WHICH SUBSTANCES CROSS-REACT?
Certain allergens or substances are more likely to cause cross-reaction than others. Moulds, for instance, have a high degree of cross-reactivity and if you react to one particular mould, you are more likely to react to other moulds or yeasts. Grass pollens cross-react with other grass pollens. Foods are also prone to cause cross-reaction, especially between closely related foods within the same biological cl; Certain chemicals, natural and synthetic, are known to with other chemicals, drugs or foods – the active chemical in aspim, a specific example.
Some pollens cause cross-reaction to nuts and fruits that are related to them, but, by and large, if you react to one species of pollen, there is no reason why you should cross-react to other pollens. Being allergic to grass pollen, for instance, does not pre-dispose you to react to tree pollens, say, or any other species of pollen. Similarly, being allergic to one species of animal should not make you cross-react to another species of animal, though you can react to related animals; people known to be allergic to horses have cross-reacted to donkeys, mules and zebras, which are of the same species.
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