IgE binding to almond proteins in two CAP‐FEIA‐negative patients with allergic symptoms to almond as comparedto three CAP‐FEIA‐false‐positive subjects

Abstract

The results here presented suggest that, at least for the examined subjects, the positivity to almond, as measured with a standard laboratory method, is due to the presence of the 62/50-kDa glycoproteins with little or no immunologic significance, and not to the binding to the 37-kDa polypeptide, which appears to be a true almond allergen.