Common allergenic structures in hazelnut, rye grain, sesame seeds, kiwi, and poppy seeds

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Abstract
Allergy to kiwi, poppy seeds, and/or sesame seeds often occurs in patients with a simultaneous sensitization to nuts and flour. Previously cross reactions have been verified by RAST inhibition. In this study the nature of this cross‐reactivity is further characterized by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS‐PAGE), followed by immunoblotting to nitrocellulose. The degree of cross‐reactivity among kiwi, sesame seeds, poppy seeds, hazelnuts, and rye grain was found to be very high in the patients studied. The existence of both cross‐reacting and unique components was observed; however, the cross‐reacting and unique components could be different for different patients.