Common Food Allergies


Many people have a certain reaction to food and drink. Most of these are food sensitivities, leading to flatulence, headaches or intestinal cramps, which are usually caused by the lack of enzymes that metabolize food correctly. However, other people develop an immune response to specific foods, which can cause direct effects, from mild skin rashes to life-threatening allergic reactions.

Here, we discuss common food allergies that you can avoid.

In fact, any food can cause allergic reactions, but there are eight common foods that cause 90% of all food-related allergic reactions. These include the following:


In infants and children, milk is the most common food that causes allergic reactions. It is estimated that about 2.5% of young children are allergic to milk, and most of them will react to milk before their first birthday. Many people will eventually get rid of an allergy to milk, however, in those who produce high levels of antibodies in the blood, this allergy may persist.

Studies have shown that children who are allergic to milk are at risk of allergic reactions even to other foods such as eggs, soy and peanuts. They are also more likely to develop atopic diseases such as allergic rhinitis, asthma and eczema.


It is also recommended that people who are allergic to milk avoid using milk from other animals (such as goats).

Avoid Kosher dairy products with a "D" or circled "U" or "K" on the product label, which indicates that it contains milk protein.

Kosher milk labeled "pareve" should be milk-free, but some may contain small amounts of milk protein that may cause allergic reactions.


Allergic reactions to eggs are more common in children, but many people will no longer be allergic by the age of three. Although cooking can eliminate some allergens, some people still react to raw or cooked eggs.

Some people who react to eggs are also allergic to bird meat (chicken or turkey)-this condition is called bird egg syndrome.

Note: People who are allergic to eggs should also avoid eating duck, turkey, quail or goose eggs to prevent cross-reactions.


Remember Howard in the Big Bang Theory, he is allergic to peanuts. In fact, peanut allergy is relatively rare, but it is usually a serious lifelong disease. Accidental contact with even trace amounts of peanuts can cause life-threatening allergic reactions (allergic reactions). Although accidental contact (touch) may not trigger a serious reaction, inhalation of peanut particles or contact with mouth or eyes may be dangerous. People who are allergic to peanuts are also advised to avoid other nuts and other products containing these nuts.


Many restaurants prepare foods containing peanuts and other tree nuts, including Asian, African and Mexican restaurants, ice cream parlours and bakeries.

Ask your doctor if you should avoid food cooked with refined peanut oil, which has been listed as an allergen by the FDA.

There may be a cross-reaction between peanuts and another legume plant called lupin.

Peanut oil is also called peanut oil. Be careful when consuming sunflower seed butter or soy nut butter.

These butters are usually produced using shared equipment among companies that make other tree nut products.

Ask your contractor about the use of peanut shells in compost for lawn mowing so that you can avoid using peanut shells as much as possible.

Tree Nuts

Tree nut allergy is a lifelong disease and less than 10% of children can get rid of it. Young siblings are at high risk of reaction to tree nuts, so consult your doctor if they need to be tested.

Common tree nuts include walnuts, hazelnuts, almonds, pistachios, Brazil and cashews. They are different from peanuts, which are beans, or seeds such as sesame and sunflower seeds. People who are allergic to one type of nut may have cross-contact with peanuts and must be avoided.


If you are allergic to tree nuts, ask your doctor whether to consume these rare tree nuts: coconut, beech, ginkgo, walnut, pecan, shea, chinquapin, pili nut, and lychee nut.

Avoid products that contain tree nut oil, such as lotions, soaps, and hair care products.

It is best to avoid the many ethnic restaurants, ice cream shops and bakeries that usually use nuts.

Avoid using natural extracts (such as almond extract). Nutmeg, butternut squash and water chestnuts are not nuts.

Argan oil from argan tree nuts rarely causes allergic reactions.

People who are allergic to cashew nuts must avoid using pink pepper (or rose pepper, Brazilian pepper, Christmas berry).


Finned fish such as tuna, salmon, and halibut are the most common fish that can cause severe allergic reactions. Most people who are allergic to one fish will also have an allergic reaction to other fish. If you want to eat other types of fish, please ask your doctor to test you. However, finfish has nothing to do with shellfish, so if you are allergic to one, it does not mean you are allergic to the other.


Avoid cooking areas where you may come into contact with fish protein in the steam.

Avoid dining in seafood restaurants.

The non-seafood items on the menu may have cross contact with fish.

Avoid eating anchovies and fish sticks.

Ask your doctor to test whether you are allergic to different types of fish and shellfish to determine which foods you need to avoid.

Avoid other foods that may contain fish protein, such as fish gelatin and fish oil.

Carrageenan is a type of algae and is a common ingredient in many foods. It is not a fish and is safe for people with food allergies.


There are two types of shellfish: crustaceans (shrimp, crab and lobster) and molluscs (clams, oysters, mussels and scallops). Allergic reactions to crustaceans are often more severe. If you are allergic to one type of shellfish, please consult your doctor about eating other types of shellfish. To prevent allergic reactions, please avoid eating or even contact with all shellfish and other shellfish products. Avoid going to areas where shellfish are sold or cooked.


Avoid dining at seafood restaurants where cross-contact may occur, even if you do not order shellfish.

Avoid eating in Asian restaurants that use fish sauce as a seasoning.

Avoid cooking areas where shellfish protein may spread in the steam.


Soy allergies are common in babies and young children, but they usually grow up by the age of three. Although soybeans are a member of the legume family, being allergic to them does not necessarily mean that you are allergic to other legumes (including peanuts).

Soybeans are commonly used in a variety of processed foods, and eliminating all these foods may lead to dietary insufficiency. Seek guidance from a dietitian on a balanced diet plan.


Highly refined soybean oil is not considered an allergen by the FDA. Ask your doctor if you should avoid soybean oil.

Avoid Asian cuisines that usually use soybeans as an ingredient.


Wheat allergy is common in children, but can usually grow up around the age of three. As the country’s main cereal product, it is a common part of the diet and a commonly used ingredient in bakery products. People who are allergic to wheat can eat it with other types of grains, such as corn, rice, amaranth, barley, oats, rye, quinoa, and cassava. For wheat-free baking, try to use a variety of flour combinations to provide the right texture for the baked product.


Avoid country-style wreaths that are usually decorated with products made from wheat.

Avoid using wheat flour to make Asian dishes that look like pork, beef, and shrimp. Buckwheat has nothing to do with wheat.

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