Food allergies are an immune response where your body overreacts to a particular food item. Immunoglobulin E antibodies misidentify specific food proteins as dangerous to consume. Symptoms of even a mild reaction can include mouth itching, vomiting and trouble breathing. Severe reactions often cause rash, wheezing, and chest tightness that culminate in anaphylaxis.
Products like milk, eggs, and peanuts are the leading cause of food allergies in children under 18. Fruit, shellfish and vegetable pollen are among the leading food allergens in adults. Some people develop reactions to a particular substance or ingredient. One in 12 babies will develop a food allergy of some kind; that figure jumps to one in seven babies if the family has a genetic history of food allergies.
Food allergies often produce more serious reactions than seasonal allergies. People sometimes require a visit to urgent care to address symptoms before total throat constriction.
Types of allergies
Food is far from the only allergen that causes reactions. People can also be allergic to items in their environment, their wardrobe, and even their kitchen. Understanding different types of allergies, and reactions provides a better perspective on individual food sensitivities.
Here are some of the most common items people may be allergic to:
- Food: Certain food proteins can trigger an inappropriate response from the body’s immune system.
- Airborne pathogens: Often known as hay fever, seasonal allergies represent the body’s response to pollen, mold and other pathogens.
- Drugs: Antibiotics are the most common cause of anaphylaxis, though medications like penicillin and insulin can also produce allergic reactions.
- Latex: Proteins in natural rubber sometimes trigger hives, itching or a runny nose, particularly after a previous latex exposure that did not induce a reaction.
- Insects: A bite, sting or simple exposure to insects can sometimes irritate the skin. Some insects that create allergic reactions include mosquitos, bedbugs, fleas and hornets.
Two people may have the same type of allergy with completely different symptoms. Visiting a specialist is a great first step to diagnosing conditions and avoiding future reactions.
Cow’s milk
An estimated 4.7% of the U.S. population is currently allergic to cow’s milk. Cow milk contains high levels of proteins like casein and whey, which can increase your likelihood of a reaction. By contrast, goat milk contains lower levels of the same proteins. Natural nut-based milks do not contain those proteins at all.
Many people experience symptoms within five minutes of consuming cow’s milk. Symptoms can include coughing, red or itchy skin, and vomiting. Eczema and asthma can linger days after your initial exposure, even after other symptoms subside.
Avoidance is the primary strategy for overcoming cow’s milk allergies. Visit your primary care provider if you experience symptoms. Allergists often prescribe immunotherapy for patients with persistent reactions to cow’s milk.
Eggs
As many as 2% of children are allergic to eggs — though 50% outgrow the allergy by age six. Others will continue the allergy for the rest of their adult lives. Eggs can have a gastrointestinal effect on people with allergies. Symptoms sometimes include nausea and diarrhea. In other cases, adults primarily experience oral symptoms like lip swelling and a tingling mouth.
The best way to avoid these symptoms is to avoid egg products. When consuming unfamiliar food, ask if any dishes contain egg protein. Consult a health professional if you experience symptoms and carry an EpiPen if you know your symptoms are life-threatening.
Fish
While less common than other allergy types, fish allergies are often more serious. It’s also an allergy type that affects people later in life. An estimated 40% of people with fish allergies first had a reaction as an adult.
Tuna and salmon — the two most popular fish consumed in the United States — are both common allergens. Symptoms include hives, swelling and eventual anaphylaxis without medical help. Other common fish allergies include cod, trout and halibut.
Peanuts
An estimated 2% of children, and 0.5% of adults, develop a peanut allergy. As an allergen, peanuts are also the most common cause of anaphylaxis. Sensitivity to peanuts can develop as an infant via breast milk, or through exposure to ingredients with peanuts or peanut oil.
Peanut and tree nut allergies are distinct from one another. Peanuts are actually legumes and grow underground, while tree nuts are harvested from trees. An allergy to peanuts does not guarantee a reaction to tree nuts, and vice versa.
Virginia peanuts, Spanish peanuts and Runner-type peanuts are all capable of causing allergic reactions.
Shellfish
Shellfish allergies affect 6.5 million Americans, making them twice as common as peanut allergies. Many people are only allergic to crustaceans like shrimp and lobster. Others only react to mollusks like clams and oysters. After testing, some people discover they are allergic to both types of shellfish.
Symptoms of shellfish allergies include throat itching, puffy eyes and stomach pain. If not addressed with an EpiPen or a medical professional, symptoms can quickly progress to include trouble breathing and full anaphylaxis.
Soy
Like peanuts and pinto beans, soy is a legume. It is commonly used in products like soy sauce and soy milk that bear its name. Soy is also found in many brands of tofu, crackers, and cereals. Soy allergies are rare, found in only 0.4% of children. 70% of those children are likely to outgrow the allergy by age 10.
Symptoms like hives, dizziness and nausea often characterize a soy allergy. Many cases of soy allergy are mild, though they can grow serious without the help of a medical professional. People with soy allergies should consider foods with alternative ingredients. For example, replace tofu with chickpeas or soy sauce with coconut aminos.
Tree nuts
Unlike peanuts, classified in the legume family, tree nuts are actually a type of single-seeded fruit. While people can be allergic to both food items, the conditions are unrelated.
Here are some common types of tree nuts that can trigger allergic reactions:
- Almonds;
- Cashews;
- Pine nuts;
- Pistachios;
- Walnuts;
- Macadamia nuts;
- Hazelnuts.
Some food manufacturers use tree nuts as an ingredient or package foods in a plant that also packages tree nuts. If you’re allergic to one or more tree nuts, it’s important to read labels before consuming packaged foods.
Wheat/Gluten
Many people with a wheat allergy experience symptoms like constipation, diarrhea or bloating. Wheat allergies can also trigger underlying medical conditions like irritable bowel syndrome (IBS).
These same symptoms can also lead to Celiac disease concerns. A harsher form of wheat allergy, Celiac disease damages the small intestine and compromises nutrient absorption.
Avoidance is the best solution for the 6% of the U.S. population that has a wheat allergy. This is sometimes a challenge since wheat is common in many popular food types. Work alongside a dietician to develop a meal plan for avoiding wheat and meeting all other nutritional requirements.
Don’t wait to get help if you suspect that you or a loved one has developed a food allergy. Visit a specialist who can provide answers. They’ll perform a food intolerance test to help determine what, if any, allergens trigger your reactions. They’ll also help you embrace a treatment plan that keeps you healthy and reaction-free.