Pollen Food Allergy Syndrome with Gary Falcetano | Foodie Pharmacology with Dr. Cassandra Quave

Spring is here, and seasonal pollen along with it! This week on Foodie Pharmacology, Dr. Cassandra Quave speaks with Gary Falcetano, PA-C, AE-C, Senior Manager of Global Medical & Scientific Affairs in Allergy at Thermo Fisher Scientific and a longtime clinician and educator in asthma and immunologic disorders, about pollen food allergy syndrome and why certain fresh foods can suddenly cause itching or irritation during allergy season.

Also known as oral allergy syndrome, this condition stems from cross-reactivity between pollen proteins and similar proteins found in plant foods. Gary explains how this immune mix-up happens, why symptoms are typically limited to the mouth and throat, and why something as simple as cooking an apple can make it more tolerable.

They also cover how common this syndrome is, why it is frequently overlooked, and how clinicians distinguish it from more serious food allergies using detailed history and targeted testing. The conversation highlights the role of IgE, component-resolved diagnostics, and the importance of understanding seasonal exposure. The episode closes with practical tips for managing symptoms, from reducing pollen exposure at home to simple food preparation strategies that can make a real difference during peak allergy season.

This Foodie Pharmacology podcast is part of a special two part series sponsored by Thermo Fisher Scientific Inc. The views and opinions in this podcast are those of the presenters and represent the synthesis of science.

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