The nine most common food allergies in the U.S. are milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans, and sesame. These foods account for the vast majority of allergic reactions. While over 170 foods can cause allergic reactions, these nine consistently rank as the most significant. The FDA and other organizations like FARE (Food Allergy Research & Education) highlight their importance in food safety regulations and consumer awareness.
The "Big Nine" Food Allergens: A Detailed Look
- Milk: Cow's milk is a frequent culprit, causing reactions ranging from mild skin irritation to severe anaphylaxis.
- Eggs: Egg whites and yolks both contain proteins that can trigger allergic responses.
- Fish: This category includes various types of fish, each with its own allergenic proteins.
- Shellfish: This includes crustaceans like shrimp, crab, and lobster, as well as mollusks like clams and oysters. Reactions can be severe.
- Tree Nuts: This broad category encompasses almonds, walnuts, pecans, cashews, and many others. Cross-contamination is a significant concern.
- Peanuts: A legume, peanuts are frequently a source of severe allergic reactions.
- Wheat: A major component of many foods, wheat allergies can affect individuals differently.
- Soybeans: Present in many processed foods, soybeans are another common allergen.
- Sesame: Recently added to the major allergen list, sesame seeds are a growing concern, found in various foods and baked goods.
It is crucial to remember that even trace amounts of these allergens can trigger severe reactions in susceptible individuals. Careful reading of food labels and awareness of potential cross-contamination in food preparation are vital for managing these allergies.
