Eat Right.org states that one in every 25 people has a food allergy. Though there are more than 160 foods known to cause allergies, 95 percent of food allergies come from eggs, shellfish, wheat, soy, tree nuts, peanuts, fish and milk. A person with a food allergy may experience breathing difficulty, hives or gastrointestinal reaction such as diarrhea or vomiting. Food allergies can be life-threatening. Prevention and early treatment should a reaction occur are imperative to prevent health complications from food allergies.
Wheat-based Foods
Foods made with wheat flour or containing wheat grains may cause an allergic reaction to someone allergic to wheat. Wheat-based foods include breads, rolls, pancakes, pastas, crackers, cookies and cake. Wheat flour is also used in many commercially prepared food products such as seasonings, gravy mixes, cereals and snacks. Breaded foods such as chicken nuggets and fish sticks may also contain wheat.
Eat Right.org suggests that a person with a wheat allergy read labels on prepared products carefully to determine if wheat is present. Cross-contamination is also an issue, as food prepared with the same utensils or equipment used to prepare wheat-based foods may transfer wheat to non-wheat containing foods.
Dairy Foods
Milk and eggs may cause allergic reactions in some people. Medline Plus states that children are more likely to suffer from dairy-related food allergies than adults. Dairy products such as milk, yogurt, cottage cheese, cream cheese and shredded cheese or slices need to be avoided by someone with a milk allergy. Commercially prepared foods containing eggs or milk must also be avoided. Eggs are used in many baked products and prepared foods such as cookies, cakes, prepared frozen meals and packaged treats.
Nut-Containing Foods
Peanuts and tree nuts are common allergy-causing foods. A person with a nut allergy may react after ingesting even trace amounts of nuts, according to the American Academy of Allergy, Asthma and Immunology. Nuts may be present in many prepared foods such as cookies, candy and snacks. Foods processed on equipment used to process nut-containing foods may transfer traces of nuts onto food prepared without nuts. Reading labels will help determine if a food contains nuts; some food manufacturers may also indicate on food packaging whether or not shared equipment is used.
Shellfish
Fish and shellfish are also high allergy foods. A person with a shellfish allergy is most likely to react to crustaceans such as lobster, crab and shrimp. Reactions to molluscan shellfish like clams, oysters and mussels are less common, though a person may be allergic to both, according to the American Academy of Allergy, Asthma and Immunology.
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