Food allergies affect millions of people worldwide. Around 2–3% of adults and more than twice that number of children experience allergic reactions to certain foods. Early exposure to a variety of foods can sometimes lead to allergies, which is why careful introduction during childhood is important.
In the European Union, packaged foods must declare 14 ingredients and their derivatives that are known to trigger allergies. Here’s a closer look at the most common culprits:
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1. Nuts
Nuts, including peanuts, hazelnuts, almonds, and pistachios, are a major cause of allergic reactions. Symptoms can range from coughing and swelling of the mucous membranes to hives or even severe, life-threatening reactions. For those with known allergies, avoiding nuts completely is essential.
2. Milk
Frequent milk consumption in infants may increase the risk of developing milk allergies or lactose intolerance. Studies suggest that breastfeeding can help reduce the likelihood of food intolerances, providing a natural protective effect for babies.
3. Soy
Soy and soy-derived products are popular among vegetarians and those seeking alternatives to dairy or meat. However, soy is also a common allergen, with hundreds of thousands affected in Europe alone. Foods containing soy must be clearly labeled to prevent accidental exposure.
4. Fish
Despite its health benefits, fish can trigger allergies in both children and adults. Allergic reactions may occur due to proteins in the fish, and careful introduction of fish and seafood during childhood is recommended. Some individuals may develop lifelong intolerance.
5. Wheat
Wheat is the most allergenic of all grains. Wheat allergies, often lifelong, can cause severe reactions and must be strictly avoided once diagnosed. Wheat contains gluten, which can also trigger celiac disease or gluten sensitivity in susceptible individuals.
6. Gluten
Gluten is found in many cereals and is consumed worldwide. Reactions to gluten vary and can include autoimmune responses (celiac disease), wheat allergy, or non-celiac gluten sensitivity. Diagnosis is essential, as management requires strict dietary adjustments.
7. Celery
Celery allergies are more common in adults, particularly among those with pollen allergies. Symptoms are usually mild but can occasionally lead to severe reactions such as anaphylactic shock, making avoidance crucial for sensitive individuals.
8. Mustard
Mustard is the most frequent spice-related allergen. While rare as a sole allergy, reactions can be severe and are often linked to cross-allergies with other foods. Mustard allergens are heat- and digestion-stable, meaning they can remain active even after cooking or processing.
Being aware of these common allergens, reading food labels carefully, and introducing new foods cautiously—especially in children—can significantly reduce the risk of serious reactions. If you suspect a food allergy, consulting a healthcare professional for proper testing and guidance is essential.