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Seasonal allergies affect millions of people each year in different parts of the world. The most common are the allergic rhinitis and allergic conjunctivitis. The results of different clinical studies show that people sensitive to pollen react to certain fresh foods of plant origin. These foods contain proteins similar to those in pollen. 

Typical allergens for seasonal allergies include: 

• tree pollen, early spring 
• grass pollen, late spring and early summer 
• weed pollen, late summer and into fall

Season Dates

In the Northern Hemisphere, spring begins at the spring equinox (~March 20), summer begins at the summer solstice (~June 21), autumn at the autumn equinox (~September 22), and winter on the winter solstice (~December 21). In the southern hemisphere, the seasons are reversed; spring begins in September, summer in December, autumn in March and winter in June. 

Symptoms of seasonal food allergies

Reactions to certain foods can cause allergic symptoms generally limited to the oral mucosa. Among the best-known symptoms are itching of the mouth and throat, swelling of the tongue and swelling of the subcutaneous tissues of the mouth and throat. These appear immediately after ingestion of the responsible food or meal. Only a small group of people have systemic allergic reactions. For example, nausea, diarrhea, vomiting, generalized hives or rash, difficulty breathing, or even anaphylactic shock.

Foods that cause seasonal allergies

There are some foods that cause reactions similar to seasonal allergies. About a third of people who suffer from seasonal allergies are also affected by the oral allergy syndrome (caused by certain foods).

In some people, consuming foods that contain proteins called profilins Similar to those found in pollen, it may result in itching, swelling, or blisters around the lips, mouth, and tongue. Published data show that about 50 to 70% of people with pollen allergy develop hypersensitivity to certain similar food allergens. 

According to studies, foods with pollen-like protein that could cause oral allergy syndrome are:

apricots	celery (celery)
dried or fresh plums	fennel (fennel)
Kiwi	parsnip (parsnips)
cherries	green pepper
figs	parsley
peaches	banana
water melon	banana
nectarines	almonds
apples	hazelnut
pears	Pumpkin seeds
carrots	walnut nut
tomatoes	citric fruits

Recommendation for people sensitive to pollen

When the spring, summer and autumn seasons begin in your country, observe in detail if your sensitivity to pollen becomes more intense when consuming any of the foods listed above. If so, avoid consuming them, particularly consuming several of them on the same day or in the same week that you have the pollen allergy. 

Carmen M. Pérez Velázquez