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Key Allergens

Cherries are in the Rosaceae family of plants which includes apples, peaches, pears, plums and strawberries.

Most people suffering from this allergy are thought to be sensitised to the protein Pru av 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.

Pru av 2 is a thaumatin-like protein, this is made by plants to inhibit fungal growth.

Pru av 3 is a Lipid Transfer Protein, more severe reactions to cherry are thought to be caused by these proteins.

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

Pru av 7 is a gibberellin regulated protein. Gibberellins are plant hormones associated with growth and development.

Food Intolerances

Food is high in sulphites Food is medium in lectins Food is high in FODMAP Food is high in salicylates

Preserved cherries like glace or maraschino cherries are high in sulphites. Fresh cherries are low and are suitable for 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.

Cherries 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.

Cherries 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.

Cherries are one of the few fruits to contain a moderate amount of lectins, another cause of food intolerance. Cooking foods with lectins makes them more digestible and can reduce the symptoms of food intolerance.

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

Associated Syndromes

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.

Allergy to cherry is sometimes linked to Celery-Mugwort-Spice Syndrome as the sensitising allergen is a profilin protein called Art v 4, these proteins are also sometimes also called Bet v 2 proteins.

There is a link between cherry and Latex Food Syndrome. The plant involved in latex allergy Hevea brasiliensis, the rubber tree plant, has an allergen called Hev b 8 which is a profilin protein. Those very sensitised to latex may have a contact allergic reaction from other foods or plants containing profilin proteins, there is less evidence of this than sensitisation to other latex linked proteins like hevein and chitinases.

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.

Cross Reactivity

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 thaumatin proteins are kiwi, chilli, peppers, apple, banana, cherry and peach.

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.

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



Allergen Enyclopedia - Cherry

DermNet NZ - Pollen Food Allergy Syndrome

British Dietetic Association - PFAS vs LTP Syndrome

Allergy information for: Cherry (Prunus avium)

Anaphylactic reactions to cherries, strawberries and grapes

Allergy to Fruit - Anaphylaxis Campaign

Allergy UK - Oral Allergy Syndrome

Patient UK - Oral Allergy Syndrome

Healthline - FODMAP Foods

ATP Science - Salicylate Foods

Articles and Journals

Food allergy outside the eight big foods in Europe: A systematic review and meta-analysis, 2024

Pollen Food Allergy Syndrome in Japanese Children and Adolescents: Risk Factors and Pollen Sensitisation, 2023

Rosaceae food allergy: a review, 2022

The Role of Lipid Transfer Proteins as Food and Pollen Allergens Outside the Mediterranean Area, 2021

Thaumatin-Like Protein (Pru av 2) Is a Cherry Allergen That Triggers Percutaneous Sensitization in Mice, 2020

Pollen-food allergy syndrome in children, 2020

Cherry Allergy: How To Decrease The Allergenicity Of Cherry Industrial Derivatives, 2007

Strong allergenicity of Pru av 3, the lipid transfer protein from cherry, is related to high stability against thermal processing and digestion, 2004

Component-resolved diagnosis with recombinant allergens in patients with cherry allergy, 2002

Allergic Cross-reactivity Made Visible: Solution Structure of the Major Cherry Allergen Pru av 1, 2001

Recombinant allergens Pru av 1 and Pru av 4 and a newly identified lipid transfer protein in the in vitro diagnosis of cherry allergy, 2001

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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