Prevention involves an exclusion diet and vigilant avoidance of foods that may be contaminated with<unk>  nuts, nut particles, or oils extracted from nuts. In the United States, the federal Food Allergen Labeling and Consumer Protection Act (FALCPA) requires that any packaged food product that contains<unk>  nuts as an ingredient must list the specific<unk>  nut on the label. Foods that almost always contain<unk>  nuts include pesto, marzipan, Nutella, baklava, pralines, nougat, gianduja, and turrón. Other common foods that may contain<unk>  nuts include cereals, crackers, cookies, baked goods, candy, chocolates, energy/granola bars, flavored coffee, frozen desserts, marinades, barbecue sauces, and some cold cuts, such as mortadella.<unk>  nut oils (especially shea nut) are also sometimes used in lotions and soaps. Asian and African restaurants, ice cream parlors, and bakeries are considered high-risk for people with<unk>  due to the common use of nuts and the possibility of cross contamination. Cross-reactivity People with clinically confirmed<unk>  to one type of<unk>  nut may have cross-reactivity to other<unk>  nut species and also to peanuts, which are not nuts but rather part of the legume family. The cause is similarity in protein structures. Identifiable allergenic proteins are grouped into families: cupins, prolamins, profilin and others.<unk>  nuts have proteins in these families, as do peanuts and other legumes. Reviews of human trials report that for a confirmed<unk> , up to one third of people will react to more than one type of<unk>  nut. The cross reactivity among almond, walnut, pecan, hazelnut and Brazil nut is stronger than cross reactivity of these toward cashew or pistachio.
Tree nut allergy
Peanut allergy
Dust mite allergy
Garlic allergy
Rice allergy
Insect sting allergy
Sesame allergy
Corn allergy