Corn/Maize Allergy & Intolerance

Everyone's experience of allergy symptoms is different. It is very rare for someone to suffer every possible symptom each time they are exposed to an allergen. Usually, over time our bodies become more sensitive to the allergens, which leaves us more vulnerable to being affected by smaller, micro amounts. When an allergy first begins this may affect us in different ways. Some notice almost negligible symptoms, a distant dull ache, a slight itch that seems to invade one particular area for weeks or months, a rash, or something more severe. It is hard for ourselves to recognise that we could have become allergic to something we may have eaten for years, especially if there is nobody in our families affected by that particular food. Then we are faced with wondering how we can find out for definite. 

There are said to be FIVE protein allergens in Corn/Maize that have been identified. The main allergen producing IgE reactions, which has the most evidence of being linked to Corn Allergy is a Lipid Transfer Protein or LTP, for short. Lipid Transfer Proteins are found in all higher plants and IgE antibodies to corn/maize can cross-react between fruits, nuts, vegetables and grains where LTP's are found. The Allergen Name is Zea m 14, which is a Lipid Transfer Protein with a molecular weight of 9-kd that is known to retain its binding nature even after heating to 100 ° C. This means that this allergen can produce severe anaphylaxis whether consumed either raw or cooked.

There are growing numbers of people affected by the grain Corn or Maize which may be expressed as an allergy, intolerance or sensitivity according to how it affects the individual. The purpose of this blog is to share information, allowing it to be Royalty Free without need of accreditation or reference. All blog posts may be copied and pasted so that they can be shared easily. I have decided to do this because of the lack of information available to those affected by this particular member of the cereal grain family, despite it producing allergic reactions throughout the world.