FOOD ALLERGY is an abnormal response to food, triggered by the immune system.  Although any food can cause an allergic reaction, there are 8 common foods that account for 90% of all food allergy reactions.  These 8 foods are:  PEANUTS, TREE NUTS, MILK, WHEAT, EGGS, FISH, SHELLFISH, and SOY.

 

Symptoms of Food Allergies

Food allergy symptoms can appear within minutes to several hours after ingesting the food allergen.  Symptoms may include one or more of the following:

 

                       Hives                  Swelling of the Lips, Tongue, and/or Throat                  Dry Cough                              

                       Welts                                               Sleepiness                                    Trouble Swallowing

                     Eczema                                             Dizziness                                            Wheezing

  Redness of Skin or around Eyes                    Itchy Mouth                                    Shortness of Breath

             Nausea/Vomiting                                 Itchy Ear Canal                                        Chest Pain

             Stomach Cramps                                      Sneezing                                                Paleness

                    Diarrhea                                          Runny Nose                                     Unconsciousness

 *Consult with your health care provider about administering medication and when to seek medical attention.

 

Reading Labels

Carefully read labels before consumption and familiarize yourself with food allergen aliases.  Below is a list of possible aliases and ingredients that should be avoided.  Ask your allergist for a more detailed list.

 

PEANUTS

●Arachic oil ●Arachis  ●Arachis hypogaea    ●Artificial nuts  ●Beer nuts  ●Goober peas  ●Ground nuts ●Hydrolyzed peanut protein  ●Hypogaeic acid  ●Mandelonas  ●Mixed nuts  ●Monkey nuts  ●Nut meat  ●Peanut Butter 

Avoid foods that say “nuts/peanuts” such as earth nuts, dry roasted peanuts, crushed nuts, and peanut oil/paste/flour. Peanuts are often present in baked goods, chocolate, Asian/African/Mexican dishes, and bakeries.  Peanut oil is used in many fast foods and restaurants.       

 

TREE NUTS

●Almond  ●Artificial nuts  ●Beechnut  ●Brazil nut  ●Butternut  ●Cashew  ●Chestnut  ●Coconut*  ●Ginkgo nut  ●Hazelnut/Filbert ●Hickory nut  ●Lychee nut  ●Macadamia nut ●Marzipan  ●Nut butters  ●Nut Pieces  ●Nut extract  ●Nut paste  ●Pecan  ●Pesto  ●Pili nut  ●Pine nut  ●Pistachio  ●Praline  ●Shea nut  ●Walnut  

*Coconut is often classified as a fruit rather than a tree nut, but consult with your allergist before adding it to your diet.  Nutmeg and Butternut Squash are not nuts and can be safely eaten. People with a tree nut allergy should also avoid peanuts.

 

MILK

●Butter  ●Casein  ●Casein hydrolysate  ●Caseinate (all forms)  ●Cheese  ●Curds  ●Dry milk  ●Goat’s milk  ●Half-and-half ●Hydrolyzed milk protein  ●Lactalbumin  ●Lactate  ●Lactoferrin  ●Lactoglobulin  ●Lactose  ●Modified milk ingredients  ●Rennet casein  ●Sour cream  ●Sour milk solids  ●Tagatose  ●Whey  ●Whey protein concentrate  ●Yogurt

Milk is present in many foods such as baked goods, candy, chocolate, lunch meats, hot dogs,

and packaged starches (rice, potatoes, pastas).

 

EGGS

●Albumin/Albumen  ●Eggnog  ●Lysozyme  ●Mayonnaise  ●Meringue  ●Ovalbumin  ●Surimi 

Eggs are present in many foods such as baked goods, egg substitutes, lecithin, pastas, marshmallows, mayonnaise, and pancakes/waffles.

 

WHEAT

●Bulgur  ●Cereal extract  ●Club wheat   ●Couscous  ●Cracker meal  ●Durum  ●Einkorn   ●Emmer  ●Farina  ●Flour*  ●Gluten    ●Hydrolyzed wheat protein  ●Seitan  ●Semolina    ●Spelt  ●Sprouted wheat  ●Triticale  ●Wheat**     

*Avoid flour (all purpose, bread, cake, durum, enriched, graham, high gluten, high protein, instant, pastry, self-rising, soft wheat, stone ground, steel ground, and whole wheat).  **Avoid wheat germ (bran, malt, and starch).  Wheat is often present in baked goods, crackers, pasta, packaged starches (rice, potatoes, pasta), chips, and cereal.

 

SOY

●Edamame  ●Miso  ●Natto  ●Shoyu  ●Soy (flour, grits, nuts, milk, sprouts)  ●Soya    ●Soybean  ●Soy protein (concentrate, hydrolyzed, isolate)  ●Soy sauce  ●Tamari  ●Tempeh  ●Textured vegetable protein (TVP)  ●Tofu

Soy is often present in Asian dishes, vegetable gum, vegetable broth, vegetable starch, baked goods, crackers, canned fish, canned meat, processed meat, and soups. Talk to your allergist about eating soy oil and soy lecithin because these ingredients may be safe to eat.

 

FISH

●Anchovies  ●Bass  ●Catfish  ●Cod  ●Flounder  ●Grouper  ●Haddock  ●Hake  ●Herring  ●Perch  ●Pike  ●Pollock  ●Salmon   ●Sword  ●Surimi  ●Sole  ●Snapper  ●Tilapia  ●Trout  ●Tuna

Fish is often present in salad dressings and imitation fish/shellfish.  Avoid fish sticks, fish gelatin, and fish oil.  Stay away from areas where fish is being cooked because fish protein can become airborne as it is fried, streamed, or boiled.  Handling of fish may also cause a reaction.

 

SHELLFISH

●Barnacle  ●Crab  ●Crawfish  ●Krill  ●Lobster  ●Prawns  ●Shrimp 

Talk to your allergist about eating mollusks and ingredients such as clams, oysters, snails, squid, periwinkle, and scallops.  Shellfish is often present in seafood flavoring and fish stock. Stay away from areas where shellfish is being cooked because shellfish protein can become airborne and may cause an allergic reaction.  Handling of shellfish may also cause an allergic reaction.