Food allergy is an immune system reaction that occurs soon after eating a certain food. Even a tiny amount of the allergy-causing food can trigger signs and symptoms such as digestive problems, hives or swollen airways. In some people, a food allergy can cause severe symptoms or even a life-threatening reaction known as anaphylaxis.
Food allergy affects an estimated 8% of children under age 5 and up to 4% of adults. While there's no cure, some children outgrow their food allergies as they get older.
It's easy to confuse a food allergy with a much more common reaction known as food intolerance. While bothersome, food intolerance is a less serious condition that does not involve the immune system.
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They’re in lots of products, including baked goods and sauces. Always check the food label. Packages must say if they have peanuts. When you eat out, ask how the food is prepared and let servers know you’re allergic. You should also avoid tree nuts, like walnuts or almonds, if they bother you.
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Milk is one of the most common food allergy triggers for kids. Most outgrow it. In the meantime, your baby may need hypoallergenic or soy formula. Look at the label on packaged foods. Even things like tuna can have milk protein in it. Sometimes it shows up as the ingredient casein.
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It’s not just a problem with omelettes. Eggs are in many foods, including noodles, mayonnaise, and baked goods. They can also be in some surprising places, like the foam topping on drinks or the egg wash on pretzels. They're used to make most flu vaccines, too, so check with your doctor before you get it.
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You can get a sudden seafood allergy as an adult. If you do, it’ll typically stick with you for life. Shrimp, crab, crawfish, and lobster can all cause serious reactions. Clams, mussels, scallops, escargot, octopuses, and squid can be triggers, too. If you’re allergic, avoid all shellfish.
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They can even be in lotions made from tree nut oils, like shea oil. Packaged foods must list them. But they're harder to avoid in restaurants and bakeries. If you’re allergic, watch out for walnuts, almonds, pecans, hazelnuts, cashews, pistachios, Brazil nuts, and pine nuts. Nutmeg, water chestnuts, sunflower seeds, and sesame seeds aren't nuts and should be OK.
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Some people are allergic to fresh salmon, tuna, or halibut. If you’re allergic to one type of fish, you may react to others, too. Be careful of the fish sauce in Thai and Chinese food. The same goes for Caesar dressing and Worcestershire sauce, which often have anchovies in them.
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Breads, cookies, canned soups, processed meats, and snack foods all can have soy in them. If you’re allergic, read food labels so you can steer clear. Also avoid the traditional soy foods: edamame, tofu, soy milk, miso, and soy sauce. Babies and children are more likely to have this allergy than adults.
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It's in a lot of things, from bread to beer, and salad dressing to deli meats. Why? Wheat proteins help some processed foods stick together and give them texture. If you’re allergic to wheat, other grains -- like barley, oats, rye, corn, and rice -- may be safe. But you may need to avoid bulgur, couscous, and farina. It's possible to have a wheat allergy but be OK to eat gluten.
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You can be sensitive to something but not allergic. Gluten is usually found in wheat, rye, and barley. If you’re allergic, your immune system reacts to any food that has it. And it can cause permanent damage to your intestines when you have Celiac disease. You may also find that gluten upsets your digestive system, without Celiac disease or an allergy. It doesn’t cause permanent damage, but you may want to avoid it.
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