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Recent Advances in the Allergic Cross-Reactivity between Fungi and Foods

Haiyan Xing1,2, Jianyong Wang3, Yuemei Sun1

  • 1Department of Allergy, The Affiliated Yantai Yuhuangding Hospital of Qingdao University, Yantai, Shandong 264000, China.

Journal of Immunology Research
|October 17, 2022
PubMed

Insights

Airborne fungi can trigger allergies and cross-react with fungus-related foods, causing fungus food allergy syndrome (FFAS). This review covers allergic cross-reactivity, diagnosis, and treatment for FFAS.

Area of Science:

  • Allergen immunology
  • Food allergy
  • Environmental health

Background:

  • Airborne fungi are common inhalant allergens causing allergic diseases.
  • Fungal growth is influenced by environmental factors, with regional and seasonal variations.
  • Immunoglobulin E (IgE) sensitization is linked to fungal nomenclature and taxonomy.

Purpose of the Study:

  • To review current knowledge on allergic cross-reactivity between airborne fungal allergens and related foods.
  • To discuss the diagnosis and treatment of fungus food allergy syndrome (FFAS).

Main Methods:

  • Literature review of scientific articles on fungal allergens and food allergy.
  • Analysis of studies on allergic cross-reactivity between airborne fungi and food.
  • Synthesis of information on FFAS diagnosis and management.

Main Results:

  • Allergic cross-reactivity between different fungal species is prevalent.
  • Fungus-related foods (mushrooms, mycoprotein, fermented foods) can induce FFAS through cross-reactivity with airborne fungi.
  • FFAS can affect multiple organ systems, presenting symptoms from oral allergy syndrome (OAS) to anaphylaxis.

Conclusions:

  • Understanding cross-reactivity is crucial for diagnosing and managing FFAS.
  • FFAS poses a significant health concern due to its potential for severe systemic reactions.
  • Further research is needed to elucidate specific cross-reactive pathways and improve therapeutic strategies.

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