There are 3 allergenic proteins found in apricots. Pru ar 1, Pru ar 3 and Pru ar 5.
Pru ar 1 is a Bet v 1 like protein involved in allergy to birch pollen.
Pru ar 3 is a lipid transfer protein (LTP). These proteins are resistant to heat and are found in many fruits, vegetables, nuts and seeds.
Pru ar 5 is Hev b 5-like, which means it is similar in shape to a contact allergy protein found in rubber trees, so has been linked to latex allergy.
Those suffering from Bet v 1 allergies are said to have Pollen Food Allergy Syndrome. If you suffer from apricot allergy with oral allergy symptoms to 3 or more of the foods mentioned in cross reactivity section you may have this syndrome.
You may have LTP Syndrome if you suffer from allergies to many of the foods mentioned in the cross reactivity section below.
Latex Food Syndrome is caused by the body confusing the proteins it encounters in food to that of latex proteins to which it is already sensitised.
Common foods involved in LTP allergy include kiwi, strawberry, sunflower seeds, walnuts, apple, mulberry, banana, pea, apricot, cherry, plum, almond, peach, pomegranate, tomato, raspberry, grapes, celery, peanut, asparagus, cabbage, chestnut, lemon, tangerine, orange, hazelnut, lentil, lupin, wheat, mustard, maize and lettuce.
If sensitised to Birch pollen you may have Pollen Food Allergy Syndrome and may also react to Kiwi, Cherry, Peach, Plum, Nectarine, Apricots, Apple, Tomato, Celery, Carrot, Potato, Parsnip, Pepper, Dill, Cumin, Peas, Coriander, Fennel, Hazelnut, Walnut, Almonds, Peanuts, Lentils and Beans.
Those with a sensitivity to Hev b 5 may have linked allergies to foods which contain high levels of chitinase, like avocado, banana, chestnuts, corn (maize), kiwi, papaya, pomegranate and tomatoes.