7 allergenic foods

Did you know...

 

In recent months it has become compulsory for all food manufacturers to highlight on the label the ingredients that can cause an allergic reaction in some people.

 

Here are the 7 main allergenic foods, that is, those most likely to cause an allergic reaction:

1. Eggs: a higher incidence has been found in children, which tends to decrease with age. The egg proteins responsible for allergies are ovalbumin, ovotransferrin and ovomucoid;
2. Crustaceans and molluscs: this category includes crustaceans (prawns, lobsters and crabs) and molluscs (squid, octopus, oysters, cuttlefish, clams, sea snails and mussels). Both can cause pseudo-allergic reactions. Molluscs are also often responsible for toxic reactions;
3. Fish: this allergy is particularly common in countries where consumption is higher, in Northern Europe. It can occur with any species or only some, the most common being cod, turbot, herring, hake, tuna, sole and eels. Freshwater fish are better tolerated by people allergic to marine species. The clinical manifestations mainly affect the respiratory system and the skin;
4. Cow's milk proteins: this is the most widespread allergy, particularly in early childhood. The most common symptoms are vomiting and diarrhoea;
5. Fruit and vegetables: there are several foods in this category that can cause allergies, such as bananas, pineapple, apples, kiwis, pears, blackberries, melons, avocado, citrus fruits, papaya, cherries, watermelons, grapes, mango, garlic, courgettes, onions, tomatoes, asparagus, oregano, cucumbers, marjoram and thyme. Many of these foods share the same antigenic determinant, so a person is usually allergic to one or more fruits/vegetables of the same family. Strawberries are often wrongly considered an allergenic food;
6. Soy: this is more common in Eastern countries, where it is widely eaten;
7. Nuts: this is a very common allergy and includes almonds, hazelnuts, peanuts, cashews, walnuts, pistachios and Brazil nuts. Roasting peanuts increases their allergenicity.

 

It is important to distinguish between allergies, pseudo-allergies and intolerances, a distinction based on the different reactions of our body to the food eaten.

Allergies involve the immune system and are triggered even by tiny amounts of foods that are harmless to most people; pseudo-allergies have characteristics similar to allergies but do not involve immunological mechanisms; food intolerances, on the other hand, are caused by enzyme deficiencies.*

There are standardised tests recognised by the scientific community that make it possible to check whether a person actually has allergies to certain foods. 

*from "Nutrizione per lo sport vol. 2: Alimentazione per lo sport e la salute".