Process, chemical, enzymatic: Ba 1 and Ba2 are thermolabile allergens (Sanchez-Monge et al. 1999) [ 493]

Hevein-like protein domains as a possible cause for allergen cross-reactivity between latex and banana. Inactive - Do very little exercise, going for the occasional walk (moderate pace, low intensity). Spend majority of leisure time doing activities such as watching TV, playing computer games, on the internet, reading, cooking, driving, general household chores. In January 2008, Crusha was rebranded with a new logo and with reformulated "Nothing Artificial" versions of their reduced range of flavours, consisting of Raspberry, Strawberry, Banana, Chocolate and White Chocolate. [7] In August 2007, after receiving thousands of complaints from dismayed customers, about the wildly different taste of the new 'Nothing Artificial' version of Strawberry Crusha, it was confirmed that they would revert to the old recipe. The white chocolate variety was later discontinued.Number of Patients: Two patients with a positive SPT to banana and IgE-CAP positive (> or = class 2). These patients were also sensitized (SPT and CAP) to latex, avocado, kiwi, and birch pollen. In both patients banana allergy was confirmed by DBPCFC (Grob et al. 2002) [ 600]

SPT responses were positive to the crude banana extract in 14/15 patients, to the chitinase-enriched extract in 13/15, to Ba 1 in 8/15 and to Ba 2 in 9/15 (Sánchez-Monge et al 1999) [ 493] Moderately active - Do light to moderate intensity exercise 3-4 times a week. E.g. going to the gym / swimming / cycling / horse riding / dance classes / playing golf. Daily dog walking (brisk pace, twice a day). Banana furits were peeled, freeze-dried, ground and defatted with cold acetone. The residue was extracted with PBS buffer, centrifuged and dialysed against water. The protein preparation was fractionated by affinity-chromatography on a regenerated chitin column equilibrated with 20 mM Tris-HCl. Elution was performed with 20 mM sodium acetate pH 5.5 followed by 20 mM acetic acid pH 3.2 to elute the retained proteins. The later eluate was fractionated by cation exchange chromatography on a Mono S HR 5/5 column equilibrated with 10 mM sodium acetate. Elution was performed with a salt linear gradient of 0-50% of 0.5 M NaCl (Sanchez-Monge et al. 1999) [ 493]Whilst every care has been taken to ensure this information is correct, the data contained here has been supplied by the respective brand owners and Creed Foodservice is not responsible for the accuracy or completeness of this data. Fresh banana (Rodriguez et al 1993) [ 492], (Blanco et al 1994) [ 288] [ 287], (Mäkinen-Kiljunen 1994) [ 405], (Alenius et al 1996) [ 5], (Delbourg et al 1996) [ 42], (Grob et al. 2002) [ 600] The pulp of banana was extract with NTE 1N solution: NaCl 1mol/L, Tris 0,1mol/lL ethylenediaminetetraacetic acid 0.01mol/L (Lavaud et al 1995) [ 102] Unfortunately, there is scarce data on the occurrence of banana allergy in different age groups and geographical areas. It seems that, although it is not among the top-5 food allergies, it cannot be considered as a rare allergy, neither in children nor in adults. Certainly, it is much more frequent among specific groups of patients, as for example subjects allergic to latex, to pollens, or to plant-derived foods. In the same way, the development of banana allergy is not known, as long-term follow up of banana allergic patients have not been conducted. Nevertheless, clinical data suggests that patients allergic to banana should assume a lifelong avoidance diet, since – to our knowledge - patients outgrowing banana allergy have not been reported.

Preservative (Potassium Sorbate), Acidity Regulator (Tri Sodium Citrate), Sweeteners (Sucralose, Acesulframe-K) patients with asthma; 2 with rhinitis; 2 with eczema; 3 with urticaria; 2 with angioedema and 2 with OAS (Makinen-Kiljunen 1994) [ 405] patients with anaphylaxis, 6 cases with angioedema/urticaria, 2 cases with vomits, one case with bronchial asthma, and another case with rhinoconjuntivitis (Blanco et al. 1994) [ 287]. of the patients showed IgE binding to banana extract. IgE binding occurred mainly at 19 kDa (21%, 4/19), 33 kDa (88%, 15/19), 37 kDa (76%, 13/19), 39 kDa (21%, 4/19), and 40 kDa (26%, 5/19) (Delbourg et al. 1996) [ 42]High IgE cross-reactivity of banana profilin with birch pollen profilin, Bet v 2, and latex profilin, Hev b 8, was demonstrated by immunoblot inhibition as well as EAST inhibition experiments (Reindl et al. 2002) [ 601] IgE cross-reactivity was demonstrated by RAST-inhibition between latex, avocado, chestnut and banana (Blanco et al. 1994) [ 288]