Rosehips are fruits from the rose plant, in the Rosaceae family of plants. Other plants in this family include apples, peaches, pears, plums, raspberries, strawberries and cherries. Rosehips are used to make jellies, jams, soups and in herbal teas.

Rosehips are rarely linked to food allergy, to date there are no recorded allergens for rosehips by the World Health Organization (WHO), because there have not been enough study into allergic effects from this food. If you are interested in what is needed by the WHO before they add an allergen to their allergen database you can check that out HERE.

Rosehips contain a lot of vitamin C, like other Rosaceae plants like strawberries and blackberries. Vitamin C (also known as ascorbic acid) is acidic in large quantities, so can cause a rash on the face especially in babies and toddlers. Small children have a very low requirement of daily Vitamin C, so it can be easy for them to have more than the recommended intake if they eat a lot of fruit. This can cause gastrointestinal problems and can look like a food intolerance.

Rosehips have been found to contain a Lipid Transfer Protein. These are very hardy allergens which are not damaged by heat and can be responsible for people who are suffering from moderate allergies from multiple foods.

Rosehip is a food moderate 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.

Rosehip are linked to LTP Syndrome, where multiple foods containing lipid transfer proteins cause allergic reactions.

Rosehip is a plant in the Rosaceae family. Other plants in this family include almond, apple, apricot, blackberry, cherry, hawthorn, peach, pear, plum, quinces, raspberry and strawberries. If you suffer from allergic reactions to two or more of these foods you may want to avoid eating or drinking food containing rosehips.

Rosehips contain a Lipid Transfer Protein. Other foods containing Lipid Transfer Proteins include almond, apple, apricot, asparagus, aubergine (eggplant), banana, beetroot, black turtle bean, lupin, blueberry, borlotti beans, broccoli, butter beans, cabbage, cannellini beans, cauliflower, celery, chard, cherry, chestnut, corn, drum wheat, fennel, fig, goji berries, grape, grapefruit, green beans, haricot beans, hazelnuts, kale, kidney beans, kiwi, kohlrabi, lemon, lentil, lettuce, lima beans, millet, mulberry, mustard, onion, orange, parsley, parnsip, pea, peach, peanut, pear, pinto beans, plantain, plum, pomegranate, quinces, raspberry, runner beans, strawberrt, sunflower seeds, tangerine, tomato, walnut and wheat.

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