Which cooking method is least likely to be acceptable for patients with food-pollen allergy?

Raw preparation is least likely to be acceptable for patients with food-pollen allergies because this method involves consuming foods in their natural state, which may contain higher levels of allergenic proteins that can trigger allergic reactions. Many foods, especially fruits and vegetables, may cross-react with pollen allergens. For example, someone allergic to birch pollen might react to certain raw fruits or nuts due to the presence of similar proteins. When food is cooked using methods like baking, canning, or steaming, the heat can denature many of the allergenic proteins, reducing the likelihood of an allergic reaction. Therefore, raw preparation poses a higher risk for individuals with food-pollen allergies compared to other cooking methods, which may render the proteins less active or alter them sufficiently to prevent an allergic response.