Abstract
Legumes like peanut or soy are well-established food allergens. However, allergic reactions to other legumes are observed as well.We decided to explore these reactions' frequency, character, and IgE-mediated sensitization involved.
Legumes like peanut or soy are well-established food allergens. However, allergic reactions to other legumes are observed as well.We decided to explore these reactions' frequency, character, and IgE-mediated sensitization involved.