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8. Cross-reactivity with Food Allergens

Cross-reactivity between pollen and certain food allergens can make seasonal allergies worse. For example, individuals allergic to birch pollen may experience oral allergy syndrome (OAS) when consuming certain fruits and vegetables like apples, carrots, and celery. This occurs because the proteins in these foods are similar to those found in pollen, triggering an allergic response.

The American College of Allergy, Asthma, and Immunology (ACAAI) explains that cross-reactivity is common and can lead to increased symptoms during allergy season. Being aware of cross-reactivity and managing food intake can help reduce these additional allergic reactions.