Allergen,Individual-FoodKiwi FruitActinidia deliciosa

Kiwi is a fruit which may result in allergy symptoms in sensitised individuals.

As Kiwi contains enzymes similar to Papain, the raw fruit can act as a meat tenderiser. Kiwi is used in sauces, jams, ice creams, breads and various beverages, including wine. The fruits are eaten fresh or may be added to meat dishes, pies, puddings or cakes. Blending with apple juice or malic acid tends to be important in kiwi processing, for reduction of kiwis’ acidity. The underripe fruits, which are high in pectin, are chosen for making jelly, jam and chutney. The fruits are canned, frozen, or freeze-dried.

At least 12 allergenic proteins have been detected in Kiwi fruit. The protein content of kiwi increases during the ripening process. The association of kiwi allergy with allergies to pollen and latex has been described, and cross-reactivity has been confirmed by inhibition studies with birch pollen, Timothy pollen, avocado, banana, latex, rye, and hazelnut. Kiwi allergy has also been associated with grass allergy.

Associated Tests:

Allergy - Adult (Comprehensive) Panel

Allergy Screening

Written by: Supriya Kulkarni, Lead-Content & Training

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