Tag: Pollen food syndrome

According to the American Academy of Allergy, Asthma & Immunology, five major allergens have been isolated from grapes, and a profilin protein is one of them. While not the most common grape allergen, profilin in grapes can trigger allergic reactions, particularly in people with pre-existing pollen allergies.

An estimated 47% to 70% of people with a pollen allergy also experience Oral Allergy Syndrome (OAS), which can make your mouth feel tingly or itchy after eating certain raw fruits. This strange sensation is a common reaction that can be unsettling but is usually mild and easily manageable once you understand the underlying cause.

It's estimated that up to 70% of people with pollen allergies experience oral allergy syndrome (OAS), which is one key reason why some people can't eat melon. This reaction, along with other digestive issues, can make enjoying this popular fruit a challenge for a variety of people, even if they have eaten it without issue in the past.

For some, the refreshing crunch of a celery stalk is followed by a surprising tingling or numbing sensation in the mouth. This phenomenon is a very real occurrence for many and is most often explained by a form of allergic reaction known as Oral Allergy Syndrome. So, why does celery make your tongue numb?

While most food allergies are caused by a specific protein, LTP food allergy, or Lipid Transfer Protein syndrome, is triggered by a pan-allergen found in a wide variety of plant foods. This makes it particularly challenging to manage, as reactions can be severe and unpredictable.

Tree nut allergies, including to hazelnuts, are among the most common food allergies, especially in children. It is crucial for certain individuals to know who should avoid hazelnuts to prevent potentially severe reactions, including anaphylaxis.

Approximately 47% to 70% of people with pollen allergies experience oral allergy syndrome. This common condition provides the main explanation for **why can I eat cooked fruit but not raw fruit**, as heat alters the very proteins that trigger an allergic reaction in the mouth and throat.