ABSTRACT
Animal and vegetable phylogenetic tables for food cross-allergenicity appear in several reference texts. The concept of cross-reactivity of food and botanical groups originated in the 1920s. Cross-reactivity is a concern in the development of selective avoidance diets. The oral allergy syndrome with symptoms of oral pruritus; irritation; swelling of the lip, tongue, palate, and throat; and oral mucosal blistering was described in patients with ragweed and birch pollinosis reacting to fresh melon, bananas, fresh apples, and hazelnuts. Cross-reactions are known to occur among various eggs, milk, and Crustacea. Cow’s milk, as the most common food allergen in infants, can cause mild or systemic reactions. Foods may be contaminated by a wide variety of hidden substances that can lead to reactions that may be confused with food allergy. Food-induced anaphylaxis could result from hidden food proteins or the increasing incidence of cross-reactivity described with latex proteins.
