Any food can cause an allergic reaction—it all depends on the person. What might cause a reaction in a couple of people won’t in anyone else. However, there are some that seem to cause far more allergic reactions than others. Let’s review three of the most common food allergies now:
This is the one we hear about the most among children. Specifically, we know about it because just about every parent will have received at least one notice from the school requesting no snacks or lunches with peanuts, peanut butter, et cetera involved, as there are some at the school with a severe allergy. Even if you aren’t a parent, you likely remember not being allowed to take certain snacks or Halloween candy to school because there were peanuts or peanut products in it.
What makes a peanut allergy so dangerous is the allergens they contain cannot be destroyed through any cooking process, and even tiny amounts can cause a reaction, which can be very unfortunate for those with a severe allergy (many have died because they received medical attention too late and the reaction was so severe). A common reaction is anaphylaxis.
Although not common among children—simply because they are not exposed to shellfish nearly as often as adults (picky eaters), an allergy to shellfish is still among the most prevalent. This is in part because when someone experiences a reaction with one type, they are likely to experience an allergic reaction to other types. The common types of shellfish people will react to include shrimp, lobster, scallops, oysters, and crab—although just about any shellfish qualifies. Some with a severe allergy may even react to the fumes of cooking shellfish.
Dairy or Gluten
This is a little contentious because many people might think they have an allergy to dairy products or products containing gluten, but it may actually not be true. For instance, many of the people who think they might be allergic to milk and other dairy products may simply be lactose intolerant, in which case there is a pill they can take in order to digest dairy properly. Many also jump on the gluten-free bandwagon without receiving a doctor’s official diagnosis of celiac disease, which does fall under the definition of an allergy to wheat products (which contain gluten).