Table 19. Allergen profiles and occurrence as occupational allergens (examples).

Allergen source	Relevant allergens when consumed	Occupational allergens	Occupation	Reference
Wheat	ω-5-Gliadin (Tri a 19), and other allergens: „wheat-dependent, exercise-induced anaphylaxis“ (WDEIA); Profilin (Tri a 12), nsLTP (Tri a 14); agglutinin isolectin 1 (Tri a 18), ω-5-gliadin (Tri a 19), γ-gliadin (Tri a 20), thioredoxin (Tri a 25), „high-molecular-weight“(HMW)-glutenin (Tri a 26) and other	α-Amylase trypsin inhibitors (e.g., Tri a 28, Tri a 29.0101, Tri a 29.0201, Tri a 30, Tri a 15); „thiol reductase“ (Tri a 27); thioredoxin (Tri a 25), triose phosphate isomerase, α-/β-Gliadin, 1-cysperoxiredoxin (Tri a 32), dehydrin (Tri a DH, serpin, glycerinaldehyde-3-phosphate dehydrogenase (GA3PD), ω-5-gliadin (Tri a 19), nsLTP (Tri a 14), Acyl-CoA-oxidase, fructose-bisphosphat aldolase, serine protease inhibitor-like protein (Tri a 39), and other	Bakers	[249, 250, 252, 262]
Cattle	Beef (meet): Bos d 6 and α-GAL	Dander: Bos d 2 (Lipocalin)	Farmers, cooks	[277] [243]
Soy	Gly m 4 (PR-10-homologue), Gly m 5 (β-conglycinin), Gly m 6 (glycinin) et al.	Soy flour: high molecular weight allergens (Gly m 5 and 6)	Bakers	[278, 279]
		Dust containing soy: low molecular weight allergens (Gly m 1 and Gly m 2)	Dockworkers
Fish	Parvalbumin e.g. Gad m 1.0101 Gad m 1.0102 Gad m 1.0201 Gad m 1.0202 Sal s 1.0101 Enolase e.g. Gad m 2.0101 Sal s 2.0101 Aldolase Gad m 3.0101 Sal s 3.0101	Skin and inhalation Parvalbumin, glyceraldehyde-3- phosphate dehydrogenase	Fish processing industry, cooks	[280, 281, 282]

nsLTP = non-specific lipid transfer protein.