Scientists from the Immunology and Food Microbiology Team of IAR&FR PAN have defined a number of highly immunoreactive peptides and proteins present in spices containing peppers. Their presence in the body of people who are primarily allergic to peppers may cause allergic reactions, including anaphylactic shock, and cause cross-reactivity with other allergens.
The current increase in the consumption of highly processed foods, especially those containing a lot of spices, brings with it an increased risk of immediate type I hypersensitivity due to the possible presence of hidden allergens in foods that the consumer does not expect. Paprika is a fruit commonly consumed fresh or as a spice. It is used in pizzas, stews, meat dishes, vegetable salads or juices.
– Paprika allergy is rarely diagnosed, so paprika proteins are not a major food allergen, but accidental ingestion by an allergic person can cause a severe reaction, including anaphylactic shock. However, the allergenicity of paprika proteins has not been studied in detail. So far, three paprika allergens (Cap a 1, Cap a 2 and Cap a 7) have been identified and included in official allergen databases (WHO/IUIS), and these are the ones that are highlighted when diagnosing potentially allergic individuals – says Prof Wróblewska.
– Moreover, despite regulations, there are still products on the world markets whose labelling does not always require the indication of the presence of paprika. In our research, we wanted to assess the risks of consuming paprika as a spice, as it is an important part of Polish and global cuisine. We wanted to identify the peptides and proteins from paprika that could cause severe allergic reactions in patients whose allergy test results were inconclusive despite clear clinical symptoms – adds Prof Wróblewska.
Studies have shown that spices contain a number of highly immunoreactive and potentially allergenic peptides and proteins, including those of foreign origin (e.g. post-production contaminants such as latex), the presence of which may stimulate inflammatory mechanisms and cross-reactivity with other food allergens. Furthermore, the authors showed a possible cross-reactivity of paprika proteins with proteins from: tomato, tobacco, grape, mustard, kiwi, sesame, avocado, wheat, maize, banana, chestnut, hazel, moulds, meadow plants and even with proteins of animal origin (cattle, crab and fish), which should be taken into account in allergy diagnosis, especially in cases of idiopathic anaphylaxis, in the absence of pepper-specific IgE antibodies.
You can read more about this on the Nature Publishing Group website. A publication on this topic has appeared in the prestigious journal Scientific Reports. Link to the publication.
