Is this you? As a journalist, you can create a free Muck Rack account to customize your profile, list your contact preferences, and upload a portfolio of your best work.
Claim your profile
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].
As a journalist, you can create a free Muck Rack account to customize your profile, list your contact preferences, and upload a portfolio of your best work.
