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.
Soft, white cheeses of mold type.
Generally, patients allergic to inhaled mold spores are not allergic to mold cheese.
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.
Cheese may contain tyramine and histamine, which cause allergy-like non-immune responses.
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).
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