September 16, 2016

Pollen-food syndrome

Patents allergic to certain airborne pollens can display adverse reactions on the ingestion of plant-derived foods as a result of IgE-cross –reactive structures shared by pollen and food allergen sources.

This clinical entity is known as the pollen-food syndrome. Pollen-food syndrome or oral allergy syndrome is a term describing associations between inhalant pollen allergies and allergic manifestations on ingestion of particular fruits, vegetables and spices.

It results from a primary sensitization to labile pollen allergens such as Bet v 1 or profilin, and the resulting phenotype is mainly mild, consisting of local oropharyngeal reactions.

Sensitization to the pollen occurs through the respiratory system. Patients with pollen-food syndrome generally tolerate cooked forms of the fruit or vegetable to which they are allergic, and allergists often recommended that they cook reactive fruits and vegetables before ingesting them.

Symptoms of pollen-food syndrome are coffined almost exclusively to the oropharynx and include itchy mouth, scratchy throat or swelling of the lips, mouth, uvula, tongue, and throat tightness.

Itchy ears are sometimes reported. Rarely, other target organs are involved.
Pollen-food syndrome

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