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   Table of Contents
  • Food Allergy and Intolerances
  • Symptoms of a Food Allergy
  • Common Food Allergies
  • Cross Reactivity
  • Differential Diagnoses
  • Diagnosis
  • Exercise-Induced Food Allergy
  • Food Allergy Treatment
  • Infants and Children
  • Controversial Issues
  • Controversial Diagnostic Techniques
  • Controversial Treatments
  • Summary
  • Keeping On Top of Your Condition
  • Resources
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    Common Food Allergies in Adults and Children



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    In adults, the most common foods to cause allergic reactions include: shellfish such as shrimp, crayfish, lobster, and crab; peanuts, a legume that is one of the chief foods to cause severe anaphylaxis, a sudden drop in blood pressure that can be fatal if not treated quickly; tree nuts such as walnuts; fish; and eggs.

    In children, the pattern is somewhat different. The most common food allergens that cause problems in children are eggs, milk, and peanuts. Adults usually do not lose their allergies, but children can sometimes outgrow them. Children are more likely to outgrow allergies to milk or soy than allergies to peanuts, fish, or shrimp.

    The foods that adults or children react to are those foods they eat often. In Japan, for example, rice allergy is more frequent. In Scandinavia, codfish allergy is more common.




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