Main types of food allergens and their epitopes .
Food: Milk
Features: Common, especially under 3 years
Prevalent symptoms: 1, 2, 3, 4, 5 FDEIA, proctitis and enterocolitis
Tolerance: Camel's milk and donkey
Directive 2007/68/EC: It is also lactose
Food: Eggs
Features: Common, especially under 3 years; rare in adults
Prevalent symptoms: 1, 2, 3, 4
Tolerance: cooking (partial)
Directive 2007/68/EC: We also derived
Food: Peanuts
Features: Common, long lasting, often fatal
Prevalent symptoms: 1, 2, 3, 4, 5 from OAS to Shock
Tolerance: cooking (partial)
Directive 2007/68/EC: We also derived
Food: Soy
Features: Common
Prevalent symptoms: 1, 2, 3, 4, 5 OAS, FDEIA
Tolerance: cooking (partial)
Directive 2007/68/EC: It also derivatives (E322: Lecithin)
Food: Sesame
Features: Serious, common geographical areas
Prevalent symptoms: 1, 2, 3, 4, 5, OAS
Tolerance: cooking (partial)
Directive 2007/68/EC: We also derived
Food: Prawns
Features:
Prevalent symptoms:
Tolerance:
Directive 2007/68/EC:
Food: Clams
Features:
Prevalent symptoms:
Tolerance:
Directive 2007/68/EC:
Food: Cashew
Features: Common as nuts
Prevalent symptoms: 1, 2, 3, 4 OAS
Tolerance: cooking (partial)
Directive 2007/68/EC: It flavors except
Food: Hazelnut
Features:
Prevalent symptoms:
Tolerance:
Directive 2007/68/EC:
Food: Brazilian Walnut
Features:
Prevalent symptoms:
Tolerance:
Directive 2007/68/EC:
Food: Cherry
Features:
Prevalent symptoms: 1, 2, 3, 4
Tolerance: cooking (partial)
Directive 2007/68/EC: No
Food: Wheat
Features:
Prevalent symptoms: 1, 2, 3, 4, Celiac Disease, FDEIA
Tolerance: cooking (partial)
Directive 2007/68/EC: We also derived
Legend: 1 = skin; 2 = Respiratory, GI = 3, 4 = Systemic, 5 = death Anaphylaxis: Recently at the 'Congress of the European Academy of Allergy and Clinical Immunology in London are presented the results of research concerning new varieties of peanuts GM, which will rdduce the impact of food allergies for a lower number of allergenic epitopes.
A recent paper EFSA , but are not conclusive, indicates in food GMO risk of a possible increase in the prevalence of food allergy for possible presence of modified proteins with immunogenic power.