Parsley is in the family Apiaceae
, other spices in this family are coriander, caraway seed, celery, chervil, cumin, dill, fennel and aniseed.
Parsley is a less common food allergy, there are no recorded allergens for parsley by the World Health Organization (WHO), because there have not been enough study into allergic effects from this food. If you are interested in what is needed by the WHO before they add an allergen to their allergen database you can check that out HERE
Allergic reactions to parsley are most likely to be caused by Bet v 1-like proteins
, which cause reactions in people sensitised to birch tree pollen and give oral allergy type symptoms.
Lipid Transfer Proteins
(LTP) have been identified in parsley, these proteins are resistant to heat and are found in many types of plants. Patients suffering from a more severe allergy to cooked fruit may be sensitised to this group of proteins.
Another suggestion is that plants in the Apiaceae
family contain profilin proteins
which can cause allergic reactions in uncommon circumstances.
Parsley contains the chemical terpens, which can cause contact dermatitis and eye and nasal itchiness and furocoumarins. This is a chemical, which when in combination with ultraviolet light (sunlight) can cause a sunburn like rash.
Allergy to parsley is loosely linked to Pollen Food Allergy Syndrome
. 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.
You may be suffering from LTP Syndrome
if you have reactions to various fruits, vegetables and nuts and your reactions continue to be severe after you have discarded the peel and have cooked the food.
Allergy to parsley is sometimes linked to Celery-Mugwort-Spice Syndrome
, which is a subtype of Pollen Food Allergy Syndrome. This syndrome affects individuals who have become sensitised to pollen and then have oral allergy type symptoms to foods with similarly shaped proteins. The most common form of Pollen Food Allergy Syndrome is the one caused by birch tree pollen. In Celery Mugwort Spice Syndrome the sensitising pollen is mugwort.
The plant involved in latex allergy Hevea brasiliensis
, the rubber tree plant, has an allergen called Hev b 8 which is a profilin protein. Those very sensitised to latex may have a contact allergic reaction from other foods or plants containing profilin proteins, there is less evidence of this than sensitisation to other latex linked proteins like hevein and chitinases, but it still has an important role in Latex Food Syndrome
Parsley is also associated with photocontact dermatitis. This is a skin condition that occurs when a person gets the juice from the plant on the skin and doesn't wash it off. The furocoumarins in the plant are activated by the sun and cause an itchy rash on the skin.
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, Dill, Fennel, Hazelnut, Walnut, Almonds, Coriander, Peanuts, Lentils and Beans.
Common foods involved in LTP allergy include hazelnuts, almonds, walnuts, apples, dried fruit, lettuce and tomatoes.
Profilins are also found as food allergens in kiwi, celery, peanut, chilli, watermelon, orange, hazelnut, melon, carrot, strawberry, soya, walnut, lychee, lupin, apple, cherry, almond, peach, pear, mustard, tomato and aubergine.
Foods linked to Latex Food Syndrome may have linked allergies to foods which contain high levels of chitinase, like avocado, banana, corn (maize), kiwi, papaya, pomegranate and tomatoes.
Allergen Encyclopedia - Parsley
Dermnet NZ - Parsley
Lipid Transfer Proteins (LTP Syndrome)
Articles and Journals
Lipid Transfer Protein allergy in the United Kingdom: Characterization and comparison with a matched Italian cohort, 2019
A Cases of Near-fatal Anaphylaxis: Parsley “Over-use” as an Herbal Remedy, 2014
The Biochemical Basis and Clinical Evidence of Food Allergy Due to Lipid Transfer Proteins: A Comprehensive Review, 2012
Food allergy: the celery-mugwort-spice syndrome. Association with mango allergy, 2008
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