<unk>  is an immune hypersensitivity to proteins found in chicken<unk> s, and possibly goose, duck, or turkey<unk> s. Symptoms can be either rapid or gradual in onset. The latter can take hours to days to appear. The former may include anaphylaxis, a potentially life-threatening condition which requires treatment with epinephrine. Other presentations may include atopic dermatitis or inflammation of the esophagus. In the United States, 90% of<unk> c responses to foods are caused by cow's milk,<unk> s, wheat, shellfish, peanuts, tree nuts, fish, and soy beans. The declaration of the presence of trace amounts of<unk> ns in foods is not mandatory in any country, with the exception of Brazil. Prevention is by avoiding eating<unk> s and foods that may contain<unk> s, such as cake or cookies. It is unclear if the early introduction of the<unk> s to the diet of babies aged 4–6 months decreases the risk of<unk> es.<unk>  appears mainly in children but can persist into adulthood. In the United States, it is the second most common food<unk>  in children after cow's milk. Most children outgrow<unk>  by the age of five, but some people remain<unk> c for a lifetime. In North America and Western Europe,<unk>  occurs in 0.5% to 2.5% of children under the age of five years. The majority grow out of it by school age, but for roughly one-third, the<unk>  persists into adulthood. Strong predictors for adult-persistence are anaphylaxis, high<unk> -specific serum immunoglobulin E (IgE), robust response to the skin prick test and absence of tolerance to<unk> -containing baked foods.
Egg allergy
Corn allergy
Milk allergy
Latex allergy
Poultry allergy
Peanut allergy
Shellfish allergy
Fruit allergy