Some foods can trigger uncomfortable and health risk immune responses for people who consume them. Lately, we hear about peanuts and dairy being common foods people are allergic to. According to the Food Allergy Research and Education (FARE), 33 million people have food allergies and 1 in 13 children have them too. The FDA has concluded that there are specifically 9 foods that are responsible for 90% of these food allergies.
When the immune system reacts to a food it does not like, it is on the defense against a food protein the system feels threatened by. The immune system will then create antibodies to put up a fight. Food allergies come in 2 types. Immunoglobulin E (IgE) mediated are the most common type. When unwanted food enters, gE antibodies release chemicals to put up a fight. For example, histamine can be released which can cause anaphylaxis. The other type of food allergy is called Non-IgE mediated. Something like heartburn or eczema might happen as an immune response.
Some signs of an allergic reaction to a food could be dizziness, hives, stomach pain, vomiting, difficulty breathing, diarrhea, low blood pressure, and/or feeling faint. The most severe reaction is anaphylaxis. Symptoms of anaphylaxis can include difficulty swallowing, lips, tongue, and/or skin becoming blue or swollen (such as the throat), very fast breathing, sudden rash, and/or fainting/unconsciousness.
The 9 most common foods people are allergic to are the following:
1. Shellfish – The body does not like the proteins called tropomyosin, arginine kinase, and parvalbumin that are found in the crustacean and mollusk types of fish. Examples of shellfish include shrimp, scallops, squid, lobster, prawns, and crayfish.
2. Fish – This is actually different from shellfish because the proteins are not the same. About 40% of people allergic to fish don’t present this effect until adulthood.
3. Wheat – This allergy is more common in children, but most do outgrow is by the age of 10. The body doesn’t like one of the many types of proteins in wheat. Gluten is the most common protein people are allergic to which is associated with celiac disease.
4. Soy – This is from the protein in soybeans. Soy milk and soy sauce are common culprits.
5. Sesame – in 2023, all foods that have any type of sesame must be labeled. Many Asian food and sauces have sesame.
6. Peanuts – In the U.S., 6.1 million people are allergic to peanuts. For people under age 18, it is the most common allergy. About 20% of children outgrow the allergy by their teenage years.
7. Tree nuts – There are several types of tree nuts, and it is recommended that if you are allergic to one, you shouldn’t have any of them at all. Examples of tree nuts include cashews, walnuts, macadamia nuts, pistachios, Brazil nuts, almonds, walnuts, and pine nuts. Many oils and butters have these. Generally, tree nut allergies are lifelong.
8. Eggs – For children, eggs are the second most common type of allergy. About 68% fo children do outgrow this by age 10. Some people can be allergic to just the yoke or just the egg white. More people are allergic to the egg white part. Some people don’t have problems with eggs if they are baked goods or other recipes possibly because the heat preparation has altered the allergen.
9. Cow’s milk – About 2-3% of toddlers are allergic to cow’s milk and about 90% of them will outgrow this be age 3. Many foods must be avoided like ice cream, yogurt, cream, margarine, butter, and cheese.
Although these 9 are the most common, there are reported 170 types of foods people can be allergic to. Blood tests, skin prick test, elimination diet, and the patch test, are examples of diagnosis. Eating whole foods and preparing your own foods helps to know what exactly you are eating. Be in control of your ingredients. Unfortunately, food allergies are usually discovered after the fact, so some reaction occurred. Being aware of what other family members have been allergic to could be a proactive measure, but there is no guarantee. Some diets just can’t have some foods, so the restriction just comes forced.
Food Allergy and Intolerance: A Narrative Review on Nutritional Concerns – PMC
Diagnosis and management of food allergy – PMC
Food allergy across the globe – Journal of Allergy and Clinical Immunology
Dr. Megan Johnson McCullough owns a fitness studio in Oceanside CA called Every BODY’s Fit. She has a Doctorate in Health and Human Performance, M.A. in Physical Education & Health Science, and she’s an NASM Master Trainer & Instructor. She’s also a professional natural bodybuilder, fitness model, Wellness Coach, and AFAA Group Exercise Instructor. She has 6 books on Amazon too,.