Oral Allergy Syndrome Safety Guide for Ecuadorian Fruits

Traveling or dining in Ecuador with Oral Allergy Syndrome (OAS)? Ecuador's vibrant fruit diversity brings unique risks for OAS sufferers. This guide helps you navigate local menus safely while leveraging mm food's revolutionary features.

Understanding OAS Risks with Tropical Fruits

OAS occurs when proteins in raw fruits cross-react with pollen allergies. In Ecuador, popular fruits like banana, passionfruit, and tree tomato may trigger reactions in individuals sensitive to:

• Birch pollen (linked to bananas, peaches)
• Grass pollen (linked to melons, oranges)
• Latex (linked to papaya, passionfruit)

OAS Risk Levels in Ecuadorian Fruits

Fruit Common Names OAS Risk Common Cross-Reactions Banana Plátano High Birch pollen, latex Passionfruit Maracuyá Moderate Grass pollen, latex Tree Tomato Tomate de árbol Moderate Birch pollen Papaya Papaya Low Latex (if latex-sensitive) Naranjilla Lulo Low Minimal reported reactions Goldenberry Uvilla Low Rare

❗ Individual reactions vary. Consult your allergist before trying new fruits.

Safety Strategies for OAS Sufferers

1. Peel and Cook: Heat denatures allergy-triggering proteins – try cooked naranjilla sauce or baked plantains.
2. Carry Medication: Keep antihistamines accessible for accidental exposure.
3. Food Prep Notes: Berries may be served with allergenic garnishes like nuts.

How mm food App Protects You

• Menu Translation: Instantly translates Ecuadorian menus to your native language.
• OAS Filter: Set your pollen/latex allergies to see flagged safe dishes.
• AI Safety Scan: Analyzes ingredient lists for hidden risks in juices, ceviches, and desserts.

Navigate Ecuador's culinary paradise safely – download mm food today!