If you have a food allergy, your immune system overreacts to a food. This is caused by an antibody called IgE (Immunoglobulin E), which is found in people with allergies. Food allergy is more likely to develop in someone who has family members with allergies. Symptoms may occur after you consume even a tiny amount of the food.
Most allergens can cause reactions even after they are cooked or have undergone digestion in the intestines. There are some exceptions. For example, some allergens (usually fruits and vegetables) cause allergic reactions only if eaten in their raw form. Symptoms are usually limited to the mouth and throat.
The most common food allergens are the proteins in cow's milk, eggs, peanuts, wheat, soy, fish, shellfish and tree nuts.
In some food groups, especially tree nuts and seafood, an allergy to one member of a food family may result in the person being allergic to other members of the same group. This is known as cross-reactivity.
Cross-reactivity is not as common with foods from animal groups. For example, people allergic to cow's milk can usually eat beef, and patients allergic to eggs can usually eat chicken.
With shellfish, crustaceans (shrimp, crab and lobster) are most likely to cause an allergic reaction. Molluscan shellfish (clams, oysters, scallops, mussels, abalone, etc.) can cause allergic reactions, but reactions to these shellfish are less common. Occasionally, people are allergic to both types of shellfish.
Reference information: www.aaaai.org
The information aims to provide educational purpose only. Anyone reading it should consult physician before considering treatment and should not rely on the information above.
