DILL ALLERGY
Key Allergens
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.
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.
Food Intolerances
Dill 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.
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.
Associated Syndromes
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.
Allergic reactions to dill have also been linked to a lesser degree to Latex-Food Syndrome.
Cross Reactivity
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.
Turnip is the only other food which contains the hevein protein. Other foods containing chitinase include banana, maize, pomegranate, avocado and chestnuts.
Resources
Websites
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
ATP Science - Salicylate Foods
Articles and Journals
Gingival hypersensitivity reactions to toothpastes: A case series and scoping review, 2024
Essential oils from Apiaceae family (parsley, lovage, and dill), 2023
Airborne anaphylaxis: highlighting an invisible enemy, 2022
Food allergen sensitization patterns in a large allergic population in Mexico, 2020
Food cross-reactivity in patients with pollen allergies, 2020
Occupational rhinoconjunctivitis and food allergy because of aniseed sensitization, 2002
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