Buckwheat Allergens: What You Need to Know

Q: Buckwheat Allergens: What You Need to Know

Hello Kelly： According to the information found at http：//tdares.coa.gov.tw/view.php?catid=1769, buckwheat contains red fluorescent pigments, particularly abundant in its flowers. <br>Some individuals and animals may experience photosensitivity (also known as buckwheat disease) o

The allergenic substances in buckwheat are primarily proteins, specifically the proteins known as fagopyrin and other related proteins. These proteins can trigger allergic reactions in sensitive individuals?

Dear Nutritionist: I previously read in a book that buckwheat contains certain allergenic substances that should be avoided by individuals prone to allergies.
Could you clarify what you mean by "allergenic substances"? Are you referring to gluten found in grains? In the renowned Dr.
Chen Lichuan's book "Detoxification of the Human Body Space," page 59, he mentions that brown rice, quinoa, amaranth, millet, sorghum, buckwheat, and wild rice are gluten-free and safe to consume.
This has left me feeling confused.
I hope you can respond with guidance on what the correct approach is or what kind of literature I should refer to in order to find answers.

Kelly, 20~29 year old female. Ask Date: 2010/01/18

Dr. Hu Yuqing reply Nutrition

Hello Kelly: According to the information found at http://tdares.coa.gov.tw/view.php?catid=1769, buckwheat contains red fluorescent pigments, particularly abundant in its flowers.
Some individuals and animals may experience photosensitivity (also known as buckwheat disease) or allergic dermatitis after consuming it, especially in areas lacking pigment, leading to inflammation and swelling in places such as the ears and nose.
Additionally, conjunctivitis, pharyngitis, and bronchitis may occur.
Furthermore, at http://tdares.coa.gov.tw/view.php?catid=1772&print=1, it is noted that buckwheat also contains photosensitive substances—red fluorescent pigments, especially in the flowers.
After consumption, animals may develop photosensitivity (referred to as Fagopyrium), with reports indicating inflammation and swelling in pigmented areas such as the ears, nose, claws, and tail, as well as conjunctivitis, pharyngitis, laryngitis, bronchitis, restlessness, and seizures.
It may also cause gastrointestinal and urinary tract irritation symptoms.
Certain individuals may experience allergic reactions, such as dermatitis or irritation.
Additionally, according to modern research cited at http://www.relativehumanity.com.tw/cm/food/Grain1.htm, buckwheat contains a significant amount of protein and other allergenic substances, which can trigger or exacerbate allergic reactions in sensitive individuals.
The presence of nine fluorescent pigments in buckwheat can lead to photosensitivity symptoms after consumption, resulting in inflammation of the mucous membranes in the ears, nose, throat, and bronchi, as well as irritation in the gastrointestinal and urinary tracts.
As for the book "Detoxing the Human Body Space," I am unable to provide an answer as I have not seen it.
Wishing you good health.
Response from Nutritionist Hu Yu-Ching.
990118

Reply Date: 2010/01/18

More Info

Buckwheat, while often praised for its nutritional benefits, can indeed pose allergenic risks for some individuals. Understanding the allergens associated with buckwheat is crucial for those who may be sensitive or allergic to it.
Firstly, it's important to clarify that buckwheat is naturally gluten-free, which makes it a popular alternative for individuals with celiac disease or gluten sensitivity. However, the term "allergenic substances" in the context of buckwheat refers to specific proteins that can trigger allergic reactions in susceptible individuals. The primary allergens in buckwheat are proteins known as "Fag e 1" and "Fag e 2," which are glycoproteins that can provoke an immune response. These proteins are not related to gluten, but they can cause symptoms similar to those experienced in gluten allergies, such as hives, gastrointestinal distress, or even anaphylaxis in severe cases.

Individuals who have a known allergy to buckwheat should strictly avoid consuming it and any products containing it. This includes not only whole buckwheat grains but also buckwheat flour, which is commonly used in various recipes, including pancakes, noodles, and baked goods. Cross-contamination is also a concern; thus, those with buckwheat allergies should be cautious about foods processed in facilities that also handle buckwheat.

In terms of dietary recommendations, if you are unsure about your sensitivity to buckwheat or any other grains, it is advisable to consult with a healthcare professional or an allergist. They can perform specific tests to determine if you have an allergy to buckwheat or other related grains.
As for the reference to Dr. Chen's book, it is essential to approach dietary choices with a well-rounded understanding of your individual health needs. While some grains like brown rice, quinoa, and millet are indeed gluten-free and generally safe for most people, they can still cause issues for those with specific allergies or intolerances.
If you are looking for reliable resources to guide your dietary choices, consider consulting peer-reviewed nutrition journals, reputable health websites, or books authored by certified nutritionists or dietitians. These sources often provide evidence-based information regarding food allergies and sensitivities.

In summary, while buckwheat is a nutritious option for many, it can be a source of allergens for some individuals. If you have concerns about buckwheat or any other grains, it is best to seek personalized advice from a healthcare professional. They can help you navigate your dietary choices safely and effectively, ensuring that you avoid potential allergens while still meeting your nutritional needs.

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