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What are the 9 Biggest Allergies?

Published in Food Allergies 2 mins read

The nine most common food allergies in the US are: milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans, and sesame. These nine foods account for the vast majority of food allergy reactions. While over 170 foods can cause allergic reactions, these nine consistently rank as the leading causes.

Understanding the "Big Nine" Food Allergens

The "Big Nine" designation reflects the significant public health impact of these allergens. They are frequently implicated in severe allergic reactions, including anaphylaxis, a life-threatening condition requiring immediate medical attention.

  • Milk: Cow's milk is a common allergen, particularly in young children. Reactions can range from mild skin rashes to severe respiratory distress.
  • Eggs: Egg allergy is also prevalent, especially in younger individuals. Symptoms can manifest similarly to milk allergies.
  • Fish: This category encompasses a wide range of fish, each potentially causing an allergic reaction.
  • Shellfish: This includes crustaceans like shrimp, crab, and lobster, as well as mollusks like clams and oysters. Shellfish allergy is often persistent throughout life.
  • Tree Nuts: This group includes almonds, walnuts, pecans, cashews, and more. Reactions can be severe, even from trace amounts.
  • Peanuts: A legume often mistaken for a nut, peanut allergy is extremely common and frequently severe.
  • Wheat: Wheat allergy affects individuals who react to proteins found in wheat products.
  • Soybeans: Soy allergies are prevalent, often seen in infants and young children. Soy is a common ingredient in many processed foods.
  • Sesame: Recently added to the major allergen list, sesame allergy is increasingly recognized as a significant public health concern.

The FDA and other regulatory bodies recognize the importance of clear labeling to protect individuals with these allergies. Many food manufacturers now prominently display allergen information on their products. For those with allergies, careful reading of food labels and proactive communication with food service providers are crucial to avoid potentially dangerous situations.