Avocado is in the Lauraceae family of plants which also includes plants like cinnamon. This family of plants are not usually associated with food allergies.

The main allergen found in avocado is called Pers a 1, this is a chitinase, which is a plant derived enzyme made by plants naturally to act as a defence against fungal attacks.

Avocado is not associated with oral allergy syndrome, but oral symptoms are linked with latex allergy due to the chitinase.

Avocado can contain a moderate amount of sulphites when processed into a dip or guacamole. 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.

Avocado 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.

Avocado is a food 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.

Avocado allergy has been linked to Latex Food Syndrome, which is caused by the body confusing the proteins it encounters in food to that of latex proteins to which it is already sensitised.

Avocado allergy has also been linked in recent years to FPIES - Food Protein Induced Enterocolitis Syndrome. This is a condition commonly linked with food sensitivity and intolerances in babies.

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

These foods lists are not exhaustive, the most up to date information is on the Cross Reactivity Tool.

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