As a consequence of the general increase in allergic sensitization, the prevalence of
hypersensitivity reactions to multiple foods that share homologous proteins has become a
significant clinical problem. A variety of these allergens conserved among plants (eg, profilin
and lipid transfer proteins) and animals (eg, tropomyosin and caseins) have been
characterized. Although studies with molecular biologic techniques have elucidated the
nature of these ubiquitous allergens, clinical studies have lagged behind. The physician is …