Strawberry Allergy Test
Latin name: Fragaria vesca
Source material: Fresh fruit
Common names: Strawberry
Synonyms: F. ananassa, F. alpina, F. chiloensis, F. virginiana
Strawberry is a food which may result in allergy symptoms in sensitised individuals.
Strawberry Allergy Test: Allergen Exposure
Strawberries are native to northern temperate regions and are cultivated as ornamentals and, most often, for their fruit. Strawberry was cultivated by the ancient Greeks and Romans, and commercial cultivation began about 250 years ago in France.
Both cultivated and wild strawberries are eaten raw and used in desserts. They are often used to make preserves, and are even dried. The leaves are eaten raw or cooked, and used as a tea substitute. The root is used as a coffee substitute in India.
The fruits contain salicylic acid. Both the fruits and leaves are used in a variety of herbal remedies. When applied externally, strawberry is used as a remedy for chilblains and sunburn.
The fruit is also an ingredient in skin-care creams and tooth-whiteners. The flowers sometimes serve as a compost activator.
Strawberry Allergy Test: Allergen Description
A number of allergenic proteins present in strawberry have been detected, including a Bet v 1 homologue, a lipid transfer protein and a profilin.
The white variety of strawberries, known to be tolerated by individuals affected by allergy, were found to be virtually free from strawberry allergens.
Strawberry Allergy Test: Potential Cross-Reactivity
Extensive cross-reactivity occurs among various members of the Rosaceae family, but to date, the amount of cross-reactivity between strawberry and other members of the family has not been evaluated.
IgE antibodies were found to peach, guava, banana, mandarin and strawberry in a patient experiencing anaphylaxis after eating peach. The cross-reactive protein was identified as a 30 kDa protein occurring in all of the fruits.
Strawberry Allergy Test: Clinical Experience
Strawberry may commonly induce symptoms of food allergy in sensitised individuals, and was reported to be a common cause of allergy in children. Birch pollen-related foods appeared to dominate in Scandinavia, whereas some mugwort-related foods were of more apparent importance in Russia and the Baltic States.
In one study of 1,139 individuals, strawberry was the 7th-most-reported allergenic food, resulting in adverse effects in 31% of participants.
Reactions reported include symptoms of food allergy (abdominal pain and cramping, nausea and vomiting), atopic dermatitis, asthma, rhinitis, and symptoms of oral allergy syndrome.
A study evaluating the role of profilin and lipid transfer protein was conducted; the subjects were 28 patients recruited from Spain and Italy who had a reported history of strawberry allergy. Reported symptoms were oral allergy syndrome, asthma, generalised urticaria, and pruritus.
Allergy to strawberry has also been reported as part of a true multi-food allergy in a 4-year-old child.
Food-dependent, exercise-induced anaphylaxis attributed to strawberry has been reported.
Contact urticaria to strawberry has been documented.
Allergic contact dermatitis to strawberry lip salve has been reported.
Strawberry contains a variety of aromatic and vasoactive substances, e.g. histamine, that may result in non-IgE-related reactions. For example, urticaria may occur as a result of excess production of histamine triggered by the fruit.
Unripe strawberry fruit may produce a triterpene phytoalexin, which appears to be involved in the resistance of strawberry to a particular fungus. Phytoalexin may result in photosensitivity dermatitis.