Many foods can causeallergies, but some are more common than others.
Even then, there may be times when exposures happen unknowingly.
This article covers what you gotta know about the most common food allergies.
Verywell / Jiaqi Zhou
Some food allergies are commonly outgrown, while others are typically lifelong.
The mostcommon food allergy symptomsinclude:
Anaphylaxis is the most severe form of an allergic reaction.
It causes systemic symptoms, meaning that symptoms involve multiple systems of the body.
Symptoms of anaphylaxisinclude:
Anaphylaxis is life-threatening.
Call 911 at the first sign of anaphylaxis.
Do not wait to see if symptoms get better.
Anaphylaxis is treated withepinephrinein the form of an auto-injector, such as an EpiPen or AUVI-Q.
This condition is different thanlactose intolerance, which is the inability to properly digest sugar lactose.
Milk allergyis the most common food allergy among children.
About 75% can tolerate milk proteins by the time they are teenagers.
Some problematic foods are obvious, like milk, cheese, and ice cream.
If the food has milk in it, the ingredient list should say contains milk.
you could be allergic to the egg white, the egg yolk, or both.
Experts recommend avoiding the whole egg when you have an allergy.
Diagnosis typically happens before age two.
Always read the ingredient label for evidence of egg in a food product.
If you have an egg allergy, talk with your healthcare provider about vaccine formulations that are egg protein-free.
Peanuts are part of the legume family, which includes soybeans, peas, lentils, and beans.
However, allergy to lupin (another legume) can occur in those with peanut allergies.
Peanuts are one of the most common foods to cause allergies.
The number of cases has increased in recent years.
The study found that 2.5% of U.S. children are allergic to peanuts.
For most people, peanut allergies are lifelong.
Look for “contains peanut” or made on shared equipment with peanuts on food labels.
Baked goods and candy are high-risk foods for those with peanut allergy.
Always ask questions at restaurants, even if you have before and think a food or dish is safe.
Changes in ingredients and preparation processes can happen at any time, putting you at risk.
Soybeans
People who are allergic to soy have a reaction to the proteins in soybeans.
Soy is a commonfood allergy for childrenbut is less so for teens and adults.
About 0.4% of children areallergic to soy.
Soy must be labeled on food packages.
Wheat
A wheat allergy is triggered by an allergic reaction to a wheat protein.
Its sometimes confused withceliac disease, even though they are two different conditions.
Celiac disease is an autoimmune condition in which eating gluten can cause damage in the small intestine.
Gluten is not usually involved in wheat allergy reactions.
Wheat allergies are common in children but rare in adults.
About 0.4% of children in the U.S. are allergic to wheat.
Two-thirds of children will outgrow a wheat allergy by age 12.
Check with your allergist if other grains like amaranth, barley, or rye are safe to eat.
About 0.8% of children and 0.6% of adults have a tree nut allergy.
For people with peanut allergies, about 25% to 40% also have a tree nut allergy.
Tree nut allergies can present for the first time in both children and adults.
Your healthcare provider may recommend that you avoid all tree nuts and peanuts because of the risk of cross-contamination.
Food labels must list the pop in of tree nut in the ingredient list.
A fish allergy is different than ashellfish allergy, so you may have one but not the other.
About 0.2% of children and 0.5% of adults have a fish allergy.
While it can develop during childhood, it can also first occur in adulthood.
People who have fish allergies usually dont outgrow them.
It is possible to be allergic to one bang out of fish species and not others.
Salmon, tuna, and halibut are the most common problematic fish for people with fish allergy.
Allergic reactions are usually triggered by crustacean shellfish and tend to be severe.
About 2% of adults report having an allergy to crustacean shellfish.
after you grab a shellfish allergy, it tends to be a lifelong.
The specific crustacean shellfish must be labeled as an ingredient on packaged food, according to FALCPA.
Mollusks are not considered a major allergen and may not be fully disclosed on a product label.
As with fish allergy, it is best to avoid seafood restaurants due to concerns with cross-contamination.
Some unexpected places you may find shellfish includeglucosamine(a supplement) and seafood flavoring.
The act recognized sesame as the ninth major food allergen.
Food labels must be modified to include sesame by January 1, 2023.
It is typically used to add flavor, either as a topping or as a cold-pressed cooking oil.
It may be best to avoid Asian cuisine if you have a sesame allergy.
Taking note of food allergy symptoms and when they occur can help in the diagnostic process.
In some cases, allergy tests may be done in your healthcare provider’s office.
Or, your provider may refer you to an allergist (a physician who specializes in diagnosing allergies).
After discussing your medical history, the provider will likely proceed with either askin test or a blood test.
Both skin and blood tests are more helpful for rulingoutfoods that you are not allergic to.
The test isn’t painful, though it can feel a bit itchy.
The results are positive if you develop a whealwhich looks like a mosquito bitewhere the skin was pricked.
How big or small the wheal is varies from person to person.
You might also hear this test referred to as an immunoassay test.
The test lasts a few hours.
Your healthcare provider may ask you not to take anyantihistaminesfor three to five days before your allergy test.
Antihistamines are medications used to treat mild allergic reactions.
Taking them in the days before your allergy test could interfere with the accuracy of your results.
Food allergy symptoms range from mild and comfortable to life-threatening anaphylaxis.
Children are much more likely than adults to outgrow a food allergy.
Allergies to tree nuts, fish, and shellfish tend to be lifelong.
Epinephrine is the first-line treatment for anaphylaxis.
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