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Key Allergens

Plums are in the Rosaceae family of plants which also includes apples, pears, plums, cherries, apricots and peaches.

The allergen most commonly associated with plum allergy is called Pru d 3.

Pru d 3 is a Lipid Transfer Protein (LTP), these proteins are resistant to heat and are found in many types of plants. Patients suffering from a more severe allergy to cooked fruit may be sensitised to this group of proteins.

Plums also contain a Bet v 1 like protein which can cause oral allergy type symptoms, this is common with many fruits in the Rosaceae family of plants.

Plums contain a Profilin protein, which has been shown to cause allergic reactions to a lesser extent. Profilins are called panallergens because they have the potential to cause reactions over large groups of foods.

Food Intolerances

Food is high in histamine Food is medium in salicylates Food is high in FODMAP

When dried plums become prunes and these can be high in histamine as the amount increases as the fruit ripens more.

Fresh plums have a moderate amount of salicylates. Canned or overripe fruit 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.

Plums 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.

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

Associated Syndromes

You may be suffering from LTP Syndrome if you have reactions to various fruits, vegetables and nuts and your reactions continue to be severe after you have discarded the peel and have cooked the food.

You may have Pollen Food Allergy Syndrome if you are allergic to 3 or more of the foods in the cross reactivity section below but are able to eat cooked fruit without any severe allergic reactions.

Cross Reactivity

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.

If sensitised to birch tree pollen you may have Pollen Food Allergy Syndrome and may also react to kiwi, pear, peach, peach, nectarine, apricots, apple, tomato, celery, carrot, potato, parsnip, pepper, dill, cumin, peas, coriander, fennel, hazelnut, walnut, almonds, peanuts, lentils and beans.

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.

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



Allergen Encyclopedia - Plum

Science Direct - Lipid Transfer Protein

DermNet NZ - Pollen Food Allergy Syndrome

Lipid Transfer Proteins (LTP Syndrome)

Allergy to Fruit - Anaphylaxis Campaign

Histamine Food List

ATP Science - Salicylate Foods

Allergy information for: Garden plum (Prunus domestica)

Articles and Journals

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

Food protein-induced enterocolitis syndrome in an infant triggered by prunes, 2023

Allergen Tests of Fruit Sensitization Involving Children with Allergic Diseases, 2022

Analysis of Protein Sequence Identity, Binding Sites, and 3D Structures Identifies Eight Pollen Species and Ten Fruit Species with High Risk of Cross-Reactive Allergies, 2022

Lipid Transfer Protein allergy in the United Kingdom: Characterization and comparison with a matched Italian cohort, 2019

Different co-sensitizations could determine different risk assessment in peach allergy? Evaluation of an anaphylactic biomarker in Pru p 3 positive patients, 2015

Characterization of the major allergen of plum as a lipid transfer protein, 2001

Detection and clinical characterization of patients with oral allergy syndrome caused by stable allergens in Rosaceae and nuts, 1999

Allergenic cross-reactivity among peach, apricot, plum, and cherry in patients with oral allergy syndrome: An in vivo and in vitro study, 1994

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