Understanding the 8 most important types of food allergy
Food allergies have become an important topic in recent years for several reasons. Its incidence has been on the rise, affecting 30% of adults and 40% of children. People can be allergic to almost anything but there are 8 most common allergens.
What is an allergy?
When your body is exposed to an irritant (known as an irritant). Allergens), like pollen, launch an attack on it. Most of the time when this happens, we don’t even notice it. Sometimes, if there is an excess of allergens or your body is particularly sensitive to them, this immune response goes into overdrive. Your eyes water, your nostrils become blocked, or you break out in an itchy rash. Some allergens cause life-threatening reactions, such as anaphylaxis, which results in a sudden drop in blood pressure and narrowing of the airways.
Foods can also act as allergens. when someone allergy into food, which they cannot eat at all. Some allergies are so severe that people cannot even get close to the irritant, because inhaling it or touching it can cause anaphylaxis. An allergy is different from a food allergy or intolerance. Intolerances, such as the inability to digest milk (lactose intolerance), are not usually life threatening, although they will cause discomfort, such as bloating and diarrhea, if ingested.
The Big 8
The Big 8 is the cause of 90% of allergens on record and the FDA requires consumers to be warned of their presence or potential for presence in foods.
1. Peanuts: Peanuts are actually a legume, and as a group they are responsible for a large number of allergic reactions. People who are allergic to peanuts are not likely to be allergic to other legumes, such as lentils. Children are more likely to develop a peanut allergy if they are already allergic to eggs.
2. Oysters: Shellfish can also cause severe allergic reactions. Crustaceans (shrimp, lobster, lobster) are most common, although some allergic reactions may occur with molluscs (oysters, mussels, oysters). Shrimp is considered the most common allergen.
3. Fish: Among the fish that commonly cause a fish allergy are pollock, salmon, cod, tuna, mackerel, and snapper. The allergen in this group is fish muscle protein Parvalbumin. This sensitivity often develops during adulthood and is less likely to be outgrown.
4. Milk: Milk allergy is the most common allergy in infants and young children. Milk allergy causes an immune response to the proteins in milk. All types of milk, including cow’s, goat’s and sheep’s milk can cause a problem. Most babies outgrow their milk allergy.
5. egg: It is also common in children for both the yolk and the white to trigger a reaction, but in some cases the yolk is less allergic. Eggs are not only used in foods, but also in skin care products and cosmetics that contain eggs. Most children outgrow their egg allergy.
6. Soy: Also in the legume family, soy is an allergen that kids are likely to ditch. Here in the United States, soy is often found in processed foods, either as soybean oil or soy protein isolate. People with a soy allergy may be able to consume soy lecithin without a problem.
7. wheat: Wheat allergy is fairly common and usually resolves during childhood. Wheat allergy differs from celiac disease, in that gluten triggers an inflammatory reaction. Celiac disease triggers a different immune response than other allergens. An actual allergy to wheat is uncommon in adults.
8. Walnut tree: Nut allergy affects 1.1% of the world’s population and is one of the most potent and common food allergens. Those with a nut allergy should avoid macadamia nuts, Brazil nuts, cashews, almonds, walnuts, pecans, pistachios, chestnuts, hazelnuts, and pine nuts. Reactions associated with tree nuts are often severe, with walnuts and cashews causing the most reactions. At least 90% of children with a tree nut allergy will not outgrow it.
In conclusion
Accuracy in food labeling is crucial for people with allergies, but it’s not easy to be sure when eating out. Don’t be afraid to ask your server or chef what’s in the dishes, including any allergens that may have come into contact with the foods. It is in your best interest to enjoy your meal safely!
