Overview and content structure of common food allergens

Food allergy is an abnormal response of the immune system to specific food proteins. Common allergens includeMilk, eggs, peanuts, tree nuts, fish, shellfish, soy and wheat, accounting for more than 90% of all food allergies.Among them, allergies to peanuts and tree nuts can easily cause severe reactions, and children are more likely to be allergic to milk and eggs.This article will introduce the characteristics of these allergens, high-risk groups and countermeasures in turn, and finally summarize prevention and management recommendations.

Major allergens: milk, eggs and peanuts

Milk allergy is common in infants and young children, with symptoms including eczema, vomiting, etc., and needs to be distinguished from lactose intolerance; egg allergy is mostly caused by ovalbumin, and allergens may be hidden in baked goods.Peanut allergy may persist for life, and a very small amount can induce shock, so it must be strictly avoided.Statistics show that about 1-2% of children are allergic to peanuts (source:American College of Allergy, Asthma and Immunology).

Nuts, fish and shellfish high risk

Tree nuts (such as almonds and cashews) are not directly related to peanuts, but there is a risk of cross-allergy.Fish and shellfish allergies are more common in adults and their allergen proteins cannot be destroyed by heat.For example, tropomyosin in shrimp is the main allergenic component (source:Journal of Clinical and Experimental Allergy).This type of allergy needs to be confirmed with a blood test or skin prick test.

Soy, Wheat and Other Potential Allergens

Soy allergy is more common in infant formula feeders, and some patients are still sensitive to soy sauce and other fermented products.Wheat allergy is different from gluten intolerance (celiac disease), which is an autoimmune disease.In addition, the incidence of emerging allergens such as sesame and mustard has increased in some areas (see the table below for data).

Summary and prevention suggestions

Identifying allergens requires a combination of medical testing and food diaries. Severe cases should carry an epinephrine pen with them (such asEpiPen, Manufacturer: Mylan Company).Food labels need to clearly indicate allergens, such as "products containing soy".Parents should be alert to the growth and development of allergies in children. Some allergies (such as milk) may resolve with age.Quoted fromWorld Allergy Organization (WAO) GuidelinesandUSFDAFood labeling regulations.