Table 1 The eight types of foods causing 90% of IgE-mediated food-allergy reactions
Food | Cow’s milk | Egg | Soy | Wheat | Fish | Shellfish | Peanuts | Tree nuts |
|---|---|---|---|---|---|---|---|---|
Allergenic proteins | αs1- αs2- β- and κ-casein, α-lactalbumin β-lactoglobulin | ovomucoid (Gal d 1), ovalbumin (Gal d 2), ovotransferrin (Gal d 3) and lysozyme (Gal d 4) | Gly m1 to Gly m6. ß-conglycinin (Gly m5) is considered the main allergen in childhood | glutelins and prolamins | parvalbumin | Tropomyosin, Arginine kinase, Myosin light chain, Sarcoplasmic calcium binding protein, Troponin C | Ara h 1 Ara h 3 Ara h 2 Ara h 6 | 2S albumins, vicilins, legumins, nsLTPs |