Allergen,Individual-FoodAppleSafarchand (Malus X Domestica)

Apples have various potentially allergenic proteins, but an apple allergy typically comes in two main types.

Some people have an allergy to a protein in the apple which is closely related to a protein also found in peaches.

On the other hand, some apple allergies can be related to oral allergy syndrome (pollen fruit syndrome). In this case, the problem may be a birch pollen allergy. Certain fruits like apples, peaches, pears, and cherries share similar proteins with the ones found in pollen. When your immune system has antibodies specific to a particular pollen, they may cross-react with the apple and trigger an allergic reaction.

People allergic to certain proteins in apples may have reactions to raw apples, as well as processed foods like juices, purees, and nectars because their allergen is very stable. In contrast, people with a birch-related apple allergy may react to eating raw apples but be able to eat apples that have been cooked or processed. This is because the allergens may sometimes be eliminated when heated or pasteurized.

Peels of Rosaceae fruits such as apples have been reported to have a higher amount of allergens in the peel than the pulp.  Some people can tolerate eating the pulp, but not the whole fruit including the skin.

Be aware that other allergies or sensitivities can be linked to apple allergies, including foods like celery, carrots, and apricots.

Written by: Supriya Kulkarni, Lead-Content & Training

Reviewed by : Dr. Alap Christry M.D. AVP-Lab Operations & Scientific Business Head-Clinical Chemistry