Updated June 14, 2022
Biting into an apple is sometimes unbearable. Your lip swells. Mouth and gums itch terribly. Being allergic to this fruit when all the women’s magazines tell you that it’s divinely good for your health. You have to eat it with the skin. You have to eat it raw. But if you can’t, you can’t. Well… there is a solution
Sources: French Allergology Review
Cooked or raw apple?
Camille loves apples. The downside is that she can only eat it as a compote or cake. Eating raw has become complicated for him. She consults the allergist. The verdict is she became allergic to the apple. The allergen in question is part of the PR10. This is not a secret code. In reality, it is a family of plant resistance proteins. In the case of apples, they are mainly contained in the flesh of the fruit. Its peculiarity, this allergen is destroyed by heat and therefore by cooking. Consequently, it is possible to eat compote or apple pie without fear of having a flower in your mouth.
Apples Apple…. birch
Let’s go back to Camille’s story. For years she has also complained every spring about a cold caused by birch pollen. But therefore there is a relationship between the apple and this tree. What is it? Well, always this family of PR 10. In this particular case we are talking about cross allergy. A part of the fruit allergen and the tree allergen look the same like two water droplets. So the body reacts to both. It’s not systematic, but very common. Hence the appearance of the so-called apple-birch syndrome
Birch allergy lasts only three months a year in spring
The apple cross allergy exists all year round
I cross, you cross
We explained the apple-birch syndrome. This phenomenon of cross-food allergy with birch pollen also applies to other foods for the same reasons. Wait a minute, the list is long: apple, pear, stone fruit (peach, apricot, cherry, etc.), celery, carrot, endive, chestnut, peanut, hazelnut.
The apple strategy
One fruit, two evildoers
In order to adapt to the aggressions of climate, environment, parasites and other delights, plants and their fruits must employ several tactics. To do this, they use their resistance proteins PR10 and LTP, defense proteins. This is the case with the apple
PR10: Destroyed by cooking, in fruit pulp, cross-allergy with birch pollen. Moderate clinical signs rather localized in the labial and perioral area. However, more severe forms are described in the presence of aggravating cofactors such as exertion, alcohol consumption, or medications such as NSAIDs, aspirin, IECs (angiotensin-converting enzyme inhibitors).), Beta blockers and sartans, PPI (proton pump inhibitors) as there are more birch trees in Northern France. This phenomenon of cross allergy is observed more often in regions where this tree is most widespread.
LTP: boil-proof, in the skin of fruit, no cross-allergy with birch. Clinical signs tend to be severe from the start, such as anaphylactic shock
The organic apple is worse
If the apple allergy were that simple, we would already have written it. We need to focus on the case of LTPs, these lipid transfer proteins. Your task is to defend the fruit against attacks by bacteria, fungi and insects. In organic farming, the plant saves itself. We don’t help it with industrial insecticides and fungicides. Because of this, she then makes loads of LTP to fight. Knowing that the allergic reactions associated with LTP are much more risky, which can go as far as anaphylactic shock, that is, up to the injection of adrenaline. In this particular case, considering the LTP concentration, the organic apple is not the right solution…
So green apple or red apple?
The LTP content in the skin varies depending on the fruit, degree of ripeness and location.
Look at the table below
|apple variety||colour||LTP skin
I want to eat apples!!
Allergists had previously told patients that the apple could only be cooked and eaten without the peel. In recent years, resignation to food allergies has no longer been the rule. One reason food tolerance has a bright future ahead of it. It changes the life of allergy sufferers. A few years ago, collaboration between Belgian and French teams made it possible to start establishing a dietary tolerance to apples. A development by the Belgian team in 2018 confirms the effectiveness of this specific treatment with a 4-year follow-up of experience. It’s a success also confirmed by the French team using a fast progression technique called Rush
WARNING: Caution: These food tolerances are always established by specialized teams of allergists. It is out of the question to make your little kitchen in your corner….!!!!