Most people react to the main allergen in dill, which is homologous to Bet v 1 found in Birch pollen which can cause oral allergy type symptoms to multiple fruits and vegetables.
Dill contains the protein hevein, which is homologous to chitinase which is the main cause of allergic reactions to Latex.
You may have Pollen-Food Allergy Syndrome
if you suffer from dill allergy with oral allergy symptoms to 3 or more of the foods mentioned in the cross reactivity section.
Allergic reactions to dill have also been linked to a lesser degree to Latex-Food Syndrome
If sensitised to Birch pollen you may have Pollen Food Allergy Syndrome and may also react to apple, carrot, kiwi, pear, peach, plum, nectarine, apricots, cherries, tomato, celery, potato, parsnip, pepper, cumin, peas, coriander, fennel, hazelnut, walnut, almonds, peanuts, lentils and beans.
If sensited to mugwort pollen you may have Pollen Food Allergy Syndrome and may also react to apple, carrot, celery, parsley, fennel, coriander, cumin and sunflower seeds.
Turnip is the only other food which contains the hevein protein. Other foods containing chitinase include banana, maize, pomegranate, avocado and chestnuts.
Allergen Encyclopedia - Dill
Fruits and Vegetables: Allergy - Which Allergens?
Oral Allergy Syndrome: Why do Pollens and Foods Cross-React?
Birch Fruit - Vegetable Syndrome
Anaphylaxis Campaign - Allergy to Vegetables
Articles and Journals
New allergens from spices in the Apiaceae family: anise Pimpinella anisum L. and caraway Carum carvi L., 2020
Food allergen sensitization patterns in a large allergic population in Mexico, 2020
Food cross-reactivity in patients with pollen allergies, 2020
Food allergy and IgE sensitization caused by spices: CICBAA data (based on 589 cases of food allergy), 2002
Occupational rhinoconjunctivitis and food allergy because of aniseed sensitization, 2002
Anaphylaxis to dill, 2000
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