Food allergies commonly begin in childhood and can persist into adulthood. A medical professional from SM-Clinic explains which foods tend to be most allergenic and how reactions manifest in the body.
In people with food allergies, the immune system makes antibodies when an allergen is encountered. This response can trigger a range of symptoms such as vomiting, hives, dizziness, coughing, throat swelling, breathing difficulties, and even an asthma attack. The most dangerous outcome is anaphylactic shock, which involves a sudden drop in blood pressure and potential loss of consciousness. Without timely emergency care, an allergic reaction can be fatal.
Any food has the potential to cause an allergic reaction, but not everyone is allergic to every food. The likelihood depends on the product’s allergenicity, the strength of a person’s immune system, and hereditary factors. Heat processing can reduce the allergenicity of some foods, though not all.
Allergenic foods can be categorized into three levels: strong, moderate, and weak allergenicity. The strongest allergens include dairy products, which contain numerous proteins, and seafood, with river fish generally posing a lower risk than seafood from the sea. Heat treatment does not reliably lessen the allergenicity of seafood. Eggs are also highly allergenic, especially the white, with yolk being less often involved. Quail eggs are less allergenic still. Boiling eggs for about thirty minutes is sometimes recommended to reduce allergenicity.
Some vaccines are produced using chicken protein, so individuals with protein allergies should inform their healthcare provider before vaccination. Strong allergens also extend to tree nuts, peanuts, and a variety of other foods. Peanuts, walnuts, cashews, and hazelnuts are particularly well known for their allergenic potential. Mushrooms, honey, and certain meats like chicken can also provoke reactions. Citrus fruits including oranges, lemons, and tangerines, as well as tropical fruits, grapes, pomegranates, red berries, wild berries, and raspberries, are commonly cited triggers. Vegetables such as carrots, tomatoes, and beets, along with chocolate, coffee, and cocoa, can contribute to reactions. Grain products that contain gluten, especially wheat and rye, are notable allergens as well.
For those who suspect grain allergy, it is often advised to avoid foods containing gluten, such as pasta, pancakes, baked goods, and cereals. Determining a specific allergy typically involves consultation with an allergist-immunologist and undergoing appropriate tests.
Prevention starts early. Expectant mothers may reduce allergy risk by following a hypoallergenic diet during pregnancy and continuing exclusive or long-term breastfeeding. If breastfeeding is insufficient, protein hydrolyzate-based formulas are sometimes used to minimize cow’s milk exposure while ensuring adequate nutrition for the infant.
When introducing complementary foods to infants, care should be taken to monitor for adverse reactions. Highly allergenic foods are commonly introduced gradually, with attention to the child’s tolerance. This cautious approach can lower the incidence of future allergies as the child grows.
Individuals with a family history of allergies or a personal reaction pattern should have plans in place to recognize early signs of an allergic response and seek professional guidance for testing and management. Early assessment by an allergy specialist can provide clarity on which foods to avoid and how to structure a safe, balanced diet for children and adults alike.
There have been discussions about hereditary cold urticaria and other related conditions, underscoring the importance of professional evaluation when unusual or persistent symptoms appear. With informed care and vigilant monitoring, many people live well while managing their food allergy risks.