Apple allergy

Apple is consumed as fresh fruits or processed in juices, jellies, jams and apple cider. Apple pectin is a gelling agent too.

The amount of allergen, type of allergen in apple varieties are responsible for degree of allergic conditions. Freshly harvested apple has less allergens and long-term storage increases levels of allergens. So far, there are no hypoallergenic apples are produced.

Apple allergy can occur in two different forms. One is like birch tree pollen allergy and it happens due to apple protein. Within 5 to 15 minutes of consuming fresh apple local reactions in mouth, throat, itchiness in the body and inflammation of throat with OAS can happen. The allergen responsible for OAS from apple does not survive cooking or pasteurization. People who has OAS can tolerate cooked apple and pasteurized juices.

Second type is where abdominal pain, bloating, vomiting and life threatening allergy symptoms happens. These individuals have reactions more when they eat apple with peel. People who develop second form of allergy also are commonly allergic to peach, plum, cherry, nut, apricot. The protein substance that causes allergy can survive in processed purees, nectars and juices. Individuals often develop adverse reactions when they consume apple with other fruits including pear, apricot, melon, banana, nuts such as hazelnut, or vegetables such as celery tuber and carrot.

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