Anaphylaxis due to roasted sunflower seeds with tolerance to raw sunflower seeds

The consumption of edible seeds is growing worldwide. Several types of seeds have been increasingly incorporated into food items, with the consequent risk of hypersensitivity reactions that are often severe. Identification of the seed responsible for the allergic reaction is sometimes difficult to assess, which contributes to an increase seed hypersensitivity.1 Sunflower seeds are widely used as snacks, components of bread, and condiments, and its oil widely used. They are also used in animal feed.

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