Pregnant women allergic to apricots should avoid not only apricots themselves, but also foods that commonly cross-react with apricot allergens, primarily other stone fruits and certain related nuts and vegetables.
Foods to Avoid if Allergic to Apricots
- Stone fruits: Peach, plum, cherry, and sometimes nectarine—all share similar allergenic proteins and can cross-trigger symptoms.
- Apples and pears: These fruits have proteins structurally similar to apricot allergens (especially if reactive to birch pollen).
- Almonds and other tree nuts: Apricot’s lipid transfer protein (LTP) allergen is cross-reactive with almond, and potentially with other nuts like hazelnut and walnut.
- Certain vegetables: Carrot, celery, parsley, and fennel can also trigger reactions in those with pollen-related fruit allergies (oral allergy syndrome).
- Other foods: Kiwi, tomato, green pepper, and peanuts may also cross-react in highly sensitive individuals due to shared panallergens.
- Apricot seeds/kernels: These should be strictly avoided due to risk of both allergy and cyanide toxicity.
Key Precautions
- Check ingredient lists of packaged foods and baked goods, as stone fruits or nuts may be hidden ingredients.
- If experiencing pollen allergies (especially birch), cross-reactions can be broader—consult an allergist for personalized guidance.
In summary, if allergic to apricots during pregnancy, also avoid peach, plum, cherry, apple, almond, and related stone fruits and nuts, plus related vegetables as tolerated, to minimize allergic risk.
