Food
Various foods are on the list of anaphylaxis-causing substances. Food is the primary cause of childhood allergies. In addition, there has been a rise in food-induced allergies among people of various nationalities. Due to the fact that different cultures have diverse diets, the specific article can vary between populations. However, the following are among the most common food allergens:
Most cases of anaphylaxis are attributed to cow’s milk. Also known to induce infant allergies is goat’s milk. Approximately 2% to 3% of infants in developed nations are anticipated to develop a milk-related food allergy during their first year of life. The underlying mechanism is identical; the immune system identifies milk as a foreign substance and initiates a defence mechanism. The casein protein in milk appears to be the stimulus that activates the immune system.
Eggs are another prevalent allergen in children, with a prevalence rate of 1 to 3 percent. The egg white albumen protein is the most prevalent allergen. However, certain egg yolk proteins can also activate the immune system’s allergy mode. Some research suggests that incorporating eggs into infants’ diets earlier can prevent the development of respective allergies.
Wheat allergy and wheat malabsorption are frequently confused due to their comparable symptom profiles. Wheat allergy is triggered by a protein component called gliadin. However, the majority of adolescents develop wheat tolerance with age.
Nuts: Certain nuts, such as walnuts, hazelnuts, and peanuts, can also trigger severe anaphylactic reactions.
Some cuisines feature seafood such as fish, including salmon and tuna, crustaceans, prawns, oysters, and crabs, among others. However, they can also cause anaphylaxis in some individuals.
