Pine nuts (also called pignolia) are the small, edible seeds from certain species of the Pinaceae family which are pine trees.

The stone pine has an identified 2S seed storage proteins. These are panallergens commonly associated with tree nuts, peanuts, legumes and seeds.

Korean pine nuts are similar in appearance, but are from a different species of pine tree. They contain a 7S seed storage proteins. These are also associated with nuts, legumes and seed allergies.

Opinion is split about whether pine nuts are tree nuts, but they are technically seeds and cross reactivity between tree nuts and pine nuts are uncommon. Pine nuts are OK for some nut allergy sufferers.

Pine Nuts are 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.

Pine Nuts are 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.

Pine Nuts are low in lectins>, these are another cause of food intolerance, because of their taste and texture they are a good replacement for peope who suffer from food intolerance to lectins.

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

Pine nut allergy is not associated with any allergic syndromes.

Other foods which contain 2S seed storage proteins include brazil nut, buckwheat, rapeseed (canola), cashew nut, castor beans, chickpeas (garbanzo), cocoa, edamame (soya), fenugreek, flaxseed, hazelnut, kiwi, lemon, mustard, peanut, pecan, pistachio poppy seed, pumpkin, quinoa, sesame seeds, sichuan pepper, sunflower seeds, swede, tangerine, turnip and walnuts.

There is a lot of crossover between 2S and 7S seed storage proteins, foods which contain 7S proteins not named above include lupin, chia seeds, coconut, lentils, macadamia nuts, mung beans, palm oil and peas.

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

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