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Caraway

Caraway

Caraway Scientific Information
Type: Whole Allergen
Display Name: Caraway
Allergen code: f265
Family: Apiaceae
Latin Name: Carum carvi

Clinical Relevance

IgE-mediated reactions

Anecdotal evidence suggests that Caraway may induce symptoms of food allergy in sensitized individuals; however, few studies have been reported to date; it is possible that the allergy occurs more frequently than has been reported.

For example, the French CICBAA data bank includes 589 cases of food allergies, including data on allergies to spices. Frequent sensitization to Apiaceae was observed. Coriander, Caraway, Fennel or Celery sensitivity manifested in 32% of skin-prick tests in children, and in 23% in adults. In terms of other aromatic plants, sensitization to Liliaceae has also been observed. Garlic, Onion or chive sensitivity was observed in 4.6% of skin prick tests in children, and in 7.7% in adults. But no positive skin specific IgE test occurred for Nutmeg, Ginger or Clove.

In a study of scratch tests performed with common spices on 1 120 atopic and 380 non-atopic patients, curry powder and Paprika produced reactions most frequently. When the components of curry powder were tested separately, Coriander, Caraway, Cayenne and Mustard were responsible for the vast majority of the skin reactions.

In a study of skin-specific IgE determination with spice extracts performed on 50 patients with 2+ or stronger positive skin-specific IgE tests to spices per se, 10 were selected for serum-specific IgE determination. All ten patients were shown to have serum specific IgE to various spices. Good correlation was demonstrated between serum- and skin-specific IgE for Mustard and Paprika, but there was poor correlation between Cayenne, Coriander, Caraway and White pepper. Five patients experienced rhinitis from powdered spices in their working environments, and one patient suffered from gastrointestinal pains caused by spiced food.

In a patient with occupational rhino conjunctivitis to Aniseed, skin specific IgE tests showed a positive immediate response to Aniseed, Asparagus, Caraway, Coriander, Cumin, Dill, and Fennel extracts, and an intense late response to Aniseed.

References
  1. Niinimäki A, Hannuksela M, Mäkinen-Kiljunen S. Skin prick tests and in vitro immunoassays with native spices and spice extracts. Ann Allergy Asthma Immunol. 1995;75(3):280-6.
  2. Eriksson NE, Möller C, Werner S, Magnusson J, Bengtsson U, Zolubas M. Self-reported food hypersensitivity in Sweden, Denmark, Estonia, Lithuania, and Russia. Journal of investigational allergology & clinical immunology. 2004;14(1):70-9.
  3. Moneret-Vautrin DA, Morisset M, Lemerdy P, Croizier A, Kanny G. Food allergy and IgE sensitization caused by spices: CICBAA data (based on 589 cases of food allergy). Allergie et immunologie. 2002;34(4):135-40.
  4. Niinimäki A, Hannuksela M. Immediate skin test reactions to spices. Allergy. 1981;36(7):487-93.
  5. Niinimäki A, Björkstén F, Puukka M, Tolonen K, Hannuksela M. Spice allergy: results of skin prick tests and RAST with spice extracts. Allergy. 1989;44(1):60-5.
  6. García-González JJ, Bartolomé-Zavala B, Fernández-Meléndez S, Barceló-Muñoz JM, Miranda Páez A, Carmona-Bueno MJ, et al. Occupational rhinoconjunctivitis and food allergy because of aniseed sensitization. Ann Allergy Asthma Immunol. 2002;88(5):518-22.