Why You Might Be Allergic to Apples: 3 Important Reasons
Apples are among the healthiest fruits, rich in vitamins, minerals, and micro- and macronutrients. Eating them improves health, but some people develop allergies to this fruit—it's important to understand why this happens.
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Causes of apple allergy
Every person's body is unique. Apple allergies can be hereditary or acquired. They most often affect young children.
An allergy is the immune system's response to foreign antigens—substances unknown to the body. After cells analyze the composition of this substance, if there is no match, an attack on the allergen begins.
In some cases, an individual intolerance to apples occurs, also known as an eating disorder. It is caused by a genetic factor. The cause is a deficiency of proteins—enzymes responsible for proper metabolism.
If one parent has allergies, the chances are high that their child will also have them. The risk increases to 50%. When both parents have allergies, the chance reaches 90%.
Most often, an allergic reaction occurs in the following cases:
- Eating apples in large quantities.
- Adding other fruits to the diet that provoke an allergic reaction.
- Consumption of raw fruits only.
An adverse reaction from the body may occur if there is an allergic sensitivity to plant pollen.
Possible hypersensitivity to apple pigments also cannot be ruled out.
The body can react negatively to toxins used during storage of fruits and to give them an attractive appearance.
Classification of apple allergies
There are three types of allergic reactions to apples:
- contact;
- respiratory;
- food.
Food allergies are the most common. Allergic reactions to red and green apples are also common. Brighter-colored fruits are much more likely to trigger an adverse immune response.
Contact allergy develops after interaction of mucous membranes or epidermis with apple juice or peel.
Respiratory poisoning occurs when pollen enters the respiratory system during the flowering period of trees.
Food allergies manifest after the fruit enters the digestive tract. The allergic reaction is triggered by certain proteins.
What determines the amount of allergens in apples?
The amount of allergens depends on the variety, ripeness, and time of harvest. Freshly picked fruits contain significantly fewer allergens than those stored for a long time. Baked apples contain the lowest concentration of allergens. Peeling can also reduce the amount of allergens.
The most allergenic apple varieties are considered to be “golden” and “Granny Smith" Such fruits are contraindicated for sensitive people.
Allergy symptoms can vary. Their severity is determined by numerous factors, including immune system reactivity and individual body characteristics.
The manifestation of allergy symptoms is also influenced by the route of entry of the allergen into the body.
Contact exposure causes itching and redness. The epidermal surface becomes painful, and papules filled with clear fluid form. Tearing and pinpoint bruising may occur.
Inhaling apple tree pollen causes coughing and sneezing, nasal discharge, and swelling of the airways, leading to narrowing and difficulty breathing. The most severe complication of an allergic reaction is suffocation.
Food allergies are accompanied by gastrointestinal disturbances. Nausea and vomiting are common, initially unrelieved. Abdominal pain, heartburn, and a burning sensation in the esophagus may also occur. Additional symptoms include headaches, weakness, rapid onset of fatigue, fever, and hand tremors.
Apple allergy in children
Allergic reactions in children most often occur to red apples, as their peel contains a large amount of allergenic proteins.
The child's face and eyes become swollen, and vomiting and nausea may occur. Coughing and sneezing often occur without any apparent infectious cause. Difficulty breathing may occur due to swelling of the respiratory tract. The child may complain of abdominal discomfort, diarrhea, or constipation.
What to do if you develop an allergy to apples
If you have a mild allergy, you can eat apples with light skins, and they should be baked. The vast majority of allergens in fruits are heat-sensitive and are destroyed by high temperatures.
In any case, a consultation with a specialist is important; he or she can prescribe additional tests and recommend an individual nutrition plan.
How to diagnose an allergic reaction
Many people don't understand what exactly they're allergic to. Special tests can confirm that apples are the culprit. They measure the concentration of specific antibodies produced in response to an antigen. Immunoglobulin E levels are measured in the laboratory. An increase in immunoglobulin E levels indicates an allergy to apples. These tests are safe because they don't require the introduction of sensitizing agents into the patient's body. Dangerous symptoms do not occur.
Prick tests can also detect this type of allergy, but they work differently and must be performed under medical supervision. A special solution is applied to the wrist with a sterile instrument, after which incisions are made. The test takes about half an hour. The results of these tests are interpreted by an allergist. The absence of itching, redness, and swelling indicates no adverse reaction.
If you have an allergy to apples, you'll need to limit your consumption. It's important to determine the type of allergic reaction, then adjust your diet and consult a specialist.
