Skip to main content

Advertisement

Table 1 High- versus low-risk molecules from foods giving rise to anaphylaxis

From: A WAO - ARIA - GA²LEN consensus document on molecular-based allergy diagnostics

Source High risk Low risk
Peanut Ara h 1, 2, 3, 9 Ara h 8, profilin, CCD
Hazelnut Cor a 8, 9, 14 Profilin, CCD
Walnut Jug r 1, 2, 3 Profilin, CCD
Soy Gly m 5, 6, (4) Profilin, CCD
Rosacea fruits Pru p 3, Mal d 3 Pru p 1, Mal d 1, profilin, CCD
Wheat Tri a 14, Tri a 19 Profilin, CCD
  1. KEY: CCD = Cross-reactive Carbohydrate Determinant.