Most Common Food Allergens

Although any type of food can cause an allergic reaction, there are nine primary foods that often lead to the majority of reactions. What are the food allergens? Continue reading to find out the answer.

What Are the Food Allergens?

In reality, there are more than 160 types of food that can cause allergic reactions, but the following types represent 90% of common food allergy cases:

1. Cow's Milk 

Cow's milk allergy is the most common food allergy among infants and young children, with about 2.5% of children under 3 years old being allergic to cow's milk. However, 90% of them overcome this allergy by the age of three. 

Allergic reactions usually appear within minutes to hours after consuming milk or foods and drinks that contain it, such as powdered milk, ice cream, yogurt, cheese, and cream. The only treatment for this allergy is to completely avoid these products.

2. Eggs 

Eggs are the second most common food allergen, especially among infants and children, but the allergy is less common among older children and adults. About 71% of children outgrow this allergy by the age of six. 

A person can be allergic to either egg whites or egg yolks, as the proteins in the whites and yolks are different, but egg white allergy is more common. 

There is no cure for egg allergy, but a diet free of eggs is recommended. Foods containing baked eggs might not need to be avoided, as the proteins causing the allergy can change form when exposed to heat.

3. Fish 

About 40% of people with fish allergies do not experience symptoms until adulthood, and the allergy can be to one or more types of fish. 

Symptoms of fish allergy include vomiting and diarrhea, but in rare cases, the allergic reaction can be severe and life-threatening.

4. Shellfish 

A person can be allergic to shellfish from the crustacean or mollusk families, such as shrimp, prawns, lobster, and squid. 

Symptoms appear as soon as the person consumes shellfish, and the only treatment is to avoid them completely, as this type of allergy does not go away over time. 

It's important to note that shellfish and fish do not have the same proteins, so a person allergic to fish might not be allergic to shellfish and vice versa.

5. Tree Nuts 

Common food allergens among children and adults are tree nuts, with 3% of people worldwide being allergic to the following nuts:

• Walnuts.
• Almonds.
• Hazelnuts.
• Cashews.
• Pistachios.
• Pine nuts.

If a person is allergic to one of these nuts, it is preferable to avoid other types and all food products made from them, such as butter or oils. 

This allergy is usually chronic and lifelong, with less than 10% of people overcoming it over time.

6. Peanuts 

Peanut allergy is the third most common food allergy among adults and is also common among children, with only 20% of children outgrowing it over time. It usually remains lifelong for most. 

Peanut allergy can cause severe allergic reactions and can sometimes be fatal. 

The treatment is to avoid peanuts completely, but the FDA has approved an immunotherapy drug for treating peanut allergy in individuals aged 14 to 17.

7. Wheat 

Wheat allergy is common in children, but they often outgrow it by the age of 10. The immune system reacts to one of the hundreds of proteins found in wheat, causing symptoms similar to celiac disease or food intolerance.

8. Soy 

This allergy is caused by the protein found in soybeans or products containing it and affects about 0.5% of children, especially infants and those under three years old. However, 70% outgrow it over time. 

Symptoms usually include itching and tingling in the mouth, runny nose, rash, and can cause asthma and breathing difficulties.

9. Sesame 

Sesame was not on the list of food allergens, but in 2021, the FDA announced that sesame is the ninth primary allergen. Some studies have indicated that sesame allergy is common in 17% of children who are allergic to nuts.

How is Food Allergy Detected?

After learning about the food allergens, the question that likely comes to mind is, "How can food allergies be diagnosed?"

In fact, a doctor can diagnose a food allergy by asking about medical history and conducting a physical examination. They may then request some tests, including:

• Skin Prick Test: This test involves placing a small amount of the suspected food on the skin of the forearm or back. The skin is then pricked with a needle to allow a tiny amount of the food to enter the skin, and the reaction is monitored.
• Blood Tests: These tests measure the level of the allergy-related antibody known as immunoglobulin E (IgE) in the blood.
• Elimination Diet: The person is asked to eliminate the suspected foods for a week or more, then reintroduce them one by one while monitoring the body's reaction. This helps in associating the symptoms with specific foods.

We recommend taking the food allergy blood test offered by Blazma, which does not require any prior preparations.