Broccoli is in the cabbage family of brassicas. No allergens have been detected in broccoli, but it has been shown to contain Lipid Transfer Proteins (LTP).
Broccoli also contains high levels of salicylates. These are naturally derived compounds in food and are made by the plant in defence against disease and attack by insects.
You may be suffering from LTP Syndrome
if you have reactions to various fruits, vegetables and nuts and your reactions continue to be severe after you have discarded the peel and have cooked the food.
An intolerance to broccoli is often linked to salicylate sensitivity.
Common foods involved in LTP allergy include kiwi, strawberries, sunflower seeds, walnut, apple, mulberry, banana, pea, apricot, cherry, plum, almond, peach pomegranate, raspberry, tomato, grape, celery, peanut, asparagus, cabbage, chestnut, lemon, tangerine, orange, hazelnut, lettuce, lentils, lupin, green bean, pear, mustard, wheat and maize.
Allergen Encyclopedia - Broccoli
Lipid Transfer Proteins (LTP Syndrome)
Anaphylaxis Campaign - Allergy to Vegetables
Broccoli Allergies - Livestrong
Salicylate Sensitivity: Causes, Symptoms and Foods to Avoid
Articles and Journals
Lipid Transfer Protein allergy in the United Kingdom: Characterization and comparison with a matched Italian cohort, 2019
Allergy to LTP: to eat or not to eat sensitizing foods? A follow-up study, 2018
Mugwort-Mustard Allergy Syndrome due to Broccoli Consumption, 2016
Identification of a lipid transfer protein as the major protein in the surface wax of broccoli (Brassica oleracea) leaves, 1994
Let me know if you found any of these interesting or useful.
If you spot an article or research that you think is interesting you can message me or tag me on Facebook or Twitter - links at the bottom of the page.