Rice allergy what to avoid
Allergy to cows' milk is the most common food allergy in childhood. A reaction can be triggered by little amounts of milk, either passed to the baby through the mother's breast milk from dairy products she has eaten, or from feeding cows' milk to the baby.
Children generally grow out of milk allergy by but about one-fifth of children who own an allergy to cows' milk will still be allergic to it as adults.
Milk allergy symptoms
The symptoms of milk allergy are often mild and can affect any part of the body.
They can include:
In extremely few cases, milk allergy can cause anaphylaxis.
Allergy to shellfish is fairly common. Numerous diverse types of shellfish can cause reactions in people who are sensitive, including:
People who are allergic to one type of shellfish often discover that they react to other types. Shellfish allergy can often cause severe reactions, and some people can even react to the vapors from cooking shellfish.
Like most food allergies, egg allergy is more common in childhood and about half of children who own it will grow out of it by the age of 3.
In a few cases, egg allergy can cause anaphylaxis.
Three proteins cause egg allergy:
Cooking can destroy some of these allergens, but not others. So, some people might react to cooked eggs, as well as raw eggs.
Occasionally, someone might react to egg because they own an allergy to chicken, quail, or turkey meat, or to bird feathers. This is called bird-egg syndrome.
Fish allergy can often cause severe reactions, including anaphylaxis.
Adults are more likely to own an allergic reaction to fish and shellfish than children, which is probably because adults eat these foods more often.
People who are allergic to one type of fish, such as cod, often react to other types of fish, such as hake, haddock, mackerel, and whiting.
This is because the allergens in these fish are fairly similar. Cooking doesn't destroy fish allergens. In fact, some people with a fish allergy can be allergic to cooked but not raw fish.
Allergy to peanuts, also known as groundnuts and monkey nuts, is often lifelong.
Peanuts are one of the most common causes of food allergy and can cause severe reactions, including anaphylaxis.
They contain allergens that are not destroyed by cooking or roasting.
Peanut allergy can be so severe that extremely tiny amounts can cause a reaction. Because of this, coming into contact with traces of peanut can be enough to cause a reaction in people who are sensitive.
Refined peanut oil is thought to be safe for people with peanut allergy, because the proteins that cause allergic reactions are removed during the manufacturing process.
However, cold-pressed, or unrefined peanut oil can contain little amounts of peanut allergens, which can cause a reaction in people who are sensitive.
Some people with peanut allergy might also react to other legumes such as:
- green beans
- kidney beans
- green peas
Even though, strictly speaking, peanuts aren't nuts, people with peanut allergy are sometimes allergic to nuts from trees such as almonds, walnuts, hazelnuts, Brazil nuts, and cashew nuts.
Nuts from trees
Allergy to nuts from trees is generally lifelong.
The nuts that are most likely to cause allergic reactions are:
- Brazil nuts
- macadamia nuts
- pine nuts
- cashew nuts
On rare occasions, every these nuts can cause anaphylaxis in people who are sensitive.
Sometimes, people with an allergy to one type of nut will also react to other nuts. People with nut allergies should talk to their doctor for advice.
Soybean allergy is a common childhood allergy. Most people grow out of it by the age of two, but occasionally adults are allergic to soybean.
The symptoms of soybean allergy are similar to milk allergy, and they include:
- stomach cramps
Some people with soybean allergy might also react to milk. Extremely rarely, soybean can cause anaphylaxis.
Soybean is used as an ingredient in about two-thirds of every manufactured food products, including bakery goods, sweets, drinks, breakfast cereals, ice cream, margarine, pasta, processed meats, and seasoned foods.