Foods in allergy season
Seasonal allergies season is in full swing in the Midwest right now. In addition to typical symptoms of congestion, sneezing and watery eyes, a smaller group of allergy suffers also complain about itchy mouth. This mild, localized reaction from fresh produce items is actually caused by oral allergy syndrome (OAS), also known as pollen-food syndrome. As many as 15% of seasonal allergy sufferers may experience some amount of crosse-reactive symptoms with fresh foods.
In OAS, the proteins in the foods look similar enough to the pollen proteins that your immune system causes a mild localized allergic reaction . Usually the symptoms quickly dissipate, but they can understandably make you want to avoid the otherwise healthy, triggering food.
The most common pollens that cause this cross-reactivity are from birch, ragweed, or grasses. Since the pollen production of these plants is seasonal, OAS symptoms can often increase or decrease with the seasons as well. These are some of the most common foods that can cause OAS:
Birch pollen: Apples, Almonds, Carrots, Celery, Cherries, Hazelnuts, Kiwi, Peaches, Pears, Plums
Grass pollen: Celery, Melons, Oranges, Peaches, Tomatoes
Ragweed pollen: Bananas, Cucumbers, Melons, Sunflower seeds, Zucchini
If you experience OAS, there are several ways you can minimize symptoms.
Remove the triggers for your reactions: During allergy season, avoid foods that cause discomfort. Keeping a food diary can be helpful for identifying problem foods.
Cook foods: Since OAS occurs in raw foods, usually cooking the food will change the protein structure enough that your body will not react.
Peel foods: Sometimes pollen proteins concentrate on the skin of the produce and peeling can minimize symptoms.
Address your overall allergies symptoms through these strategies.
Need help determining if your symptoms are related to OAS? Schedule an appointment with Relish Health today.