Cross-reactions and corn

A more detailed article about cross-reactions will be coming soon. Meanwhile, here's just a bit of information about cross-reactivity between corn and other foods.

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:


• grass