The phenomena named cross-allergy means the reactions that are caused by the similarities in the protein structure of pollen and different foods. The symptoms can vary in each individual; others may get symptoms only during the pollen time, others get them around the year and others don’t get any symptoms at all. The reactions of foods are also very different. There may occure smarting of lips, mouth and throat, itching, burning or swelling, leaking of eyes and itching, sneezing and nose symptoms, stomache pain, diarrea or asthmatic symptoms. Strong, perilous anafylaxic symtoms may cause by nuts, celery or kiwi.

Those allergic to birch pollen may get allergic reactions from…

-fresh fruits such as apples, cherries, peaches, plums, pears, kiwis, pineapples, avocados, mangos, nectarines or passion fruits

-raw root vegetables: carrots, parsnip, celery and potato

-fresh vegetables: tomato and paprika

-some also get symptoms of nuts, almonds and spices.

The pollens of leaf trees – birch and alder – cross-react with fruits, root vegetables and spices.

Cross-reactions with mugwort pollen cause by:

-celery, parsnip, carrot, chamomile, coriander, caraway, parsley, peppers, tarragon, mustard and garlic

-also other plants that belong to the tribe of composite plants may cause symptoms: wormwood, tarragon, solidago plants, marguerite, asters, achilleas, dandelion and marigold. They are used as herbs in spices, tee-mixes, wines and cosmetic products.

Cross-reactions with hay pollen cause by:

-cereals that belong to hay plants

-pea, peanut and soya

Spices that most commonly cause symptoms are:

-peppers (white, black, green, rose, cayenne, chili pepper)

-cinnamon, curry and ginger

-caraway, curcuma, coriander and mustard

Pollen allergy is most often a problem of school children, young people and adults. Mostly the food allergies related to pollen are permanent of their nature. However, it’s not recommended to leave any food stuffs off the diet. The handling of food stuffs may help for their suitability:

-cooking

-light steaming or juicing

-rending

-mashing (children’s mashes)

-conserving

-storage (potatoes and carrots)

Handling effects the structure of the allergy-causing proteins so that the organism no longer recognizes them harmful. Potato may be well suitable in the winter as stored, as deep-freezed potato mash or in freezed and grated form. There may be differences between different species, for example domestic apples may be better than foreigner apples. Also vegetables and fruits may have differences in their ripeness level.

Notice: Handling doesn’t effect the suitability of celery, kiwi, spices, nuts and almonds, so they should be left out completely.

It’s good to try vegetables or fruits also in other forms than just the fresh form because they give the diet variation, color and they are also excellent sources of different food-stuffs such as vitamines and fibre.

Those allergic to pollen get variety to their diet for example from:

-different cabbage plants, salads

-onion, leek

-cucumber, squash

-mushrooms

-asparagus, corn

-rutabaga, black salsify, Jerusalem artichoke

-berries, rhubarb

-melon, grapes

-pasteurized fruit juices

-canned food fruits (pineapple, peach, apricot)

-fruit or berry smashes for children

WAU Finland

Source: Pirkanmaan Allergia- ja Astmayhdistys Ry www.pirkanmaanallergia.fi