Summary these findings make it even more imperative to take a full dietary history to ensure
apparent idiopathic anaphylaxis is not in reality due to a novel food, especially in cases …

The dietary constituents obtained from fruits vegetables include water, fiber, proteins
(legumes), sometimes fats (olive, avocado, and nuts), minerals, and digestible …

Kiwifruit is considered to be the most common plant-based food causing allergic reactions,
after peanuts, soybeans, and wheat. These responses are triggered by the proteins in …

In this study, we present a systematic proteomic overview of macadamia nut using a label-
free shotgun proteomic approach. We identified 947 proteins in 723 clusters and gene …

Immunoglobulin E (IgE)-mediated allergy, which affects more than 30% of the population, is
the most prevalent hypersensitivity illness. In an atopic individual, even a small amount of …

Milk proteins are well known for their nutritional and functional properties. However, they are
also members of the Big-8 food allergens including egg, fish, shellfish, soy, peanuts, wheat …

Background Research on reported food-related triggers of atopic disease in South Asian
adults is lacking despite the region's large population and the global significance of allergic …

BACKGROUND Computational tools may have an edge over conventional methods for the
preliminary evaluation of food allergenicity. In this study, the allergenic potential of Lentinula …

Thaumatin-like proteins (TLPs) are highly complex group of Pathogenesis-Related proteins
(PRs) recognized as human allergens. They are known to rapidly accumulate in high levels …

Chronic diseases such as heart disease, stroke, cancer, and diabetes are a leading cause of
mortality (Narayan et al., 2020). Excessive weight and outright obesity are also a growing …