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Inhalant allergy to fresh asparagus

P A Eng1, L Yman, E Maaninen

  • 1Department of Dermatology, University Hospital, Zürich, Switzerland.

Clinical and Experimental Allergy : Journal of the British Society for Allergy and Clinical Immunology
|March 1, 1996
PubMed
Summary
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Fresh asparagus triggers allergic reactions in sensitive individuals, but cooking eliminates these symptoms. This suggests the allergen in asparagus is heat-labile and not cross-reactive with other common allergens.

Area of Science:

  • Allergy and Immunology
  • Food Science
  • Clinical Medicine

Background:

  • Two atopic patients experienced allergic reactions, including conjunctivitis and coughing, when handling fresh asparagus.
  • Symptoms subsided upon consumption of cooked asparagus, indicating a potential heat-sensitive allergen.

Observation:

  • Skin-prick tests showed strong positive reactions to raw asparagus but negative reactions to cooked asparagus.
  • Patients exhibited specific IgE antibodies to asparagus and other allergens like onion and birch pollen.

Findings:

  • Asparagus-specific IgE antibodies were confirmed, with no cross-reactivity observed between asparagus and other tested allergens.
  • The allergenic component in asparagus was found to be thermolabile, as heating to 100°C abolished reactivity.

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Implications:

  • Highlights the heat sensitivity of asparagus allergens, differentiating it from cross-reactive allergens like profilin.
  • Suggests specific sensitization to asparagus, with parallel sensitivities to other environmental allergens in atopic individuals.