14 Foods Secretly Fueling Your Seasonal Symptoms

9. High Omega-6 Vegetable Oils (Corn, Soybean)

Dietary fats influence inflammation. Diets heavily weighted toward omega-6 fats — commonly found in corn oil, soybean oil, and many processed foods — can tip the body’s balance toward pro-inflammatory signaling in some situations. That doesn’t mean these oils must be banned, but shifting toward more omega-3–rich sources and monounsaturated fats can support a calmer inflammatory state. Choose olive oil for dressings and sautéing, include fatty fish like salmon or flax-based foods, and be mindful of hidden vegetable oils in packaged snacks. During peak allergy weeks, reducing processed foods that rely on high omega-6 oils can be a constructive, sustainable strategy to lower baseline inflammation and potentially lessen symptom severity over time.

10. Tomatoes and Nightshades

Tomatoes and other nightshades (eggplant, peppers) are sometimes reported as “histamine liberators” or mild inflammatory triggers in sensitive individuals. While research is not definitive, some people notice increased nasal congestion or sinus pressure after meals heavy in tomato-based sauces or raw tomatoes. Cross-reactivity with certain pollens can also play a role for some allergy sufferers. If you see recurring symptom spikes after tomato-rich dishes, try reducing fresh tomato intake for a couple of weeks and choose cooked or peeled options which can alter protein structure and lower oral reactivity. Observational testing helps you know whether nightshades matter for you personally, and any long-term elimination should be discussed with a nutrition professional to maintain variety and nutrient intake.