If you’re here to find out about foods that cause allergies, you’ve come to the right place. However, before we get into the foods that can cause allergies, let’s learn a little more about this condition and how they affect you. Firstly, an allergy is the body’s rejection of a chemical substance known as an allergen or antigen. This reaction is disproportionately intense related to the minute amount of allergens of its seeming innocuousness.Causes of allergies: Any chemical substance whether ingested with food, inhaled, or introduced into the body by any other means can cause an allergic reaction.
Foods as a cause of allergy: The foods described in this article frequently cause allergic reactions. Their consumption can also contribute to allergic reactions to other foods or substances. For instance, in sensitized individuals, milk may precipitate an allergic reaction to other foods or substances and potentiate other allergic reactions.
Antiallergenic diet: In any instance of allergy where the cause is not clear, an antiallergenic diet is recommended that eliminates foods that often cause allergies, such as those in this article. Afterward, slowly, and in a carefully controlled manner, foods may be added back until the symptoms reappear.
Allergy manifestations: Food allergies symptoms tend to appear most frequently on the skin, the respiratory system, and the digestive system, independently of the port of entry of the allergen. Many cases of eczema, rhinitis, asthma, migraine, and colitis are allergic reactions and may be initiated or exacerbated by one or more of the foods that cause allergies listed here.
Individual sensitivity: An allergic reaction to a specific food or product is only manifested in individuals that are sensitive to it. This is highly individualized, therefore: There are no foods or products that produce allergy in everyone. Theoretically, any food, product, or substance can cause allergy in a sensitive person.
Other adverse food reactions: Intolerance or intoxication caused by certain foods must be distinguished from allergies since their mechanisms are very different.
Foods That Cause Allergies
MILK: Cow’s milk is one of the major foods that cause allergies in infants, adolescents, and may or may not coincide with lactose intolerance. Allergy to milk is produced by the rejection of milk proteins and is manifested in cutaneous (eczema, atopic dermatitis, urticaria), digestive (flatulence, diarrhea), and respiratory (asthma) symptoms. Some instances of cow’s milk allergy go undiagnosed and contribute to allergic reactions to other foods. In fact, common food allergies that develop in adults tend to cause migraines.
FISH: This is another one of the major foods that cause allergies. In children, it tends to manifest itself as atopic eczema or asthma and in adults, it can cause urticaria, asthma and other allergic symptoms. Generally, there are various species of fish that cause allergy. Eating anisakis-infested fish is a frequent cause of this type of allergy.
SHELLFISH: Shellfish is on the top 10 most common food allergies list. In some cases, shellfish allergy is due to the parasitic anisakis larvae they contain. In other cases, it is a reaction to shellfish proteins. Shellfish allergy is a different process than the infections or intoxications that they cause.
EGG: The egg white protein called ovomucoid causes allergic reactions in children, as well as adults. Atopic dermatitis and asthma are the most common manifestations of egg allergy.
MEAT: A study at John Hopkins University in Baltimore showed that many children who are allergic to cow’s milk are also allergic to beef. This is explained by the similarity of the milk and beef proteins. Regular meat consumption, particularly if it is not well cooked, can lead to allergies in children, as well as adults.
CURED CHEESES: The milk proteins in cheese can cause allergies. Also, the egg protein lysozyme, which is used in some cheeses, also provokes allergies. Vasoconstrictive amines contained in cured cheeses such as tiramine and histamine cause allergic reactions.
ADDITIVES: The most allergy-producing food additives are coloring, benzoic acid, and sulfites. Their manifestations are cutaneous (eczema, urticaria and respiratory (rhinitis, asthma).
ALCOHOLIC BEVERAGES: Wine and beer tend to produce allergies because of their chemical and additive contents. Wine also contains substances such as tiramine that promotes allergic reactions. Beer causes allergy because of its yeast residue.
SPICES: Spices are among the most common foods that cause allergies. Also, they are among the foods that cause skin allergies by contact. Spices can also be problematic when inhaled and ingested. Manifestations tend to be cutaneous, respiratory, or digestive.
CHOCOLATE: Chocolate contains a stimulant, phenylethylamine, that can cause allergy.
HONEY: Investigations carried out at the University of Vienna (Austria) found that honey allergy is due to two of its components: small amounts of proteins from the bees’ pharyngeal glands and pollen residue.
GLUTEN: This protein is found primarily in wheat, barley, and rye. It causes celiac disease in sensitive individuals. It also initiates atopic dermatitis and eczema.
NUTS: Nuts can produce allergies, particularly in children. Cutaneous eczema is their usual manifestation. Peanuts and peanut butter cause allergy with a certain frequency.
VEGETABLES: The two most allergenic vegetables are celery and carrots. They should be avoided until it has been shown that they are not the cause of allergic reactions.
FRUIT: kiwi, papaya, avocado, banana, strawberries, raspberries, and currants are the most common food allergies pertaining to fruits.
A Raw-Foods Diet Benefits The Skin
Many skin conditions, particularly those that are allergy-related, disappear by eating a diet based on raw fruits and vegetables for several days. Fruits and vegetables are best eaten in their natural state without any culinary or industrial processing. Salads may be dressed with oil and lemon.
- George D. Pamplona-Roger, M.D. “Encyclopedia of Foods and Their Healing Power.” George D. Pamplona-Roger, M.D. Encyclopedia of Foods and Their Healing Power. Trans. Annette Melgosa. Vol. 2. Chai Wan: Editorial Safeliz, 2005. 333-334. [Foods that cause allergies]