Although sensitivity levels vary by country, the most common<unk> es are allergies to milk, eggs, peanuts, tree nuts, fish, shellfish, soy, and wheat. These are often referred to as "the big eight". Allergies to seeds—especially sesame—seem to be increasing in many countries. An example of an allergy more common to a particular region is that to rice in East Asia where it forms a large part of the diet. One of the most common<unk> es is a sensitivity to peanuts, a member of the bean<unk> mily. Peanut allergies may be severe, but children with peanut allergies sometimes outgrow them. Tree nuts, including almonds, brazil nuts, cashews, coconuts, hazelnuts, macadamia nuts, pecans, pistachios, pine nuts, and walnuts, are also common allergens. Sufferers may be sensitive to one particular tree nut or to many different ones. Peanuts and seeds, including sesame seeds and poppy seeds, can be processed to extract oils, but trace amounts of protein may be present, and elicit an allergic reaction. Egg allergies affect about one in 50 children but are frequently outgrown by children when they reach age five. Typically, the sensitivity is to proteins in the white, rather than the yolk. Milk from cows, goats, or sheep is another common<unk> n, and many sufferers are also unable to tolerate dairy products such as cheese. A small portion of children with a milk allergy, roughly 10%, have a reaction to beef because it contains small amounts of protein that are also present in cow's milk. Seafood is one of the most common sources of<unk> ns; people may be allergic to proteins found in fish or to different proteins found in shellfish (crustaceans and mollusks). Other<unk> s containing allergenic proteins include soy and wheat, and to a lesser frequency, fruits, vegetables, maize, spices, synthetic and natural colors, and chemical additives. Balsam of Peru, which is in various<unk> s, is in the "top five" allergens most commonly causing patch test reactions in people referred to dermatology clinics. Other than oral ingestion Sensitization can occur through the gastrointestinal tract, respiratory tract and possibly the skin. Damage to the skin in conditions such as eczema has been proposed as a risk<unk> ctor for sensitization. While the most obvious route for an allergic exposure is oral ingestion, some reactions are possible through external exposure. Peanut allergies are much more common in adults who had oozing and crusted skin rashes as infants. Airborne particles in a<unk> rm- or<unk> ctory-scale peanut shelling or crushing environment, or from cooking, can produce respiratory effects in exposed allergic individuals. For seafood allergy, an industry review estimated that 28.5 million people worldwide were engaged in some aspect of the seafood industry: fishing, aquaculture, processing and industrial cooking.. Exposure to fish allergenic proteins includes inhalation of wet aerosols from fresh fish handling, inhalation of dry aerosols from fishmeal processing, and dermal contact through skin breaks and cuts. Respiratory allergies are an occupational disease that develop in<unk>  service workers working with baked goods, known as "bakers asthma"). Previous studies detected 40 allergens from wheat; some cross-reacted with rye proteins and a few cross-reacted with grass pollens. Influenza vaccines are created by injecting a live virus into fertilized chicken eggs. The viruses are harvested, killed and purified, but a residual amount of egg white protein remains. There are options to receive recombinant flu vaccine grown on mammalian cell cultures instead of in eggs. Atopy<unk> es develop more easily in people with the atopic syndrome, a very common combination of diseases: allergic rhinitis and conjunctivitis, eczema, and asthma. The syndrome has a strong inherited component; a<unk> mily history of allergic diseases can be indicative of the atopic syndrome. Cross-reactivity Some children who are allergic to cow's milk protein also show a cross-sensitivity to soy-based products. Some infant formulas have their milk and soy proteins hydrolyzed, so when taken by infants, their immune systems do not recognize the allergen and they can safely consume the product. Hypoallergenic infant formulas can be based on proteins partially predigested to a less antigenic form. Other formulas, based on free amino acids, are the least antigenic and provide complete nutritional support in severe forms of milk allergy. Crustaceans (shrimp, crab, lobster, etc.) and molluscs (mussel, oyster, scallop, squid, octopus, snail, etc.) are different invertebrate classes, but the allergenic protein tropomyosin is present and responsible for cross-reactivity. People with latex allergy often also develop allergies to bananas, kiwifruit, avocados, and some other<unk> s.
Food allergy
Coeliac disease
Metal allergy
Foodborne illness
Nickel allergy
Food intolerance
Poultry allergy
Sesame allergy