Protein is an essential nutrient in the body. It is needed for cell repair and growth. Milk and eggs are two common sources of protein, as well as food allergies. A healthy, well-balanced diet can be managed around these food allergies with careful planning and good knowledge of the allergenic foods.
Sources of Protein
Seven of the nine common sources of food allergies are those with highly bioavailable protein. The nine common food allergy sources -- in order from highest prevalence to lowest in children -- are peanuts, milk, shellfish, tree nuts, eggs, fin fish, strawberries, wheat and soy. Adults tend to grow out of milk, egg, strawberry, wheat and soy allergies.
Excellent sources of protein are meats, including beef, chicken, turkey, pork and fish. Other good sources of protein include soy products, such as tofu and tofu-based products; eggs; milk; yogurt; kefir; cottage cheese; and cheese. Protein can also be found in all nuts and nut butters and all types of beans, whether they are baked, refried or part of a salad. One final source of protein is quinoa, pronounced keen-wa. It is a grain product similar to couscous or brown rice.
Sources of Milk
When dealing with a milk allergy, one major food group is eliminated. Label reading is imperative to ensure foods are not chosen that may contain milk and lead to an allergic reaction. Major words to look for when label reading for milk ingredients include milk, lactose, whey, cheese, casein, yogurt, lactalbumin, curds, custard and ghee. Milk substitutes, such as soy, rice, almond or coconut milk, can be used instead of cow's milk in some recipes and for drinking. Vegetable margarine is available as a substitute for butter and soy/rice/coconut yogurt are available as alternatives for standard cow's milk-based yogurts. Taste and consistency varies depending on the substitute used.
Sources of Eggs
Eggs are another common allergenic food that removes many foods when label reading for food allergies. Look for words such as albumin, egg, mayonnaise, meringue and ovalbumin. Egg may be used in baked goods, condiments and pasta. It is always good to double-check labels, as ingredients may change over time. Substitutes are available for many products. Ensure baked products are made without eggs and buy egg-free pasta. Those with chicken egg allergies may also have allergies to other types of eggs, so watch for allergic reactions when consuming other egg products.
Incidence of Food Allergies
As of July 2011, more than 5 million children are estimated to have food allergies, with milk and eggs being two of the nine allergens. Some children outgrow these food allergies while others continue into adulthood. According to the Food Allergy and Anaphylaxis Network, more than 12 million Americans are estimated to have food allergies.
Symptoms of Food Allergies
Symptoms of food allergies can range from itching, hives, swollen eyes, lips, and/or tongue, and gastrointestinal symptoms such as vomiting or diarrhea. The most severe symptom of an allergy is anaphylaxis. Anaphylaxis is a medical emergency in which a person can have difficulty breathing due to swelling in their throat or respiratory tract. S/he should seek medical attention immediately. Labels should be read frequently to avoid any reaction as ingredients in food can change often.
References
- "Pediatrics"; The Prevalence, Severity, and Distribution of Childhood Food Allergy in the United States; Ruchi S. Gupta, et al.; July 2011
- Food Allergy & Anaphylaxis Network: Fact Sheet
