People who are already allergic are likely to develop sensitization to other foods of the same family, pollens or even latex and fruits. Here is a table of the most common cross-allergies.
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The allergies crossed are due to the presence ofallergens of similar structure in different substances, such as food and pollens. Cross-allergies are very frequent when a favorable ground already presents itself.
It is estimated that patients allergic to pollen have up to 3 times morefood allergy than the average. 40% of people allergic to peanuts, for example, are also allergic to lupine, and at least 50% of people allergic to compound pollen have sensitization to celery (umbelliferous). Most often, respiratory allergy precedes the onset of food allergy, but the reverse is also possible.
Cross-food allergies
Cross-allergies are observed within the same plant family (legumes, rosaceae, umbelliferae, brassicaceae …), with milks of different cash animals through sensitization to casein, different meats (sensitization to serum albumin), shellfish and mollusks (tropomyosin sensitization) or different Pisces (those which contain parvalbumins such as cod, Salmon, the trout where the bar).
Cross-allergies between dust mites, animals, latex and food
More surprisingly, the cross-allergies between dust mites and crustaceans are caused by tropomyosin, a protein common to mites, cockroaches, squid, shrimp, snail or oyster. Prolonged exposure to birds can induce sensitization to alpha-livetin, which will lead to an allergy to Egg yolk. The proteins of latex resembling those of certain fruits and vegetables (chinatases, glucanases, proliferins), the latter is the cause of cross-allergies with these foods (lawyer, banana, Kiwi, melon, peach, fig, chestnut, grape, buckwheat …)
Cross-allergies are sometimes difficult to detect because they can be shifted in time. a child who has edema of the lips when eating Hazelnut in October may, for example, suffer from rhinitis and conjunctivitis in March or April, due to a cross reaction between birch pollen and hazelnut.
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