{"title":"对香料的过敏反应:对辣椒、孜然、牛至、茴香、芥末和其他香料的过敏反应综述。","authors":"M F Lisiecka","doi":"10.23822/EurAnnACI.1764-1489.400","DOIUrl":null,"url":null,"abstract":"<p><strong>Summary: </strong>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.</p>","PeriodicalId":11890,"journal":{"name":"European annals of allergy and clinical immunology","volume":" ","pages":""},"PeriodicalIF":2.6000,"publicationDate":"2025-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Allergic reactions to spices: a review of sensitivities to pepper, cumin, oregano, anise, mustard and other spices.\",\"authors\":\"M F Lisiecka\",\"doi\":\"10.23822/EurAnnACI.1764-1489.400\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><strong>Summary: </strong>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.</p>\",\"PeriodicalId\":11890,\"journal\":{\"name\":\"European annals of allergy and clinical immunology\",\"volume\":\" \",\"pages\":\"\"},\"PeriodicalIF\":2.6000,\"publicationDate\":\"2025-05-09\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"European annals of allergy and clinical immunology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.23822/EurAnnACI.1764-1489.400\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"ALLERGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"European annals of allergy and clinical immunology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.23822/EurAnnACI.1764-1489.400","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"ALLERGY","Score":null,"Total":0}
引用次数: 0
摘要
总结:香料过敏通常未被充分认识和研究,导致诊断和治疗的延误。与其他植物过敏原的交叉反应进一步使准确诊断复杂化。本文献综述旨在系统化和分析对香料过敏的当前数据,包括胡椒、孜然、牛至、茴香、芥末和其他调味料。该综述涵盖了2010年至2023年在同行评议期刊、书籍和会议论文集上发表的研究,来源数据库包括PubMed、Scopus、Web of Science和b谷歌Scholar。辣椒的主要过敏原是PR-10蛋白、侧链蛋白和防御蛋白。它们可以引起花粉和其他植物过敏原的交叉过敏反应。孜然过敏原属于PR-10家族,可引起过敏反应。孜然与其他伞形科植物之间存在交叉反应。牛至含有betv1过敏原和侧链,经常导致与其他香料和植物交叉过敏。对八角过敏不太常见,但由于与桦树花粉的交叉反应,这可能是一个严重的问题。芥末是最容易引起过敏的香料之一。即使是少量的这些蛋白质也会引起严重的反应。诊断采用皮肤点刺试验和血液特异性IgE抗体试验。香料和其他过敏原之间的交叉反应使香料过敏的诊断和管理复杂化。这一综述将有助于为患者制定个性化的饮食建议,考虑交叉反应性和个体致敏性。
Allergic reactions to spices: a review of sensitivities to pepper, cumin, oregano, anise, mustard and other spices.
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.