IGHE and peanut allergic reaction: The sugar components of insect and plant glycoproteins known as CCDs are central to IgE carbohydrate cross‐reactivity.60 N‐linked glycans containing core α‐1,3‐fucose and β‐1,2‐linked core xylose are the most characterized motifs related to this cross‐reactivity.61 IgE antibodies against CCDs were first reported in the early 1980s,62 and their role in inducing high levels of IgE against peanut extract without peanut allergy symptoms was observed in the Netherlands.63