Individuals who have pollen allergy can prevent discomfort caused by the symptoms while outdoors during the spring, summer and autumn months. Nevertheless, grass, pollinating trees and weeds are not the only culprits that can instigate the undesirable symptoms of hay fever. Those who suffer from seasonal allergy, the ingestion and handling of certain foods can also instigate allergic reactions. By avoiding these foods, it can help prevent these reactions.
Oral allergy syndrome
Oral allergy syndrome or pollen-food syndrome is basically an allergic reaction triggered by certain fruits, vegetables and nut proteins which resemble the proteins of pollens connected to hay fever.
Once the body fails to distinguish between pollen and food proteins, a cross-allergy will occur. Due to the various types of pollen proteins, the type of grass, tree or weed allergy the individual suffers from will dictate the foods that will trigger a cross-allergic reaction. These trigger foods can instigated difficulty during the spring or early fall season when the air is heavy with pollen. This is more prevalent among older children and adults as well as those who have hay fever.
Symptoms
The symptoms of oral allergy syndrome typically manifest within minutes after eating or touching the trigger foods. It is often characterized by itching and burning around the lips, throat and mouth along with additional symptoms such as runny nose, watery eyes and sneezing.
Upon contact with the food triggers, the individual can experience rash, itchiness or swelling on the skin. In severe cases of oral allergy syndrome, it includes diarrhea, vomiting, bronchial asthma and even anaphylactic shock in extreme cases. Celery, beans, cumin, kiwis, hazelnuts, white potato and parsley are the potential food triggers linked with anaphylactic shock. By enrolling in a course on first aid, you will learn the proper steps in handling a severe reaction.
Cross-reactivity to foods and tree pollen
Among those who have pollen allergies, those who have birch pollen are more likely to experience oral allergy syndrome. Fruits that are likely to cross-react with birch pollen include apricots, apples, cherries, nectarines, kiwi, pears, peaches and plums. As for vegetables to avoid, it includes celery, carrots, peanuts, parsley and soybeans.
Birch pollen cross-reactivity has also been observed with hazelnuts, almonds as well as spices such as caraway, aniseed, fennel and coriander. If the individual suffers from allergy to elm, alder or hazel tree pollens, he/she might also be vulnerable to cross-reactivity with these foods.
Cross-reactivity to food, grass and weed pollen
Individuals who have grass allergy can experience the symptoms of oral allergy syndrome by eating melon, figs, oranges, peanuts, peas and tomatoes. If an individual is allergic to ragweed pollen, the foods to avoid include bananas, artichoke, melon, cucumbers, sunflower seeds and peas.
Considerations to bear in mind
The mode of food preparation has also a role. Take note that fresh fruits and vegetables can cause irritation while those that are cooked do not. This is due to the low tolerance of proteins to heat. On the other hand, there is the risk for cross reactivity whether raw or cooked. Since the skins are more allergenic than other plant parts, peeling fruits and vegetables can help prevent a pollen allergy or minimize the severity of reaction.