Gold kiwi fruit - a new food allergen*1

Lewis, Stuart; Warner, John O.; Hourihane, J.O.; Lucas, Jane S.

doi:10.1016/j.jaci.2003.12.560

Cited by 3 publications

(3 citation statements)

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“…Among the identified allergens, few have been studied sufficiently in differing groups of kiwifruit‐allergic patients. Allergens include Act d 1 that corresponds to the 30 kDa cysteine protease, actinidin, a well‐characterised allergen in green kiwifruit (Podivinsky et al ., 1989; Pastorello et al ., 1998; Boland, 2013), and Act c 1 from gold kiwifruit (Lewis et al ., 2004; Martin, 2016). Other kiwifruit allergens include Act d 2, a 24 kDa Thaumatin‐like protein (TLP) (Wurms et al ., 1999; Gavrović‐Jankulović et al ., 2002a; Alemán et al ., 2004; Palacin et al ., 2008a, 2011; Bublin et al ., 2010, 2011), and putative allergens phytocystatin (Act d 4) (Rassam & Laing, 2004), kiwellin (Act d 5) found in green kiwifruit and (Act c 5) a major allergen in gold kiwifruit (Tamburrini et al ., 2005; Tuppo et al ., 2008; Maddumage et al ., 2013; Offermann et al ., 2015).…”

Section: Resultsmentioning

confidence: 99%

“…Among the identified allergens, few have been studied sufficiently in differing groups of kiwifruitallergic patients. Allergens include Act d 1 that corresponds to the 30 kDa cysteine protease, actinidin, a wellcharacterised allergen in green kiwifruit (Podivinsky et al, 1989;Pastorello et al, 1998;Boland, 2013), and Act c 1 from gold kiwifruit (Lewis et al, 2004;Martin, 2016).…”

Section: Kiwifruit Food Allergensmentioning

confidence: 99%

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

James,

Welham,

Rose

2023

Int J of Food Sci Tech

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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 7,098 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.

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Section: Resultsmentioning

confidence: 99%

Section: Kiwifruit Food Allergensmentioning

confidence: 99%

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

James,

Welham,

Rose

2023

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…Case reports suggest that two particular emerging food allergens are green and gold kiwi (Actinidia deliciosa and Actinidia chiensis respectively) (Lewis et al, 2004;Lucas et al, 2003). However, changes to the UK diet may result in further novel food allergens.…”

Section: Novel Food Allergies/intolerancesmentioning

confidence: 99%