Research Article
Immunological Reactivity Using Monoclonal and Polyclonal Antibodies of Autoimmune Thyroid Target Sites with Dietary Proteins
Table 2
Immunoreactivity of monoclonal antibodies to T3 and T4 with food proteins.
| Food protein | T3 | T4 |
| Almond | − | ++ | Almond roasted | ++ | +++ | Amaranth | +++ | + | Avocado | + | + | Barley | ++ | − | Black bean cooked | − | + | Brazil nut raw & roasted | + | +++ | Brussels sprouts cooked | + | ++ | Buckwheat | +++ | − | Casein (α & β) | + | − | Cashew | ++ | + | Cashew roasted | ++ | +++ | Cashew vicilin | + | +++ | Chocolate | ++ | − | Clam cooked | + | +++ | Coffee | +++ | − | Corn | +++ | − | Cow’s milk | ++ | − | Egg Yolk cooked | ++ | +++ | Gelatin | ++ | +++ | Hazelnut raw and roasted | − | + | Hemp | +++ | − | Kamut | +++ | − | Latex hevein | +++ | − | Lemon and lime | + | + | Macadamia nut raw and roasted | ++ | ++ | Millet | ++ | − | Mustard seed | +++ | +++ | Oats | +++ | ++ | Orange Juice pasteurized or concentrate | +++ | − | Peanut butter | ++ | ++ | Peanut roasted | ++ | + | Pistachio raw and roasted | + | ++ | Potato | +++ | − | Potato white baked | + | − | Quinoa | +++ | − | Radish | + | − | Rice | +++ | − | Rye | ++ | − | Salmon raw | + | +++ | Scallops cooked | +++ | +++ | Seaweed | +++ | +++ | Sesame | + | − | Shrimp cooked | ++ | +++ | Sorghum | +++ | − | Soy Bean agglutinin | + | − | Soy sauce gluten-free | + | +++ | Spelt | ++ | | Squid (calamari) cooked | +++ | +++ | Sunflower seeds roasted | + | − | Tapioca | +++ | − | Tofu | +++ | +++ | Tilapia cooked | + | +++ | Tuna cooked | + | +++ | Tuna raw | ++ | +++ | Yeast | + | − | Zucchini cooked | − | ++ |
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+ = 0.66–0.86; ++ = 0.87–0.107; +++ ≥ 1.08.
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