Health and safety: Difference between revisions
No edit summary |
mNo edit summary |
||
| Line 4: | Line 4: | ||
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> | 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> | ||
*Lordan [https://www.mdpi.com/2304-8158/8/5/171 Total, Neutral, and Polar Lipids of Brewing Ingredients, By-Products and Beer: Evaluation of Antithrombotic Activities] | |||
==References== | ==References== | ||
Revision as of 07:02, 11 January 2022
Please check back later for additional changes
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.