CHIA SEED ALLERGY
Chia seeds are from the Salvia hispanica plant. This plant is in the Lamiaceae family which contains lots of edible herbs such as mint and sage.
With the rise of veganism in Western countries the use of chia seeds has increased as they are an excellent replacement for eggs as they act as a thickening agent.
Chia seeds contain 7S and 11S seed storage proteins, which are protein found in lots of other nuts and seeds. There is however very limited information or clinical evidence on cross reactivity to show that these seeds should be avoided by nut and seed allergy sufferers.
There are only 2 case studies of chia seed causing severe allergic reaction, which may indicate the likelihood that cross reactivity between chia seeds and other seeds and nuts is actually very low.
There are no associated allergic syndromes with chia seed allergy.
Other foods containing 7S proteins are peanuts, hazelnuts, cashews, pecan, coconut, buckwheat, walnut, lentils, macadamia nuts, peas, mung beans, soya, lupin and sesame seeds.
Other foods containing 11S proteins are kiwi, cashew, pecan, macadamia nuts, peanuts, brazil nut, hazelnut, pumpkin, soyabean, walnut, pistachio, almond, sesame seeds and mustard seeds.
Salvia hispanica is a plant in the Lamiaceae family. Other plants in this family are oregano, thyme, sage, basil, lavender, rosemary, marjoram and mint.
Healthline - Does Eating Too Many Chia Seeds Cause Side Effects?
Chia seed allergy and cross reactivity
Articles and Journals
Antibody Cross-Reactivity between Proteins of Chia Seed (Salvia hispanica L.) and Other Food Allergens, 2019
Safety of chia seeds (Salvia hispanica L.) as a novel food for extended uses pursuant to Regulation (EU) 2015/2283, 2019
Dermatitis Caused by Ingestion of Chia Seeds, 2018
Allergen Characterization of Chia Seeds (Salvia hispanica), a New Allergenic Food, 2015
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