Pumpkin Seed Allergy

Pumpkin seeds are commonly used in salads, breads and appetizers. An allergy to pumpkin seeds is rare. If you are allergic to pumpkin seeds, you might also be sensitive to other seeds in gourds such as zucchini, cucumber, watermelon and musk melon. Once developed, an allergy to pumpkin seeds is likely to be lifelong.

Pumpkin Seeds

The pumpkin is a variety of squash that belongs to the Cucurbitaceae family. The large, rounded ribbed, edible orange fruit bears a central seed cavity. Some strains have been selected primarily for edible seed use, especially for a roasted salted snack similar to nuts. Pumpkin seeds are a source of vegetable oil and flour, used for making bread and fish bait. Sprouted pumpkin seeds can be used in salads.

Allergens

An allergy is caused by a specific food that activates an adverse reaction from the immune system, which releases antibodies to protect the body from what it perceives as a harmful foreign protein. The type of antibodies, known as immunoglobulin E, or IgE, reacts with the allergen triggering the release of histamines that can affect the surface of the skin and membranes lining the nose, respiratory tract, eyes or intestine. Proﬁlin has been identified as one of the proteins that might be responsible for causing allergies in pumpkin seeds. Profilin is the same allergen that might trigger allergic reactions from melon, citrus fruits, tomato and bananas.

Symptoms

Seed allergies, including pumpkin, produce symptoms that can occur within minutes of ingesting foods containing the food allergen. Symptoms can be mild, such as hives, or more serious, such as wheezing or difficulty breathing, swelling of the face, mouth or throat or asthma. Anaphylaxis, although rare, might develop and requires immediate medical attention with the administration of adrenaline or epinephrine.

Clinical Case

In an effort to identify the cause and occurrence of allergic reactions, the Institute of General and Experimental Pathology in Vienna investigated three patients who suffered symptoms after eating roasted pumpkin seeds. Each of the patients fished for sport and used pressed pumpkin seed flour as bait. IgE antibodies were detected. Conclusions, published in “Allergy,” suggested that the inhalation of pumpkin seed flour during fishing was the route of sensitization, which led to an allergy to pumpkin seeds.

Prevention

The best way to prevent an allergic reaction to pumpkin seeds is to avoid any food that contains them. The federal Food Allergen Labeling and Consumer Protection Act does not compel manufacturers to list types of seeds on ingredient labels so vigilance is necessary to determine what products contain pumpkin seeds. Seeds of various kinds are found in snack foods, such as trail mixes and granola bars, protein bars, candy, rice cakes, bread, cereals and salad toppings. Be cautious of eating in restaurants that might contaminate foods fried in oils or prepared in dishes that previously contained pumpkin or other seeds that cause allergies.