Demonstration of spice-specific IgE in patients with suspected food allergies.
IgE against the spices coriander and/or curry, mace, celery, and white pepper was measured in 150 sera from patients with suspected food allergies. Fifteen percent of the 288 spice RASTs resulted in greater than or equal to 10% binding of 125I-labeled anti-IgE. Twelve sera were studied in detail. In most sera IgE against various spices was present; all 12 sera contained IgE against mugwort-pollen extract. In RAST-inhibition experiments with three different sera, a cross-reactivity between mugwort pollen and coriander could be demonstrated. Leukocytes from two patients released histamine on incubation with spice extracts. This study suggests that IgE against various spices may play a role in some adverse reactions to food.
D000918:Antibody Specificity; D001491:Basophils / Q000378:metabolism; D003212:Condiments; D003429:Cross Reactions; D005512:Food Hypersensitivity / Q000276:immunology*; D006636:Histamine Release; D006801:Humans; D007073:Immunoglobulin E / Q000032:analysis* / Q000276:immunology; D011058:Pollen / Q000276:immunology
D007073:Immunoglobulin E