The 8 Most Common Food Allergies

What is an allergy?

The immune system is influenced by the nervous system, hormones, diet, and emotional stress. If the nervous system is weak, the immune system does not function properly and can become sensitive and overreact to external substances, such as bee stings, pills, dust, pollen, pet hair, and foods. The disoriented immune system launches a series of protective measures, including the release of chemicals like histamine, which causes inflammation.

What causes allergies?

No one knows for sure, and they seem to be conditioned by various factors such as the prevalence of toxic components in our environment (pesticides, pollution, other chemicals), the increase in stress to which adults and children are subjected due to overstimulation from TV, computers, video games, a growing use of trans fatty acids in our diets, and some study authors agree and suspect the side effect of vaccination. As writer Walene James established in her book, “Immunization, the reality behind the myth”* for autoimmune diseases and other immune system disorders, such as rheumatoid arthritis, rheumatic fever, scleroderma… this is because vaccines tend to sensitize rather than immunize, which is why the immune system reacts excessively to external particles, rather than eliminating them.

Food Allergies

Food allergies are very common. In fact, they affect about 5% of adults and 8% of children – and these percentages are increasing.

Interestingly, while it is possible for any food to cause an allergy, most food allergies are caused by only eight foods. People with a food allergy can have an allergic reaction even to very small amounts of the foods.

Symptoms can occur from a few minutes after exposure to a few hours later, and may include some of the following:

• Swelling of the tongue, mouth, or face
• Difficult breathing
• Low blood pressure
• Vomiting
• Diarrhea
• Hives
• Itchy skin rash

In more severe cases, a food allergy can cause anaphylaxis. Symptoms, which can occur very quickly, include an itchy rash, swelling of the throat or tongue, difficulty breathing, and low blood pressure. Some cases can be fatal.

Many food intolerances are often confused with food allergies.

However, food intolerances never involve the immune system. This means that while they can severely affect your quality of life, they are not life-threatening.

True food allergies can be divided into two main types: IgE antibody IgE or non-IgE antibody. Antibodies are a type of blood protein used by your immune system to recognize and fight infection.

In an IgE food allergy, the IgE antibody is released by your immune system. In a non-IgE food allergy, IgE antibodies are not released, and other parts of the immune system are used to combat the perceived threat.

Here are the eight most common food allergies.

1. Cow’s Milk

Cow’s milk allergy is more common in infants and young children, especially when they have been exposed to cow’s milk protein before six months of age.

It is one of the most common childhood allergies, affecting 2-3% of infants and young children.

However, about 90% of children will outgrow the condition by the time they turn 3 years old, making it much less common in adults.

A cow’s milk allergy can occur in both IgE and non-IgE forms, but IgE cow’s milk allergies are the most common and potentially the most severe.

Children or adults with IgE allergies tend to have a reaction within 5-30 minutes of ingesting cow’s milk. They experience symptoms such as swelling, rashes, hives, vomiting, and, in rare cases, anaphylaxis.

A non-IgE allergy generally has more symptoms related to the digestive system or intestines, such as vomiting, constipation, or diarrhea, as well as inflammation of the intestinal wall.

A non-IgE milk allergy can be quite difficult to diagnose. This is because sometimes the symptoms may suggest an intolerance, and there are no blood tests for it.

If a diagnosis of cow’s milk allergy is made, the only treatment is to avoid cow’s milk and foods that contain it. This includes any food or drink that contains:

• Milk
• Powdered milk
• Cheese
• Butter
• Margarine
• Yogurt
• Cream
• Ice cream

Mothers breastfeeding babies with allergies will also need to avoid cow’s milk derivatives and foods that contain them from their own diets.

For babies who are not being breastfed, a healthcare professional will recommend an appropriate alternative to cow’s milk-based formula.

2. Eggs

An egg allergy is the second most common cause of food allergy in children.

However, 68% of children who are allergic to eggs will outgrow their allergy by the time they turn 16 years old.

Symptoms include:

• Digestive discomfort, such as stomach pain
• Skin reactions, such as hives or rashes
• Respiratory problems
• Anaphylaxis (which is rare)

Interestingly, it is possible to be allergic to egg whites but not to yolks, and vice versa. This is because the proteins in egg whites and yolks differ slightly.

However, most of the proteins that trigger an allergy are found in egg whites, so an allergy to egg whites is more common.

Like other allergies, the treatment for an egg allergy is an egg-free diet.

However, you may not have to avoid all foods containing eggs, as cooked eggs can change the shape of the proteins that cause allergies. This may prevent your body from seeing them as harmful, meaning they are less likely to trigger a reaction.

In fact, a study found that about 70% of children with egg allergies could tolerate eating cookies or cakes that contained a cooked egg component.

However, this is not the common case of allergy, and the consequences of ingesting eggs when you are allergic can be severe. Because of this, you should consult your doctor before reintroducing any foods that contain eggs.

3. Tree Nuts

A tree nut allergy is an allergy to some of the nuts and seeds that come from trees.

It is a very common food allergy believed to affect about 1% of the population.

Some examples include:

• Brazil nuts
• Almonds
• Cashews
• Macadamia nuts
• Pistachios
• Pine nuts
• Walnuts

People with a tree nut allergy will also be allergic to food products made with these nuts, such as butters and oils.

It is advised to avoid all types of tree nuts, even if they are allergic to one or two types.

This is because being allergic to one type of tree nut increases your risk of developing an allergy to other types.

Additionally, it is easier to avoid all tree nuts rather than one or two types. And unlike some other allergies, a tree nut allergy is generally a lifelong condition.

Allergies can also be very severe, and tree nut allergies are responsible for about 50% of deaths related to anaphylaxis.

Because of this, people with nut allergies (as well as other potentially life-threatening allergies) are advised to carry an EpiPen (epinephrine injector) with them at all times.

An epi-pen is a potentially lifesaving device that allows people with allergies to inject adrenaline if they start to have a severe allergic reaction.

Adrenaline is a natural hormone that stimulates the body’s “fight or flight” response when you are stressed.

When administered as an injection to people who have a severe allergic reaction, it can reverse the effects of the allergy and save the person’s life.

4. Peanuts

Like a tree nut allergy, peanut allergies are very common and can cause severe and potentially fatal allergic reactions.

However, peanuts are not in the same family as they are considered distinct, as a peanut is a legume. However, people with peanut allergies are often also allergic to tree nuts.

Peanut allergies affect about 4-8% of children and 1-2% of adults.

However, about 15-22% of children who develop a peanut allergy will find that it resolves as they become teenagers.

Like other allergies, this allergy is diagnosed using a combination of patient history, skin tests, blood tests, and food challenges.

At present, the only effective treatment is to avoid peanuts and products that contain them.

5. Shellfish

A shellfish allergy is caused by your body attacking the proteins from the crustacean and mollusk families, known as shellfish.

Examples of shellfish include:

• Shrimp
• Prawns
• Crawfish
• Lobster
• Squid
• Scallops

The most common trigger of a shellfish allergy is a protein called tropomyosin. Other proteins that may play a role in triggering an immune response are arginine kinase and myosin light chain.

Symptoms of a shellfish allergy generally come on quickly and are similar to other IgE food allergies.

However, a true shellfish allergy can sometimes be difficult to distinguish from an adverse reaction to a contaminant in shellfish, such as bacteria, viruses, or parasites.

This is because the symptoms can be similar, as both can cause digestive problems such as vomiting, diarrhea, and stomach pain.

A shellfish allergy does not tend to resolve over time, so most people with this condition must exclude all shellfish from their diet to avoid having an allergic reaction.

Interestingly, even the vapors from cooking shellfish can trigger a shellfish allergy in those who are allergic. This means that many people are also advised to avoid being near shellfish when they are being cooked.

6. Wheat

A wheat allergy is an allergic response to one of the proteins found in wheat.

It tends to affect children more. However, children with a wheat allergy often outgrow it by the time they turn 10 years old.

Like other allergies, this wheat allergy can result in digestive discomfort, hives, vomiting, rashes, swelling, and, in severe cases, anaphylaxis.

It is often confused with celiac disease and non-celiac gluten sensitivity, which can have similar digestive symptoms.

However, a true wheat allergy causes an immune response to one of the proteins found in wheat. This reaction can be severe and sometimes even fatal.

On the other hand, celiac disease and non-celiac gluten sensitivity are not life-threatening. They are caused by an abnormal immune reaction to specific gluten proteins.

People with celiac disease or non-celiac gluten sensitivity must avoid wheat and other grains that contain gluten.

People with a wheat allergy only need to avoid wheat and grains that contain it and can tolerate grains that do not contain gluten.

A wheat allergy is often diagnosed through skin tests.

The only treatment is to avoid wheat or other grains that contain it and products that contain wheat. This means avoiding foods as well as beauty and cosmetic products that contain wheat.

7. Soy

Soy allergies affect about 0.4% of children and are more common in infants and children under three years old.

They are triggered by a protein from soy or products that contain soy. However, about 70% of children who are allergic to soy outgrow the allergy.

Symptoms can range from itching, tingling in the mouth, a runny nose to a rash and asthma or breathing difficulties. In rare cases, a soy allergy can also cause anaphylaxis.

Interestingly, a small number of babies who are allergic to cow’s milk are also allergic to soy.

Common triggers of soy allergy include soy and soy products such as soy milk or soy sauce. Since soy is found in many foods, it is important to read food labels.

Like other allergies, the only treatment for soy allergy is to avoid soy.

8. Fish

Fish allergies are common, affecting up to about 2% of adults.

Unlike other allergies, it is not uncommon for a fish allergy to be triggered later in life, with 40% of people developing the allergy in adulthood.

Like a shellfish allergy, a fish allergy can cause a severe and potentially fatal allergic reaction. The main symptoms are vomiting and diarrhea, but, in rare cases, anaphylaxis can also occur.

This means that those who are allergic to fish often carry an epi-pen in case they accidentally eat fish.

Because symptoms can be similar, a fish allergy is sometimes confused with a reaction to a contaminant in fish, such as bacteria, viruses, or toxins.

Additionally, since shellfish and finned fish do not carry the same proteins, people allergic to shellfish may not be allergic to fish.

However, many people with fish allergies are allergic to one or more types of fish.

Other Foods

The 8 food allergies described above are the most common.

However, there are many more.

Less common food allergies can cause a range of symptoms, from mild itching of the lips and mouth (known as oral allergy syndrome) to potentially life-threatening anaphylaxis.

Some less common food allergies include:

• Flaxseed
• Sesame seed
• Peach
• Banana
• Avocado
• Kiwi
• Passion fruit
• Celery
• Garlic
• Mustard seeds
• Anise
• Chamomile

Any food can cause an allergy. Other foods that people are allergic to include fruits, vegetables, and seeds.

Do you think you have a food allergy?

Sometimes it can be difficult to distinguish food allergies from food intolerances.

If you suspect you have a food allergy, it is important to talk to your doctor and request a detailed examination.

To find out if you have an allergy or intolerance, your doctor will likely perform a series of diagnostic tests:

• Dietary review: A detailed review of the foods consumed, including timing and symptoms.
• Skin prick test: A small amount of food is “sprinkled” on the skin using a tiny needle. The skin is then monitored for a reaction.
• Oral food challenges: The problematic food is eaten in a controlled environment under medical supervision in gradually increasing amounts.
• Blood tests: In some circumstances, blood will be drawn and the level of IgE antibodies will be measured.

As we indicated at the beginning of this article, a weakened nervous system is related to allergies. Therefore, having a strong and well-functioning neurological system helps to overcome and improve any allergy condition.

Visit your chiropractor, who will help you lead a healthier life.

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