Dill is a herb in the Apiaceae
family of plants. Other plants in this family include aniseed, carrot, celery, coriander (cilantro), parsnip and parsley.
Most people react to the main allergen in dill, which is homologous to Bet v 1
found in birch tree pollen which can cause oral allergy type symptoms to multiple fruits and vegetables.
Dill contains the protein hevein, which is homologous to the protein chitinase
, which is the main cause of allergic reactions to latex.
Dill also contains chemicals called furanocoumarins
, these can act as a contact allergen. When they come in contact with the skin it can become more sensitive to sunlight which can cause blistering. This is more common as an occupational allergy with people who pick, pack and process dill.
Dill is a low FODMAP food. FODMAP
stands for F
olyols. 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.
Dill 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.
You may have Pollen-Food Allergy Syndrome
if you suffer from dill allergy with oral allergy symptoms to 3 or more of the foods mentioned in the cross reactivity section.
Allergic reactions to dill have also been linked to a lesser degree to Latex-Food Syndrome
Other foods which contain Bet v 1 proteins include almond, aniseed, apple, apricot, carrot, celery, cherry, chestnut, edamame (soya), fenugreek, fig, hazelnut, jackfruit, kiwi, mango, melon, mung bean, parsley, parsnip, peach, peanut, pear, persimmon, plum, poppy seeds, raspberry, strawberry, tomato and walnuts.
Turnip is the only other food which contains the hevein protein. Other foods containing chitinase include banana, maize, pomegranate, avocado and chestnuts.
Allergen Encyclopedia - Dill
Fruits and Vegetables: Allergy - Which Allergens?
Oral Allergy Syndrome: Why do Pollens and Foods Cross-React?
Birch Fruit - Vegetable Syndrome
Anaphylaxis Campaign - Allergy to Vegetables
FODMAPedia - Dill
ATP Science - Salicylate Foods
Articles and Journals
Essential oils from Apiaceae family (parsley, lovage, and dill), 2023
Airborne anaphylaxis: highlighting an invisible enemy, 2022
A spotlight on lime: a review about adverse reactions and clinical manifestations due to Citrus aurantiifolia, 2021
New allergens from spices in the Apiaceae family: anise Pimpinella anisum L. and caraway Carum carvi L., 2020
Food allergen sensitization patterns in a large allergic population in Mexico, 2020
Food cross-reactivity in patients with pollen allergies, 2020
Food allergy and IgE sensitization caused by spices: CICBAA data (based on 589 cases of food allergy), 2002
Occupational rhinoconjunctivitis and food allergy because of aniseed sensitization, 2002
Anaphylaxis to dill, 2000
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