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Inhalant allergy to fresh asparagus
1Department of Dermatology, University Hospital, Zürich, Switzerland.
Summary
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.
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.