Abstract
Adults develop a food allergy most frequently after a primary sensitization to inhalant allergens such as pollen. The immunologic basis for these food allergies is IgE cross-reactivity as a consequence of structural similarity between inhalant and food allergens. Pollen-associated food allergy is the most frequent form of a food allergy mediated by inhalant allergens. In Central and Northern Europe, food allergy to fruits, vegetables and nuts, is most often seen in birch pollen-allergic patients. So far, 3 birch pollen allergens, Bet v 1, Bet v 2, and Bet v 6 and certain N-glycans of plant glycoproteins (so called cross-reacting carbohydrate determinats, CCD) are known to cross-react with food allergens. The characteristics of these 4 main cross-reactive allergen families are summarized in the following.
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