Apricots are a fruit in the Rosaceae family of plants, this also includes cherry, plums, almonds, nectarines, raspberries, strawberries and peaches.

There are 3 allergenic proteins found in apricots. Pru ar 1, Pru ar 3 and Pru ar 5.

Pru ar 1 is a Bet v 1 like protein involved in allergy to birch pollen.

Pru ar 3 is a Lipid Transfer Protein (LTP). These proteins are resistant to heat and are found in many fruits, vegetables, nuts and seeds.

Pru ar 5 is Hev b 5-like, which means it is similar in shape to a contact allergy protein, hevein, found in rubber trees, so has been linked to latex allergy.

Pru m 7 is an allergenic protein found in Japanese apricots and is a gibberellin regulated protein. Gibberellins are plant hormones associated with growth and development.

Apricots are a high 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.

Dried apricots are high in sulphites. This is a food intolerance which is more common in asthmatics. An improvement in symptoms can be made with a change to a low sulphite diet.

Apricots are high in salicylates. Salicylates have the potential to cause worsening of asthma, swelling, itching and hives as well as food intolerance symptoms in people who are sensitive to salicylates.

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

Those suffering from Bet v 1 allergies are said to have Pollen Food Allergy Syndrome. If you suffer from apricot allergy with oral allergy symptoms to 3 or more of the foods mentioned in cross reactivity section you may have this syndrome.

You may have LTP Syndrome if you suffer from allergies to many of the foods mentioned in the cross reactivity section below.

Latex Food Syndrome is caused by the body confusing the proteins it encounters in food to that of latex proteins to which it is already sensitised.

Common foods involved in LTP allergy include kiwi, strawberry, sunflower seeds, walnuts, apple, mulberry, banana, pea, apricot, cherry, plum, almond, peach, pomegranate, tomato, raspberry, grapes, celery, peanut, asparagus, cabbage, broccoli, chestnut, lemon, tangerine, orange, hazelnut, lentil, lupin, wheat, mustard, maize and lettuce.

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

Those with a sensitivity to Hev b 5 may have linked allergies to foods which contain high levels of chitinase, like avocado, banana, chestnuts, corn (maize), kiwi, papaya, pomegranate, mango and tomatoes.

Gibberellin regulated proteins are also found in chilli, cherry, oranges, peach and pomegranate.

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