Aniseed allergy T78.4

Anisi fructus, the aniseed fruit, is the official ingredient of Pimpinella anisum of the aniseed plant. The plant belongs to the Umbellifereae family, which also includes coriander, fennel, parsley and dill. Aniseed is widely used in liqueurs. Sweets, bakery products, puddings.

Allergic reactions to aniseed seem to be rather rare. Rhinoconjunctivitis and gastrointestinal symptoms have been reported (García-González JJ et al. 2002) after consumption of products containing aniseed; occasionally, angioedema of the mucous membranes has also been reported (Gázquez García V et al. 2007). Cross-reactions seem to have a certain clinical relevance. For example, aniseed shows an allergenic relationship to carrots and celery (Jäger L 2001). In the case of the "celery pollen allergy", IgE antibodies against aniseed could also be detected in 50% (Stäger et al. 1987).

• Asero R et al (2018) Allergy to LTP: to eat or not to eat sensitizing foods? A follow-up study. Eur Ann Allergy Clin Immunol 50:156-162.
• García-González JJ et al (2002) Occupational rhinoconjunctivitis and food allergy because of aniseed sensitization. Ann Allergy Asthma Immunol 88:518-522.
• Gázquez García V et al. (2007) Aniseed-induced nocturnal tongue angioedema. J Investig Allergol Clin Immunol 17:406-408.
• Dietschi R et al (1987) So-called "celery-carrot-mugwort-spice syndrome." RAST results with new spice discs. Z Hautkr 62:524-531.
• Franke W (1997) Herbology: useful plants of temperate latitudes, subtropics and tropics. 6th edition, Thieme, Stuttgart
• Jäger L et al (2001) Food allergens. In Jäger L et al (ed.) Food allergies and intolerances. Urban&Fischer Publisher p.149