Allergy Asparagus Enzyme Assay Blood

Asparagus belongs to the Lily family, which contains ferns and vegetables. This well-known table delicacy has been cultivated for more than 2,000 years and was much esteemed from the time of the Greeks and Romans. It is an important commercial and garden crop in many parts of the world. Its relatively high price tends to make it a luxury. In sensitised individuals, Asparagus can induce symptoms of food allergy through ingestion, respiratory symptoms through inhalation, or cutaneous allergy through skin contact. Occupational contact dermatitis, contact urticaria, rhinoconjunctivitis and asthma have been reported. Clinical manifestations of immediate hypersensitivity (allergic) diseases are caused by the release of proinflammatory mediators (histamine, leukotrienes, and prostaglandins) from immunoglobulin E (IgE)-sensitized effector cells (mast cells and basophils) when cell-bound IgE antibodies interact with allergen. In vitro serum testing for IgE antibodies provides an indication of the immune response to allergens that may be associated with allergic disease. The allergens chosen for testing often depend upon the age of the patient, history of allergen exposure, season of the year, and clinical manifestations. In individuals predisposed to develop allergic disease, the sequence of sensitization and clinical manifestations proceed as follows: eczema and respiratory disease (rhinitis and bronchospasm) in infants and children less than 5 years due to food sensitivity (milk, egg, soy, and wheat proteins) followed by respiratory disease (rhinitis and asthma) in older children and adults due to sensitivity to inhalant allergens (dust mite, mold, and pollen inhalants).