Although over 160 food products can cause allergic reactions, over 90% of reactions are caused by eight main food allergens. Some of these allergies may be outgrown during the early years of life, however others remain lifelong.
Sensitivity and reaction to food allergens can range from mild (hives, rash, itching, swelling) to severe (trouble breathing, wheezing, anaphylaxis) and can be potentially fatal in some people. It is advised that people with food allergies have quick access to an epinephrine autoinjector (e.g. EpiPen®) at all times in case of anaphylaxis.
The following food allergens are generally associated with mild to moderate allergic reactions, although severe reactions can occur:
Milk
Cow's milk is a common food allergy in infants and young children that usually develops during the first year of life, although most children do eventually outgrow it, usually by the time they turn 5 years of age. Those in whom the allergy persists usually have a high level of cow's milk antibodies in their bloodstream, which can be measured in blood tests and used to predict the likeliness of the child outgrowing their allergy.
Sensitivity and reaction to cow's milk can range from mild (hives, rash, itching, swelling) to severe (trouble breathing, wheezing, anaphylaxis) and can be potentially fatal in some people.
An allergy to cow's milk is not the same as lactose intolerance. A food allergy involves the overreaction of the immune system to a specific food protein whereas food intolerances do not involve the immune system. People who are lactose intolerant do not have the enzyme lactase which digests a sugar found in milk and dairy products (lactose) and thus experience discomforting symptoms including cramps, gas, bloating and diarrhoea.
Eggs
Eggs are another common food allergen for children. Symptoms of an egg-allergic reaction range from mild (hives, rash, itching, swelling) to severe (trouble breathing, wheezing, anaphylaxis) or potentially fatal. Like with cow's milk allergies, most children do eventually outgrow their egg allergy.
It is the egg whites that contain the allergenic proteins that cause the sensitivities and reactions, however people with an egg allergy must avoid eggs completely, including the egg yolk. This is due to cross-contact between the egg white and egg yolk, as it is near impossible to completely separate the two from each other. Therefore, strict avoidance of egg and egg products is vital in preventing a reaction.
Although some vaccines may contain residual egg proteins, such as the influenza vaccine, evidence shows that they can be safely administered to egg-allergic patients, including those with a history of severe reactions to egg. However, it is recommended to discuss your or your child's egg allergy with your doctor prior to receiving the vaccine.
Wheat
Wheat is the predominant grain product and thus restricting it from your diet can present a challenge for those who are wheat-allergic. Wheat allergy is most common in children but is often outgrown after the age of three years. Sensitivity and reaction to wheat can range from mild (hives, rash, itching, swelling) to severe (trouble breathing, wheezing, anaphylaxis) and can be potentially fatal in some people.
A wheat allergy is not the same as celiac disease - an intolerance to gluten. A wheat allergy is caused by the overreaction of the immune system to a specific protein found in wheat. Although this protein could be gluten, it could also be a number of other allergens. Therefore, gluten-free foods are not necessarily safe for wheat-allergic people as they may contain other wheat products that can provoke a reaction. Gluten also occurs grains such as in barley and rye, and thus need to be avoided by celiac disease patients. People with a wheat allergy may be able to tolerate other grains however it is advised to check first with your doctor as some people who are wheat-allergic are also allergic to other grains.
Soybeans
Soybeans, a type of legume, can also present allergic reactions, especially amongst babies and children. Generally soy-reactions are mild, however in rare cases a severe allergic reaction can occur. The majority of children with a soy allergy are expected to outgrow it.
Being allergic to soy does not increase your chances of being allergic to other types of legume such as peanuts. Soybeans themselves are not a major component of most diets, however they are often used in processed food products which can make dietary planning difficult. Consulting with a dietician can help you plan a balanced, nutritious, soy-free diet.
The following food allergens are often associated with severe allergic reactions:
Fish
Finned fish such as salmon, tuna and halibut are the most common types of fish to cause an allergic reaction. The majority of people who experience an allergic reaction to fish do so for the first time as an adult, with fish allergies being less common in children. Fish allergies can be quite severe and extra precaution should be taken.
Over half of people who are allergic to one type of fish are also allergic to other fish, thus it is generally advised to avoid all fish and fish products to prevent a reaction. However, allergy testing for specific fish can be performed by your doctor if you wish to know exactly what fish you are allergic to in order to still include some fish in your diet.
Finned fish and crustacean shellfish do not belong in the same, or related, food families thus being allergic to one does not necessarily mean you are allergic to the other.
Shellfish
Shellfish allergies are usually lifelong and for the majority of people first occur during adulthood. There are two types of shellfish: crustacea (e.g. shrimp, crab and lobster) and mollusks (e.g. clams, mussels and oysters). It is possible to be allergic to one group of shellfish yet still be able to eat some types of shellfish from the other group. However, the majority of people who are allergic to one variety of shellfish are allergic to others thus it is usually advised to avoid all shellfish and shellfish products.
Allergic reactions to shellfish can be particularly severe. In addition to avoiding consumption of shellfish and their products, shellfish-allergic people should avoid touching shellfish entirely, being in an area where shellfish are cooked – as the protein in the steam may present a risk of reaction, and going to fish markets.
Tree nuts
Tree nuts such as walnuts, almonds, cashews, hazelnuts, pistachio and Brazil nuts are common food allergens for both children and adults. Tree nut allergies tend to be lifelong, although some children may outgrow their allergy. Often, tree nuts provoke severe allergic reactions in patients and strict avoidance of nuts and nut products are advised.
People who are allergic to one type of tree nut are likely to be allergic to other varieties thus it is advised for people with an allergy to a specific tree nut to avoid all nuts entirely. It is also sometimes recommended that patients also avoid peanuts. Unlike tree nuts, peanuts are actually a type of legume and are not in the same food family. However, there is a high chance of cross-contact between tree nuts and peanuts, particularly during manufacturing and processing, which may increase the risk of reaction.
Peanuts
Similar to tree nuts, peanut-allergic people can suffer a severe, or possible fatal, allergic reaction to peanuts and peanut products. Peanut allergy is particularly common in children and incidence appears to be on the rise. Overall peanut allergies tend to be lifelong, however some children will outgrow their allergy.
Unlike tree nuts which grow on trees, peanuts are part of the legume family and grow underground. Other examples of legumes include peas, beans, lentils and soybeans, however being allergic to peanuts does not increase your chances of being allergic to another type of legume. However, people with peanut allergies are often also allergic to tree nuts, and even if they aren't, there is a risk of cross-contact between peanuts and tree nuts. Therefore it is usually recommended that people with a peanut allergy also avoid tree nuts and their products.
Although trace amounts of peanut can cause an allergic reaction, casual contact such as touching peanuts is less likely to provoke a severe allergic reaction. However, if the contact area then comes into contact with the mouth, eyes or nose it can trigger a severe reaction that could even be fatal.
Another major food allergen to add to the list?
Sesame
Currently sesame is not included in the list of the major food allergens that must be identified on food product packaging. However, sesame allergy prevalence has significantly increased over the last two decades. This is thought to be due to the increase use and consumption of sesame due to the increase in popularity of Asian and Middle Eastern dishes where sesame is a common ingredient, as well as the use of sesame oil as a healthy cooking alternative. In addition, sesame is often used in pharmaceutical products and cosmetics.
Recent considerations suggest that sesame should be added to the list of major food allergens. Although not as common as a peanut allergy, reactions to sesame can be severe.
Sensitivity and reaction to food allergens can range from mild (hives, rash, itching, swelling) to severe (trouble breathing, wheezing, anaphylaxis) and can be potentially fatal in some people. It is advised that people with food allergies have quick access to an epinephrine autoinjector (e.g. EpiPen®) at all times in case of anaphylaxis.
The following food allergens are generally associated with mild to moderate allergic reactions, although severe reactions can occur:
Milk
Cow's milk is a common food allergy in infants and young children that usually develops during the first year of life, although most children do eventually outgrow it, usually by the time they turn 5 years of age. Those in whom the allergy persists usually have a high level of cow's milk antibodies in their bloodstream, which can be measured in blood tests and used to predict the likeliness of the child outgrowing their allergy.
Sensitivity and reaction to cow's milk can range from mild (hives, rash, itching, swelling) to severe (trouble breathing, wheezing, anaphylaxis) and can be potentially fatal in some people.
An allergy to cow's milk is not the same as lactose intolerance. A food allergy involves the overreaction of the immune system to a specific food protein whereas food intolerances do not involve the immune system. People who are lactose intolerant do not have the enzyme lactase which digests a sugar found in milk and dairy products (lactose) and thus experience discomforting symptoms including cramps, gas, bloating and diarrhoea.
Eggs
Eggs are another common food allergen for children. Symptoms of an egg-allergic reaction range from mild (hives, rash, itching, swelling) to severe (trouble breathing, wheezing, anaphylaxis) or potentially fatal. Like with cow's milk allergies, most children do eventually outgrow their egg allergy.
It is the egg whites that contain the allergenic proteins that cause the sensitivities and reactions, however people with an egg allergy must avoid eggs completely, including the egg yolk. This is due to cross-contact between the egg white and egg yolk, as it is near impossible to completely separate the two from each other. Therefore, strict avoidance of egg and egg products is vital in preventing a reaction.
Although some vaccines may contain residual egg proteins, such as the influenza vaccine, evidence shows that they can be safely administered to egg-allergic patients, including those with a history of severe reactions to egg. However, it is recommended to discuss your or your child's egg allergy with your doctor prior to receiving the vaccine.
Wheat
Wheat is the predominant grain product and thus restricting it from your diet can present a challenge for those who are wheat-allergic. Wheat allergy is most common in children but is often outgrown after the age of three years. Sensitivity and reaction to wheat can range from mild (hives, rash, itching, swelling) to severe (trouble breathing, wheezing, anaphylaxis) and can be potentially fatal in some people.
A wheat allergy is not the same as celiac disease - an intolerance to gluten. A wheat allergy is caused by the overreaction of the immune system to a specific protein found in wheat. Although this protein could be gluten, it could also be a number of other allergens. Therefore, gluten-free foods are not necessarily safe for wheat-allergic people as they may contain other wheat products that can provoke a reaction. Gluten also occurs grains such as in barley and rye, and thus need to be avoided by celiac disease patients. People with a wheat allergy may be able to tolerate other grains however it is advised to check first with your doctor as some people who are wheat-allergic are also allergic to other grains.
Soybeans
Soybeans, a type of legume, can also present allergic reactions, especially amongst babies and children. Generally soy-reactions are mild, however in rare cases a severe allergic reaction can occur. The majority of children with a soy allergy are expected to outgrow it.
Being allergic to soy does not increase your chances of being allergic to other types of legume such as peanuts. Soybeans themselves are not a major component of most diets, however they are often used in processed food products which can make dietary planning difficult. Consulting with a dietician can help you plan a balanced, nutritious, soy-free diet.
The following food allergens are often associated with severe allergic reactions:
Fish
Finned fish such as salmon, tuna and halibut are the most common types of fish to cause an allergic reaction. The majority of people who experience an allergic reaction to fish do so for the first time as an adult, with fish allergies being less common in children. Fish allergies can be quite severe and extra precaution should be taken.
Over half of people who are allergic to one type of fish are also allergic to other fish, thus it is generally advised to avoid all fish and fish products to prevent a reaction. However, allergy testing for specific fish can be performed by your doctor if you wish to know exactly what fish you are allergic to in order to still include some fish in your diet.
Finned fish and crustacean shellfish do not belong in the same, or related, food families thus being allergic to one does not necessarily mean you are allergic to the other.
Shellfish
Shellfish allergies are usually lifelong and for the majority of people first occur during adulthood. There are two types of shellfish: crustacea (e.g. shrimp, crab and lobster) and mollusks (e.g. clams, mussels and oysters). It is possible to be allergic to one group of shellfish yet still be able to eat some types of shellfish from the other group. However, the majority of people who are allergic to one variety of shellfish are allergic to others thus it is usually advised to avoid all shellfish and shellfish products.
Allergic reactions to shellfish can be particularly severe. In addition to avoiding consumption of shellfish and their products, shellfish-allergic people should avoid touching shellfish entirely, being in an area where shellfish are cooked – as the protein in the steam may present a risk of reaction, and going to fish markets.
Tree nuts
Tree nuts such as walnuts, almonds, cashews, hazelnuts, pistachio and Brazil nuts are common food allergens for both children and adults. Tree nut allergies tend to be lifelong, although some children may outgrow their allergy. Often, tree nuts provoke severe allergic reactions in patients and strict avoidance of nuts and nut products are advised.
People who are allergic to one type of tree nut are likely to be allergic to other varieties thus it is advised for people with an allergy to a specific tree nut to avoid all nuts entirely. It is also sometimes recommended that patients also avoid peanuts. Unlike tree nuts, peanuts are actually a type of legume and are not in the same food family. However, there is a high chance of cross-contact between tree nuts and peanuts, particularly during manufacturing and processing, which may increase the risk of reaction.
Peanuts
Similar to tree nuts, peanut-allergic people can suffer a severe, or possible fatal, allergic reaction to peanuts and peanut products. Peanut allergy is particularly common in children and incidence appears to be on the rise. Overall peanut allergies tend to be lifelong, however some children will outgrow their allergy.
Unlike tree nuts which grow on trees, peanuts are part of the legume family and grow underground. Other examples of legumes include peas, beans, lentils and soybeans, however being allergic to peanuts does not increase your chances of being allergic to another type of legume. However, people with peanut allergies are often also allergic to tree nuts, and even if they aren't, there is a risk of cross-contact between peanuts and tree nuts. Therefore it is usually recommended that people with a peanut allergy also avoid tree nuts and their products.
Although trace amounts of peanut can cause an allergic reaction, casual contact such as touching peanuts is less likely to provoke a severe allergic reaction. However, if the contact area then comes into contact with the mouth, eyes or nose it can trigger a severe reaction that could even be fatal.
Another major food allergen to add to the list?
Sesame
Currently sesame is not included in the list of the major food allergens that must be identified on food product packaging. However, sesame allergy prevalence has significantly increased over the last two decades. This is thought to be due to the increase use and consumption of sesame due to the increase in popularity of Asian and Middle Eastern dishes where sesame is a common ingredient, as well as the use of sesame oil as a healthy cooking alternative. In addition, sesame is often used in pharmaceutical products and cosmetics.
Recent considerations suggest that sesame should be added to the list of major food allergens. Although not as common as a peanut allergy, reactions to sesame can be severe.
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