Achoo, achoo; you just can't stop sneezing! And what about those red eyes and itchy nose? There's a good chance you're suffering from hay fever. Especially at this time of year, spring, when pollen is abundant in the air. What exactly is hay fever and more importantly: what helps to alleviate the symptoms?

What is hay fever?

Hay fever, also known as allergic rhinitis, is an allergy caused by pollen from trees, grasses, flowers, and plants. Hay fever is considered a typical spring complaint, but in reality, there is a risk of an allergic reaction almost all year round because flowers, trees, and grasses release pollen in different months. For example, birch, alder, and hazel start blooming as early as January and February, while herbs can bloom until autumn. However, the peak of the hay fever season is in spring and summer, during warm days with little wind. Pollen enters the body through the airways and eyes, irritating the mucous membranes, which can lead to symptoms. This happens because pollen is perceived as harmful invaders, prompting your body to react by releasing histamine. Histamine is stored in certain cells of the body involved in your immune system and is used to neutralise allergens (in this case, pollen). During an allergic reaction, too much histamine is released at once, resulting in an allergic response, which can be identified by:

• itchy throat, eyes, nose, and ears
• runny and/or blocked nose
• watery eyes
• coughing
• sneezing
• shortness of breath

Hay fever and diet

Histamine is also present in foods, and consuming these can trigger or worsen hay fever symptoms. Additionally, some products can cause histamine to be released from cells in the body. It is best to avoid these foods during the hay fever season to reduce symptoms. The list of foods that contain or release histamine in the body is extensive, but not everyone reacts to each product in the same way. It's really a matter of testing which foods you react to. For convenience, here's an overview of products:

High in histamine:

• Vegetables: spinach, tomatoes, sauerkraut
• Fruits: avocado, banana, grapes, raspberries
• Cheese: both aged, mature, and blue cheese
• Fish: herring, mackerel, sardines, and tuna
• Meat: pork, lamb, and game
• Alcohol: beer & red wine
• Others: baker's yeast, yeast extract, and soy. These are found in many processed foods

Histamine releasers:

• Vegetables: beetroot, fresh spinach, tomato, rhubarb
• Fruits: strawberries, pineapple, grapes, kiwi, mango, papaya, figs
• Spices: vanilla, cinnamon, ginger
• Nuts and peanuts
• Shellfish and crustaceans
• Others: chocolate, eggs

Additionally, certain foods can cause a cross-reaction. A cross-reaction occurs when the structure of food resembles the structure of the pollen you are allergic to. Your body is essentially misled and labels this food as an allergen, triggering an immediate response. For example, a cross-reaction can occur with fruits, nuts, spices, potatoes, carrots, and celery.

What else can you do for hay fever?

It is important to pay attention to your diet, but you can also support your body with supplements that have been used for centuries for their 'cooling' properties. A nasal spray is also often recommended. Additionally, it is important for the immune system to function normally, especially when pollen is in the air! We are happy to advise you in one of our stores or via the online chat at vitaminstore.nl!

Author: Noëlle van Seggelen