Mugwort Allergy and Cross-Reactivity: Your Dining Out Survival Guide

If you're allergic to mugwort pollen, dining out can feel risky. Approximately 13% of pollen allergy sufferers react to mugwort, and many experience Oral Allergy Syndrome (OAS) – where your immune system confuses proteins in fresh foods with mugwort pollen. Understanding cross-reactive foods is crucial to staying safe.

Why Foods Trigger Mugwort Allergy Reactions

Mugwort pollen shares protein structures with certain fruits, vegetables, and spices. Eating them raw can cause OAS symptoms like:

• Tingling or itching in the mouth/throat
• Swollen lips or tongue
• Scratchy throat Cooked or processed versions are often tolerated as heat breaks down the proteins.

Common Mugwort Cross-Reactive Foods

• Fruits: Apples, peaches, melons, watermelon, kiwi
• Vegetables: Celery, carrots, bell peppers
• Spices: Aniseed, fennel, coriander, black pepper
• Herbs: Chamomile, sunflower seeds
• Other: Peanuts, hazelnuts

Symptoms may worsen during mugwort pollen season (July-September) or if you have multiple pollen allergies.

How mm food App Makes Dining Safer

1. Instant Menu Translation: Scan menus in any language to identify risky ingredients.
2. Allergy Filter: Set "mugwort allergy" plus custom triggers (e.g., celery or apples) to instantly highlight unsafe dishes.
3. Cross-Reactive Alerts: Our AI flags both mugwort-containing dishes and high-risk cross-reactive ingredients in your selected language.
4. Preparation Notes: Identifies raw vs. cooked preparations since cross-reactivity decreases with cooking.

Pro Tips for Mugwort Allergy Foodies

• Peel cross-reactive fruits/vegetables
• Opt for cooked versions (e.g., baked apples instead of fresh)
• Carry emergency medication
• Always inform servers about allergies

With mm food, verify meal safety before ordering – just scan the menu, set your profile, and dine with confidence!