Avoiding foods that trigger allergies
Just eight foods account for 90 per cent of all food allergies. They are eggs, milk, fish, shellfish, soya, gluten, peanuts, and tree nuts (eg walnuts or almonds). It is typically the protein component of a food that is responsible for the allergic response. However, even foods that we do not usually think of as containing protein, such as citrus fruits or potatoes, can actually contain enough protein to cause an allergic reaction.
Take care when eating out
It is very important to watch out for trigger foods when eating out. Some types of cuisines frequently serve foods that include peanut protein or oil or may contain gluten or soya products. Ask your waiter to check the ingredients in the dish you are ordering. You must make it clear that if you eat a particular food that you are allergic to, it could have serious implications; it is not just that you do not like something.
When travelling, you should learn how to say the name of any trigger foods, or have the name written down in the language of the country you are visiting.
If you have a food allergy or a food intolerance it is critical that you learn the different names of the substances that contain the food that affects you and look for them on labels. Dairy products and eggs are often hidden in a wide range of foods, as is gluten, which can be a hidden ingredient in processed meats, cheeses, sauces, gravies, yogurt, and even frozen vegetables. If you are allergic to corn (maize), note that many processed foods contain corn syrup and many products that are labelled with dextrose or fructose or even some food colouring may be made from corn.
The table outlines foods that commonly contain peanuts, eggs, milk, gluten, or soya as ingredients.
|Food||Foods and ingredients to avoid||Where foods might be hidden|
|Peanuts and tree nuts|
|Eggs and egg protein|
|Milk and dairy|
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