Nutrition

Peanut allergy occurs when your immune system mistakenly identifies peanut proteins as something harmful. Direct or indirect contact with peanuts causes your immune system to release symptom-causing chemicals into your bloodstream.

Complications of peanut allergy can include anaphylaxis. Children and adults who have a severe peanut allergy are especially at risk of having this life-threatening reaction.

-MayoClinic.org

Tree nut allergy is one of the eight most common food allergies. Tree nut allergies are an allergic reaction to the proteins found in tree nuts, including hazelnuts, cashews, almonds, walnuts, pecans, pistachios.

-neaai.com

A fish allergy is an allergic reaction to finned fish such as tuna, halibut, and salmon. If you have a fish allergy and eat finned fish, proteins in the fish trigger your immune system to release histamine, a chemical that causes the symptoms of an allergic reaction. A fish allergy is a very common food allergy. Many people first experience a fish allergy as an adult, although children can have a fish allergy, too. A fish allergy to finned fish is not the same as a shellfish allergy, which is an allergy to shellfish such as crab, shrimp and lobster

-baptisthealth.com

Shellfish allergy is an atypical response by the body's immune system to proteins in certain marine animals. Marine animals in the shellfish category include crustaceans and mollusks. Examples are shrimp, crabs, lobster, squid, oysters, scallops and snails.

Shellfish is a common food allergy. Some people with shellfish allergy react to all shellfish, while others react to only certain kinds. Reactions range from mild symptoms — such as hives or a stuffy nose — to severe and even life-threatening.

If you think you have shellfish allergy, talk to your health care provider. Tests can help confirm the allergy so you can take steps to avoid future reactions.

• mayoclinic.org

Sesame is the ninth most common food allergy among children and adults in the U.S. The edible seeds of the sesame plant are a common ingredient in cuisines around the world, from baked goods to sushi. Several reports suggest this allergyhas increased significantly worldwideover the past two decades.1

When a person with an allergy to sesame is exposed to sesame, proteins in the sesame bind to specific IgE antibodies made by the person’s immune system. This triggers the person’s immune defenses, leading to reaction symptoms that can be mild or very severe.

On January 1, 2023, sesame became the ninth major allergen that must be labeled in plain language on packaged foods in the U.S. Products manufactured prior to 2023 may still contain unlabeled sesame and will remain on store shelves until replaced by new inventory.

-foodallergy.org

Monosodium glutamate (MSG) is a flavor enhancer often added to restaurant foods, canned vegetables, soups, deli meats and other foods. The U.S. Food and Drug Administration (FDA) has classified MSG as a food ingredient that's generally recognized as safe. But its use is still debated. For this reason, when MSG is added to food, the FDA requires it to be listed on the label.

MSG has been used as a food additive for many years. During this time, the FDA has received many reports of concerning reactions that people have attributed to foods that had MSG in them. These reactions — called MSG symptom complex — include:

• Headache
• Flushing
• Sweating
• Face pressure or tightness
• Lack of feeling (numbness), tingling or burning in the face, neck and other areas
• Quick, fluttering heartbeats
• Chest pain
• Feeling sick (nausea)
• Weakness

But researchers have found no clear proof of a link between MSG and these symptoms. Researchers admit, though, that a small number of people may have short-term reactions to MSG. Symptoms are often mild and don't need to be treated. The only way to prevent a reaction is to not eat foods that have MSG in them.

-mayoclinic.org

Eggs are one of the most common allergy-causing foods for children.

Egg allergy symptoms usually occur a few minutes to a few hours after eating eggs or foods containing eggs. Signs and symptoms range from mild to severe and can include skin rashes, hives, nasal congestion, and vomiting or other digestive problems. Rarely, egg allergy can cause anaphylaxis — a life-threatening reaction.

Egg allergy can occur as early as infancy. Most children, but not all, outgrow their egg allergy before adolescence.

-mayoclinic.org

Milk allergy is an atypical immune system response to milk and products containing milk. It's one of the most common food allergies in children. Cow's milk is the usual cause of milk allergy, but milk from sheep, goats, buffalo and other mammalsalso can cause a reaction.

An allergic reaction usually occurs soon after you or your child consumes milk. Signs and symptoms of milk allergy range from mild to severe and can include wheezing, vomiting, hives and digestive problems. Milk allergy can also cause anaphylaxis — a severe, life-threatening reaction.

-mayoclinic.org

Wheat allergy is an allergic reaction to foods containing wheat. Allergic reactions can be caused by eating wheat and also, in some cases, by inhaling wheat flour.

Avoiding wheat is the primary treatment for wheat allergy, but that isn't always as easy as it sounds. Wheat is found in many foods, including some you might not suspect, such as soy sauce, ice cream and hot dogs. Medications may be necessary to manage allergic reactions if you accidentally eat wheat.

Wheat allergy sometimes is confused with celiac disease, but these conditions differ. Wheat allergy occurs when your body produces antibodies to proteins found in wheat. In celiac disease, a specific protein in wheat — gluten — causes a different kind of abnormal immune system reaction.

-mayoclinic.org

Soy allergy is more common in infants and young children than in older children and approximately 0.4% of infants in the U.S. have soy allergy. Most children eventually outgrow their allergy to soy, although some individuals remain allergic tosoy throughout their lives.

When a person with a soy allergy is exposed to soy, proteins in the soy bind to specific IgE antibodies made by the person’s immune system. This triggers the person’s immune defenses, leading to reaction symptoms that can be mild or very severe.

Soybeans are a member of the legume family. Beans, peas, lentils and peanuts are also legumes. While it is rare for peanut allergic patients to react to soy, the reverse is not true. One study found that up to 88% of soy-allergic patients had peanut allergy or were significantly sensitized to peanut. Individuals with soy allergy were more likely to be allergic or sensitized to major allergens including peanuts, tree nuts, egg, milk and sesame than to non-peanut legumes such as beans, peas and lentils.

-foodallergy.org

Commercial mustard is made from crushed mustard seeds. These seeds contain proteins that trigger the allergic reaction.

But mustard is not just the yellow condiment that comes in a jar. There are white, brown, and black types of mustard plants. Mustard products are used widely to enhance food’s flavor. Their flavor and smell come from essential oils found in the seeds. Mustard seeds are also used as spices.

Mustard can be found in many manufactured and processed foods. If you’re allergic to mustard, always check the labels of packaged foods. Cold-pressed types of canola and rapeseed oil can also trigger reactions in people sensitive to mustard.

Mustard has long been used as a medication for some conditions. But if you’re allergic to it, touching it can trigger a reaction. Learn what products contain mustard so you can avoid them.

-webmd.com

Sulfites are chemicals that are in some foods, either naturally or as additives. It’s rare, but some people (about 1 in 100, according to the FDA) are sensitive to these compounds. Their reaction can range from mild to life-threatening.

Sulfites aren’t used on most fresh foods, but they’re still in some cooked and processed ones. And they can also happen naturally in the process of making wine and beer.

If you’re sensitive to them, you need to avoid them. Always check labels on all food packages. When you eat out, ask your chef or server if sulfites are used or added to food before or during preparation.

-webmd.com

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