- Food Allergies: Where They Hide
- Take the Quiz on Allergies
- Preparing for Severe Allergies at School
- Celiac Disease (Celiac Sprue) FAQs
- Patient Comments: Food Allergy - Describe Your Experience
- Patient Comments: Food Allergy - Symptoms and Signs
- Patient Comments: Food Allergy - Allergy Shots
- Patient Comments: Food Allergy - Common Foods
- Patient Comments: Food Allergy - Testing and Diagnosis
- Patient Comments: Food Allergy - Treatment
- Find a local Asthma & Allergy Specialist in your town
- Food allergy facts
- What is a food allergy?
- What causes allergic reactions to food?
- What are food allergy symptoms and signs?
- What are food allergy risk factors?
- Do infants and children have problems with food allergy?
- What are the most common food allergies?
- What is cross-reactivity?
- What is oral allergy syndrome?
- What is exercise-induced food allergy?
- What conditions have mistakenly been attributed to food allergy?
- What conditions mimic food allergy?
- What types of health care specialists diagnose and treat food allergies?
- How do health care professionals diagnose food allergies? What tests do health specialists use to diagnose food allergies?
- What is the treatment for a food allergy?
- Are allergy shots effective in preventing or decreasing food allergy?
- What are complications of food allergies?
- What is the prognosis (outlook) for food allergy?
- What research is being done on food allergies?
Quick GuideThe Most Common Food Allergies for Kids and Adults
What are the most common food allergies?
According to the American Academy of Asthma, Allergy, and Immunology, eight foods are responsible for most food allergies:
- Cow's milk
- Tree nuts
In adults, the most common foods that cause allergic reactions are shellfish, such as shrimp, crayfish, lobster, and crab; nuts from trees, such as walnuts; fish; eggs; and peanuts, a legume that is one of the chief foods that cause serious anaphylactic reactions. In highly allergic people, even minuscule amounts of a food allergen (for example, 1/44,000 of a peanut kernel) can evoke an allergic reaction. Less sensitive people, however, may be able to tolerate small amounts of a food to which they are allergic.
In children, the pattern is somewhat different from adults, and the most common foods that cause allergic reactions are eggs, milk, peanuts, tree nuts, shellfish, soy, fish, and fruits, particularly tomatoes and strawberries. Children sometimes outgrow their allergies, but adults usually do not lose theirs. Also, children are more likely to outgrow allergies to cow's milk or soy formula than allergies to peanuts, fish, or shrimp. Adults and children tend to react to those foods they eat more often. For example, in Japan, allergy to rice, and in Scandinavia, allergy to codfish, is more common than elsewhere.
What is cross-reactivity?
Cross-reactivity is the occurrence of allergic reactions to foods that are chemically or otherwise related to foods known to cause allergy in an individual. If someone has a life-threatening reaction to a certain food, the doctor will counsel that patient to avoid related foods, which also might induce the same reaction. For example, if a person has a history of a severe allergy to shrimp, he or she can also possibly be allergic to crab, lobster, and crayfish.