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	−	++

+ = 0.66–0.86; ++ = 0.87–0.107; +++ ≥ 1.08.