Corn allergy is a very rarefood allergy.[1] People with a trueIgE-mediated allergy to corn develop symptoms such as swelling or hives when they eatcorn or foods that contain corn. The allergy can be difficult to manage due to many food and non-food products that contain various forms of corn, such ascorn starch andmodified food starch, among many others. It is an allergy that often goes unrecognized.[medical citation needed]
As a result of a possibleimmunoglobulin E (IgE) allergy to corn, symptoms can resemble that of any other recognized allergy, includingurticaria,atopic dermatitis,angioedema, gastrointestinal symptoms, andanaphylaxis.[2] As with other food allergies, most people who are allergic to corn have mild symptoms.[3]
Corn allergy is triggered by certain proteins which are found within the corn kernel. Currently, the maizelipid transfer protein is known to cause corn allergies.[4][2] The mechanisms of the allergy are unknown.[citation needed]
As with other food allergies, there is no cure.[3] Avoidance of corn and corn derivatives is advised.[1] Since the allergy is rarely reported, diagnosis of the allergen that causes the corn allergy has been difficult.[4] Most people who are allergic to corn cannot eat corn, or anything containing proteins from corn, though many can still eat sugars purified from corn, such ascorn syrup.[1]
Allergy identification and management may be difficult when corn ingredients are listed in terms that the consumer does not recognize.[5] Potential corn derivatives includevegetable oil,dextran,dextrin,dextrose,maltodextrin,pregelatinized starch, and starch glycolate.[5] Additionally, corn starch is used in approximately 36.5% of solid oral dosage medications, which may trigger reactions upon ingestion.[5][6]
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