Allergens from plant-based food allergen sources and their clinical and diagnostic relevance

Lately, a rise of plant-related food allergies could be observed following the increase of plant-based food consumption. This narrative review provides an overview of important plant allergens from the most common allergen sources including the "Big 9", and those gaining more clinical significance such as legumes (other than peanuts) or fruits. Both commercially available and unavailable allergens for in vitro (i.e., specific IgE) and ex vivo (e.g., basophil activation test) diagnostics described in the literature to date are included in this work. In addition, gaps in the commercially available test panels (e.g., oleosins) as well as a lack of knowledge about the clinical relevance of some allergens are highlighted using the latest publications. Furthermore, practical applications are provided in exemplary case reports. In conclusion, molecular allergology provides important tools to advance precision diagnostics of allergic diseases and consequently, patient care.