What Are the Major Food Allergens

Food allergies affect a significant number of people worldwide, with symptoms ranging from mild to life-threatening. These allergies occur when the immune system mistakenly identifies certain proteins in food as harmful, triggering an allergic reaction. While any food has the potential to cause an allergic reaction, there are eight major food allergens that account for the majority of allergies. Understanding these allergens is crucial for individuals with allergies and those who serve or prepare food for them.

1. Milk
Milk allergy is common among infants and young children, though some may outgrow it. This allergy involves an adverse reaction to the proteins found in cow’s milk, such as casein and whey. It is essential to read food labels carefully as milk and its derivatives are present in various products like baked goods, chocolates, and even some medications.

2. Eggs
Egg allergies are also common, particularly in children. The protein albumin found in egg whites is primarily responsible for triggering this allergy. It is crucial to avoid both raw and cooked forms of eggs, including baked goods, mayonnaise, and some vaccines containing egg components.

3. Fish
Various fish can cause allergic reactions, including but not limited to salmon, tuna, and cod. The proteins parvalbumin and collagen are the primary culprits. Individuals with a fish allergy need to avoid consuming fish and be cautious with seafood products and fish-derived ingredients.

4. Shellfish
Shellfish refers to both crustaceans (such as shrimp, crab, and lobster) and mollusks (such as clams, mussels, and oysters). Allergic reactions to shellfish are usually lifelong. The proteins tropomyosin and tropomyosin-like proteins are the main contributors. Strict avoidance of shellfish and reading labels for traces or cross-contamination is essential.

5. Peanuts
Peanut allergy is one of the most common, frequently causing severe reactions. The proteins Ara h 1, Ara h 2, and Ara h 3 found in peanuts trigger this allergy. Even a trace amount or accidental ingestion can lead to anaphylaxis. It is crucial to read labels and be aware of cross-contact risks, as peanuts are prevalent in many packaged foods.

6. Tree Nuts
This group encompasses a variety of nuts, including walnuts, almonds, cashews, and pistachios. Similar to peanut allergies, reactions to tree nuts can also be severe. The primary proteins involved differ depending on the specific nut. Those with tree nut allergies must meticulously avoid all tree nuts, including processed products that may contain traces of these nuts or cross-contamination in shared facilities.

7. Wheat
Wheat allergy is characterized by an adverse reaction to gluten proteins, including gliadin and glutenin. This allergy is distinct from celiac disease, which is an autoimmune reaction to gluten. Individuals with a wheat allergy should avoid wheat and wheat-containing products like bread, pasta, and certain sauces and soups.

8. Soy
Soy allergies are more common in children but can affect individuals of any age. The proteins glycinin and conglycinin in soybeans are responsible for allergic reactions. It is essential to carefully examine food labels, as soy is present in numerous products such as processed meats, baked goods, and sauces.

If you suspect a food allergy, it is crucial to consult an allergist for proper diagnosis and guidance. Understanding the major food allergens and the potential risks associated with them is vital for managing allergies and ensuring the safety of those affected. Additionally, food establishments must be knowledgeable about food allergies and advocate for the well-being of their customers by offering allergy-friendly options and preventing cross-contamination.