Abstract

The poppy plant is grown predominantly in Central Asia and the Mediterranean Area. The unripe capsules are used in the production of opium, while the mature poppy seeds used in the food industry are free of opium. Poppy seeds are traditionally used as ingredients and for garnishing of cakes and bread. Additionally the seeds are a source of edible oil, which is also used in high quality paint.
Allergy to poppy seeds is rare. However, during recent years there have been several reports of allergic reactions after ingestion of poppy seeds. The clinical spectrum of reactions ranges from milder oral symptoms to life-threatening anaphylactic reactions. Interestingly almost all poppy seed allergic individuals have a concomitant sensitization to nuts as confirmed by skin tests and specific serum IgE.
An IgE-binding glycoprotein with a molecular mass of 45 kDa has been identified as the major allergen in poppy seeds. Cross-reactivity of poppy seed allergens to hazelnut and rye flour on the one hand and on the other hand to pollens (birch, timothy grass, and mugwort) could be demonstrated. Sensitization to poppy pollen seems to be unimportant.

Detailed information on prevalence and symptoms of poppy seed allergy as well as cross-reactivities, and allergen sources are summarized in the present review in tabular form.
 

Contents

1   Prevalence of Poppy Seed Allergy 2 Symptoms of Poppy Seed Allergy 3 Composition of Poppy Seeds 4 Allergens of Poppy Seeds     4.1Sensitization to Poppy Seed Allergens 5 Isolation & Preparation 6 Cross-Reactivities 7 Stability of Poppy Seed Allergens 8 Allergen Sources 9 References

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