Key Allergens

Cabbages are vegetables in the Brassicaceae family of plants which also includes brocolli, wasabi, mustard, rapeseed and radish.

The scientific name for cabbage is Brassica oleracea, this is the same plant that produces brocolli, cauliflower, kale and kohlrabi.

The allergen most commonly associated with a cabbage allergy is Bra o 3. This is a Lipid Transfer Protein, 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.

Food Intolerances

Food is high in sulphites Food is low in salicylates Food is high in FODMAP

When pickled cabbage is high in sulphites. Fresh or cooked cabbage is fine to eat on a low sulphite diet. Sulphites are inorganic salts used in preservations and have the potential to cause symptoms of food intolerance to those sensitive to sulphites, this food intolerance is more common in asthmatics. An improvement in symptoms can be made with a change to a low sulphite diet.

Cabbage is 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.

Cabbage is low in salicylates. Foods high in salicylates have the potential to cause gastrointestinal food intolerance symptoms in people who are sensitive to salicylates.

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

Associated Syndromes

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.

Cross Reactivity

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.

Note that the food lists are not exhaustive, the most up to date information is on the Cross Reactivity Tool.



Allergen Encyclopedia - Cabbage

Lipid Transfer Proteins (LTP Syndrome)

'New' type of food allergy reported in UK for first time

Anaphylaxis Campaign - Allergy to Vegetables

Allergy information for: Cabbage (Brassica oleracea var. capitata Cruciferae (Brassicaceae))

Healthline - FODMAP Foods

ATP Science - Salicylate Foods

Articles and Journals

Reported food-related symptoms and food allergen sensitization in a selected adult population in Hyderabad, India: A hospital-based survey, 2024

Kale allergy, a new member in LTP syndrome, 2023

Different Patterns of Foods Triggering FPIES in Germany, 2022

Treatment with lipid transfer protein sublingual immunotherapy: slowing down new sensitizations, 2021

Sensitisation to lipid transfer proteins in pollen – allergic adults with food allergy, 2020

Lipid Transfer Protein allergy in the United Kingdom: Characterization and comparison with a matched Italian cohort, 2019

Allergy to LTP: to eat or not to eat sensitizing foods? A follow-up study, 2018

Cabbage Allergy: A Rare Cause of Food-induced Anaphylaxis, 2012

IgE-mediated allergy to raw cabbage but not to cooked, 2009

Cabbage lipid transfer protein Bra o 3 is a major allergen responsible for cross-reactivity between plant foods and pollens, 2006

Let me know if you found any of these interesting or useful. If you spot an article or research that you think is interesting you can message me or tag me on Facebook or Twitter - links at the bottom of the page.

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