Allergen

An allergen is something that causes allergies in humans.

Dust, pollen and pet dander are all common allergens. It is possible to be allergic to anything from chlorine to perfume. Food allergies are not as common, but some foods, like peanuts, nuts, seafood and shellfish cause serious allergies in lots of people.

Common allergens

Some common allergens could be:

Animal products
- Fel d 1 (cat allergy)
- fur and dander
- cockroach calyx
- dust mite excretion
Drugs
- penicillin
- sulfonamides
- salicylates (also found naturally in numerous fruits)
- local anaesthetics
Foods
- celery and celeriac [1]
- corn or maize
- eggs (typically albumen, the white)
- fruit
  - pumpkin
- legumes
  - beans
  - peas
  - peanuts
  - soybeans
- milk
- seafood
- sesame
- soy
- tree nuts
  - pecans
  - almonds
- wheat
Insect stings
- bee sting venom
- wasp sting venom
- mosquito stings
Mold spores
Other
- latex
- metal
Plant pollens (hay fever)
- grass — ryegrass, timothy-grass
- weeds — ragweed, plantago, nettle, artemisia vulgaris, chenopodium album, sorrel
- trees — birch, alder, hazel, hornbeam, aesculus, willow, poplar, platanus, tilia, olea, Ashe juniper

References

Bublin M; Radauer C; Wilson IBH; Kraft D; Scheiner O; Breiteneder H; Hoffmann-Sommergruber K (2003), "Cross-reactive N-glycans of Api g 5, a high molecular weight glycoprotein allergen from celery, are required for immunoglobulin E binding and activation of effector cells from allergic patients", FASEB, 17 (12): 1697–1699, doi:10.1096/fj.02-0872fje, PMID 12958180, S2CID 22253513

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[1] Bublin M; Radauer C; Wilson IBH; Kraft D; Scheiner O; Breiteneder H; Hoffmann-Sommergruber K (2003), "Cross-reactive N-glycans of Api g 5, a high molecular weight glycoprotein allergen from celery, are required for immunoglobulin E binding and activation of effector cells from allergic patients", FASEB, 17 (12): 1697–1699, doi:10.1096/fj.02-0872fje, PMID 12958180, S2CID 22253513