Table 2.
Rates of clinical cross-reactivity for common food allergens
| Food | Rates of Clinical Cross-Reactivity | Considerations |
|---|---|---|
| Cow's milk | Goat milk, >90% | Goat, sheep, and buffalo milks should be avoided |
| Mare milk, 4% | Donkey, camel, and mare milks are likely tolerated | |
| Beef, ~10% | Extensively heated or processed beef likely tolerated compared with uncooked and medium rare forms | |
| Peanut | Other legumes, 5% | Results of limited studies indicate increased risk for lupin cross-reactivity |
| Tree nuts, 30–40% | ||
| Lupin, 4–29% | ||
| Lentil | Chickpea, green pea, 81% | |
| Tree nuts | Pistachio-cashew, 34–100% | >97% of patients with pistachio allergy react to cashew, but only 34–83% of patients with cashew allergy will react to pistachio |
| Walnut-pecan, 75–100% | >97% of patients with pecan allergy will react to walnut, but only 75–91% of patients with walnut allergy will react to pecan | |
| Peanut or other tree nuts, 20–60% | ||
| Fish | Other fish, 50% | Canned fish is less allergenic |
| Shellfish | Crustacean-mollusk, 10–20% | |
| Mollusk-mollusk, 50% | ||
| Crustacean-crustacean, 50% | ||
| Wheat | Rye, barley, 20% | Rice, oat, and corn are more likely tolerated than rye and barley |
| Rice, oats, corn, <5% | ||
| Fruits | Peach and other Rosaceae fruits (apple, cherry, plum, pear, apricot, almond, apricot), 50% | Sensitization to peach associated with both systemic reactions and pollen-food allergy syndrome |
| Melons (watermelon, cantaloupe, honeydew) and kiwi, avocado, peach and banana; 90% | 30–50% of patients with latex allergy react to certain fruits or vegetables (e.g. avocado, banana, kiwi, peach, potato, tomato, bell pepper), but only 10% of patients with primary allergy to these foods react to latex | |
| Beef | Cow's milk, 90% |