Health and safety
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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]
Beer proteins posi-tively affect the plasma lipid level in rats decreasing the total cholesterol, LDL-cholesterol and triglyceride levels57. The hypolipidemic effect of beer proteins might be one of the reasons why moderate consumption of beer is associ-ated with lower rates of cardiovascular diseases33.[3]
Beer has been implicated as the causative agent of urticaria and severe IgE-modified anaphylaxis. Despite the large worldwide beer consumption, allergic reactions to beer have been very rarely reported.[3]
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.
- ↑ a b Stanislava G. Barley grain non-specific lipid-transfer proteins (ns-LTPs) in beer production and quality. J Inst Brew. 2007;113(3):310–324.