Links and References

http://www.allergyresources.co.uk/Corn.php

https://www.jacionline.org/article/S0091-6749(03)01942-0/fulltext

http://research.bmh.manchester.ac.uk/informall/allergenic-food/index.aspx?FoodId=33

https://www.thermofisher.com/diagnostic-education/hcp/gb/en/resource-center/allergen-encyclopedia/whole-allergens.html?key=f8

https://www.jacionline.org/article/S0091-6749(08)02543-8/fulltext

https://onlinelibrary.wiley.com/doi/full/10.1111/all.14797

https://www.elsevier.es/en-revista-allergologia-et-immunopathologia-105-articulo-ltp-allergy-sensitization-in-pediatric-population-S0301054620300604

https://bakerpedia.com/corn-allergy-causes-and-detection/


Corn/Maize Derivative references:

https://cornallergygirl.com/2013/06/03/wheres-the-corn-in-foods/

https://chromochallenges.com/corn-derivatives-list/

https://cornallergymom.wordpress.com/corn-derivatives-list/

https://www.glutenfreesociety.org/hidden-corn-based-ingredients/

http://corn-freefoods.blogspot.com/2017/11/corn-allergen-list-corn-derivatives.html

https://cornallergygirl.com/2013/06/03/wheres-the-corn-in-medical-supplies-and-equipment/

http://www.livecornfree.com/2010/04/ingredients-derived-from-corn-what-to.html

https://www.urmc.rochester.edu/childrens-hospital/nutrition/corn-free.aspx

https://raise.theallergychef.com/hidden-sources-of-corn-and-corn-derivatives/

https://pov-tc.pbs.org/pov/downloads/2010/pov-foodinc-corn-derived-handout.pdf

http://www.hamsonpharma.com/wp-content/uploads/2018/02/Maize-Starch-derivatives-from-USA-Shregluco.pdf

https://kscorn.com/wp-content/uploads/2017/07/Common-Items-Containing-Corn.pdf

https://www2.education.uiowa.edu/html/eportfolio/tep/07es102folder/miniweb/usesofcorn.htm


Corn Free Diets references:

https://lacrosseallergy.com/what-to-expect/diet-and-nutrition-counseling-services/allergen-free-diets/corn-free-diets/


Additional references:

https://lacrosseallergy.com/wp-content/uploads/2015/10/Allergic-to-Corn-Living-Without.pdf

Information

Corn Derivatives List including products that can use corn in their manufacture

Please click on the post 'read more' button to see the full list in drop down view so that you may copy and paste, if you so wish: Acetic acid Adhesives and glues Agave nectar Air fresheners Alcohol Allulose Alpha tocopherol Antacids Antibacterial sprays and cleaners Antiperspirants Artificial flavours Artificial sweeteners Artificial colours Ascorbates Ascorbic acid - Vitamin C Aspirin Astaxanthin Athletes foot powder and medications Baking powder Barley malt Batters Beverages Bird food Blusher BPA-free can lining Breads Breath fresheners Brown sugar Cakes Cake packet mixes Calcium ci...
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Symptoms of Corn Allergy and Intolerance

Allergic symptoms of Corn/Maize Allergy usually begin to emerge about one to two minutes but up to two hours or slightly longer after coming into contact with this grain. This can be caused by either ingestion, breathing, touching, or skin contact. Usually, after two hours the medical community will refer to symptoms as Intolerance unless a person has immunoglobulin E antibody to Corn/Maize in their bloodstream. This is usually shortened to IgE. Anaphylaxis is an extreme reaction of one or multiple organ systems, often life threatening and involving airways. If Anaphylaxis occurs -  Administer Auto-Adrenaline Injector and  always seek immediate medical help.  If you are suddenly experiencing a severe reaction to Corn/Maize, seek medical help.  Symptoms of   (in alphabetical order) ·        Abdominal pain ·        Aches  ·        Aloofness ·    ...
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Corn/Maize Protein Allergen Zea m 14

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.
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