TABLE 2.
Clinical cross-reactivity of common food allergens
| If allergic to: | Clinical reaction to : | Risk |
|---|---|---|
| Peanut | Another legume (soy) | 5% |
| A tree nut | Another tree nut | 12%–37% |
| A tree nut | Peanut or another legume | 33% |
| A fish | Another fish | 50% |
| Shrimp | Another crustacea | 38% |
| A mollusca | Another mollusca | 49% |
| A crustacea | A mollusca | 14% |
| Cow’s milk | Beef | 10% |
| Cow’s milk | Goat’s milk | 92% |
| Cow’s milk | Mare’s milk | 4% |
| Wheat | Another cereal | 22% |
| Hen’s egg | Chicken meat | 22%–32% |
| Peach | Another rosaceae (cherry, apple, plum) | 55% |
| Cantaloupe | Avocado, banana or melon | 92% |
| Latex | Kiwi, banana or avocado | 35% |
| Cashew | Pistachio | 30% |