Allergen Specific

Crustaceans and molluscs are common food allergens. Allergies to crustaceans and molluscs typically involve a reaction to proteins found in these aquatic creatures. Crustaceans include shellfish like shrimp, crab, lobster, and crayfish, while molluscs include clams, mussels, oysters, scallops, and squid.

Cross-contamination is a significant concern for individuals with crustacean or mollusc allergies. Even small amounts of allergenic proteins can trigger a reaction, so strict avoidance is necessary.

Eggs are one of the most common food allergens, particularly in children. An egg allergy is an immune system reaction to proteins found in eggs, typically the proteins in the egg white. Some individuals may be allergic to both the egg white and yolk, although egg white allergy is more prevalent.

For individuals with an egg allergy, strict avoidance of eggs and egg-containing products is necessary. It's essential to carefully read ingredient labels and be aware of alternative names for eggs or egg-containing ingredients, such as albumin, globulin, livetin, lysozyme, ovalbumin, ovoglobulin, ovomucin, and ovotransferrin.

Avoiding cross-contamination is also crucial, especially in restaurants or food manufacturing settings where eggs might be present in the environment.

Fish is a common food allergen, and a fish allergy is an immune system response to certain proteins found in fish and fish products. This type of allergy is more common in adults than in children and tends to be a lifelong allergy once developed. The proteins that typically trigger fish allergies are found in the flesh, skin, and sometimes bones of fish.

Fish proteins can be present in various food products, even if the fish is not the main ingredient. This can include soups, sauces, dressings, and Worcestershire sauce, among others. Additionally, fish gelatin, fish sauce, and some dietary supplements may also contain fish proteins.

Gluten is a protein found in wheat, barley, rye, and certain other grains. Gluten sensitivity or gluten intolerance can cause a range of symptoms and is a key component of celiac disease. However, it's important to note that celiac disease is not an allergy but an autoimmune disorder.

For individuals with celiac disease or non-celiac gluten sensitivity (NCGS), strict avoidance of gluten-containing foods is crucial. This includes products made from wheat, barley, rye, and sometimes oats (due to cross-contamination during processing).

Gluten-free alternatives are available, including naturally gluten-free grains like rice, corn, quinoa, and gluten-free versions of pasta, bread, and other products. It's essential to carefully read labels, as gluten can be hidden in various food items and additives.

Gliadin is a component of gluten, which is a protein found in wheat and related grains like barley and rye. Gliadin is a specific glycoprotein within gluten that plays a key role in triggering the immune response in individuals with celiac disease or non-celiac gluten sensitivity (NCGS). However, it's essential to clarify that celiac disease and NCGS are not considered traditional IgE-mediated food allergies; they are distinct conditions involving immune responses.

In NCGS, individuals experience symptoms similar to those of celiac disease after consuming gluten, but without the autoimmune response and damage to the small intestine seen in celiac disease. The exact mechanisms and components of gluten that trigger these symptoms in NCGS are still under research.

Milk is one of the most common food allergens, particularly among infants and young children. A milk allergy is an immune response to proteins found in milk and milk products. The proteins most commonly associated with milk allergy are casein and whey, found in both cow's milk and, to a lesser extent, in goat's milk, sheep's milk, and other mammalian milks.

Milk proteins can be found in various food products and ingredients, including milk (obviously), cheese, butter, yoghurt, ice cream, baked goods, processed foods, and many more. It's crucial to carefully read food labels, as milk or milk-derived ingredients may be listed under various names, such as whey, casein, lactose, curds, and ghee.

Mustard is a common food allergen that can cause allergic reactions in some individuals. Mustard allergy is an immune system response to proteins found in mustard seeds, which are used as a spice or seasoning in various cuisines. The allergic reactions can range from mild to severe, and individuals with mustard allergy need to avoid consuming mustard and products containing mustard.

Mustard can be found in various food products, including condiments, salad dressings, marinades, sauces, pickles, and processed meats. It may also be present in spice blends, curry powders, and some snack foods.

Sesame is a common food allergen, and an increasing number of people are being diagnosed with sesame allergy. It is considered a major allergen in some regions, requiring its declaration on food labels. Sesame allergy can cause mild to severe allergic reactions, including anaphylaxis, which is a potentially life-threatening allergic reaction.

People with a sesame allergy must avoid consuming foods that contain sesame seeds or sesame-derived products. This includes foods like tahini, hummus, certain bread, pastries, sauces, and salads. It's important to carefully read ingredient labels, as sesame can be listed under various names, such as benne seed, gingelly, sim sim, or til.

Soy is a common food allergen, and a soy allergy is an immune system response to proteins found in soybeans. Soybeans and soy products are widely used in various foods and can cause allergic reactions in some individuals. Soy is often found in processed foods, making it important for individuals with a soy allergy to be vigilant about reading ingredient labels.

Soy can be present in various food products, including tofu, tempeh, soy milk, soy sauce, miso, edamame, and various processed foods. It's also used as an additive in many processed foods under various names such as hydrolysed vegetable protein, textured vegetable protein, and lecithin.