Scientific Books Dietary Management

Fachbücher Ernährung und Allergie

Abstract

First reports of allergic reactions to kiwi fruit occurred relatively late in 1981, when this exotic fruit was becoming more common in nutrition in western countries. The prevalence of kiwi fruit allergy seems to be low in food allergic individuals. Nevertheless IgE mediated reactions after ingestion of kiwi fruit can be most severe, as shown by several cases of anaphylactic shocks. Belonging to the latex- associated fruit- allergens, kiwi is involved in so-called oral allergy syndrome which is reflected by high frequencies of kiwi allergy in birch pollen and latex sensitive patients. This review represents data on prevalence, symptoms, and cross- reacting allergens in tabular form. The molecular biological and allergenic properties of the two major kiwi allergens (Actinidin Act c 1 and a 43-kDa-Allergen) are summarized.
 

Contents
1 Prevalence of Kiwi Fruit Allergy 2 Symptoms of Kiwi Fruit Allergy 3 Diagnostic Features 4 Composition of Kiwi Fruit 5 Allergens of Kiwi Fruit 5.1 Sensitization to Kiwi Fruit Allergens 5.2 Properties of Actinidin	5.3 Properties of 43-kDa-Alllergen 6 Isolation & Preparation 7 Cross-Reactivities 8 Posttranslational Modifications 9 Stability of Kiwi Allergens 10 References

Disclaimer
The reference lists of the Allergen Data Collections are based mainly on searches of Medline and FSTA (Food Science & Technology Abstracts) databases up to the related dates of publication. The scientific rigor of the studies listed is variable and not subject of critique or evaluation by the authors or the editor of the Allergen Data Collections. The reader should be aware of considerable problems in comparing data from different studies (eg. patient cohorts, diagnostic performances, possible flaws in allergen preparations and methodologies for allergen characterization) and is encouraged to review the original publications.
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