The mainstay of treatment is total avoidance of<unk>  protein intake. This is complicated because the declaration of the presence of trace amounts of allergens in foods is not mandatory (see regulation of labelling). Treatment for accidental ingestion of<unk>  products by allergic individuals varies depending on the sensitivity of the person. An antihistamine such as diphenhydramine (Benadryl) may be prescribed. Sometimes prednisone will be prescribed to prevent a possible late phase Type I hypersensitivity reaction. Severe allergic reactions (anaphalaxis) may require treatment with an epinephrine pen, an injection device designed to be used by a non-healthcare professional when emergency treatment is warranted. Immunotherapy There is active research on trying oral immunotherapy (OIT) to desensitize people to<unk> ns. A Cochrane Review concluded that OIT can desensitize people, but it remains unclear whether long-term tolerance develops after treatment ceases, and 69% of the people enrolled in the trials had adverse effects. They concluded there was a need for standardized protocols and guidelines prior to incorporating OIT into clinical practice. A second review noted that allergic reactions, up to anaphylaxis, can occur during OIT, and recommends this treatment not be routine medical practice. A third review limited its scope to trials of baked<unk> -containing goods such as bread or cake as a means of resolving<unk> . Again, there were some successes, but also some severe allergic reactions, and the authors came down on the side of not recommending this as treatment. Avoiding<unk> s Prevention of<unk> -allergic reactions means avoiding<unk> s and<unk> -containing foods. People with an allergy to chicken<unk> s may also be allergic to other types of<unk> s, such as goose, duck, or turkey<unk> s. In cooking,<unk> s are multifunctional: they may act as an emulsifier to reduce oil/water separation (mayonnaise), a binder (water binding and particle adhesion, as in meatloaf), or an aerator (cakes, especially angel food). Some commercial<unk>  substitutes can substitute for particular functions (potato starch and tapioca for water binding, whey protein or bean water for aeration or particle binding, or soy lecithin or avocado for emulsification). Food companies produce<unk> -free mayonnaise and other replacement foods. Alfred Bird invented<unk> -free Bird's Custard, the original version of what is known generically as custard powder today. Most people find it necessary to strictly avoid any item containing<unk> s, including: * Albumin <unk>  white protein) * Apovitellin <unk>  yolk protein) *<unk>  Beaters (cholesterol-free, uses<unk>  whites) * Dried<unk>  solids, powdered<unk>  *<unk> ,<unk>  white,<unk>  yolk *<unk>  wash *<unk> nog * Fat substitutes (some) * Livetin <unk>  yolk protein) * Lysozyme <unk>  white protein) * Mayonnaise * Meringue or meringue powder * Ovalbumin <unk>  white protein) * Ovoglobulin <unk>  white protein) * Ovomucin <unk>  white protein) * Ovomucoid <unk>  white protein) * Ovotransferrin <unk>  white protein) * Ovovitelia <unk>  yolk protein) * Ovovitellin <unk>  yolk protein) * Silici albuminate * Simplesse * Vitellin <unk>  yolk protein) Ingredients that sometimes include<unk>  protein include: artificial flavoring, natural flavoring, lecithin and nougat candy. Probiotic products have been tested, and some found to contain milk and<unk>  proteins which were not always indicated on the labels.
Egg allergy
Corn allergy
Milk allergy
Latex allergy
Poultry allergy
Peanut allergy
Shellfish allergy
Fruit allergy