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