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The “Big Eight” foods are.
- Milk.
It occurs in children, usually by school age. A cow’s product has a large number of proteins, one or more of which cause allergies. That is why it is recommended to find substitutes. Soy-based breastfeeding mixes have been developed for infants. It is important to remember that most also cannot tolerate soy protein. - Eggs.
Most of the allergens are found directly in the protein, but the yolk may also cause a reaction. Some people are at ease with them when they are boiled, while others cannot be in a room where they are beaten raw. - peanuts.
Of all foods, this one is considered the leading cause of a life-threatening anaphylactic reaction. It is among the aggressive allergens. Why? Too complex composition, which consists of many proteins (e.g., vicilin, profilin, glycinin and conglutin). Both kernel and cosmetics with peanut extracts can cause allergies. - peanuts.
The most frequent immune response is caused by hazelnuts, cashews, walnuts, almonds, pecans, pistachios and macadamia. By the way, their composition is identical. Even a single eaten kernel can be dangerous. - Fish.
Reactions occur both to eating, cleaning, and to the smell when cooking. With age, hypersensitivity to this product, alas, does not go away. - Seafood.
One of the most common allergens. What foods are most likely to cause hypersensitivity? Crustaceans and shellfish, but can also be shrimp, crabs, lobster, squid, oysters, scallops. - Wheat.
Flour of all varieties and derivatives are excluded from the diet: semolina, couscous, bulgur, semolina, wheat germ, bran, breadcrumbs. What to substitute? Corn or potato starch, rice flour. - Soybeans.
Often used for food and industrial purposes. It is used to make milk, tofu, meat, sauce, miso.
It is worth noting that many related products containing homologous (molecularly similar) proteins can lead to cross-reactivity. For example, some patients with cow’s milk allergy may react to soy and beef, and those sensitized to egg may react to chicken.
