Cheese, mold type

 
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Code: f82
Source material: A mixture of white, soft cheeses (Camembert, Brie, Gorgonzola, Roquefort)
In a recent review of atopic food allergy, cheese was the third most important allergen involved in 12.9% of 402 predominantly adults with confirmed food allergy.

Allergen Exposure

Soft, white cheeses of mold type.

Potential Cross-Reactivity

Generally, patients allergic to inhaled mold spores are not allergic to mold cheese.

Clinical Experience

IgE-mediated reactions
In a recent review of atopic food allergy cheese was the third most important allergen involved in 12.9% of 402 predominantly adults with confirmed food allergy.
 
Other reactions
Cheese may contain tyramine and histamine, which cause allergy-like non-immune responses.
 
Review
A mixture of white soft cheeses, Camembert and Brie, Gorgonzola and Roquefort. All types contain molds belonging to the genus Penicillium. Generally, sera from patients allergic to inhaled mold spores (Aspergillus, Alternaria, Cladosporium, Penicillium) are not allergic to mold cheese. The most important allergen in cheese is casein (f78) (1-4).

References

  1. Wüthrich, B; Much, Th. Nahrungsmittel-Allergen-Testung bei Acne vulgaris? Dermatologica; 1978; 157: 294-295.
  2. Egger, J; Wilson, J; Carter, CM; Turner, MW; Soothill, JF. Is migraine food allergy? Lancet; 1983; Oct 15: 865-868.
  3. Taylor, S; Stratton, J; Nordlee, J. Histamine poisoning (scombroid fish poisoning): An allergy-like intoxication. Clin Toxicol; 1989; 27: 225-240.
  4. Wüthrich, B. Zur Nahrungsmittelallergie. Häufigkeitder Symptome und der allergieauslösenden Nahrungsmittel bei 402 Patienten - Kuhmilchallergie - Nahrungsmittel und Neurodermitis atopica. Allergologie; 1993; 16: 280-287.

 

As in all diagnostic testing, the diagnosis is made by the physican based on both test results and the patient history.