Home Allergy Some common food allergies and how to work around this
Some common food allergies and how to work around this

Some common food allergies and how to work around this

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Food allergies are caused by an immune system error that recognizes ingredients in harmful foods and creates a defense system (a special compound called an antibody) to fight it. Allergic reactions occur when antibodies are fighting an "attack" of food proteins that are actually harmless. Although a person can have an allergy to almost all foods, the following 8 foods contain almost 90 percent of all food-related allergic reactions: milk, eggs, peanuts, nuts (such as cashews and walnuts), fish, shellfish, soybeans, wheat.

Milk allergy

If you have an allergy to milk, you need to eliminate milk and other dairy products from your diet. Dairy products are a good source of calcium and Vitamin D, so it is important for you to eat other foods rich in nutrients, such as broccoli, spinach and soy products.

Always check the label ingredients before you use the product. Many foods that are processed or prepared contain milk. Also, check the label every time you use the product. Manufacturers occasionally change recipes, and trigger foods can be added to new recipes.

Examples of dairy products and foods containing milk

Dairy products:
Milk and solid milk, non-fat milk, skim milk or milk powder and solid milk, buttermilk, milk evaporation, yogurt, cream, cream cheese, sour cream, cheese, powder cheese or cheese sauce, butter, milk fat, flavored artificial butter, curds, whey and whey products, Cottage cheese.

Foods containing dairy products:

Gratin foods, chocolate candy, cream coffee, creamy or pulverized foods, custard, nougat, ice cream, malt milk, margarine (some, check labels), pudding, white sauce.

Materials to avoid:
Lactalbumin, lactalbumin phosphate, lactoglobulinm, casein or sodium caseinate, lactose (milk sugar).

Tips:

Try replacing cow's milk with soy milk, rice milk, or almond milk. In addition, many non-dairy products are available including some margarines (check the label), non-milk ice cream, non-milk chocolate, non-milk cheese, and non-milk yogurt.

Egg allergy

Egg allergy is very common in infants, children, and adults. Read food labels carefully and avoid egg products or related ingredients, as well as foods that can be made with eggs.

Examples of egg products and products that contain eggs

Egg products
Eggs, egg whites, egg yolks, dry eggs or powdered eggs

Foods that contain eggs:

Eggnog, Bavarian cream, breaded foods (some), cakes, candy (some), cookies, mashed foods, pies, cream puffs, custards, donuts, pancakes, egg roll, egg noodles, frosting on cakes, Hollandaise sauce, ice cream, mayonnaise, marshmallows, meat or fish cooked in batter, meringue, cakes, tartar sauce.

Materials to avoid:
Globulin, Albumin, Apovitellenin, Livetin, Ovalbumin, Ovomucin,, Ovomuciod, Ovovitellin, Phosvitin

Tips:

Be sure to read the label carefully. For example, some egg substitutes contain egg white.

Peanut allergy

Beans are one of the most common allergic foods (substances that trigger allergic reactions). Peanut allergies are also one of the most serious and fatal food allergies.

Examples of peanut products and foods containing nuts

Peanut products:

Peanut oil, peanut butter, bean flour

Foods that contain nuts:

Peanuts, mixed nuts, artificial beans, cookies, cakes and other baked goods, sweets.

Materials to avoid:
Hydrolyzed protein plant, Hydrolyzed vegetable protein

Tips:

Many foods including foods that are ready to be baked, sweets, and other foods can be contaminated with beans if a product containing nuts is prepared in the same place or by the same manufacturer. Always ready for every possibility and risk of reaction.

Fish allergy

Proteins in various types of fish can be very similar, so you need to stay away from all types of fish, unless you can determine which type of fish can trigger your allergies.

Examples of foods that contain fish

Worcestershire sauce (containing anchovies), caesar salad, caviar, fish eggs, imitation seafood.
Tips:

Avoid seafood restaurants if you have fish allergies. Even if you order non-fish food, there is still the possibility of fish protein contamination from spatulas, fish oil contaminated cooking.

Shellfish allergy

Like fish, different types of shellfish have the same protein. You may have to avoid all types of shellfish, unless you can determine which species of shellfish can trigger your allergies.

Examples of clams

Abalone, clam, crab, small crab, crayfish, lobster, oysters, sScallops, shrimp, sea urchin.

Tips:

Be careful with fried food. Some restaurants use the same oil to fry shrimp, chicken and french fries. Imitation shells can still use shells for flavoring. Before you use it, read the label to be sure.

Soy allergy

Soybeans are nuts. Other foods in beans include navy beans, kidney beans, long beans, black beans, pinto beans, beans (garbanzo or chichi beans), lentils, carob, licorice and beans. Many people are allergic to more than one legume.

Examples of soy products

Soybean flour, fruits, nuts, milk, sprouts, soy grains or curds.

Products that might contain soy:

Miso, soy sauce, tofu, tamari, tempeh.

Materials to avoid:
Soy protein, Textured vegetable protein (TPV), hydrolyzed plant protein, hydrolyzed soy protein, hydrolyzed vegetable protein, natural and artificial flavoring (based on soy).

Tips:

Soybean is widely used in processed food products. Soybeans and soy products are found in many baked goods, cereals, crackers, formula milk, sauces and soups. In addition, soy is sometimes used as a meat extender in ready-to-eat meat, such as sausages or deli meat.

Wheat Allergy

Foods made from flour can be found everywhere.

Examples of flour products and products that may contain flour

Flour Products:

Wheat flour, high gluten flour, high protein flour, bran, farina, Graham flour, bulgur, durum, semolina, malt flour, wheat flour, modified flour.

Foods made with flour:
Bread, cookies, cakes and other baked goods made from flour, bread crumbs, crackers, various cereals, pasta, noodles.

Materials to avoid:

Gluten, gelatinized starch, hydrolyzed vegetable protein, vital gluten, wheat bran, wheat germ, wheat gluten, vegetable gum, vegetable starch

Tips:

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Reviewed date: January 20, 2017 | Last Edited: January 20, 2017

Source

Clevelandclinic - Special Diets For Food Allergies - Accessed 8/10/2015

http://my.clevelandclinic.org/health/diseases_conditions/hic_Allergy_Overview/hic_Food_Allergies/hic_Special_Diets_For_Food_Allergies