According to a recent study, certain types of strawberries and tomatoes can cause allergic reactions
| Jul 17, 2018, 10:58 IST
Science is constantly developing newer ways to tell what's good and bad for our health. And today we don't like what we have come across. A new study states that people can catch allergies from tomatoes and strawberries. But, depending on the variety. According to a recent study conducted, tomatoes and strawberries can cause allergic reactions in some people due to the presence of various allergenic proteins, particularly the proteins that resemble the primary allergen in birch pollen.
As part of the study, a variety of both, strawberries and tomatoes were selected which differed in size, shape and colour. Furthermore, the influence of organic and conventional cultivation conditions, as well as various processing methods ranging from sun-drying and oven-drying to freeze-drying of the fruits, was also taken into consideration. As part of the study, it was assumed that the concentration of the allergenic protein varies with the colour of the ripe fruit. The concentration of the allergen in both types of fruit varied greatly between varieties. In addition, the heat sensitivity of the proteins could be confirmed too.
Scientists concluded that if the fruits were exposed to heat during the drying process then the allergy potential was lower. Also, the influence of cultivation conditions on allergy content was minor too. Consequently, the proteins investigated in the studies (Sola l 4.02 in tomatoes and Fra a 1 protein in strawberries) may in the future serve as markers for the cultivation of hypoallergenic tomato and strawberry varieties. Allergy reactions to both, strawberries and tomatoes can affect the skin, irritate mucous membranes and trigger a runny nose. It can also lead to abdominal pain.
The incidents of allergies from foods has increased in the past decade. This study appeared in PLOS ONE journal.
As part of the study, a variety of both, strawberries and tomatoes were selected which differed in size, shape and colour. Furthermore, the influence of organic and conventional cultivation conditions, as well as various processing methods ranging from sun-drying and oven-drying to freeze-drying of the fruits, was also taken into consideration. As part of the study, it was assumed that the concentration of the allergenic protein varies with the colour of the ripe fruit. The concentration of the allergen in both types of fruit varied greatly between varieties. In addition, the heat sensitivity of the proteins could be confirmed too.
Scientists concluded that if the fruits were exposed to heat during the drying process then the allergy potential was lower. Also, the influence of cultivation conditions on allergy content was minor too. Consequently, the proteins investigated in the studies (Sola l 4.02 in tomatoes and Fra a 1 protein in strawberries) may in the future serve as markers for the cultivation of hypoallergenic tomato and strawberry varieties. Allergy reactions to both, strawberries and tomatoes can affect the skin, irritate mucous membranes and trigger a runny nose. It can also lead to abdominal pain.
The incidents of allergies from foods has increased in the past decade. This study appeared in PLOS ONE journal.