More allergenic foods
The FAO (Food and Agriculture Organization), in collaboration with the European Commission, has released a list of the most allergenic foods. 90% of food-based allergic reactions are caused by eight foods; let's see them in detail.
Allergy to eggs
Allergy to milk
Cow's milk protein allergy is the number one cause of food allergy and mainly affects children. It can give rise to very serious reactions, even through the simple inhalation of powdered milk particles. Food allergy can arise as a disease work, frequent among people employed in factories where, for example, powdered milk is processed. In these wards, to avoid sensitization, the use of a mask is mandatory.
Allergy to peanuts
Peanut allergy until a few years ago was a problem restricted to the USA, now it is spreading also in Europe and is becoming one of the main child allergies.
Allergy to nuts
Between 25 and 40% of people allergic to peanuts also suffer from adverse reactions to nuts. This despite the fact that they are absolutely different products, since peanuts are the seeds of herbaceous plants belonging to the group of legumes (Genus Fabaceae) while walnuts constitute the achenes of trees belonging to the genus Juglas.
Allergy to fish
That to fish products is one of the most frequent food allergies in Scandinavian countries, where cod is "depopulated". As regards the possible professional origin of the disease, the same is true for milk (the risk is greater for people who work in close contact with food, for example in establishments where fish meal is produced). secretory IgA immunoglobulins are present, capable of preventing the systemic absorption of allergens, while the same protection does not exist at the respiratory level (for this reason the use of masks is necessary). attributable to food allergies it is important to carry out a series of diagnostic tests to find out if it is a pesoallergic reaction or a real allergy (many fish contain histamine-liberating substances or are themselves a source of histamine).
Allergy to shellfish
Shellfish allergies are very rare. Of particular interest are the reactions to some species of land snails, improperly called "snails", which occur in subjects sensitive to dermatophagoids.
Allergy to wheat
Wheat flour only exceptionally causes allergic manifestations. Wheat allergy should not be confused with celiac disease, which while involving the immune system, being an autoimmune-based disease, represents a totally different disease.
Allergy to soy
Soy is another highly allergenic food; some children who are allergic to cow's milk also become allergic to soy, as the "milk" obtained by squeezing its seeds is often used as an allergy-free alternative to milk. Furthermore, it should not be forgotten that some components of soy, such as lecithin and protein hydrolysates, are widely used as food additives and can therefore make the consumption of the foods to which they are added dangerous.
