Co-recognition of lipid trasfer protein in pollen and foods in Northern Italy: clinician’s view

SUMMARY

Background: Lipid transfer proteins (LTP) are pan-allergens in plant derived foods that have been also detected in several pollens. The observed cross-reactivity between pollen and plant-food LTPs has led to hypothesize that primary sensitisation to this allergen may occur through the airways. Objective: The present study looked at the prevalence of hypersensitivity to different LTP-containing pollen sources among peach allergic subjects sensitized to LTP. Methods: Sixty-six adults (M/F 25/41; mean age 33.7 yrs) with allergy to peach LTP living in the area of Milan underwent SPT with mugwort, plane and olive pollen extracts. IgE to the same allergen sources as well as to peach were measured in 16 cases. Results: Skin tests with Artemisia, Platanus, and Olea pollen extracts scored positive in 16 (24%), 10 (15%), and 10 (15%) patients, respectively. Peach-specific IgE were detected in 16/16 patients, whereas IgE to Artemisia, Platanus, and Olea pollen were found in 7 (44%), 10 (62%), and 8 (50%) cases. In all cases peach-specific IgE levels were higher than levels of IgE to the three pollens, and a strong correlation between peach-specific IgE levels and the levels of IgE specific for mugwort (r= 0.84; p <0.001) and plane (r= 0.96; p <0.001) pollen was recorded. Conclusions: In Northern Italy olive, plane, and mugwort pollen seem an unlikely source of LTP sensitisation and the most likely primary sensitizer to this protein remains the peach.