As of: February 26, 2024, 2:30 p.m
By: Ines Alms
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Anyone who is allergic to apples does not always have to avoid the fruit.
Certain varieties are better tolerated, new varieties promise more.
That tingling sensation in the mouth, that itching in the throat – anyone who reacts to biting an apple with symptoms like these may have an apple allergy.
Which, strictly speaking, is a cross-reaction to a birch pollen allergy, as the
German Allergy and Asthma Association (DAAB)
explains: Since birch pollen and apples have similar allergen components, some people's immune systems also react to the fruit.
But that doesn't mean that allergy sufferers have to give up apples entirely - old apple varieties in particular sometimes allow them to be enjoyed without any symptoms.
Old apple varieties and certain modern varieties are lower in allergens
The Gold Parma is one of the oldest apple varieties and is generally better tolerated by allergy sufferers.
© Zoonar/Imago
Over three million people in Germany are affected by allergic reactions to apples.
A glimmer of hope is shown by researchers working together across Germany who, according to the Technical University of Munich (TUM), have developed two particularly allergy-friendly apple varieties with the less sonorous names ZIN 168 and ZIN 186.
These delivered very promising results and will be able to bear the ECARF seal for allergy-friendly products in the future.
However, the apples will only be on the market in a few years because they first have to be propagated.
You can find even more exciting garden topics in the regular newsletter from our partner 24garten.de.
Until then, allergy sufferers should look for old apple varieties.
Silke Restemeyer from the German Nutrition Society explains to the German Press Agency why this is the case: “Old apple varieties such as Berlepsch, Goldparmäne and Roter Boskoop have a lower allergenic potential because they have a high polyphenol content.” These secondary plant substances can render the allergens harmless.
More modern breeds such as Rubinette
,
Santana, Topaz or Wellant are also considered well tolerated.
The
Lemgo Nature Conservation Association
has published a list of the compatibility of many varieties.
Every allergy sufferer reacts differently to an apple
However, according to the DAAB
, how much allergenic potential an apple has
does not just depend on the variety.
Each person reacts more or less strongly to an apple, so allergy sufferers should approach the fruit one piece at a time.
The main allergen in apples is called “Mal d 1” - its content in an apple is also determined by the quality of the soil in which the tree grew, its health or the climate of the respective year.
Ultimately, the level of pollen count or a person's lifestyle also plays a role: whether someone smokes, does a lot of exercise or takes medication - all of this has an influence.
However, whether an apple was grown organically or conventionally and, if necessary, sprayed has nothing to do with its allergen content.
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A tip for kitchen practice: As an apple is stored and ripe, its allergen content increases.
Therefore, allergy sufferers should choose apples that are as fresh as possible.
Since many proteins are located directly under the peel, peeling the apples should also make sense.
Heating in turn destroys the allergenic protein building blocks, which is why applesauce, compote, apple pie or an apple briefly heated in the microwave are often better tolerated.