Mint Pollen in the United States

Mint, including its pollen, is widely grown across the United States. The climate and soil of many areas in the country are perfect for growing various types of mints such as peppermint and spearmint amongst others.

• Midwest Regions: Mint farming is quite prominent in the Midwest regions, particularly in states such as Michigan, Wisconsin and Indiana. Mint pollen is likely to be found in these areas during the flowering season.
• Western States: Oregon, Washington, and California also cultivate a high amount of mint and can have a concentration of mint pollen.
• Other States: Other states, including pockets in the East like North Carolina and New Jersey, also grow mint.

Additionally, mint is frequently grown in home gardens and pots throughout the country, making mint pollen quite ubiquitous in the United States.

Food That May Worsen Mint Pollen Allergy Symptoms

People with a mint pollen allergy, also referred to as oral allergy syndrome (OAS), may experience more severe symptoms when they consume certain foods that contain proteins similar to those found in mint pollen. Here is a list of such foods:

• Mint-related plants: While this may seem obvious, other plants in the mint family such as basil, sage, oregano, rosemary, and thyme can exacerbate allergies due to cross-reactivity.
• Certain fruits: Fruits, particularly stone fruits like peaches, plums, cherries, and apricots, can worsen mint pollen allergy. The same applies to apples and pears. Melons, like cantaloupe and honeydew, can also provoke symptoms.
• Vegetables: Veggies like bell peppers, celery, carrots, and tomatoes can also intensify the reaction to mint pollen.
• Nuts and seeds: Almonds, sunflower seeds, peanuts, and hazelnuts can affect individuals with mint pollen allergies.

Please note, everyone is different and you might not react to all or any of these foods. It may be beneficial to keep a food diary to track which foods, if any, exacerbate your symptoms. This data can be useful for your allergist to provide more personalized advice. Remember that cooked or processed forms of these foods may not cause the same reaction, as the cooking process can break down the cross-reactive proteins.