Do You Have a Pineapple Allergy

What Is A Pineapple Allergy?

A pineapple allergy is a food sensitivity reaction that results from ingestion of one or more types of pineapple (i.e., fresh, canned, frozen) or its derivatives. The most common foods affected include: Hawaiian Punch; Mango Lassi; Tropical Punch; Pineapple Juice; Pina Colada mix; Fruit Roll Ups; and Ice Creams made with fruit juice. Other possible sources of exposure include:

Other fruits such as papaya, mango, banana, pineapple, strawberry and watermelon may cause similar reactions. However, these other fruits do not contain the same amount of citric acid found in pineapple. Therefore they are unlikely to produce an allergic reaction when eaten with pineapple.

How Can I Tell If My Food Has Been Contaminated With Citrus Or Natural Flavors?

The first step in determining if your food has been contaminated with citrus or natural flavors is to thoroughly wash all of it. Then, you must cook the food until it reaches a safe temperature. For example, if the food contains pineapple, you would need to boil it before eating it. After cooking, use a food thermometer to check how hot the product reached after cooking. The food should reach a minimum temperature of 73 degrees Celsius (163 degrees Fahrenheit) to ensure that any viruses, bacteria, or other pathogens have been killed.

What Are The Symptoms Of A Pineapple Allergy?

The most common symptoms of a pineapple allergy include: diarrhea; facial swelling; hives; itchy skin; vomiting; and wheezing. In rare cases, an allergic reaction may lead to anaphylaxis. This is a severe, whole-body reaction that leads to life-threatening complications. If you experience an allergic reaction to pineapple, seek medical attention immediately.

What Are The Risk Factors Of A Pineapple Allergy?

A risk factor is something that increases your chance of getting a disease or condition. Multiple risk factors can increase your odds more than having just one risk factor. You must have more than one risk factor to get a disease. Different diseases have different risk factors. Having a risk factor does not mean that you will get the disease. Also, not having a risk factor doesn’t mean you won’t get the disease. Changing your behavior can decrease your risk. However, even taking all necessary precautions doesn’t always prevent disease.

Common risk factors for a pineapple allergy include:

Having other allergies. If you are allergic to pollen, you are more likely to have an allergy to pineapple. Allergies are caused by overly sensitive immune systems. They are preventable and sometimes unavoidable.

While some people are simply born with overly sensitive immune systems, others develop them due to certain lifestyle choices or habits.

Eating foods containing natural flavors or natural flavorings.

Sources & references used in this article:

IgE reactivity to profilin in pollen-sensitized subjects with adverse reactions to banana and pineapple by J Reindl, HP Rihs, S Scheurer, A Wangorsch… – … archives of allergy and …, 2002 –

The many flavors of pineapple reactions by S Knox, D Lang, A Hoyt – Annals of Allergy, Asthma & Immunology, 2019 –

Identification of the main allergenic proteins in high hydrostatic pressure pineapple juice and assessing the influence of pressure on their allergenicity by J Liang, J Xu, J Pan, M Ge, K Zong – International Journal of Food …, 2015 – Taylor & Francis

Beyond avoidance: the psychosocial impact of food allergies by C Feng, JH Kim – Clinical reviews in allergy & immunology, 2019 – Springer

Effect of thermal processing on the quality loss of pineapple juice by M Rattanathanalerk, N Chiewchan… – Journal of Food …, 2005 – Elsevier

Dietary aspects in fibromyalgia patients: results of a survey on food awareness, allergies, and nutritional supplementation by LI Arranz, MÁ Canela, M Rafecas – Rheumatology international, 2012 – Springer