8 common foods that cause allergies

Eggs: Egg allergies, common in childhood, cause ovomucoid, ovalbumin, and ovotransferrin reactions. 

Fish: Adults are more likely to experience fish and shellfish allergies, with reactions varying depending on fish type and parvalbumin protein allergen, which remains unaffected by cooking.

Milk: Cow's milk allergy is a common childhood food allergy, affecting 53% of infants and 15% of adolescents, with reactions even in small amounts.

Treenuts: Tree nut allergies, along with shellfish and peanut allergies, are common food-induced causes of anaphylaxis, with the most likely nuts to trigger allergic reactions.

Peanuts: Peanuts are a common cause of food allergies, with 20% outgrowable. Severe reactions can occur even with traces of peanut, affecting sensitive individuals.

Shellfish: Shellfish allergies can cause severe symptoms like vomiting, wheezing, and even cooking vapors, making it crucial to avoid contact with shellfish and avoid consuming it.

Soybean: Soybean allergy is a prevalent childhood allergy, typically affecting individuals under three years old, although it can also affect adults occasionally.

Wheat: Wheat allergy, affecting 65% of children by age 12, is caused by gliadin protein in gluten, necessitating a gluten-free diet for those with wheat allergies.

This information is not DNA's opinion but obtained from media reports