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Food Allergies
Food allergies are an abnormal reaction to food. An allergic reaction usually occurs within minutes or up to 2 hours after you eat a food item. About 1 in 13 children are allergic to at least one food.
There is good news, except for peanuts and tree nuts, most children tend to outgrow their food allergies.
Major Food Allergens
- Shellfish (e.g. crab, lobster, shrimp)
- Milk
- Peanuts
- Tree nuts (e.g. almonds, walnuts, pecans)
- Eggs
- Fish (e.g., bass, flounder, cod)
- Wheat
- Soy
- Sesame
Signs of an Allergic Reaction
- Sneezing, runny nose, coughing, wheezing
- Itchy skin or eyes
- Swelling
- Nausea, diarrhea, gas, stomach pain, and cramps
- Hives
- Flushed skin or rash
Please note: A small percentage of people have severe reactions that can threaten their lives.
How to Help Manage a Food Allergy
- Get help: Your health care provider, and the websites listed below are all sources of help.
- Avoid offering problem foods: Be aware that mixed foods may contain some problem ingredients.
- Find out about food substitutes: Your child may be missing out on key nutrients, so offer other foods with the same nutrient benefits. If you are concerned, speak with your health care provider.
- Read the ingredient list on food labels: See if a packaged food has the problem ingredient. (Ingredients may change so be sure to read the label every time).
- Tell all caregivers: Bring a note from your health care provider to the daycare center. Be sure to tell babysitters, grandparents, other relatives, and friends.
- Order carefully for your child: When you eat out, ask about the ingredients. You can also look up many allergen menus and other information online. It is still important to double check while you are eating there.
- Take food from home: If you’re not sure about food away from home, pack food for you child. Let them help for fun!
- Role-play with your child: Practice what to do when a problem food is offered.
How to Read a Label for Food Allergies
The United States requires that these top 9 allergens be clearly listed on foods. Please note that supplements are not required to list allergens, so it is important to do extra research if our child is taking an over-the-counter vitamin or mineral.
How are allergens listed on the food label?
- In the ingredient list, using the common name. (Ex. “buttermilk”)
- Using the word ‘contains’ followed by the allergen. (Contains: Nuts, Wheat)
- In the ingredient list in parentheses, for example, “albumin (egg)”. This will often be bolded but is not always.
Shellfish Allergy
Avoid foods that contain shellfish or any of these ingredients:
- Crab, Lobster, Shrimp, Crawfish, Prawn
Your doctor may advise you to avoid mollusks or these ingredients:
- Clams, Octopus, Snails, Fish Stock, Cuttlefish Ink, Mussels, Oysters, Squid, Seafood Flavoring
Please note: Be aware that cross-contamination may occur in seafood restaurants that serve many kinds of seafood.
Milk Allergy
Avoid foods that contain milk or any of these ingredients:
- Butter, Buttermilk, Casein (in all forms), Tagatose, Cheese, Lactose, Cream, Lactulose, Ghee, Diacetyl, Yogurt, Half-and-half, Sour Cream, Custard, Cottage Cheese, Pudding, Milk (in all forms), Whey (in all forms)
Milk is sometimes found in the following:
- Baked Goods, Caramel Candies, Chocolate, Deli Meat, Hot Dogs, Sausages, Artificial Butter Flavor, Margarine
You will find the term “non-dairy” on food items like creamers and frozen whipped toppings. This may still contain milk proteins. They are often lactose-free but read the full ingredient list to be sure the product is safe.
Be sure to look for this type of wording on packages:
- “Natural Flavoring”- Sometimes contains caseinate-a milk protein
- “Sodium caseinate”- a milk by-product
- “Contains: Milk”
Peanut Allergy
Avoid foods that contain peanuts or any of these ingredients:
- Artificial Nuts, Monkey Nuts, Nutmeat, Peanut Flour, Mixed Nuts, Beer Nuts, Nut Pieces, Peanut Butter, Ground Nuts, Peanut Oil, Peanut Protein Hydrolysate
Peanuts are sometimes found in the following:
- Baked Goods, Enchilada Sauce, Marzipan, Mole Sauce, Chili, Candy, Egg Rolls, Nougat, and African, Asian, and Mexican Dishes
Tree Nut Allergy
Avoid foods that contain nuts or any of these ingredients:
- Almonds, Butternut, Chestnuts, Ginkgo Nuts, Nut Butters, Pesto, Walnuts, Artificial Nuts, Cashews, Coconut, Hickory Nuts, Pecans, Pistachios, Macadamia Nuts
Tree Nuts are sometimes found in the following:
- Nut Oils, Black walnut hull extract (flavoring), Nut distillate/alcoholic extracts
- Vegan or vegetarian foods
Fish Allergy
Avoid foods that contain fish or any of these ingredients:
- Anchovies, Bass, Cod, Perch, Sole, Tuna, Pike, Mahi mahi
Fish are sometimes found in the following:
- Barbecue sauce, Bouilabaisse, Ceasar Salad and Dressing, Cponata, Worcestershire Sauce
Egg Allergy
Avoid foods that contain eggs or any of these ingredients:
- Egg, Eggnog, Mayonnaise, Albumin, Meringue, Ovalbumin, Lysozyme, Surimi
Eggs are sometimes found in the following:
- Marshmallows, Pasta, Egg Substitutes, Baked Goods, Macaroni
Wheat Allergy
Avoid foods that contain wheat or any of these ingredients:
- Breadcrumbs, Semolina, Flour, Matzo, Bulgur, Cereal Extract, Couscous, Durum, Wheat, Triticale
Wheat is sometimes found in the following:
- Glucose syrup, Surimi (Chinese Fish Puree), Starch, Soy Sauce
Soy Allergy
Avoid foods that contain soy or any of these ingredients:
- Soya, Soy Protein, Tamari, Tofu, Shoyu, Miso, Soybean, Soy Sauce, Tempeh, Soy, Natto, Edamame
Soy is sometimes found in the following:
- Asian cuisine, Vegetable Broth, Vegetable Gum, Vegetable Starch
Sesame Allergy
Avoid foods that contain sesame or any of these ingredients:
- Benne, Gingelly, Gomasio, Sim Sim, Tahini, Halvah, Sesamol, Sesemolina
Tree Nuts are sometimes found in the following:
- Asian Cuisines (commonly used in cooking or in sushi), Dipping Sauces, Baked Goods, Flavored Rice, Noodles, Stews, And Stir Fry
What is “cross contact” and how can it be avoided?
Cross contact, also known as cross contamination, is when the food allergen is transferred to a food meant to be allergen free. Even if the infected food is cooked, the food allergen may still be present.
- If you are making several different kinds of food, make the allergy safe foods first.
- Keep the safe allergen free food away and covered from the other food.
- Always use utensils, pans, and cutting boards that have been washed with soap and water.
- Wash your hands with soap and water after handling a food allergen.