The Most Common Food Allergies

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

Between 50% and 90% of all severe allergic reactions to certain foods are caused by just eight products. The most common food allergies are: milk, eggs, peanuts and nuts, soy, wheat, fish and seafood.

The most common food allergies in adults differ from the most common food allergies in children. Kids grow up allergic to the consumption of milk, eggs or wheat, showing intolerance to them from an early age. Adults can develop allergies but later in life, and allergens can be a wider range of foods.

Milk allergy

Frequency: Cow's milk is the most common food allergen, especially in young children - 2.5% of them are allergic to it. It is estimated that 80% of them will outgrow their dairy allergy by the age of six.

Milk allergy is an immune response to milk protein, which is a different organic state from lactose intolerance, in which the body lacks an enzyme needed to absorb milk sugars. Children with milk allergies should avoid all dairy products, not only those that are lactose-free such as: milk and dairy products, cream, sour cream, as well as the consumption of many desserts and pastries.

The milk allergen can be ventured into items in which we believe it should not be present such as: lean pastries, skin and hair care products, canned tuna and in some types of dyes.

Egg allergy

Frequency: The eggs are the second the most common food allergy in children. 1, 5% of them are allergic to chicken eggs. However, they are not primary allergens in adults. It is estimated that 80% of children will outgrow their egg allergy by the age of six. It may occur to the protein and / or to the yolk.

Many immunization products are made from viruses raised in hens' eggs. Ask your child's doctor if this is a danger to him. Some types of anesthetics may also contain an egg product. Egg can also be present as an ingredient in some types of bread and in sweets and pastries.

Allergy to tree nuts

Frequency: 1.1% of children and 0.5% of adults are allergic to walnuts and tree nuts.

They are resistant allergens and may remain so throughout life and are associated with a more frequent occurrence of anaphylactic reactions (severe allergic reaction accompanied by an itchy rash, swelling in the throat and low blood pressure) than milk, eggs or wheat. It is estimated that only 9% of children outgrew their allergy to nuts by the age of six.

Tree nuts in general are actually very different from each other and you may be allergic to some of them, for example, to almonds, but not to other species. It is also possible to be allergic to all nuts as well as peanuts. As allergens, they can be hidden in various products such as: chocolate, mousses and creams, pasta, as well as in some toys, for the filling of which shells of some nuts are used.

Allergy to peanuts

Frequency: 1.4% of children and 0.6 percent of adults are allergic to peanuts.

Allergy to them is often very severe and with higher levels of anaphylactic reactions than occurs with the consumption of milk, eggs or wheat. It usually lasts a lifetime. Only 20 percent of children will outgrow their peanut allergy by the age of six. People suffering from it have a high probability of having an allergy to tree nuts, although peanuts belong to the legume family.

Peanuts can be found unspecified in some confectionery and pastries. The oil from it can be used for gluing various sweets and pasta and as a thickener in the preparation of chili, and can also be found in some skin care products.

Fish allergy

Frequency: 0.4 percent of adults and 0.1 percent of children are allergic to fish. It is possible that this group is allergic to only one species of fish and not to another.

Fish allergies they often develop into adulthood. They can be accompanied by severe symptoms and last a lifetime. In restaurants, it is possible to prepare food in fat that has already been fried and fish, which can lead to its hidden consumption by an allergic person and to a severe allergic reaction. Some foods may contain fish gelatin (pastries, parfaits or candies, as well as in the composition of supplements and medicines), which is produced from fish bones.

There is also a risk that fish that are not stored well enough and are no longer fresh may develop high levels of histamine. This can lead to symptoms similar to a food allergy, but are actually a sign of poisoning. It may be accompanied by swelling of the mouth or throat, difficulty breathing, nausea or vomiting.

Allergy to seafood

Frequency: Allergy to them is most common in adults, for example: two percent of Americans over the age of 18 are allergic to mussels, compared to 0.1 percent of children. This type of allergy develops later in life. In most cases, it is severe and does not outgrow or be overcome with prescribed treatment.

People may be allergic to crustaceans (lobsters, shrimps, lobsters) and / or mollusks (oysters, mussels). The variety of products in which seafood allergens may be present unnoticed is very large. It starts with vitamins and specialized supplements, pet food and goes to fertilizers and fish food. Allergy sufferers can feel unwell, even if there are particles in the air to inhale from hot or boiling dishes with seafood ingredients.

Soy allergy

Frequency: 0.4% of children are allergic to soy. It is not a major allergen for adults. It is estimated that about 50% of children will outgrow their soy allergy by the age of seven. There is a risk that babies in whom milk is a proven allergen will develop an allergy to soy if it is often consumed as a substitute formula.

Soy is a very common ingredient in packaged foods and hair and skin products, and even in gasoline. The filling of toys often consists of soy components. Some stuffed animals are made from soy fiber. Vitamin E is usually extracted from soy and those who are allergic to it should carefully choose their food supplements and pay attention to the description of their content and technology of their production.

Wheat allergy

Frequency: 0.4% of children are allergic to wheat. About 80% of them will outgrow their wheat allergy by the age of six.

It differs substantially from celiac disease or gluten intolerance, which is autoimmune. Both wheat and gluten-containing grains such as barley and rye cannot be digested. Wheat allergy can be difficult to detect, as sometimes its symptoms appear only in combination with exercise-induced anaphylaxis.

Spelled - "Pharaoh's life", and kamut contain the same proteins as common wheat and should not be consumed by people with allergies to it. Traces of wheat can be found in some products such as: soy sauce, beer, gourmet meats, crab rolls and in non-food items: as glue, in play-up toys, lotions and shampoos.

In the United States, the Food and Drug Administration (FDA) requires food manufacturers to compile an approximate list of their eight most common ingredients that cause allergies.

Highly potentially allergenic ingredients must be clearly labeled with a warning on the food packaging. Thus, in the United States, for example, food that contains hydrolyzed vegetable protein derived from soybeans is labeled "Warning! Contains soybeans."

Manufacturers in both the United States and the United States are not required to include warnings about food allergensaccidentally encountered during production or packaging (cross-contamination). However, positive examples can often be seen.

Products are found on the Bulgarian market that mention which ingredients in the production process could have gotten into them in small quantities and are written as follows: "May contain traces of nuts." This is a common inscription on some brands of chocolates. There is also information about what is not contained in certain food products, and in most cases this is exposed for advertising purposes. For some products, it is explicitly emphasized with more expressive texts on the packaging that they do not contain gluten, soy or colorants.