Allergic reactions to spices: a review of sensitivities to pepper, cumin, oregano, anise, mustard and other spices.

Abstract

Summary: Spice allergies are often under-recognized and under-researched, leading to delays in diagnosis and treatment. Cross-reactivity with other plant allergens further complicates accurate diagnosis. This literature review seeks to systematize and analyze current data on hypersensitivity to spices, including pepper, cumin, oregano, anise, mustard, and other seasonings. The review covers research published from 2010 to 2023 in peer-reviewed journals, books, and conference proceedings, sourced from databases such as PubMed, Scopus, Web of Science, and Google Scholar. The main pepper allergens are PR-10 proteins, profilins and defensins. They can cause cross-allergic reactions with pollen and other plant allergens. Cumin allergens belong to the PR-10 family and can provoke allergic reactions. Cross-reactivity between cumin and other umbelliferae is common. Oregano contains Bet v 1 allergens and profilins, often leading to cross-allergies with other spices and plants. Allergies to anise are less common but can be a serious problem due to cross-reactivity with birch pollen. Mustard is one of the most allergenic spices. These proteins can cause severe reactions even in small amounts. Diagnosis is carried out using skin prick tests and blood tests for specific IgE antibodies. Cross-reactivity among spices and other allergens complicates the diagnosis and management of spice allergies. This review will be useful for the development of personalized dietary recommendations for patients, accounting for cross-reactivity and individual sensitization profiles.