Whether you are a parent, caretaker, or simply someone looking to improve your own health and wellness, understanding the "big nine" food allergens is a valuable step towards promoting your well-being.
Food allergies and intolerances can impact individuals of all ages and backgrounds, making it crucial to stay informed about the most common allergens and their effects on our health. Whether you are a parent, caretaker, or simply someone looking to improve your own health and wellness, understanding the "big nine" food allergens is a valuable step towards promoting your well-being. In this blog, we will take an in-depth look at these common allergens and provide valuable information and resources to help you make informed decisions about the food you consume. Whether you or a loved one has a food allergy or is following an allergen-free diet, this blog will empower you to make informed choices for your health and well-being. So join us as we explore the big nine food allergens.
Gluten is one of the big nine food allergens. According to the National Institute of Diabetes and Digestive and Kidney Diseases, it's estimated that around 6% of the U.S. population has some form of gluten intolerance, including celiac disease, non-celiac gluten sensitivity, and wheat allergy. However, these numbers may be higher, as many people with gluten intolerance remain undiagnosed.
Gluten is a protein found in wheat, barley, and rye, and it's a common ingredient in many foods like bread, pasta, and baked goods. When someone with a gluten intolerance eats gluten, it damages the small intestine and stops it from absorbing important nutrients. This can cause symptoms like bloating, diarrhea, stomach pain, and fatigue.
Going gluten-free can be a bit of a challenge, but with some research and help, you can find plenty of options for gluten-free food, like fruit, vegetables, and meat!
Dairy affects a significant portion of the population. According to the American College of Allergy, Asthma, and Immunology (ACAAI), approximately 2-3% of children and 1-2% of adults in the United States have a dairy allergy. It is also one of the most common food allergies in both children and adults. In addition, many individuals also experience lactose intolerance, which is a digestive disorder that affects the ability to digest lactose, a sugar found in milk and dairy products. This condition is much more prevalent, affecting around 65% of the world's population.
Dairy allergy is a common condition that occurs when the body's immune system reacts to proteins found in dairy products, such as milk, cheese, and butter. Symptoms can range from mild, such as hives or digestive distress, to severe, such as anaphylaxis, which can be life-threatening. Those with dairy intolerance may experience digestive issues like bloating, gas, and diarrhea after consuming dairy products. It's essential for individuals with a dairy allergy or intolerance to strictly avoid dairy products and to be vigilant about checking food labels to ensure they don't accidentally consume them.
An egg allergy occurs when the body's immune system reacts to the proteins in eggs, which it perceives as harmful, leading to an allergic reaction. According to the American College of Allergy, Asthma, and Immunology (ACAAI), approximately 2% of children and less than 1% of adults in the United States have an egg allergy.
Some individuals with an egg allergy may be specifically allergic to egg yolks or egg whites, while others may react to both. In some cases, individuals with an egg allergy may still be able to consume baked goods that contain eggs that have been exposed to high temperatures for an extended period of time, but this is not always the case.
Symptoms of egg allergy can include digestive issues such as vomiting, stomach cramps, indigestion, and diarrhea, as well as respiratory symptoms such as wheezing, shortness of breath, difficulty breathing, repetitive cough, tightness in the throat, hoarse voice, and in severe cases, weak pulse and pale or blue coloring of the skin.
Peanuts are another one of the top 9 food allergens and are a growing concern, affecting about 2.5% of children in the US. This number has increased by over 20% between 2010 and 2017, according to the American College of Allergy, Asthma, and Immunology (ACAAI).
Peanut allergies can be serious and life-threatening, as they are a common allergen associated with anaphylaxis. It is important to note that a peanut allergy is not the same as a tree nut allergy, as peanuts are actually a legume. However, cross-contamination with tree nuts can still occur in facilities that process both peanut and tree nut products. For those with a peanut intolerance, it is crucial to be cautious in their diet and aware of potential cross-contamination to minimize the risk of a severe reaction.
Tree nut allergies are a growing concern, affecting approximately 0.4-0.5% of the population in the United States. While tree nut allergies are not the same as peanut allergies, they share many similar symptoms and often coexist, with 40% of individuals with peanut allergies also having an allergy to tree nuts.
Tree nuts include almonds, cashews, walnuts, and pine nuts, among others. It is important to note that tree nut allergies can be just as dangerous as peanut allergies and carry a significant risk of anaphylaxis, with fewer than 10% of individuals outgrowing the allergy, according to the ACAAI. Individuals with a tree nut allergy must strictly avoid tree nuts and be vigilant about checking food labels and avoiding cross-contamination to maintain their health and safety.
Soy allergies affect a significant number of individuals, especially infants and young children. In many cases, these allergies resolve over time, but some individuals continue to experience symptoms even as adults.
People with soy allergies must avoid consuming foods that contain soybeans and tofu. However, they can still consume processed ingredients such as refined soybean oil and soy lecithin. It is important for individuals with soy allergies to be cautious when choosing dairy-free alternatives, as many of these products are made with soy alternatives. Research also indicates that a significant proportion of individuals with soy allergies also have a peanut allergy.
It is estimated that around 1% of the population in the United States is allergic to fish. It is often noted that fish allergies are more likely to develop in adulthood, with 40% of cases being diagnosed later in life.
It's essential to differentiate between a fish allergy and an allergy to crustaceans, such as shrimp and crab. Some individuals with a fish allergy may be able to tolerate certain types of fish but not others. As a result, it is recommended to seek guidance from a doctor or allergist.
Additionally, care must be taken as fish can be present in certain processed foods like Worcestershire sauce or fish gelatin. The effects of a fish allergy can range from mild to severe and can include symptoms like itching, hives, and difficulty breathing.
Shellfish is one of the common causes of food allergies in both children and adults. An estimated 2% of Americans have a shellfish allergy, according to FARE.
The allergy specifically refers to crustaceans, such as shrimp, lobster, and crab, and not mollusks like oysters, clams, mussels, and scallops, which are usually well tolerated. People with a shellfish allergy must be cautious about what they eat, as even trace amounts can trigger a reaction, causing symptoms ranging from mild itching and hives to severe anaphylaxis. It is important for individuals with a shellfish allergy to educate themselves and to always carry an epinephrine auto-injector in case of accidental exposure.
Wheat is one of the top 9 food allergens, affecting up to 1% of children in the United States. Although many children with a wheat allergy will outgrow it by age 12, it is still a serious concern for those who have it.
Those with a wheat allergy must be careful not just about the foods they eat, but also about non-food items that contain wheat, such as Play-Doh or even some cosmetic products. It is important to note that a wheat allergy is different from celiac disease, which is an autoimmune disorder triggered by a type of protein found in wheat, barley, and rye.
Food allergies and intolerances can be challenging, but there are resources available to help. When it comes to identifying allergens in food, reading food labels is a good place to start. You should also ask questions when eating out, and consider carrying a card that lists your allergens in case of an emergency. To avoid allergens in your diet, try to eat at home as much as possible and opt for simple, whole foods that are less likely to contain added allergens. When eating out, be sure to inform your server of your allergies, and always carry a source of antihistamines in case of an unexpected reaction. In terms of safe and nutritious food options, it's important to seek guidance from a registered dietitian who can help you create a well-rounded, allergen-free meal plan that meets your nutritional needs.
In conclusion, the "big nine" food allergens are a significant health concern that affects individuals of all ages and backgrounds. It is crucial to understand and stay informed about these allergens and their potential effects on our health. Whether you have a gluten intolerance, dairy allergy, egg allergy, peanut allergy, or tree nut allergy, it is essential to be cautious in your diet and aware of potential cross-contamination. With proper knowledge and understanding, we can minimize the risk of severe reactions and improve our overall health and wellness.
