Eight Common Food Allergens and Hidden Sources
Foods Causing Allergic Symptoms Found in Unexpected Places
Sep 18, 2008
Food allergies are an immune system reaction that can range from mildly annoying to life threatening. According to information on the FDA website, approximately two percent of adults and five percent of infants and young children suffer from allergies. Each year, roughly 30,000 people require emergency room treatment for allergic reactions. About 150 people die each year because of severe reactions to food. People who suspect food allergies should consult a doctor to identify the source of the problem.
According to the Food and Drug Administration (FDA), there are eight foods that account for 90 percent of all documented food allergies. Although any food can cause sensitivity, the eight major culprits include milk, eggs, wheat, shellfish, fish, peanuts, tree nuts and soy.
Major sources of food allergens are easy to identify, but these foods are often ingredients in other foods and products. Packaged food and restaurant foods often contain hidden ingredients that may cause an allergic reaction. Following are the eight common allergens and some surprising sources in hidden ingredients.
Eight Common Food Allergens
Milk and Dairy Products
- Dairy products are a common ingredient in many foods. Obvious sources include milk, cheese, sour cream, yogurt, butter, half and half and ice cream.
- Hidden sources of dairy include processed foods, whey, casein, lactose, lactate, candy, chocolate, nougat, caramel, fat replacement products (Simplesse), protein powders, artificial butter flavor, artificial and natural flavors.
- Even foods that are labeled "milk-free" or "non-dairy" may contain milk proteins that cause allergic reactions.
Eggs
- Eggs are a good source of protein that are used in many products. Foods that contain eggs include marshmallow, Simplesse, mayonnaise and meringue.
- Foods that may include eggs include baked goods, cake mixes, batters, sauces, frosting, processed meat, meatloaf, meatballs, pudding, salad dressing, pasta, commercial egg substitutes, root beer, specialty coffee and bar drinks.
- Terms that indicate that egg products have been used in manufacturing include albumin, albuminate, globulin, lecithin, livetin, lysozym, vitellin and words staring with ova or ovo (ovalbumin or ovoglubulin).
- Non-food products that may contain egg protein include shampoo, medications and cosmetics.
Peanuts
- Foods that often contain hidden peanuts include mixed nuts, baked goods, ice cream, frozen desserts, energy bars, cereals, granola, grain breads and marzipan. There are also less obvious sources of peanut proteins, such as nougat, salad dressings, chocolate candies, nut butters and sunflower seeds (often processed with the same equipment used for peanuts).
- Ethnic and cultural foods that often use peanuts include African, Chinese, Indonesian, Mexican, Thai and Vietnamese.
- Foods that are sold in bakeries and ice cream shops may come in contact with peanuts.
- Arachis oil is another name for peanuts.
- See Peanut Allergies in Children Require Vigilance
Tree Nuts
- Tree nuts include any variety of nut, such as: walnuts, cashews, almonds, pecans, hazelnuts and Brazil nuts. Nuts may be a hidden ingredient in baked goods and oils.
- Hidden sources of tree nuts include flavorings, mortadella sausage, barbecue sauce, cereals, crackers and ice cream.
- Some household items, such as toys and bean bags, may be filled with crushed nut shells.
Fish
- Fish may include any variety of seafood or fresh water fish. Anchovies are a fish products that may be found in Caesar salad and meat sauces.
Shellfish
- Most shellfish is easy to identify. Sources of shellfish include shrimp, lobster and crab. There is a danger of cross contamination in restaurant as they may use the same pans to prepare shellfish as they do for other food items. The meat counter is another place where cross contamination can occur, as the shellfish may come in contact with other meats and foods.
- Hidden sources of shellfish include the vitamin supplements; coral calcium and glucosamine (a supplement used for arthritis).
Soy and Soybeans
- Soy is a legume that has become popular in the United States for its apparent health benefits for people without allergies. Soy is a commonly used ingredient in many food products. Soy is often used in Asian food, and is nearly impossible to avoid in Chinese restaurants.
- Soy is a main ingredient in tofu, miso, natto, tempeh, tamari soy sauce, soy sauce, soy flour, soy nuts, soy milk and soy sprouts.
- Hidden sources of soy include hydrolyzed vegetable protein, textured vegetable protein, lecithin, monodiglyceride, mono-sodium glutamate (MSG), vegetable oil, vitamin E, natural flavoring, vegetable broth, vegetable gum and vegetable starch.
Wheat
- Wheat is a common food ingredient found in bread, pasta and baked goods.
- Hidden sources of wheat include beer, hot dogs, ice cream, food thickeners, hydrolyzed vegetable protein, natural flavorings, soy sauce and meat and crab substitutes. Deep fried foods, such as french fries, are often cooked along with breaded products in restaurants.
Consumers With Allergies Take Care
Consumers with a food allergy must be ever vigilant about eating properly and reading labels to search out hidden ingredients.
Consult a Doctor
Consult a doctor to identify food allergies and for advice on how to prevent and treat symptoms. There is no known cure for food allergies to it is important to prevent the onset of symptoms by eating wisely. A doctor can recommend, or prescribe, the best medication to alleviate allergic symptoms. Antihistamines are frequently prescribed to control symptoms.
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