While more than 100 foods are known to cause allergic reactions, eight major food allergens are responsible for the majority of serious food allergy reactions.
Shellfish is one of the more common food allergies, and reactions tend to be severe. Shellfish include all marine animals with shells, such as shrimp, crab, lobster, clams, mussels, oysters, and scallops as well as octopus and squid. Fish and shellfish are not the same, and someone who is allergic to one does not always mean they are allergic to the other.
For more information, visit: https://www.foodallergy.org/living-food-allergies/food-allergy-essentials/common-allergens/shellfish
Finned fish is one of the most common food allergies, and also causes severe reactions. This category encompasses all species of finned fish, including anchovies, bass, catfish, cod, flounder, grouper, haddock, hake, halibut, herring, mahi mahi, pollock, sole, salmon, snapper, swordfish, tilapia, trout, and tuna. Finned fish and shellfish are not related, and being allergic to one does not always mean that both must be avoided.
For more information, visit: https://www.foodallergy.org/living-food-allergies/food-allergy-essentials/common-allergens/fish
Peanuts can cause a severe, potentially life-threatening allergic reaction, and even very small amounts of peanuts can cause one. Peanuts are not the same as tree nuts (such as almonds and pistachios), and being allergic to peanuts does not mean a person is allergic to tree nuts. Peanuts grow underground and are part of the legume family.
For more information, visit: https://www.foodallergy.org/living-food-allergies/food-allergy-essentials/common-allergens/peanut
Tree nuts include walnuts, almonds, Brazil nuts, hazelnuts, cashews, chestnuts, pistachios, macadamia nuts, pecans, and pine nuts (pignolia). Tree nuts are not the same as peanuts, which are legumes. They are also not the same as seeds, such as sesame seeds, pepitas, or sunflower seeds.
For more information, visit: https://www.foodallergy.org/living-food-allergies/food-allergy-essentials/common-allergens/tree-nut
Sensitivity to dairy products varies from person to person, and reactions can range from mild, such as hives, to severe, such as anaphylaxis. Allergies to cow’s milk is most common in infants and young children. Dairy products include butter, buttermilk, cheese, cottage cheese, cream, custard, ghee, half-and-half, milk pudding, sour cream, and yogurt.
For more information, visit: https://www.foodallergy.org/living-food-allergies/food-allergy-essentials/common-allergens/milk
Wheat is the most common grain product in the United States, and a wheat allergy reaction can range from mild to severe. Celiac disease is an autoimmune disease in which the ingestion of gluten, the protein found in wheat, leads to damage in the small intestine. It is estimated to affect one in 100 people worldwide. Wheat can be found in breadcrumbs, bulgur, couscous, farro, wheat flour, pasta, soy sauce, baked goods, batter-fried and breaded foods, beer, and breakfast cereals. Wheat-free grain sources that customers allergic to wheat can enjoy are amaranth, barley, corn, oats, quinoa, rice, and rye.
For more information, visit: https://celiac.org/ and https://www.foodallergy.org/living-food-allergies/food-allergy-essentials/common-allergens/wheat
Allergic reactions to soy are typically mild, but all reactions can be unpredictable. Soybean allergy is one of the more common food allergies, especially in children. Soybeans are widely used in manufactured food products, so identifying soy ingredients on food labels is critical. Soy is found in soy oil, edamame, soy sauce and tamari, miso, tempeh, tofu, and many vegetarian meat substitutes.
For more information, visit: https://www.foodallergy.org/living-food-allergies/food-allergy-essentials/common-allergens/soy
Egg allergy is one of the most common food allergies in children, second only to dairy allergies. The whites of an egg contain the proteins that cause allergic reactions. Symptoms of an egg allergy reaction can range from mild to severe. Eggs can be found in eggs and egg substitutes (dried, powdered, solids, whites, or yolks), eggnog, mayonnaise, meringue, baked goods, ice cream, marshmallows, and pasta.
For more information, visit: https://www.foodallergy.org/living-food-allergies/food-allergy-essentials/common-allergens/egg