Allergy Cabbage Fluorescence Assay Blood

Cabbage originated in the Mediterranean and Adriatic regions as a loose-leafed wild plant. Hard-headed Cabbages were developed in 16th century. The main growing areas are West Europe and the Baltic countries, the ex-USSR, China, Japan and America. Cabbage can occasionally induce symptoms of food allergy in sensitised individuals. Proteins of these vegetables may cause immediate-type allergy, the pollens may be involved in hay fever, and skin contact with the isothiocyanates released may cause contact dermatitis. An allergic reaction to cabbage is rare, however, serious reactions are possible. Within a few minutes to an hour of ingesting cabbage, the immune system begins producing IgE antibodies that target the proteins present in cabbage.The symptoms are typically mild, however, anaphylaxis, a life-threatening reaction may occur. Seek immediate medical attention if you experience breathing difficulties after eating cabbage. Chitinase is a protein enzyme that has been extracted from the stems and roots of cabbage, and shown to trigger an allergic reaction. A lipid transfer protein known as "Bra o 3" has also been characterized as a cabbage allergen. The immune system identifies this proteins as foreign and dangerous, and begins the production of IgE producing antibodies. These antibodies activate and bind to proinflammatory immune cells known as mast cells. The signs and symptoms of an allergic reaction to cabbage is due to the release of histamine and other chemical mediators from mast cells. In rare cases, an individual may develop anaphylaxis, a life-threatening reaction that causes heart palpitations, nausea, light headedness, and unconsciousness if left untreated. Seek immediate medical attention if you experience breathing difficulties. If you know you are allergic to cabbage, the best way to avoid an allergic reaction is strict avoidance of raw or cooked cabbage. Salads, coleslaw and sauerkraut also contain cabbage, and should be avoided.