Top Eight Food Allergies

The following eight foods are the most common food allergies. It is estimated that they are responsible for about 90% of all food allergy reactions.  Many people think that simply avoiding the foods is easy … but it isn’t. These ingredients are used in thousands of manufactured products.

  • Milk
  • Eggs
  • Peanuts
  • Tree nuts (including  walnuts, almonds, cashews, hazelnuts)
  • Fish (including monkfish, cod, trout, salmon)
  • Shellfish including crab, lobster, shrimp)
  • Soy Products (including soy milk and tofu)
  • Wheat Products (including breads, cakes, cookies)

In North America and many other countries,  food manufacturers are required to list the eight most common ingredients that trigger food allergies in an easy to understand manner.

If you are allergic to any of the above foods, you must read the labels of everything you purchase because even the smallest amount may trigger an allergy attack.

Over the past few years, many manufacturers have been putting advisory labels on products because of the change of cross contamination.  For example a candy manufacturer may produce candy bars with nuts included … and the same bar without nuts.  Cross contamination can easily happen when the bars are packaged in the same area, or when workers cross over from line to line.

We’ve also seen labels declaring that the product has been manufactured in a “nut free” or “peanut” free facility.

People with allergies often have problems going to restaurants. For example is the restaurant serves any kind of shellfish, other foods may be cross contaminated.

Make your life a lot easier when it comes to either colds or allergies … give me a call (Wendy — 604-839-9789) to discuss the alternatives.


Vancouver Allergy Centre




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