ALB and anaphylaxis: Food anaphylaxis is associated with IgE sensitization to certain molecules from foods of animal and vegetal origin, such as seed storage proteins (2S albumins, 7S vicilins, 11S legumines), nonspecific lipid transfer proteins (nsLTPs), fish parvalbumins, shellfish tropomyosins, and wheat ω-5-gliadin in cofactor-enhanced food allergy.