Researcher looks at tomato allergies

HELPING OUT: Elvie Chandezon from the Massif Central region of France is Wwoofing, or part of Willing Workers on Organic Farms, in Whanganui. Here she is pictured with tangerine tomato varieties being researched by the Heritage Food Crops Research Trust. PICTURE / SUPPLIED

Are you allergic to tomatoes?
Local researchers are looking for people who suffer from this condition.
There is only a very small proportion of the population who may be allergic, and the Heritage Food Crops Research Trust may have the solution - change your tomato!
The trust has been researching the potential health benefits of some heritage tangerine tomatoes. In 2015 they sent seeds to France for trialling and recently received an intriguing response.
One of the triallists was allergic to modern red tomatoes but found that he could eat the tangerine-coloured "Tangella" tomato, with absolutely no ill effects.
The trust mentioned this to Dr Jessica Cooperstone, who is one of the leading scientists in the US studying tangerine tomatoes. She suggested a possible reason. Allergens are always proteins and tangerine-coloured tomatoes lack a functional copy of the enzyme carotenoid isomerase (a protein), however this enzyme is functional in red tomatoes. So it could be this protein in red tomatoes that is causing an allergenic response in some individuals.
Hence the possibility exists that just switching to certain tangerine-coloured tomatoes may enable some people to eat this wonderful fruit again.
The trust has been trying to find the oldest varieties of tomatoes because they are learning that the oldest varieties of fruit and vegetables more often contain the highest levels of beneficial compounds for health. And just as carrots never used to be orange, so it is with tomatoes - they never used to be red. In fact tomatoes were named "Pomodoro" meaning "golden fruit" in Italy, because of their beautiful golden/orange colour. This colour is what scientists investigating these varieties now call "tangerine".
According to Mark Christensen, research director at the trust, "When you go closer to the original form of tomatoes you find that the lycopene in them is bioavailable. Because you can absorb all of the lycopene easily just by eating them raw, there is no need to cook them. It appears that when man interferes with plants, and grows selected forms of a fruit such as tomato to change its colour, purely for consumer appeal, then issues can arise, such as reduced health benefits and possible allergies."
The trust has "Tangella" tomatoes available. If anyone who currently avoids red tomatoes for reasons of allergy would like to try them, contact Mark Christensen on 3477734, or email at mark@heritagefoodcrops. org.nz. If you have any doubts about this, consult your medical professional first.
The trust has invited Dr Jessica Cooperstone to visit New Zealand and collaborate on tangerine tomato research. She will be giving a talk to the Science Forum. This is open to the public on March 28, at 7.30pm at the Davis Lecture Theatre ($5 door charge for non members).