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 |