Flaxseed is harvested from a plant called Linum usitatissimum, it is in the Linaceae family of plants. Flaxseeds can be used crushed to make linseed oil, which is a vegetable oil. The whole flaxseeds can be used in baking and as a health supplement. The leftover product from linseed oil production is used as animal feed.

Lin u 1 is the name of the allegen in flaxseed. This is a 2S seed storage albumin. These types of proteins are found in many seeds and nuts.

Unrefined linseed or flaxseed oils may have the potential to cause allergic reactions if you suffer from allergies to 2S seed storage proteins. You are less likely to react to refined linseed/flaxseed oils as they are so processed.

In normal low servings flaxseed is a low FODMAP food. FODMAP stands for Fermentable oligosaccharides, disaccharides, monosaccharides and polyols. Foods high in FODMAPs can cause symptoms of food intolerance, affecting the gastro intestinal system and this can be mistaken for a true IgE food allergy.

Flaxseed is a food low in salicylates. Salicylates have the potential to cause gastrointestinal food intolerance symptoms in people who are sensitive to salicylates.

Flaxseeds are lectin free. Lectins are most commonly found in legumes and are another possible cause of food intolerance. Cooking foods with lectins makes them more digestible and can reduce the symptoms of food intolerance.

You can read more about Food Intolerances on the dedicated Food Intolerance Page.

There are no known syndromes associated with flaxseed allergy at this time.

Other foods containing 2S albumin seed storage proteins are brazil nuts, cashews, peanuts, almonds, mustard seed, rapeseed, turnip, chickpeas, hazelnuts, pistachio, buckwheat, soya beans, sunflower seeds, walnuts, kiwi, castor beans and sesame seeds.

Note that this food list is not exhaustive, the most up to date information is on the Cross Reactivity Tool.

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