Cornerstone Family Practice

ARTICLE

Food Allergens: The Not So Super 8

There are eight foods that cause 90% of all allergic reactions. Many of these allergenic foods are hidden as ingredients in foods that may look innocent. Read on to find food source that may contain one of the eight common allergens.

1. Egg
This allergy is most likely to be out grown over time. Most allergic reactions associated with egg involve the skin, but anaphylaxis also can occur.

The following is a list of foods and ingredients that should be avoided. Note: this is a partial list; if you’re unsure of the ingredients don’t eat it.

Dried egg, eggnog

Egg solids

Egg substitutes

Egg white

Egg yolk frozen eggs

Hollandaise sauce

Mayonnaise

Meringue

2. Fish
Salmon, tuna and halibut cause most fish allergies. It is generally recommended that individuals who are allergic to one species of fish avoid all fish. Fish allergies are generally not outgrown and approximately 40% of those with fish allergy first experienced an allergic reaction as an adult.

The following is a list of foods and ingredients that should be avoided. Note: this is a partial list; if you’re unsure of the ingredients don’t eat it.

3. Milk (Cow)
This is most common in children and most children will outgrow this allergy. Milk intolerance (lactose intolerance) is not the same thing as a milk allergy.

The following is a list of foods and ingredients that should be avoided. Note: this is a partial list; if you’re unsure of the ingredients don’t eat it.

Butter	Lactalbumon
Calcium	Lactoglobulin
Caramel and caramel candy	Lactulose
Caseinate (ammoniun, magnesium, sodium)	Lactose
Cheese (all)	Milk (cow)
Cream and Half & Half	Milk chocolate
Curds	Milk protein
Custard	Milk protein hyrolysate
Delactosed Whey	Nougat
Eggnog	Pudding
Goats milk- similar protein to milk	Some salad dressings (cream-based like Ranch)
Ice cream and most sherbets	Whey (sweet, protein concentrate, protein hydrolase)
Lactalbumin phosphate	Whipped cream
	Yogurt

4. Peanuts
This allergy is generally not outgrown. The reaction to ingesting peanuts depends on the individual and the amount ingested. Peanuts can have a high cross-contamination rate so caution must be taken.

The following is a list of foods and ingredients that should be avoided. Note: this is a partial list; if you’re unsure of the ingredients don’t eat it.

Arachis oil	Hydrolyzed vegetable protein
Artificial tree nuts	Ice cream
Baked goods	Marzipan
Candy	Mixed nuts
Cashew butter	Nougat
Cheesecake/pie crusts	Pad Thai
Chili	Peanut butter
Chocolate candy	Peanuts (in any form, chopped, whole, flour, shelled, roasted, flakes etc.)
Egg rolls	Peanut oil (cold-pressed, expelled or expressed)
Frozen desserts	Salad dressings
Hydrolyzed plant protein	Sauces
	Sunflower seeds

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5. Shellfish
Shrimp, crab, and lobster cause most shellfish allergies. It is generally recommended that individuals who are allergic to one species of shellfish avoid all fish. Shellfish allergies are generally not outgrown and approximately 60% of those with fish allergy first experienced an allergic reaction as an adult. Steer clear of Asian restaurants; they often use fish sauce as a base in many recipes.

6. Soy
Soybean allergy is one of the more common food allergies, especially among babies and children. Soybeans alone are not a major food in the diet but, but they are used in a lot of foods. Symptoms of soy allergy are typically mild, although anaphylaxis is possible.

The following is a list of foods and ingredients that should be avoided. Note: this is a partial list; if you’re unsure of the ingredients don’t eat it.

Baked goods

Sauces

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