ELDERBERRY ALLERGY
Key Allergens
Elderberry is in the Adoxaceae family of plants.
Thaumatin proteins have been identified in elderberries.
Elderberries are usually cooked and processed to make syrups, jams and jellies. In their raw form they can be toxic and cause symptoms of severe food poisoning or food intolerance.
Elderflower can also be harvested from the Elder tree before the berries are ready, they are used to make a sugar syrup.
Thaumatin proteins have been identified in elderberries.
Elderberries are usually cooked and processed to make syrups, jams and jellies. In their raw form they can be toxic and cause symptoms of severe food poisoning or food intolerance.
Elderflower can also be harvested from the Elder tree before the berries are ready, they are used to make a sugar syrup.
Food Intolerances
Elderberries are high in salicylates. Salicylates have the potential to cause gastrointestinal food intolerance symptoms in people who are sensitive to salicylates.
Elderberry is 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.
Elderflower syrups are often fermented, so can be high in sulphites.
You can read more about Food Intolerances on the dedicated Food Intolerance Page.
Associated Syndromes
Elderberries are not currently associated with any allergic syndromes.
Cross Reactivity
Other foods which contain thaumatins include kiwi, apple, banana, pepper, celery, chilli, garlic and peach.
This food list is not exhaustive, the most up to date information is on the Cross Reactivity Tool.
This food list is not exhaustive, the most up to date information is on the Cross Reactivity Tool.
Resources
Websites
Allergen Encyclopedia - Elder & Elderberry
Articles and Journals
Fruits of Wild-Grown Shrubs for Health Nutrition, 2024
Are Dietary Lectins Relevant Allergens in Plant Food Allergy? 2020
Lectin Digestibility and Stability of Elderberry Antioxidants to Heat Treatment In Vitro, 2017
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