Dry Fruit & Nut Allergy Risk Assessor
An educational tool to help you understand potential allergy risks and cross-reactivities associated with common nuts, seeds, and dried fruits.
⚠️ IMPORTANT MEDICAL DISCLAIMER
This tool is for **informational and educational purposes ONLY** and is **NOT a substitute for professional medical advice, diagnosis, or treatment.** Do not use this tool to self-diagnose. If you suspect you have a food allergy, you MUST consult with a board-certified allergist or qualified healthcare professional. If you experience symptoms of a severe allergic reaction (anaphylaxis), seek emergency medical help immediately. Always follow the guidance of your doctor.
Assess Your Allergy Risk
Understanding the Results & Risks
How to Interpret Your Risk Level
This tool provides a risk level based on known scientific data about allergies and cross-reactivity.
- HIGH RISK: Indicates a direct, known allergy or a very strong cross-reaction. The food should be strictly avoided under medical advice.
- MODERATE RISK: Indicates a potential for cross-reaction, such as Oral Allergy Syndrome. Caution is advised, and you should discuss this with your allergist.
- LOW RISK: Indicates no direct or common cross-reactions based on the allergies you selected. However, this is not a guarantee of safety.
A Deeper Look at the Allergies
Peanut vs. Tree Nut Allergy: It’s crucial to understand that peanuts are legumes (like beans) and not tree nuts. However, they are a top allergen, and many people with a peanut allergy are also allergic to one or more tree nuts (like almonds, walnuts, or cashews). They are often processed on the same equipment, creating a high risk of cross-contact.
Oral Allergy Syndrome (OAS): Also known as pollen-food syndrome, OAS occurs in people with pollen allergies (like birch or ragweed). Their immune system mistakes proteins in certain raw fruits, vegetables, and nuts for the pollen, causing an itchy mouth, throat, or lips. Cooking often destroys these proteins, making the food safe to eat.
Latex-Fruit Syndrome: This is a cross-reaction that can occur in individuals with a latex allergy. Certain proteins in latex are similar to proteins found in fruits like bananas, figs, kiwis, and avocados, which can trigger an allergic reaction.
Sulfite Sensitivity: This is not a true IgE-mediated allergy but a chemical sensitivity. In sensitive individuals, sulfites (preservatives used to keep dried fruits like apricots bright orange) can trigger asthma-like symptoms.
Frequently Asked Questions
What is cross-reactivity?
Cross-reactivity happens when the proteins in one substance (like walnuts) are similar to the proteins in another (like pecans). If you are allergic to one, your immune system may also react to the other.
If I have a birch pollen allergy, what foods should I be cautious with?
Birch pollen allergy is linked to OAS reactions with many foods, including apples, cherries, apricots, almonds, hazelnuts, and peanuts. You should discuss testing and management with your allergist.
Why are cashews and pistachios often linked?
Cashews and pistachios belong to the same botanical family (Anacardiaceae). Their allergenic proteins are very similar, meaning a high percentage of individuals allergic to one will also be allergic to the other.
What should I do if I think I’m having a mild allergic reaction?
Even if symptoms seem mild, you should stop eating the food immediately and contact your doctor or allergist for guidance. Mild symptoms can sometimes escalate into a more severe reaction.