The 10 most common food allergies

What is a food allergy and what are its causes?

The concept of a food allergy can be equated with a set of characteristic adverse symptoms that occur as a result of consuming even a small amount of a particular food product. It is worth noting that the product - then called an allergen - does not cause any abnormalities in healthy people. Why does this happen? An allergic reaction is the result of IgE antibodies turning against the food that has been delivered. The body perceives the ingested product as a threatening factor, which triggers a defensive reaction and a series of adverse symptoms.

What are the symptoms of a food allergy?

The symptoms indicating the presence of a food allergy are in fact diverse. Some of them are related strictly to disorders of the gastrointestinal tract, such as diarrhea, nausea, and more or less intense abdominal pain. Others, on the other hand, are typical of allergic changes, such as rhinitis, itching or a dangerous anaphylactic shock. It is worth noting that practically every allergy sufferer has a different reaction to an allergen. For some, the allergic reaction may be extremely intense, while others experience only brief and uncomfortable discomfort.

Discover the 10 most common food allergies

The huge variety of foods in the daily diet means that there are many potential allergens. However, some of them are mentioned particularly frequently - here is a list of the 10 most common food allergies!

1. Gluten - a protein found in some cereals; should be differentiated from gluten sensitivity, which is the cause of celiac disease
2. Eggs - egg whites are much more allergenic than yolks; the risk of allergy is closely linked to the heat treatment of the product
3. Fish, seafood and crustaceans (including lobster, prawns and crayfish)
4. Peanuts- extremely dangerous in terms of the intensity of anaphylactic shock.
5. Nuts - a common problem is an allergy to a particular kind
6. Milk and milk derivatives - in this case the allergy may be to milk protein, milk sugar (lactose) or both
7. Soya - both in its natural form and as an additive (e.g. soya lecithin)
8. Celery - especially in raw form, heat treatment reduces the allergenic effects
9. Sesame seeds - in their natural form and as an addition (e.g. hummus or tahini paste)
10. Mustard - equally seeds and liquid form (mustard)

People with food allergies should follow a well-designed diet plan that is free of dangerous allergens and will reduce the risk of an allergic reaction.