ALLERGY RESOURCES

COMPREHENSIVE ALLERGY RESOURCES FOR EVERYONE - THE TOP 14 ALLERGENS AND BEYOND

COMPREHENSIVE ALLERGY RESOURCES FOR EVERYONE - THE TOP 14 ALLERGENS AND BEYOND
Allergy Resources Kofi Shop Advert

DILL ALLERGY


Key Allergens

Dill is a herb in the Apiaceae family of plants. Other plants in this family include aniseed, carrot, celery, coriander (cilantro), parsnip and parsley.

Most people react to the main allergen in dill, which is homologous to Bet v 1 found in birch tree pollen which can cause oral allergy type symptoms to multiple fruits and vegetables.

Dill contains the protein hevein, which is homologous to the protein chitinase, which is the main cause of allergic reactions to latex.

Dill also contains chemicals called furanocoumarins, these can act as a contact allergen. When they come in contact with the skin it can become more sensitive to sunlight which can cause blistering. This is more common as an occupational allergy with people who pick, pack and process dill.

Food Intolerances

Food is low in FODMAP Food is high in salicylates

Dill is a low FODMAP food. FODMAP stands for Fermentable oligosaccharides, disaccharides, monosaccharides and polyols. Foods high in FODMAPs can cause symptoms of food intolerance, affecting the gastro intestinal system and this can be mistaken for a true IgE food allergy.

Dill is a food high in salicylates. Salicylates have the potential to cause worsening of asthma, swelling, itching and hives as well as food intolerance symptoms in people who are sensitive to salicylates.

You can read more about Food Intolerances on the dedicated Food Intolerance Page.

Associated Syndromes

You may have Pollen-Food Allergy Syndrome if you suffer from dill allergy with oral allergy symptoms to 3 or more of the foods mentioned in the cross reactivity section.

Allergic reactions to dill have also been linked to a lesser degree to Latex-Food Syndrome.

Cross Reactivity

Other foods which contain Bet v 1 proteins include almond, aniseed, apple, apricot, carrot, celery, cherry, chestnut, edamame (soya), fenugreek, fig, hazelnut, jackfruit, kiwi, mango, melon, mung bean, parsley, parsnip, peach, peanut, pear, persimmon, plum, poppy seeds, raspberry, strawberry, tomato and walnuts.

Turnip is the only other food which contains the hevein protein. Other foods containing chitinase include banana, maize, pomegranate, avocado and chestnuts.





Resources

Websites

Allergen Encyclopedia - Dill

Fruits and Vegetables: Allergy - Which Allergens?

Oral Allergy Syndrome: Why do Pollens and Foods Cross-React?

Birch Fruit - Vegetable Syndrome

Anaphylaxis Campaign - Allergy to Vegetables

FODMAPedia - Dill

ATP Science - Salicylate Foods


Articles and Journals

Gingival hypersensitivity reactions to toothpastes: A case series and scoping review, 2024

Essential oils from Apiaceae family (parsley, lovage, and dill), 2023

Airborne anaphylaxis: highlighting an invisible enemy, 2022

A spotlight on lime: a review about adverse reactions and clinical manifestations due to Citrus aurantiifolia, 2021

New allergens from spices in the Apiaceae family: anise Pimpinella anisum L. and caraway Carum carvi L., 2020

Food allergen sensitization patterns in a large allergic population in Mexico, 2020

Food cross-reactivity in patients with pollen allergies, 2020

Food allergy and IgE sensitization caused by spices: CICBAA data (based on 589 cases of food allergy), 2002

Occupational rhinoconjunctivitis and food allergy because of aniseed sensitization, 2002

Anaphylaxis to dill, 2000


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.


Original Website Design by Jemma Dalton - © Allergy Resources. All rights reserved.

Sitemap
Privacy Policy

Follow Us