Living Well - The connection between seasonal and food allergies By: Jeanine LeDoux, MS, RD, LDN
It’s that time of year again- allergy season. Just when we think that we can put away the
flu-ridden box of tissues and breathe deeply, spring arrives and the life around us is in
bloom. While most of us enjoy taking in the scenery of a beautiful spring day, the
increased pollen levels have many people reaching back for their tissues boxes and
thinking wistfully of winter. Seasonal pollen allergies can cause a range of symptoms including itchy eyes, sneezing, sore throat, and runny nose. However, what most people do
not know is that seasonal allergies can also affect the way we eat.
In addition to the typical symptoms of seasonal allergies, if you also experience swelling or itching of the mouth or
throat, you may be experiencing a type of food sensitivity called “Oral Allergy Syndrome”. Some individuals who
have seasonal allergies may also experience this type of allergic reaction to fresh fruits, vegetables, and even nuts
or spices. These foods have proteins that are similar to the proteins that cause a reaction in ragweed, birch, and
other pollens. For example, someone who is particularly allergic to birch, may find that they experience an allergic
reaction to peaches or pears.
Usually Oral Allergy Syndrome leads to nothing more than an itchy or uncomfortable feeling after eating one of
these fruits or vegetables but it may also cause swelling of the throat and difficulty breathing. If this is the case,
seek medical help and even a follow up with an allergist. So should you be afraid of all of the fresh fruits and
veggies that the new season has to offer? Absolutely not! Cutting out all of the fruits and vegetables that may
cause a reaction could result in the loss of key vitamins and minerals. Cooking any of these fruits or vegetables
usually changes the protein enough to prevent a reaction from occurring. So get out there and enjoy the fresh
foods that spring and summer have to offer!
Southwestern Salad with Black Beans
INGREDIENTS
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1/2 ripe avocado
3/4 cup packed fresh cilantro
1/2 cup nonfat plain yogurt
2 scallions, chopped
1 clove garlic, quartered
1 tablespoon lime juice
1/2 teaspoon sugar
1/2 teaspoon salt
3 cups mixed greens
1/2 cup black beans, canned (rinsed) or cooked
1/2 cup corn kernels, fresh or frozen (thawed)
1/2 cup grape tomatoes
PREPARATION
1. Place avocado, cilantro, yogurt, scallions, garlic, lime juice,
sugar and salt in a blender; blend until smooth.
2.
3.
Place greens in an individual salad bowl; toss with 2 tbls of
the dressing. (Refrigerate the remaining dressing.)
Top the greens with black beans, corn and tomatoes.
TIPS & NOTES
Make Ahead Tip: Cover and refrigerate leftover dressing for up to
3 days.
NUTRITION
Per serving: 235 calories; 4 g fat ( 1 g sat , 2 g mono ); 0 mg
cholesterol; 43 g carbohydrates; 0 g added sugars; 13
g protein; 13 g fiber; 307 mg sodium; 1325 mg potassium.
Nutrition Bonus: Vitamin A (108% daily value), Vitamin C (78%
dv), Folate (77% dv), Potassium (38% dv), Iron (27% dv), Magnesium (21% dv), Calcium (18% dv).
Carbohydrate Servings: 2
Exchanges: 2 starch, 2 vegetable, 1 lean meat, 1/2 fat
2013 Eating Well, Inc. www.EatingWell.com