Pollen-food allergy syndrome cross-reactivity

Lists raw plant foods that commonly cross-react in patients sensitized to a given pollen (oral allergy syndrome).

Evidence tier: Expert consensus. A cross-reactivity reference, not a diagnosis. Patterns are population-variable; reactions are usually mild/oral but a minority (esp. LTP/peanut/soy) can be systemic.

Formula / logic

IgE to heat-labile pollen panallergens (PR-10/Bet v 1 homologues; profilins) cross-reacts with structurally similar proteins in raw fruits, vegetables, nuts, and legumes, producing oropharyngeal symptoms (oral allergy syndrome).

Interpretation

Most reactions are confined to the mouth/throat and to raw foods. Counsel that cooking typically allows tolerance; consider component-resolved testing and watch for the LTP (lipid transfer protein) phenotype, which can cause systemic reactions.

Evidence & citations

  1. Carlson G, Coop C. Pollen food allergy syndrome (PFAS): A review of current available literature. Ann Allergy Asthma Immunol. 2019;123(4):359-365. PMID 31376490
  2. Webber CM, England RW. Oral allergy syndrome: a clinical, diagnostic, and therapeutic challenge. Ann Allergy Asthma Immunol. 2010;104(2):101-108. PMID 20306812

Clinician decision support. Verify against the cited source. Not a substitute for clinical judgment. 100% on-device; no patient data is stored or transmitted.