Top 8 Most Common Childhood Food Allergies
Both kids and adults can suffer from a variety of allergies that can range from dust to medical pharmaceuticals and products. Some of the most difficult to deal with for the allergy sufferer however is in the food category. According to the Mayo Clinic, a recognized authority on medical conditions, there are the top 8 most common food allergies.
The biggest problem with food allergies is caused by the fact that our modern lifestyle brings us into contact with many products that may have the allergen in it or has been contaminated with the problem product.
Here's the top eight most common food allergies
1. Milk and dairy products.
Problem Source: a lot of restaurant food is prepared on a common grill. Butter and cream is often used in many products. Even products labeled as "nondairy" may contain a substance or compound derived from milk or dairy.
Egg whites are also a source of problem for many. Eggs substitutes are known to use egg whites in an attempt to be heart healthy and limit cholesterol. If you have a sensitivity to eggs, most pasta including macaroni and spaghetti can cause a problem.
Consider the fact that although a person with a peanut allergy may simply order an ice cream cone at the local Dairy Queen, the cone itself, wrapper and most probably the counters may have all come in contact with peanut toppings.
4. Tree nuts (such as almonds, cashews, walnuts)
Here, the problem is more with cooking oils than anything else. Foods can be prepared in a variety of oils that are derived from nuts. Many foods use oils in the manufacturing of the product. Modern food manufacturing also can cause cross-contamination or contact as many foods are made using the same equipment. Tree Nut shells have also found their way into many common products as an abrasive.
While identifying are fishy friends from the ocean is relatively easy, don't forget that a lot of prepackaged sauces may also contain fish oils and products. Common steak and Worcestershire sauces may contain in anchovy dish
6. Shellfish - shrimp and lobster
Cross contact contamination in restaurants is a big issue here. Your nice big steak may have been sizzling right next to the other diners stack of shrimp
Watch also when going in for medical tests. This is especially true for any MRI type test that requires dye injections. Depending on the body part to be examined, a contrast medium or dye can be injected into your veins. These contrast mediums can be shellfish based!
Although considered a healthy product, for someone with a story and tolerance many foods. Cereals, soups, infant formulas, prepackaged sauces, and many baked goods can all use soy or soy products in their recipes.
8. Wheat and Gluten
From a food perspective, this is probably one of the most challenging to keep under control. Wheat-based products and gluten are used in many products. Think flour. We're talking about most baked goods, all breads, rolls, crackers, tortillas, fried foods breading and anything else where flour is an ingredient.
About the Author: Abigail Franks knows that Childhood allergies and asthma are a challenge. For more infomration on child asthma and allergies, visit Child Asthma and Asthma and Allergies On this site you can also download a free report on Asthma Triggers.