Sometimes people who are allergic to one food will also react to another food with a similar component.
For instance, the KD-9 lipid-transfer protein that's supposed to be the most common allergen in corn/maize is also found in peaches and rice. Another protein, the trypsin inhibitor in corn, is also found in grass, wheat, barley, and rice.
- According to this page on corn allergy, the following foods are the most likely to have cross-reactivity problems for people allergic to corn:
- wheat, rye, barley, oats, rice, millet
- peach, apple, apricot, banana and carrot
- walnuts, hazelnuts, peanuts
Also commonly cross-reactive: