Lipid transfer protein allergy: A review of current controversies

被引：28
作者：
Asero, Riccardo [1 ]
Pravettoni, Valerio [2 ]
Scala, Enrico [3 ]
Villalta, Danilo [4 ]
机构：
[1] Clin San Carlo, Ambulatorio Allergol, Milan, Italy
[2] IRCCS Fdn Ca Granda Osped Maggiore Policlin, Dept Gen Med Immunol & Allergy, Milan, Italy
[3] IDI IRCCS, Clin & Lab Mol Allergy Unit, Via Monti Creta 104, I-00138 Rome, Italy
[4] Osped S Maria Angeli, Immunol & Allergol, Pordenone, Italy
来源：
CLINICAL AND EXPERIMENTAL ALLERGY | 2022年 / 52卷 / 02期
关键词：
cross-reactivity; food allergy; lipid transfer protein; PRU P 3; COMPONENT-RESOLVED DIAGNOSIS; PLANT-DERIVED FOODS; CROSS-REACTIVITY; PEACH ALLERGY; RESPIRATORY ALLERGY; CONTACT URTICARIA; CANNABIS-SATIVA; ROSACEAE FRUITS; INDUCED ANAPHYLAXIS;
D O I：
10.1111/cea.14049
中图分类号：
R392 [医学免疫学];
学科分类号：
100102 ;
摘要：
Sensitization to lipid transfer protein (LTP), the most frequent cause of food allergy in southern Europe, still shows several controversial, but also intriguing, aspects. Some of these include the degree of cross-reactivity between LTPs from botanically distant sources, the definition of risk factors, the role of some cofactors, clinical outcomes, geographical differences and the identification of the primary sensitizer in different areas. This review article tries to analyse and comment on these aspects point by point suggesting some explanatory hypotheses with the final scope to stimulate critical thoughts and elicit the scientific discussion about this issue in the readership.
引用
收藏
页码：222 / 230
页数：9
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