean and soy are well tolerated by children allergic to other legumes. In our study, 82 % of the children allergic to legumes had a sensitisation to pollen. Pea and bean are the legumes with more in vitro cross-reactivity with Lolium perenne, Olea europea and Betula alba. This cross-reactivity could be because of common antigenic determinants or due to the coexistence of pollen and legume allergy. Panallergens implication seems to be less probable. It is important to emphasize that in spite of an evident clinical and immunological cross-reactivity, the diagnosis of legume allergy should not be based only on specific IgE tests. The decision to eliminate one legume from the diet should be based on a positive oral food challenge.

1 Follower
 · 
121 Views
  • Source
    • "The name " legume or pod " derives from the fruit, which is composed from two symmetrical valves enclosing the seeds [2]. Several legumes were used as food, such as the kidney bean (Phaseolus vulgaris), pea (Pisum sativum), broad bean (Vicia faba), lupin (Lupinus albus), chick pea (Cicer arietinum), peanut (Arachis hypogaea), soy bean (Glycine max), and lentil (Lens culinaris) [3]. Immunological cross-reactivity has been widely reported in this family but the clinical cross-reactivity is rare [4] [5]. "
    [Show abstract] [Hide abstract]
    ABSTRACT: The IgE-mediated allergic reactions to food are caused, generally, by ingestion. However, they can be rarely induced by exposure to airborne food particles through the handling or the cooking. Vicia faba is a vegetable which belongs to Legumes or Fabaceae family, Fabales order. Allergic reactions after ingestion of legumes and cases of asthma after exposure to the cooking vapors have been reported in the literature. A paper assessed the volatile substances (insect repellents) released by V. faba. The authors demonstrated that this plant produces several chemical substances, such as small quantities of methyl salicylate. We describe a case of occupational allergy, induced by handling during picking up of fresh broad beans, in a farmer with history of adverse reaction after eating the cooked and raw vegetable.
    Journal of Allergy 06/2011; 2011:191787. DOI:10.1155/2011/191787
  • Source
    • "The name " legume or pod " derives from the fruit, which is composed from two symmetrical valves enclosing the seeds [2]. Several legumes were used as food, such as the kidney bean (Phaseolus vulgaris), pea (Pisum sativum), broad bean (Vicia faba), lupin (Lupinus albus), chick pea (Cicer arietinum), peanut (Arachis hypogaea), soy bean (Glycine max), and lentil (Lens culinaris) [3]. Immunological cross-reactivity has been widely reported in this family but the clinical cross-reactivity is rare [4] [5]. "
    [Show abstract] [Hide abstract]
    ABSTRACT: The IgE-mediated allergic reactions to food are caused, generally, by ingestion. However, they can be rarely induced by exposure to airborne food particles through the handling or the cooking. Vicia faba is a vegetable which belongs to Legumes or Fabaceae family, Fabales order. Allergic reactions after ingestion of legumes and cases of asthma after exposure to the cooking vapors have been reported in the literature. A paper assessed the volatile substances (insect repellents) released by V. faba. The authors demonstrated that this plant produces several chemical substances, such as small quantities of methyl salicylate. We describe a case of occupational allergy, induced by handling during picking up of fresh broad beans, in a farmer with history of adverse reaction after eating the cooked and raw vegetable.
  • Source
    [Show abstract] [Hide abstract]
    ABSTRACT: Migraine occurs with a high prevalence of 18 per cent. Management requires a tailored regimen of pharmacological and other measures based on individual clinical history. In some patients, allergen-specific IgG has been suspected to be involved in their mechanism, however, serological methods to investigate such possibility, are seldomly used. The aim of this study was to investigate allergen-specific IgG in serum of patients with migraine refractory to traditional treatment. Serum antibodies to specific 108 food allergens were measured by enzyme immunoassay from 56 patients with migraine and a control group without migraine. In addition to statistical significant differences in the number of positives for IgG food allergens between patients with migraine and a controlled group, elimination diets successfully control the migraine without the need of medications. According to the results obtained, serum IgG antibodies to common food should be investigated in patients with migraine.
    Alergia 09/2007; 54(5):162-8.
Show more