The foods most likely to cause an allergic reaction are called “priority allergens”. He alth Canada has counted 10 of them. They are responsible for approximately 90% of allergic reactions.
It is estimated that about 1.5% of children are allergic to eggs. Nearly 70% of them lose their allergy before the age of 16, but the others will be affected throughout their lives. The egg white is more allergenic than the yolk. The egg is present in many products and is used to bind, brown and thicken certain foods. In emulsion or snow, it can also be used to make many dishes. It is therefore necessary to be very careful with the labeling of the products. Finally, it may happen that some people with allergies tolerate the presence of egg better if it is cooked, in a cake for example. Conversely, a single trace can trigger an allergic reaction in very sensitive people.
And in vaccines?
Note that some vaccines (measles, mumps, rubella) may contain egg protein. However, “there is no contraindication to a childallergic to eggs receives her vaccine against measles, mumps and rubella. This notion of risk persists in the discourse of ill-informed people,” says Dr. Anne Des Roches, from the Immunology and Allergy Department of the Pediatric Clinic of the CHU Sainte-Justine. Similarly, the flu vaccine, which is also egg-based, is no longer contraindicated for children allergic to eggs. The Quebec immunization protocol (in all vaccination centers, including CLSCs) has officially changed its contraindications to allow the vaccination of children allergic to eggs.
Lactose intolerance should not be confused with cow's milk allergy. Cow's milk allergy usually begins in infants, rarely after the age of one year. It is estimated that 2.5% of babies suffer from it. Nearly four out of five children will have lost their milk allergy before the age of 16. People with a cow's milk allergy may also be sensitive to goat's or sheep's milk, which have similar proteins. Like eggs, milk is widely used in the food industry. In addition to dairy products, it is used in the composition of many foods (candies, chocolate, seasonings, sausages, pizzas, hot dogs, etc.).
Soy allergy most often occurs in infants. In the majority of cases, children lose theirallergy before the age of two. There are many possible sources of soy in the diet: cookies, seasonings, emulsifiers, snack foods, processed and prepared meats, dyes. Although soy lecithin does not contain proteins from this plant, He alth Canada considers it a possible source of soybeans, as contamination by the latter is always possible.
A peanut allergy is one of the most common in North America, along with milk and egg. It is estimated that nearly 1% of children suffer from it and about 20% will lose it as they grow up. In the most severe cases, the allergic reaction can be fatal. The peanut is not a nut, rather it is part of the legume family. It is therefore possible to be allergic to peanuts without being allergic to tree nuts and vice versa. Note that cosmetics, pet food, medications and some materials are also possible sources of non-food peanuts and therefore allergic reactions.
(Almonds, Brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios)
The majority of allergies appear in children between the ages of one and seven, and about 10% of allergies disappear before the age of five. In adults, the allergy can be triggered after a cross reaction to birch pollen. Coconut and nutmeg are not nutsand are therefore not subject to food allergen labeling regulations in Canada.
The allergy usually manifests in children from six months to 3 years old and, in 20% of cases, it disappears before the age of seven. Sesame is used in many foods, but also in non-food products (cosmetics, medicines, adhesive bandages, topical oils, insecticides, etc.).
Wheat allergy most commonly occurs in infants. And 80% of them lose it before the age of five. If the allergy appears in adulthood, it will usually be permanent. It is important to remember that wheat allergy is different from gluten intolerance (celiac disease). The first involves the immune system (production of IgE antibodies), the second does not. Note that some modeling clays may contain wheat. It is therefore important to check on the label or by contacting the manufacturer if it is wheat protein.
(fish, molluscs, crustaceans)
In North America, seafood allergy manifests more in adulthood, while fish allergy can appear in childhood. About 0.5% of the population is affected by fish allergy, and 1.5 to 2% by seafood allergy.reacts to at least one other is estimated at 50%,” recalls Marie Josée Bettez, co-author of the book Outsmarting food allergies.
Mustard belongs to the Brassicaceae family, which also includes broccoli, cauliflower, cabbage, turnip and rapeseed. Their respective seeds contain very similar proteins. It is therefore recommended that a person allergic to mustard not consume the seeds, germinated or not, of the other plants of this family. But she can easily eat broccoli, cabbage or turnip.
Present naturally in certain foods and in the body, sulphites are considered allergens when they are added directly to foods or when they are there in quantities deemed to be of concern. As food additives, they are used as preservatives or to prevent the growth of microorganisms. It happens that some people, most often asthmatics, react to sulphites and present symptoms that resemble those of an allergy. Fruit and vegetable juices, dried fruits, cereals can contain it, as well as flour, cornstarch, tomato pastes and purees as well as wine and beer.
The list of priority allergens may vary slightly from country to country. In France and several other European countries, the celery and celery products are considered allergenic. Some people also develop sensitivity to kiwi, banana, or avocado. In Japan, allergy to rice leads the pack, while fish is the main source of allergy in Scandinavian countries.
From the Food, Diet and Allergies Practical Guide
- What to do in case of an allergic reaction? (For Protégez-Vous subscribers only)
- In pictures: the 10 priority allergens (Reserved for Protégez-Vous subscribers)
- Quebec Food Allergy Association