Strawberry Allergy

Biochemists at Lund University in Sweden have examined several different proteins in different varieties of strawberries: they discovered that a white strawberry variety called, Sofar, had few to no quantities of the suspected protein allergen. The immediate consequence is that white strawberries seems to not trigger the allergic reaction, and can be considered a safer alternative for those suffering from strawberry allergies.

Right now, breeders at Lund University are working to make the white varieties as tasty and colorful as the red ones.

According to their research, the strawberry allergen is very similar to the one in birch pollen: it is very common for those allergic to birch pollen to develop other food allergies (such as strawberries, pineapples and kiwi fruits).

It should be noted, though, that if you have an allergy to strawberries it doesn't necessarily mean you're also allergic to birch pollen, since the allergen may be of a different type.

Allergy to strawberries is characterized by a complex of symptoms in the mouth, known as OAS, or Oral Allergy Syndromes.

This complex of symptoms typically consists of allergic reactions to the throat and mouth, such as itching, swelling and paresthesia to the oral cavity (including gums, tongue, palate, inside of the cheeks) as well as lips.

Urticaria, a common symptom in Oral Allergy Syndrome

Additionally, more severe reactions typically include allergic symptoms in the eyes (such as lacrimation, swelling and reddening) as well as in the nasal mucoa (runny nose, inability to breathe through the nose, itching and sneezing).

Scientific studies also seem to indicate that those suffering from hay fever have an increased risk of developing strawberry allergies.

In rare cases, some subjects may develop more severe symptoms such as urticaria, dermatitis and itching, asthma, rhinitis, as well as systemic and digestive symptoms such as nausea, vomiting, diarrhea and cramps.

Some cases of life-threatening conditions have been reported, such as anaphylactic reactions and asphixia due to the impossibility of breathing.

The best treatment consists of prevention: individuals should avoid eating any form of strawberries, including raw berries, jam, cakes, jellies and even some naturally-flavoured products (using natural strawberries as a pigment or as a sweetener).

Please be aware that cooking strawberries does not reduce or remove the allergic power of their allergens, so one should also avoid any food containing cooked strawberries.