There are 3 allergens associated with strawberry allergy, Fra a 1, Fra a 3 and Fra a 4.
Fra a 1 is a Bet v 1 like protein. This is a protein found in birch pollen which can cause cross reactions with other fruit.
Fra a 3 is a Lipid Transfer Protein (LTP), 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.
Fra a 4 is a profilin protein.
You may have Pollen-Food Allergy Syndrome if you suffer from raspberry 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 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.
If sensitised to Birch pollen you may have Pollen Food Allergy Syndrome and may also react to Apple, Kiwi, Pear, Peach, Plum, Nectarine, Apricots, Cherries, Tomato, Celery, Carrot, Potato, Parsnip, Pepper, Dill, Cumin, Peas, Coriander, Fennel, Hazelnut, Walnut, Almonds, Peanuts, Raspberry, 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.