Environment-related adverse reactions are related to allergic reactions since they also encompass the immune process.
At its most straightforward level, cross reactivity includes the capacity of our immune process to appreciate comparisons between all forms of allergens regardless of where they came from.
When cross reactions occur, our immune system ends up reacting to a second protein like the way that it has replied to the initial allergen.
Our immune process can respond to an allergen, and therefore, we will end up with a seasonal allergic reaction to this allergen.
Now let’s study the food aspect of this cross response. Within the protein of an apple, there’s a protein molecule known as Mal d 1. This molecule is similar to the bet v 1 molecule discovered in birch pollen, and it could actually also act as an allergen.
Because our immune system can appreciate the similarity between the Mal d 1 molecule in apples and the bet v 1 molecule in birch pollen, we will have not only seasonal tree pollen allergy, but with a year-round hypersensitivity to apples as well.
This phenomenon is known as a cross reaction, and in this case, it entails a response between an inhaled molecule in the air (birch tree pollen), and a molecule in food (apple allergen).
There are five categories that are essential when dealing with environment-related allergens and food. The 5 basic classes involve:
- Alder tree pollen
- Grass pollen
- Mugwort weed pollen
- Ragweed pollen
- Birch tree pollen
A lot of foods appear to be in cross reaction with birch tree pollen.
Latex-fruit syndrome is a documented food sensitivity that has been proven to arise internationally but has yet to be absolutely understood. Researchers do not know the precise nature of latex-fruit syndrome, even though they realize it as a real phenomenon experienced by many individuals.
The environmental allergens in latex-fruit syndrome originate from the rubber tree (Heveabrasiliensis). When latex is fashioned from sources, this rubber tree is essentially the most commonly used source for obtaining the thick sap that may be managed into latex.
Early research on latex-fruit syndrome are about hevein-associated proteins in natural rubber latex, including Hev b 1, Hev b 2, Hev b3 up to Hev b 12. However, scientists now understand that these hevein-related allergens aren’t the only allergens that are present in latex.
In addition to this range of allergens contained in rubber latex, there are similarly- shaped protein molecules in numerous meals.
Studies have focused on food proteins that belong to the enzyme family referred to as category I chitinases, together with Pers a 1 from avocado and Cas s 5 from chestnut.
Researchers now comprehend that more varieties of food proteins are also involved in latex-fruit syndrome, aside from this type I chitinase family.
The foods that are known to be involved in latex-fruit syndrome are bananas, avocados, and chestnuts. Other foods include papayas, potatoes, tomatoes, apples, carrots, and melons.