Food allergies are becoming more commonplace: In fact, food labels now list the eight most common allergens. The Centers for Disease Control estimate that about 4 percent of the U.S. population and around 6 percent of children under the age of 3 have food allergies, ranging from minor to life-threatening. Parents and caregivers need to be educated about what foods may cause reactions, and they need to take appropriate precautions.
Cow’s Milk
The Food Allergy Initiative reports that cow’s milk is the most common allergy in infants and young children. Some children may be very sensitive and have reactions after a very small exposure. Other children may be able to consume small amounts of cow’s milk or products without reacting. Although many food additives are derived from cow’s milk and appear in many packaged foods, all packaged products have “milk” on the label if the product contains any cow’s milk component.
Eggs
Allergy to eggs is the second most common food allergy among children. The proteins in eggs that cause allergic reactions are located in the egg white, but the yolk should also be avoided, because cross-contamination can easily occur. Egg allergy manifests in such symptoms as wheezing, nausea, headache, stomachache and hives. Fortunately, many children will outgrow an egg allergy.
Peanuts
Peanut allergy is one of the most serious allergies among children because anaphylaxis can result. Anaphylaxis is a severe, life-threatening allergic reaction that involves the entire body, including the trachea, which can result in the inability to breathe. Unfortunately, a peanut allergy is typically a lifelong allergy. It is very important to read all labels,because reactions can occur not just from if you eat peanuts but even from being close to peanuts. Labels will inform you of products that contain peanuts or have been manufactured near peanuts.
Tree Nuts
Almonds, cashews and walnuts are the most common tree nuts that cause allergy. Scott H. Sicherer, M.D., from the Jaffe Food Allergy Institute has conducted research that suggests that 30 to 60 percent of children who are allergic to peanuts will also be allergic to tree nuts. Like peanut allergies, reactions to tree nuts are often severe and lifelong. People are typically allergic to multiple tree nuts, so it may be best to avoid all of them.
Shellfish
This allergy usually occurs in older children and lasts through adulthood. The Food Allergy Initiative recommends avoiding all forms of shellfish if any allergy occurs. There are two types of shellfish; crustacea and mollusks. The crustacea group includes shrimp, crab and lobster. Mollusks are foods such as clams, mussels, oysters and scallops. Anaphylaxis is a common reaction to shellfish exposure. It is particularly important to use caution when eating at restaurants, as cross-contamination with shellfish often occurs.
Wheat
Wheat allergy is often difficult to manage, because wheat is a common ingredient in many foods. Fortunately, this allergy is typically outgrown by the age of three. Please note that an allergy to wheat is different from gluten intolerance, and in fact, some gluten-free products may still contain wheat components. About 20 percent of children who are allergic to wheat are allergic to other grains, reports The Food Allergy Initiative. Common symptoms are similar to those of other allergens and include itching, congestion, gastrointestinal upset and anaphylaxis.
Soy
Soy allergy in infants is often discovered after exposure to soy formula. The Mayo Clinic, however, reports that soy allergies are often outgrown by the age of three. Gastrointestinal reactions are common; anaphylaxis is a rare symptom. As with all allergies, it is very important to read food labels and be familiar with common additives derived from soybeans.
About this Author
Kristin Janney is a registered dietitian with a passion for helping others make positive lifestyle changes through sound nutrition. She completed her bachelor’s and master’s degrees in dietetics and community nutrition. Cancer prevention, diabetes management and prevention, weight management, and program planning are amongst her highest interests.
