LAUSR

Abstract Pollen-food allergy syndrome is an IgE-mediated allergic reaction arising from cross-reactive homologous allergens found in both food and pollen. Allergens, such as pathogenesis-related protein class 10 and profilin, usually trigger oropharyngeal itching and numbness in patients, whereas lipid transfer proteins tend to induce anaphylaxis. This article presents a case study of an individual with Artemisia pollen allergy who experienced anaphylaxis after consuming red fruit ginseng, a perennial herb belonging to the Campanulaceae family. This study revealed a novel allergen component mediating cross-allergy between Artemisia pollen and food, fructose-bisphosphate aldolase, which has not been documented in the literature concerning the pollen-food allergy syndrome. Fructose-bisphosphate aldolase tends to induce anaphylaxis in patients with Artemisia pollen-allergy and warrants clinicians’ attention.