Pea allergy T78.1

Allergic reactions to peas (Pisum sativum) are relatively rare. According to the investigations of Sell M et al. the allergen activity is mainly found in the water-soluble albumin fraction. It is resistant to heating. This behaviour is relevant from a dietary point of view for pea allergy sufferers. The allergen content increases with the degree of maturity of the peas (Sell M et al. 2005).

In case of soy and lucerne allergy clinical reactions may also occur to Pisum sativum (Jäger L 2001).

1. Jäger L et al (2001) Food allergies and intolerances. Urban & Fischer Publishing House Munich, Jena S 129-130
2. Sell M et al (2005) Influence of maturation on the alteration of allergenicity of green pea (Pisum sativum L.). J Agricultural Food Chem 53:1717-1722.