Update on the global prevalence and severity of kiwifruit allergy: a scoping review

Abstract

SummaryThe production and use of kiwifruit, and their derived products, has seen rapid growth in the food industry with some 4 467 099 tonnes produced in 2021. A key area of development has been the increased use of kiwifruit waste streams to support sustainable food production systems. However, kiwifruit is emerging as a common elicitor of food allergy worldwide. Therefore, the present research focuses on summarising the current literature on kiwifruit‐induced human food allergy. Of the available information, a total of 7098 titles were found and 107 articles were included in the current study following full‐text screening. Most research concentrated on the prevalence of allergenicity and was performed within Europe, North America, Asia, Africa, South America and Oceania. Food allergy to kiwifruit ranged from oral allergy syndrome to anaphylaxis in humans. Few studies considered the need for labelling or public education. Given the increased usage of kiwifruit across a range of food streams, further research is required due to the greater focus on utilisation of these products in the food industry.