Prevalence of Food Allergies to Proteins From Different Legumes

Prevalence of Food Allergies to Proteins From Different Legumes (Lupin, Peanut, Soy, and Pea) in Atopic and Healthy Subjects

The objective of the study is to assess the prevalence of a sensitization to proteins from legumes by skin prick test using commercial extracts (peanut, soy, and pea) and raw material (lupin) in atopic and healthy subjects.

1. Inclusion Criteria:

   • Male and female subjects
   • Age 18 up to 75 years
   • For group "Atopic": either documented allergy, neurodermatitis, allergic asthma, allergic rhinitis, and/or a positive atopic score based on the criteria of Erlangen (>10 points).

2. Exclusion Criteria:

   • Intake of antihistamines, tricyclic antidepressants, systemic corticosteroids
   • Acute allergic symptoms
   • Skin infections at the test side
   • Pregnancy, lactation
   • Acute inflammatory diseases