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[[Lipid transfer protein|LTP]] and [[protein Z]] have been identified as the main beer allergens.<ref>Gorjanović S, Sužnjević D, Beljanski M, et al. [https://onlinelibrary.wiley.com/doi/pdf/10.1002/j.2050-0416.2004.tb00624.x Effects of lipid-transfer protein from malting barley grain on brewers yeast fermentation.] ''J Inst Brew.'' 2004;110(4):297–302.</ref> | [[Lipid transfer protein|LTP]] and [[protein Z]] have been identified as the main beer allergens.<ref>Gorjanović S, Sužnjević D, Beljanski M, et al. [https://onlinelibrary.wiley.com/doi/pdf/10.1002/j.2050-0416.2004.tb00624.x Effects of lipid-transfer protein from malting barley grain on brewers yeast fermentation.] ''J Inst Brew.'' 2004;110(4):297–302.</ref> | ||
Reactions to LTP appear to be more common in the Mediterranean area [44], with clinical cross-reactivity being described between foods and pollens. However, although less common in birch-endemic areas, clinical reactivity to LTP is still important in some patients, for example, Flinterman et al. [45]. Clinically, there are thus similarities with the North European pollen/fruit syndrome, but this Southern Europe variant is clinically more severe, not prevented by cooking, and due to different protein cross-reactivities.<ref>Unsworth DJ, Lock RJ. [https://www.sciencedirect.com/science/article/abs/pii/B9780128001417000061 Chapter 6: Food Allergy Testing.] In: Makowski GS, ed. ''Advances in Clinical Chemistry.'' Vol 65. Elsevier; 2014:173–198.</ref> | |||
==References== | ==References== | ||
Revision as of 05:46, 3 January 2022
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LTP and protein Z have been identified as the main beer allergens.[1]
Reactions to LTP appear to be more common in the Mediterranean area [44], with clinical cross-reactivity being described between foods and pollens. However, although less common in birch-endemic areas, clinical reactivity to LTP is still important in some patients, for example, Flinterman et al. [45]. Clinically, there are thus similarities with the North European pollen/fruit syndrome, but this Southern Europe variant is clinically more severe, not prevented by cooking, and due to different protein cross-reactivities.[2]
References
- ↑ Gorjanović S, Sužnjević D, Beljanski M, et al. Effects of lipid-transfer protein from malting barley grain on brewers yeast fermentation. J Inst Brew. 2004;110(4):297–302.
- ↑ Unsworth DJ, Lock RJ. Chapter 6: Food Allergy Testing. In: Makowski GS, ed. Advances in Clinical Chemistry. Vol 65. Elsevier; 2014:173–198.