The Big-8 Food : Allergies: Trigger Foods, Symptoms and Statistics for Milk, Egg, Peanut, Tree Nut, Fish, Shellfish, Soy and Wheat Allergies

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Although more than 160 foods can cause allergic reactions, the Centers for Disease Control and the list of Prevention of only eight foods that cause 90 percent of these reactions: wheat, soy, fish, shellfish, eggs, milk, peanuts, beef and nuts. These foods are collectively called the Big-8.

During the next week, we’re diving deep into the Big-8 food allergies, breaking each with specific features, tips, alternatives, the latest research, and online or mobile resources. Read on for our quick guide to the top 8 food allergies.

food allergy Statistics: The Big Picture

Food allergies affect 4 percent of adults and less than 5 percent of young children 5 years, according to latest statistics from the National Institutes of Health. In October 2008, the National Center for Health Statistics released shortly ADATA about food allergies in children in the United States; The following tables are that short.

Here is the NCHS 2007 breakdown by sex, ethnicity and age range for children with food allergies:

allergy cases communicated food rose 18 percent in children under 18 between 1997 and 2007 -. Which is an estimated 3 million affected children

Children with food allergies are also much more likely to have respiratory allergies or skin that classmates without food allergies.

Today’s children are also more likely to be hospitalized due to food allergy than in previous years.

A closer look at the Big-8 food allergies reveals some compelling statistics. Read on for a snapshot of the top 8 food allergies.

cow milk allergy

(CC) www.bluewaikiki.com/Flickr

An allergy to cow’s milk it is not the same as lactose intolerance. Those who are lactose intolerant have a deficiency in the enzyme lactase, which breaks down lactose into sugars; these people normally can tolerate some lactose in their diet, but can not completely digest it, according to the National Digestive Diseases Information Clearinghouse. People with allergies to milk, however, may experience severe reactions, even death after consuming only one or two sips of milk.

food allergy against
Food Intolerance

Food allergy and food intolerance are two different reactions to specific foods they are often confused. Food allergies cause the immune system to react to food trigger is identified as harmful; Allergy symptoms can be life threatening. Food intolerance causes digestive system; your symptoms are bothersome, but not life-threatening and include diarrhea, bloating and stomach cramps.

food example that can trigger allergy symptoms (1):

  • Butter
  • Cheese
  • Cottage Cheese
  • pudding custard or
  • the ice cream, sorbet
  • milk, cream and half and half, including sheep and goats
  • yogurt
  • meats, cold meats, sausages or hot dogs
  • Margarine
  • The sour cream

Statistics (1, 2):

  • milk is the most common food allergy in early childhood.
  • In its first year, 2 to 3 percent of infants in developed countries will have a milk allergy.
  • 45 to 50 percent of babies grow out of their allergy to milk their first birthday.
  • 60 to 75 percent of children will grow out of their allergy to milk at the age of 2.
  • 85 to 90 percent of children will grow out of their milk allergy at the age of 3.
  • on average, the remission rate of an allergy to milk during lactation is 85 to 90 percent.
  • 50 percent of babies have a milk allergy will develop allergies to other foods before puberty.
  • 50 to 80 percent of babies have a milk allergy will become allergic to inhalants such as pollen, dander or dust mites before puberty.
  • 0.5 percent of milk allergy cases reported refer to breastfed babies only consume human breast milk.
  • Most milk allergies are reactions to proteins in whey, casein and milk.

egg allergy

(CC), John Morgan / Flickr

Egg allergies cause an abnormal reaction in the immune systems affected individuals’ egg proteins when consumed in any form. egg allergy occur mainly in children, but most children allergy by the time they reach adulthood is exceeded. People with egg allergy should consult their doctor before getting some vaccines, how are you vaccines may contain egg proteins; we’ll dive deeper into specific shots in a later post.

food example that can trigger allergy symptoms (1):

  • Ice Cream
  • cake, muffins, cream cakes, cream cakes and souffles
  • Frosting, custard, marshmallow and merengue
  • Battered fish, meat or poultry
  • hollandaise sauce, tartar sauce or mayonnaise
  • Some egg substitutes
  • Waffles
  • egg
  • creamed soups or prepared foods
  • Pudding

Statistics (1):

  • egg is the second most common food allergy in early childhood.
  • 1.5 to 3.2 percent of children under 3 have an egg allergy.
  • At 4 years, 4 percent of children outgrow egg allergy.
  • At 6 years, 12 percent of children outgrow egg allergy.
  • At 10 years, 37 percent of children outgrow egg allergy.
  • At age 16, 68 percent of children outgrow egg allergy.
  • Children who are allergic to eggs can remain allergic to adulthood.
  • In a 2007 study of 881 patients with egg allergy, 75 percent were also allergic to peanuts.
  • Asthmatic children with egg allergy will take longer to develop tolerance to eggs – about 5 years -. Children with egg allergy who have asthma
  • Children with egg allergy and other food allergies take longer to develop tolerance to eggs that only children who are allergic to eggs.

peanut allergy

(CC) Martin L / Flickr

Exposure to even a small amount of peanuts can trigger symptoms of peanut allergy, ranging from mild but uncomfortable to severe and life threatening. Peanut allergy is the most deadly of food allergies because it is the leading cause of deaths from anaphylaxis related to food allergy.

food example that can trigger allergy symptoms (1, 2):

  • Peanuts, peanut oil
  • Peanut butter
  • Thai, African, Chinese ethnic cuisine and other
  • The baked goods such as cookies, crackers, breads and cookies
  • Ice Cream
  • Salsas
  • related goods energy bars, candy
  • soup
  • natural flavoring
  • nougat

Statistics (1, 2, 3, 4):

  • 1.4 percent of children have a peanut allergy, according to a study (3) 2008. This represents an increase of 0.4 percent in 1997.
  • 2 percent of the population has an allergy to peanuts.
  • 20 percent of children with a peanut allergy are exceeded.
  • The number of children with peanut allergies doubled between 1997 and 2002 and tripled between 1997 and 2008.
  • 95 percent of people with a peanut allergy can eat soy or beans without experiencing allergy symptoms.
  • 20 percent of allergic to peanuts and tree nuts result in anaphylaxis.
  • peanut allergy is the leading cause of fatal food anaphylaxis.
  • Over 3 million US residents have allergies to peanuts, allergies to tree nuts or both.
  • Despite strict surveillance, the average person with a peanut allergy to peanuts will be exposed once every three to five years from an unusual or unexpected source.

nuts allergic trees

(CC) s58y / Flickr

Some people who are allergic to peanuts are also allergic to tree nuts, and vice versa, but this is not always the case.

food example that can trigger allergy symptoms (1, 2):

  • cashews
  • Pecans
  • Nuts
  • Almonds
  • lotion, shampoo, cosmetics, creams and other beauty products
  • Sprockets
  • pecans
  • macadamia nuts
  • chestnuts
  • nut butters, nut paste, nut extract

Statistics (1, 2, 3):

  • 1.2 percent the population is allergic to tree nuts.
  • 1.1 percent of children are allergic to tree nuts according to a 2008 study follow-up (3); this depends on the figure of 0.2 percent in 1997.
  • 9 percent of children with allergies to tree nuts are exceeded for his sixth birthday.
  • One-third of patients with allergies to tree nuts are also allergic to peanuts.
  • allergic to tree nuts is the second leading cause of fatal food anaphylaxis.

Fish Allergy

(CC) malias / Flickr

food example that can trigger allergy symptoms (1, 2):

  • Salmon
  • tuna
  • halibut
  • Some salad dressings like Caesar dressing
  • barbecue sauce and sauces Worcestershire containing Worcestershire sauce
  • bouillabase
  • Anchovies
  • The fish sticks, fish eggs and artificial crab meat
  • Sole
  • fish oil

Statistics (1, 2, 3, 4):

  • 40 percent of people with fish allergy experienced his first reaction allergic as an adult.
  • 2.3 percent of US residents have an allergy to shellfish.
  • More than 50 percent of people are allergic to more than one type of fish.
  • The major allergen parvalbumin in fish is.
  • 40 percent of individuals discover their allergy to fish in adulthood, a 2004 survey found (4).

Allergy to shellfish

(CC) Hellen Stevens / Flickr

symptoms more allergy to shellfish often triggered by the lobster, shrimp and crabs. Unlike some of the other food allergies in the Big-8, shellfish allergy, it develops in adulthood or late childhood. Some people are allergic to fish but not shellfish. Similarly, someone may be allergic to shellfish, but not crustaceans. People with allergies to shellfish may experience a severe allergic reaction to the simple handling of crustaceans molluscs or inhalation of airborne proteins in a kitchen environment.

food example that can trigger allergy symptoms (1):

  • Crustaceans, such as shrimps, crabs, lobsters and crabs
  • abalone, clams , mussels, sea urchins
  • squid
  • snails or snails
  • octopus
  • oysters
  • cockles
  • Caldo fish
  • products flavoring sea
  • bouillabaisse

Statistics (1, 2, 3, 4, 5):

  • 7 million Americans report they have a shellfish allergy, so it is the most common of Big-8 food allergy in adults.
  • Unlike those who have other food allergies, those with an allergy to shellfish usually do not grow out of it.
  • The major allergen in seafood is invertebrate tropomyosin, a protein also occurs in shellfish, insects and even cockroaches.
  • 60 percent of individuals discover their shellfish allergy in adulthood, a 2004 survey found (4).
  • shellfish allergies are significantly more frequent in areas where seafood is a staple in the diet, such as Singapore and Thailand.
  • 10 percent of cases of food-induced anaphylaxis in France are caused by crustaceans.

Soy Allergy

(CC) Kanko / Flickr

allergies

soy usually appear during childhood, but allergies soy adults are also possible. Soy appears through processed foods, which makes it very difficult to avoid in a standard American diet. Those with moderate to severe soy allergy may also experience allergic reactions after eating other legumes, such as peanuts, beans, lentils and licorice.

food example that can trigger allergy symptoms (1, 2):

  • Miso
  • Infant formula
  • Tofu
  • vegetable oil
  • vitamin E
  • lecithin
  • monosodium glutamate (MSG)
  • soymilk
  • of flour, meal soybean, soybean meal and soybean oil soybean
  • canned tuna

Statistics (1, 2):

  • The soy contains 15 proteins that cause allergic reactions.
  • 0.4 percent of children have an allergy to soy.
  • 25 percent of children with soy allergy outgrow it by age 4.
  • 45 percent of children with soy allergy outgrow it by age 6.
  • 50 percent of children with soy allergy outgrow it by age 7.
  • 69 percent of children with soy allergy outgrow it by age 10.

wheat allergy

(CC) mr.bologna / Flickr

people with a wheat allergy are sensitive to albumin and globulin two wheat proteins. This allergy is slightly different from celiac disease, whose patients are sensitive to gluten proteins. See the sidebar to the right for more differences between wheat allergy and celiac disease bar – two conditions that are often confused. Allergic reactions can occur after consumption of wheat during exercise after consumption of wheat or flour after accidentally inhaling -. For example, in bakery kitchen or home

Celiac Disease vs. wheat allergy

celiac disease and wheat allergies share wheat as a culprit, but the two conditionsdiffer considerably. Celiac disease is a genetic autoimmune disease; It causes the body to produce antibodies that attack the villi of the small intestine when the affected individual consumes gluten. People with an allergy to wheat can grow out of their allergy; people with celiac disease have the condition for life.

food example that can trigger allergy symptoms (1):

  • Pan, breadcrumbs
  • flour, high protein, enriched flour
  • couscous, pasta
  • semolina
  • soy sauce
  • extract cereal, bran, wheat germ
  • vegetable gum
  • The starch, flour cracker
  • aroma “natural”
  • bulgur, durum wheat, farina

Statistics (1, 2, 3):

  • 0.4 percent of children have an allergy to wheat.
  • 29 percent of children allergic to wheat outgrow it by age 4.
  • 56 percent of children allergic to wheat outgrow it by age 8.
  • 65 percent of children allergic to wheat outgrow it by age 12.
  • 70 percent of children allergic to wheat outgrow it by age 14.
  • 35 percent of children allergic to wheat will continue to allergy in adolescence.
  • 20 percent of children who have a wheat allergy also have allergies to other grains.

Symptoms and Diagnosis

The best way to diagnose a food allergy is to go to a doctor or an allergist for a professional opinion. The doctor or allergist will typically perform one of the four tests to check if you have a food allergy: a skin test, a blood test called RAST (RAST), an oral challenge in which the patient swallows a suspect food and an elimination diet, in which the patient avoid eating the suspected food for 10 to 14 days.

The specific symptoms of an allergic reaction may vary among individuals depending on the severity of their food allergy. However, allergic reactions are classified into two categories :. The digestive tract and body systems

digestive tract symptoms of an allergic reaction:

  • Nausea, vomiting
  • tingling, itching or swelling of the lips, mouth, tongue or throat
  • hoarseness, throat tightness
  • stomach pain, cramps, diarrhea or abdominal pain

symptoms

body system allergic reaction:

  • Swelling in parts of the skin or other body
  • hives or eczema
  • anaphylaxis: wheezing, tightness in the throat, nausea, rapid pulse, fainting and dizziness

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