Diet for Hay Fever

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Hay fever is a seasonal allergy triggered by the inhalation of pollen or, less commonly, molds. Medically known as seasonal or allergic rhinitis, the popular name of hay fever is a misnomer: Although symptoms may occur during the haying season, hay itself is not the culprit, nor is there a fever.

Ragweed is one of the most common offenders, but in susceptible people, tree, grass, and flower pollens can also cause the sneezing, runny nose, tearing eyes, itchiness, and other hay fever symptoms. In general, these symptoms are more irritating than serious or threatening. This is not the case for people with asthma, however; for them, hay fever can provoke repeated, some-times life-threatening attacks.

The Sunflower Plant Family

People who suffer ragweed hay fever may be advised to avoid the following plant foods:

Artichokes
Chamomile (used in herbal teas and medicines)
Chicory
Dandelions
Endives
Escarole
Jerusalem artichokes
Oyster plants (salsify)
Safflower (used in many vegetable oils and margarines)
Sunflower seeds and oil
Tansy (used in some herbal medicines and folk remedies)

Tarragon

Although foods aren't ordinarily associated with hay fever, people with certain types of seasonal allergies may experience symptoms after eating particular foods. For example, plants in the sunflower, or Compositae, family have antigens that cross-react with members of the Ambrosiaceae family, which includes ragweed. Thus, a person whose hay fever symptoms are triggered by pollen from ragweed may react to ingestion of any of a broad variety of herbs and vegetables in the sunflower family.

Contaminants or pollens in some foods can also trigger the onset of hay fever symptoms. This is especially true of honey, which may harbor bits of pollen, and bee pollen capsules, a food supplement and natural remedy that is sold in health-food stores.

There is no special diet that will alleviate hay fever symptoms, although some recent reports suggest that eating fatty fish and other foods that are high in omega-3 fatty acids may reduce the inflammation that is part of an allergic reaction.

More research is necessary to confirm this; in the meantime, consumption of fish is still an important part of a varied and balanced diet.

Mould as The Culprit

In some people seasonal allergies are triggered by mold spores instead of (or in addition to) pollen. Typically, these individuals suffer a flare-up of hay fever symptoms when it is cool and damp: usually, beginning in the spring, improving somewhat during the summer, and then worsening during the damp fall season.

Although most mold spores are outdoors, some also grow in dark, moist indoor areas, especially in basements, shower stalls, refrigerator drip trays, air conditioners, and garbage cans.

Symptoms generally occur after inhaling the spores, but in some people eating foods and beverages that harbor molds also provokes a flare-up. Items that should be avoided include:

Breads made with lots of yeast or the sourdough varieties.

Cheeses, especially blue cheese and other aged varieties.

Dried fruits, including raisins and others that are allowed to dry outdoors. Mushrooms of all kinds.

Processed meats and fish, including hot dogs, sausages, and smoked fish.

Sauerkraut and other fermented or pickled foods.

Soy sauce, which is fermented. Vinegar and products made with it, including salad dressings, mayonnaise, ketchup, and pickles.

Eat Plenty of

Fatty fish and other foods high in omega-3 fatty acids for their anti-inflammatory effect.

Avoid

Honey and bee pollen capsules.

Any food in the same plant family as sunflowers (the Compositae family).

Fermented foods or those with molds if fungi spores trigger symptoms.