Food allergies represent specific abnormal responses of the immune system to certain foods, which can manifest in a spectrum of severity from mild discomfort to life-threatening conditions such as anaphylaxis. Symptoms commonly associated with food allergies include swelling, vomiting, difficulty breathing, itching, and diarrhea. Notably, food allergies can affect multiple organ systems, leading to a range of clinical symptoms including gastrointestinal issues, skin reactions, and respiratory distress [2]. Here's a rundown of the seven foods that most frequently trigger allergies.
1. Fish
An allergic reaction to fish is often observed in adults, making fish and shellfish among the most common allergens in this demographic. Research indicates that these allergies can lead to severe anaphylactic reactions, emphasizing the need for caution when consuming seafood [3].
2. Eggs
Egg allergies are particularly prevalent in children under three years old, with many outgrowing this allergy as they age. However, when it does occur, it can lead to severe reactions including anaphylaxis, especially when consuming raw eggs [1]. Interestingly, some individuals may also remain allergic to cooked eggs.
3. Soybeans
Allergy to soy is common in young children, though the majority tend to outgrow it. Notably, many individuals with soy allergies also develop sensitivities to other allergens, such as milk, highlighting the interconnected nature of food allergies [3].
4. Tree Nuts
Nut allergies often persist into adulthood, with some individuals exhibiting allergies to specific types of nuts while others may react to all varieties. Even those who are not allergic can experience severe reactions upon exposure, indicating the potency of these allergens [4].
5. Meat
Some individuals experience allergies to various meats, including pork, mutton, or beef. While cooking typically diminishes the allergenic potential of these foods, it does not guarantee the absence of allergic reactions, underscoring the complexity of meat allergies [5].
6. Spices
Allergies to spices are generally mild but can escalate in rare cases. Common allergens among spices include saffron, fennel, paprika, and coriander, which can provoke allergic responses in sensitive individuals.
7. Wheat
The primary allergen in wheat is gliadin, a component of gluten. If you suspect a gluten allergy, it is crucial to consult a healthcare professional for proper diagnosis and dietary adjustments [1].
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References:
- Katsushi Miura. [FOOD ALLERGY AND ANAPHYLAXIS].. PubMed. 2018.
- Andrzej Kuźmiński, Michał Przybyszewski, Małgorzata Graczyk, Magdalena Żbikowska-Gotz, Natalia Sokołowska-Ukleja, Alina Tomaszewska, Zbigniew Bartuzi. Selected allergic diseases of the gastrointestinal tract.. PubMed. 2020.
- David Yue, Amanda Ciccolini, Ernie Avilla, Susan Waserman. Food allergy and anaphylaxis.. PubMed. 2018.
- Anna Nowak-Węgrzyn, Robert A Wood, Kari C Nadeau, Jacqueline A Pongracic, Alice K Henning, Robert W Lindblad, Kirsten Beyer, Hugh A Sampson. Multicenter, randomized, double-blind, placebo-controlled clinical trial of vital wheat gluten oral immunotherapy.. PubMed. 2019.
- Shawn S Clausen, Shauna L Stahlman. Food-allergy anaphylaxis and epinephrine autoinjector prescription fills, active component service members, U.S. Armed Forces, 2007-2016.. PubMed. 2018.