A cross allergy is a food allergy caused by hay fever.
However, the extent is different depending on the trigger.
About 60 percent of people who suffer from a hay fever allergy * also develop an allergy to certain foods.
Cross-allergic people react primarily to fruit, vegetables and nuts.
The signs are itching and swelling in the mouth and throat.
However,
no general diet can be derived from this
, because the triggers of the cross allergy are very individual.
A positive allergy test - regardless of whether it is a skin or blood test - should by no means result in a long list of foods that are no longer allowed to be consumed.
Instead, look to see which foods are actually causing a response.
Because a cross reaction does not always necessarily occur.
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Cross allergy: which foods should you avoid?
A positive result of an allergy test only tells you that your body has formed antibodies against the food being tested.
This does not initially mean that this food is prohibited, because you do not necessarily have an allergic reaction to it.
To avoid certain foods too quickly not only restricts you unnecessarily, it also robs your immune system of the chance of a "training opportunity".
The actual cross allergy depends on the
allergen structure of the pollen
.
The more similar two allergen sources are, the more likely it is that you will be allergic to both.
In order to find out which foods you are actually allergic to, you should do individual nutritional therapy.
Not only are your personal allergy triggers determined there, but also the amplifiers.
Because a number of thrust factors (so-called triggers) also influence how you react to different foods.
Hay fever: Tips for quick help in everyday life in the video
Thrust factors of a cross allergy
Simultaneous consumption of alcohol
Physical exertion: this can lower the reaction threshold.
You should avoid suspicious foods before, after or during exercise.
Stressful situations
Hormonal factors: menstruation, for example, can change the immune response
Taking medication
Accompanying current illnesses such as gastrointestinal infections or flu infections
How your body reacts to certain foods also depends on these factors:
The stability of the trigger in relation to
preparation forms
: apples and cherries, for example, are often well tolerated when heated.
Allergen
content in food: Different apple varieties, for example, have different levels of allergens.
The Altländer, Gloster and Hammerstein varieties can sometimes be consumed without any discomfort.
Cumulative effect
: one type of fruit may be well tolerated.
Several varieties in one fruit salad, however, are not.
Survey: Do you have any allergies?
Birch pollen allergy sufferers can safely enjoy these foods
A number of foods very rarely trigger a reaction in cross-allergic people:
Blackberries, raspberries, bananas, citrus fruits
Broccoli, cabbage, potatoes, beans, asparagus, beetroot and zucchini
Radishes and Kohlrabi
Pecans and coconuts
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The ten best tips for hay fever
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