Pepper allergy T78.1

Pepper is one of the most widespread spices worldwide. Systemic food allergies to pepper (Pepper nigrum) are rare. Cases with urticaria, conjunctivitis, angioedema and respiratory problems are described immediately after pepper consumption (Gimenez L et al. 2011). Occupational allergic rhinoconjunctivitis to white pepper has been described (Arias Irigoyen J et al. 2003).

Patients with celery-mugwort spice syndrome may have antibodies against black pepper in about 25% of cases. The pepper allergen is a 26 kD allergen belonging to the germin (oxalate oxidase) family. Further IgE reactivities were found for white pepper at an 11.8 kDa and a 13.6 kDa allergen, for black pepper again at an 11.8 kDa allergen (Arias Irigoyen J et al. 2003).

The pink and red pepper (fruit of Schintus terebinthifolius Raddi) has its name wrongly. These pepper types lack the pungent substances of the piperine or capsaicin type. In this respect, the fruits taste terpene-like only later, when they are sweet. After some time a more or less intensive irritation of the mucous membranes occurs. Headaches, eyelid edema, possibly also respiratory problems continue. These spices are urgently advised against (Roth L et al. 1994).

1. Arias Irigoyen J et al (2003) Occupational rhinoconjunctivitis from white pepper. J Investig Allergol Clin Immunol 13:213-215.
2. Gimenez L et al (2011) Severe pepper allergy in a young child WMJ 110:138-139.
3. Eriksson NE et al (2004) Self-reported food hypersensitivity in Sweden, Denmark, Estonia, Lithuania, and Russia. J Investig Allergol Clin Immunol 14:70-79.
4. Roth L et al. (1994) Toxic plants Plant toxins. Nikol Publishing Company Ltd. Hamburg S. 64