Table 2.
Immunoreactivity of monoclonal antibodies to T3 and T4 with food proteins.
| Food protein | T3 | T4 |
|---|---|---|
| Almond | − | ++ |
| Almond roasted | ++ | +++ |
| Amaranth | +++ | + |
| Avocado | + | + |
| Barley | ++ | − |
| Black bean cooked | − | + |
| Brazil nut raw & roasted | + | +++ |
| Brussels sprouts cooked | + | ++ |
| Buckwheat | +++ | − |
| Casein (α & β) | + | − |
| Cashew | ++ | + |
| Cashew roasted | ++ | +++ |
| Cashew vicilin | + | +++ |
| Chocolate | ++ | − |
| Clam cooked | + | +++ |
| Coffee | +++ | − |
| Corn | +++ | − |
| Cow's milk | ++ | − |
| Egg Yolk cooked | ++ | +++ |
| Gelatin | ++ | +++ |
| Hazelnut raw and roasted | − | + |
| Hemp | +++ | − |
| Kamut | +++ | − |
| Latex hevein | +++ | − |
| Lemon and lime | + | + |
| Macadamia nut raw and roasted | ++ | ++ |
| Millet | ++ | − |
| Mustard seed | +++ | +++ |
| Oats | +++ | ++ |
| Orange Juice pasteurized or concentrate | +++ | − |
| Peanut butter | ++ | ++ |
| Peanut roasted | ++ | + |
| Pistachio raw and roasted | + | ++ |
| Potato | +++ | − |
| Potato white baked | + | − |
| Quinoa | +++ | − |
| Radish | + | − |
| Rice | +++ | − |
| Rye | ++ | − |
| Salmon raw | + | +++ |
| Scallops cooked | +++ | +++ |
| Seaweed | +++ | +++ |
| Sesame | + | − |
| Shrimp cooked | ++ | +++ |
| Sorghum | +++ | − |
| Soy Bean agglutinin | + | − |
| Soy sauce gluten-free | + | +++ |
| Spelt | ++ | |
| Squid (calamari) cooked | +++ | +++ |
| Sunflower seeds roasted | + | − |
| Tapioca | +++ | − |
| Tofu | +++ | +++ |
| Tilapia cooked | + | +++ |
| Tuna cooked | + | +++ |
| Tuna raw | ++ | +++ |
| Yeast | + | − |
| Zucchini cooked | − | ++ |
+ = 0.66–0.86; ++ = 0.87–0.107; +++ ≥ 1.08.