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As seen in: MDPI
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Pollen Sensitization Can Increase the Allergic Reaction to Non-Cross-Reactive Allergens in a Soy-Allergic Patient

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By Malgorzata Teodorowicz, Janneke Ruinemans-Koerts, Daniela Briceno Noriega, Ad Jansen
| MDPI
1. Introduction Legume proteins share homology; however, they are not necessarily similarly allergenic. Presently, the most prevalent legume allergies are peanut, soy, lupine, chickpea, lentil, and pea [1,2]. In Europe, soy comprises one of the eight most common food allergens [3,4,5], with eight soybean allergens recognized by the WHO-IUIS Allergen Nomenclature Subcommittee [6].
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