Flaxseed allergies are primarily caused by storage proteins, particularly a 2S seed storage albumin found within the flaxseed.
Understanding Flaxseed Allergens
The main culprit behind flaxseed allergies is the specific type of protein, namely the 2S seed storage albumin, that the seed contains. These storage proteins are common in many seeds and nuts, making cross-reactivity a significant concern.
Key Factors Contributing to Flaxseed Allergies:
- Storage Proteins:
- The 2S seed storage albumin is the primary allergen in flaxseeds.
- This type of protein is found in various seeds and nuts, which explains cross-reactivity.
- Cross-Reactivity:
- Flaxseed allergies can be linked to other seed and nut allergies.
- Common cross-reactive foods include:
- Peanuts
- Soybeans
- Rapeseed
- Lupine
- Wheat
How Do These Allergens Trigger Reactions?
When a person with a flaxseed allergy consumes flaxseeds or products containing them, their immune system mistakenly identifies these proteins as harmful. This triggers an allergic reaction which can range in severity from mild to severe.
Practical Insights:
Understanding these factors can help people manage their flaxseed allergies:
- Awareness: Be aware of the ingredients in your food and skincare products. Flaxseed is not always obvious.
- Cross-Contamination: Avoid cross-contamination by preparing food in a clean area that is free of the potential allergens.
- Consult with a doctor: If you suspect a flaxseed allergy consult with a doctor for accurate testing and appropriate management strategies.
In summary, flaxseed allergies are primarily triggered by storage proteins, especially the 2S seed storage albumin. Cross-reactivity with other seeds and nuts, including peanuts, soybeans, rapeseed, lupine, and wheat is a noted cause for allergic reaction.
