2-3 percent of all adults respond to certain foods – among children, it’s more than doubled. Eating a variety of foods as a child can lead to allergies. There is an EU Directive, which states that a total of 14 ingredients and products derived from them must be declared as a potential trigger for food allergies to packaged foods. The following foods are the most common for allergies.
Peanut allergies are the most common food allergies in children. Currently, approximately 0.8-3% of children and 0.6-0.8% of adults are affected, primarily in the United States, Canada, the United Kingdom and Australia. Numerous nuts, including peanuts, hazelnuts, almonds, and pistachios, can cause antigen-antibody reactions that develop in coughs, swelling of mucous membranes, pustules, or even more severe reactions. In that case, please avoid it.
It is estimated that about 0.2% of people around the world suffer from fish allergies. However, considering these numbers, it should be noted that countries with high fish consumption are likely to have the highest number of allergic patients. Fish allergies are always IgE-mediated and are specific immune responses to specific fish proteins.
Grains containing gluten are consumed in large quantities. Wheat is one of the staple foods in the world and covers almost 50% of the daily calorie requirement. There are many causes for wheat and gluten intolerance. Clear identification is often difficult. In addition to the autoimmune disease celiac disease, there are wheat allergies as well as gluten hypersensitivity.
Milk allergies primarily affect young children, but they are less common in older children because they can develop tolerance. It is one of the most common allergies in children in Western Europe and affects about 2 to 7.5% of children under the age of 1 given infant formula. Also, the diagnosis of this type of allergy is very difficult because there are no clinical trials to confirm this allergy.
Mustard allergies are probably the most common spice allergy. The chances of getting a mustard allergy are very low, but the reaction is often very strong. Mustard allergies usually occur as cross-allergies or additional allergies, but rarely as the only allergy.
Most known mustard allergens are heat and digestible and are not destroyed during the production of mustard. These can provoke a strong reaction.
Soybeans have about 37% protein, eight of which are classified as allergens. The skin allergens are β-conglycinin (Gly m5) and glycinin (Gly m6), which can cause severe allergic reactions and can account for 70% of total protein. If you are diagnosed with soy allergies, you should definitely avoid products that contain any type of soy.
Currently, seven allergens have been identified in sesame seeds and three allergens have been identified in sesame oil. Reactions range from skin reactions to anaphylactic reactions, and these are even relatively common. With existing allergies, tolerance rarely develops in about 20-30% of patients with sesame allergies.