The foods below are the commoner causes of Immediate Food Allergy
Peanuts cause more life-threatening allergic reactions than any other food. They’re a legume, like soybeans, rather than a true nut. But among people with a peanut allergy, 25%-50% will also react to tree nuts, such as walnuts. Foods and ingredients to avoid include beer nuts, goobers, arachic oil, and some hydrolyzed vegetable proteins. Baked goods, sauces, even chili can contain hidden peanut proteins.
Milk and Dairy Foods
A milk allergy is the most common food allergy in children, but 80% outgrow it. Infants may need hypoallergenic or soy formula, and sometimes breastfeeding mothers need to avoid drinking milk. Milk proteins, including casein, are ubiquitous in processed foods, even found in canned tuna. If you’re allergic to cow’s milk, goat’s milk may not be safe, either. Lactose intolerance is not an allergy, but a digestive problem.
Eggs are the second most common cause of food allergy in children, although they usually outgrow this allergy, as well. Read the labels carefully for noodles, mayonnaise, and baked goods. Eggs can also be found in some unlikely products: the foam topping in drinks or the egg wash on pretzels. Eggs are used to produce the influenza vaccine, so check with a doctor before getting the flu vaccine.
An allergy to shellfish most often develops in adulthood, and it is a lifelong allergy. Shrimp, crab, crawfish, and lobster — crustaceans — produce the most severe allergic reactions. Mollusks can trigger reactions, too: clams, mussels, scallops, escargot, octopuses, and squid. People allergic to shellfish should avoid steam tables or stovetops where shellfish is cooked because the vapors can trigger a reaction.
Walnuts, almonds, pecans, hazelnuts, cashews, pistachios, Brazil nuts, and pine nuts may all be off limits if you have a tree nut allergy. These must be clearly labeled in packaged foods, but nuts are more difficult to avoid in restaurants and bakeries. Nutmeg, water chestnuts, sunflower seeds, and sesame are not nuts and can be eaten safely. Be aware that tree nut oils, such as shea oil, may be used in skin lotions.
If you’re allergic to soy, you need to read the fine print very carefully on food labels. Soy protein is widely used in breads, cookies, canned soups, processed meats, and snack foods. Foods to avoid include edamame, (young green soybeans), tofu, soy milk, miso, and soy sauce. Most people with soy allergy can still eat soy oil and soy lecithin. Soy allergy is more common among babies and children.
Wheat allergy is an allergic reaction to one of four proteins in wheat. You do not necessarily react to the gluten. People allergic to wheat can usually eat other grains, including barley, oats, rye, corn, and rice. Wheat allergy is more common among children and is often outgrown. Bulgur, couscous, and farina contain wheat protein, and many products, including beer, salad dressing, and processed meats, may contain wheat.