Kiwi
Allergy Facts, Symptoms, and Treatment

Although kiwi is produced worldwide in countries such as China, New Zealand, France, Italy, the United States, Spain, and Australia, the fruit comes from a bush that's native to China, where it's called the Chinese gooseberry.^1,2 Starting in 1906, however, New Zealand began growing the fruit for export and renamed it in honor of its national bird, the kiwi.² Kiwis are a good source of antioxidants, omega-3 fatty acids, dietary fibers, carbohydrates, natural sugars, vitamins, and minerals, and they're available in green and gold varieties, with the latter containing less of the fruit s major allergen.^1,2

While generally consumed in fresh forms, kiwi is made into an assortment of products including juice, dried slices, and frozen items.¹ Plus, it's used in a host of dairy products, baked goods, and cocktails.² Despite its popularity, Kiwi is emerging as one of the most common causes of food allergies worldwide. Of the 13 different allergens identified in green kiwi, five are defined as major allergens.¹ Kiwi is increasingly recognized as a common elicitor of allergic reactions worldwide, and in recent studies, it ranks among the top 10 food allergies in Denmark, Sweden, Estonia, Finland, and The Canary Islands.^1,2 In fact, 45 percent of food allergic patients in Sweden and Denmark reported they were allergic to kiwi.²

Are there other allergens I could be sensitized to?*

Some people with kiwi allergy may also experience symptoms when eating other seemingly unrelated foods. This is called cross-reactivity and occurs when your body's immune system identifies the proteins, or components, in different substances as being structurally similar or biologically related, thus triggering a response.⁷ The most common cross-reactivities with kiwi are latex and plant foods such as apples, peaches, cherries, hazelnuts, peanuts, and carrots.⁷ In fact, in 30 to 70 percent of people with a latex allergy, associated food allergies to fruits such as kiwi have been observed.⁷

If you experience an itchy mouth or throat after eating kiwis or other related fresh fruits or raw vegetables, you may suffer from Oral Allergy Syndrome (OAS), sometimes called Pollen Food Allergy Syndrome (PFAS). This condition is caused by your immune system's reaction to similar proteins, or components, found in plant foods and tree pollens.⁵ It is quite common, with up to 25 percent of children with allergic rhinitis (i.e., hay fever) also suffering from OAS when eating fruits or vegetables.⁸ Common pollen allergies that could cause OAS when eating kiwi include grass and birch tree.⁷

Do I need to avoid all forms of kiwi?

A kiwi consists of different types of proteins that all have different characteristics that may be associated with varying risk of causing severe allergic reactions. Some people with kiwi allergy may be able to eat kiwi if it is extensively heated (cooked), as high temperatures break down the causative proteins. For another patient, kiwi should be avoided completely, as it could potentially cause a severe event, also called anaphylaxis. Your specific risk profile depends on which proteins you are allergic to.⁷

Knowing the proteins, or components, within each allergen that are triggering your symptoms can help guide your management plan. With that in mind, and based on your symptom history, your healthcare provider may suggest something called a specific IgE component test, which can help reveal other pollens and foods you may react to.⁷

Already have your specific IgE component test results?

Your component test results will include the name of the components (a series of letters and numbers and/or name). Your healthcare provider will likely review the results with you, but here you'll find an at-a-glance breakdown you can use as a reference. Simply match the component names to the list below to see what they mean in terms of symptom management.⁷

rAct d 8

• Usually associated with mild symptoms, such as OAS, but sometimes includes severe reactions.
• Present in all pollens and plant foods, associated with cross-reactions, typically to birch pollen.
• Sensitive to heat and digestion, and cooked foods are often tolerated.

rBet v 2

• Usually associated with mild symptoms, such as OAS.
• Present in all pollens and plant foods, associated with cross-reactions, typically to birch pollen.
• Sensitive to heat and digestion, and cooked foods are often tolerated.

MUXF3 (CCD)

• Positive specific IgE for kiwi in combination with MUXF3 CCD (Cross-Reactive Carbohydrate Determinant) being the only positive component test indicates that the cause of symptoms may be something other than kiwi.

Test results should be interpreted by your healthcare provider in the context of your clinical history. Final diagnosis and decision on further management is made by your healthcare provider.

*These products may not be approved for clinical use in your country. Please work with your healthcare provider to understand availability.