Redcurrants are berries in the Grossulariaceae family of plants. Other plants in this family include blackcurrants and gooseberries.

Redcurrants contain Lipid Transfer Proteins. These are heat labile proteins, which means that they can cause allergic reactions after being cooked, frozen or processed.

Blackcurrants are a low FODMAP food, so it is assumed that redcurrants, as they are so closely related can also be eaten if following a low FODMAP diet. 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.

Redcurrants 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.

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

Some very sensitive people have allergic reactions to large groups of proteins. People who are allergic to Lipid Transfer Proteins can sometimes be deccribed as having LTP Syndrome. These foods are very wide ranging, so it can sometimes seem that these allergies are all unrelated.

Lipid Transfer Proteins are found in almond, apple, aubergine (eggplant), banana, blackccurrant, cabbage, celery, cherry, corn, gooseberry, grape, hazelnut, kiwi, mustard, pea, peach, peanut, plum, tomato, walnut and wheat.

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

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