The allergens associated with a pear allergy are called Pyr c 1, Pyr c 3, Pyr c 4 and Pyr c 5.

Most people suffering from this allergy are thought to be sensitised to the protein Pyr c 1, which is similar in shape to Bet v 1 which is a protein found in birch pollen. This can cause cross reactions with other fruit.

Pyr c 3 is a lipid transfer protein (LTP), more severe reactions to eating pears are thought to be caused by these proteins.

Pyr c 4 is a profilin protein, these proteins are considered to be panallergens and can cause issues over many groups of foods.

Pyr c 5 is an isoflavone reductase related protein.

You may have Pollen-Food Allergy Syndrome if you suffer from cherry allergy with oral allergy symptoms to 3 or more of the foods mentioned in cross reactivity section.

You may be suffering from LTP Syndrome if you suffer allergic reactions from eating 3 or more foods mentioned in the cross reactivity section below.

If sensitised to alder tree pollen you may have Pollen Food Allergy Syndrome and may also react to apple, peach, pear, parsley, celery, almonds and hazelnuts.

If sensitised to birch tree pollen you may have Pollen Food Allergy Syndrome and may also react to kiwi, pear, peach, plum, nectarine, apricots, apple, tomato, celery, carrot, potato, parsnip, pepper, dill, cumin, peas, coriander, fennel, hazelnut, walnut, almonds, peanuts, lentils and beans.

Common foods involved in LTP allergy include kiwi, strawberries, sunflower seeds, walnut, apple, mulberry, banana, pea, apricot, cherry, plum, almond, peach pomegranate, raspberry, tomato, grape, celery, peanut, asparagus, cabbage, broccoli, chestnut, lemon, tangerine, orange, hazelnut, lettuce, lentils, lupin, green bean, pear, mustard, wheat and maize.

Other foods containing plant profilins are carrot, kiwi, pineapple, celery, peanut, chilli, watermelon, orange, hazelnut, melon, strawberry, soya, barley, walnut, lychee, lupin, apple, banana, date, cherry, almond, peach, pear, mustard, tomato, aubergine and wheat.

Only carrots and pears contain isoflavone reductase-like proteins.

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