{"id":25,"date":"2020-01-10T14:50:00","date_gmt":"2020-01-10T14:50:00","guid":{"rendered":"http:\/\/foodallergytrainingcourse.com\/blog\/?p=25"},"modified":"2020-02-12T21:55:02","modified_gmt":"2020-02-12T21:55:02","slug":"the-eight-major-allergens","status":"publish","type":"post","link":"http:\/\/foodallergytrainingcourse.com\/blog\/food-allergens\/the-eight-major-allergens\/","title":{"rendered":"The Eight Major Allergens"},"content":{"rendered":"<p>About 90% of all food allergy reactions occur in only 8 foods or food groups &#8211;\u00a0 also known as the major food allergens &#8211; according to the U.S. <a href=\"https:\/\/www.fda.gov\/Food\/IngredientsPackagingLabeling\/FoodAllergens\/default.htm\" target=\"_blank\" rel=\"noopener noreferrer\" rel=\"nofollow\" >Food Allergen Labeling and Consumer Protection Act (FALCPA)<\/a>.<\/p>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<figure class=\"wp-caption alignnone\"  style=\"max-width: 1024px\">\n\t\t\t<img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-95\" src=\"http:\/\/foodallergytrainingcourse.com\/blog\/wp-content\/uploads\/2020\/01\/food_allergy_allergens_child_fare_safety_008_shutterstock_1076590991.jpg\" alt=\"food_allergy_allergens_child_fare_safety\" width=\"1024\" height=\"896\" srcset=\"http:\/\/foodallergytrainingcourse.com\/blog\/wp-content\/uploads\/2020\/01\/food_allergy_allergens_child_fare_safety_008_shutterstock_1076590991.jpg 1024w, http:\/\/foodallergytrainingcourse.com\/blog\/wp-content\/uploads\/2020\/01\/food_allergy_allergens_child_fare_safety_008_shutterstock_1076590991-300x263.jpg 300w, http:\/\/foodallergytrainingcourse.com\/blog\/wp-content\/uploads\/2020\/01\/food_allergy_allergens_child_fare_safety_008_shutterstock_1076590991-109x95.jpg 109w, http:\/\/foodallergytrainingcourse.com\/blog\/wp-content\/uploads\/2020\/01\/food_allergy_allergens_child_fare_safety_008_shutterstock_1076590991-768x672.jpg 768w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t<figcaption class=\"wp-caption-text\" >\n\t\t\t<span class=\"media-credit\">Media Credit: Shutterstock<\/span>\t\t<\/figcaption>\n\t<\/figure>\n\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<p>\u201cThe 8 Major Allergens\u201d are defined as one of the following foods or food groups, or is an ingredient that con\u00adtains protein derived from one of the following foods or food groups:<\/p>\n<ul class=\"mainlist\">\n<li>Milk<\/li>\n<li>Eggs<\/li>\n<li>Peanuts<\/li>\n<li>Tree nuts such as almonds, wal\u00adnuts, and pecans<\/li>\n<li>Soybeans<\/li>\n<li>Wheat<\/li>\n<li>Fish<\/li>\n<li>Shellfish such as crab, lobster, and shrimp<\/li>\n<\/ul>\n<p>Food allergies affect about 2% of adults and 4-8% of children in the United States, and the number of young people with food allergies has increased over the last decade, according to a recent report by the Centers for Dis\u00adease Control and Prevention (CDC). Children with food allergies are more likely to have asthma, eczema, and other types of allergies.<\/p>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<div class=\"help-box\">\r\n<div class=\"help-title\"><img loading=\"lazy\" decoding=\"async\" style=\"margin-right: 8px;\" src=\"http:\/\/foodallergytrainingcourse.com\/page_files\/food-allergy-training-shotcoder-icon.png\" alt=\"Food Allergy Training\" width=\"39\" height=\"39\" align=\"absmiddle\" \/> Food Allergy Training - 10% OFF SALE<\/div>\r\n<div class=\"help-link\"><a class=\"help-button\" title=\"Food Allergy Training\" href=\"http:\/\/foodallergytrainingcourse.com\/food_allergy_training_state_map.html\" target=\"_blank\"  rel=\"nofollow\" >More\/Enroll<\/a><\/div>\r\n<div style=\"clear: both;\"><\/div>\r\n<div style=\"margin: 10px 0px 0px 10px; font-weight: normal; font-size: 14px;\">\r\n<ul>\r\n<li>Learn the best practices for serving a food allergic customer including: the role of management, how to properly prepare an allergen safe meal, and the front of the house and back of the house responsibilities. <\/li>\r\n<li>Reg Price: $15.00<\/li>\r\n<li>Enter Code \"train10off\" at Checkout<\/li>\r\n<\/ul>\r\n<\/div>\r\n<\/div>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<h3>The Eight Major Allergens<\/h3>\n<h3>Milk<\/h3>\n<p>Cow\u2019s milk allergy is the most common food allergy among children, affecting about 2-3% of children, although many children will outgrow their allergy before school age.<sup>2,3<\/sup> Recent research also indicates that children who have milk allergy may be less likely to outgrow their allergy than they were in previous decades.<sup>2<\/sup><\/p>\n<p>In general, milk allergic individuals must avoid fluid milk, as well as any food made from milk and any food that contains milk or milk ingredients. Although some milk allergic children can tolerate baked milk (for instance, if cooked in a muffin), this should only be approved under the supervision of a physician. Unless otherwise designated, all sources of milk must be avoided to prevent an allergic reaction.<\/p>\n<p>Common foods that may contain milk or milk products (not an exhaustive list):<\/p>\n<p>\u2713 Fluid milk<br \/>\n\u2713 Yogurt<br \/>\n\u2713 Ice cream<br \/>\n\u2713 Cottage cheese<br \/>\n\u2713 Cheese<br \/>\n\u2713 Cream<br \/>\n\u2713 Creamer<br \/>\n\u2713 Butter<br \/>\n\u2713 Baked goods such as muffins, cake, and cookies<br \/>\n\u2713 Processed foods<\/p>\n<p>Milk allergy and lactose intolerance are not the same thing. Lactose intolerance may cause discomfort for the intolerant individual, but is not life-threatening. Reactions to milk by an allergic individual can cause anaphylaxis, a life-threatening reaction.<\/p>\n<h3>Eggs<\/h3>\n<p>Egg allergy affects about 2% of children, but most will outgrow their allergy in or before their teenage years.<sup>4<\/sup> Reactions to egg can be mild to life-threatening, so it should be strictly avoided by those with egg allergy.<\/p>\n<p>In general, egg allergic individuals must avoid eggs and any product made with egg. Although some egg allergic children can tolerate baked egg (for instance, if cooked in a cake), this should only be approved under the supervision of a physician. Unless otherwise designated, all sources of egg must be avoided to prevent an allergic reaction.<\/p>\n<p>Common foods that may contain egg or egg products (not an exhaustive list):<\/p>\n<p>\u2713 Egg<br \/>\n\u2713 Liquid egg substitute<br \/>\n\u2713 Pasta<br \/>\n\u2713 Bread<br \/>\n\u2713 Eggnog<br \/>\n\u2713 Nougat<br \/>\n\u2713 Mayonnaise<br \/>\n\u2713 Meringue, meringue powder<br \/>\n\u2713 Baked goods such as muffins, cake, and cookies<br \/>\n\u2713 Processed food<\/p>\n<h3>Peanuts<\/h3>\n<p>Peanut allergy affects between 1-2% of children and 0.6% of the overall U.S. population.<sup>2<\/sup> Peanut allergic individuals may experience mild to life-threatening reactions, which can be unpredictable.<\/p>\n<p>To prevent an allergic reaction to peanuts, all foods that contain or may contain peanuts should be avoided. Peanuts must be listed on food labels under the ingredient list or in a \u201ccontains\u201d statement. Lupin is not a peanut ingredient, but has been reported to cause cross-reactivity reactions for peanut allergic individuals.<\/p>\n<p>Common foods that may contain peanut (not an exhaustive list):<\/p>\n<p>\u2713 Peanuts<br \/>\n\u2713 Peanut butter<br \/>\n\u2713 Powdered peanut butter\/peanut flour<br \/>\n\u2713 Groundnuts<br \/>\n\u2713 Peanut sauce<br \/>\n\u2713 Boiled peanuts<br \/>\n\u2713 Unrefined\/gourmet peanut oil*<br \/>\n\u2713 Baked goods such as muffins, cake, and cookies<br \/>\n\u2713 Processed foods<\/p>\n<h3>Tree Nuts<\/h3>\n<p>Allergy to tree nuts affects 0.4-0.5% of the U.S. population.<sup>2<\/sup> As many as 40% of peanut allergic individuals are also allergic to tree nuts.<sup>5<\/sup> Tree nut allergy appears to be on the rise.<sup>5<\/sup><\/p>\n<p>Strict avoidance is required to prevent potentially serious or life-threatening reactions. Even though individuals with an allergy to one tree nut may tolerate other tree nuts, they are often advised to avoid all tree nuts to prevent reactions from cross-contact.<sup>5<\/sup> Coconut is not a tree nut botanically, but FDA recognizes it as such. A healthcare provider should determine if coconut should be avoided.<\/p>\n<p>Common foods that may contain tree nuts (not an exhaustive list):<\/p>\n<p>\u2713 Almonds, walnuts, pistachio, cashews, pecans, hazelnuts, macadamia and other specific tree nuts<br \/>\n\u2713 Nut flours<br \/>\n\u2713 Nut butters<br \/>\n\u2713 Candy<br \/>\n\u2713 Baked goods such as muffins, cake, and cookies<\/p>\n<h3>Fish<\/h3>\n<p>About only 0.2% of children and 0.5% of adults are allergic to fish, with the allergy usually becoming known in adulthood.<sup>2,6<\/sup><\/p>\n<p>Individuals with fish allergy may be allergic to one type, but not to others, which should be determined by an allergist.<sup>6<\/sup> However, allergic individuals are often advised to avoid all types of fish to prevent reactions. Likewise, individuals with fish allergy may not be allergic to crustacean shellfish, but should discuss the risk with their healthcare provider. Strict avoidance is required to prevent potentially serious or life-threatening reactions.<\/p>\n<p>Common foods that may contain fish (not an exhaustive list):<\/p>\n<p>\u2713 Salmon, tuna, tilapia, swordfish, snapper, flounder, cod, anchovies, sardines<br \/>\n\u2713 Fish stock or broth<br \/>\n\u2713 Fish sauce<br \/>\n\u2713 Worcestershire sauce<br \/>\n\u2713 Asian sauces or sauce mixes<br \/>\n\u2713 Fish sticks<br \/>\n\u2713 Caesar salad dressinge<br \/>\n\u2713 Sushi<br \/>\n\u2713 Artificial crab sticks (surimi)<\/p>\n<p><strong>Shellfish<\/strong><\/p>\n<p>Shellfish allergy may affect as many as 2.6% of women and 1.5% of men.<sup>2<\/sup> Crustacean shellfish includes shrimp, lobster and crab and are the foods within the shellfish category that cause the most allergic reactions, according to the American College of Allergy, Asthma and Immunology.<sup>7<\/sup><\/p>\n<p>Mollusks, such as scallops, clams and mussels, are often tolerated by those with shellfish allergy, but allergic individuals should discuss the risks with their healthcare provider.<\/p>\n<p>As with all food allergies, careful avoidance should be maintained to avoid accidental ingestion of allergenic food. Avoiding seafood restaurants and foods with \u201cseafood\u201d in the name (ex. \u201cseafood chowder\u201d) is an important strategy for avoidance.<\/p>\n<p>Common foods that may contain crustacean shellfish (not an exhaustive list):<\/p>\n<p>\u2713 Shrimp, lobster and crab<br \/>\n\u2713 Prawns<br \/>\n\u2713 Crayfish or crawfish<br \/>\n\u2713 \u201cFish\u201d or \u201cseafood\u201d broth Asian sauces or sauce mixes<br \/>\n\u2713 Sushi<br \/>\n\u2713 Artificial crab sticks (surimi)<br \/>\n\u2713 Seafood or artificial flavoring<\/p>\n<h3>Wheat<\/h3>\n<p>Wheat allergy prevalence is poorly defined, but may affect 0.5% of the population.<sup>2<\/sup> However, it can be severe and even life-threatening.<\/p>\n<p>Some wheat allergic individuals can eat other grains, but cross-contact is a concern.<sup>8<\/sup> Risks should be discussed with a healthcare provider in advance of eating non-wheat grains.<\/p>\n<p>Common foods that may contain wheat (not an exhaustive list):<\/p>\n<p>\u2713 Cereals and cereal bars<br \/>\n\u2713 Crackers<br \/>\n\u2713 Breads and other baked goods, such as rolls, pastries and cookies<br \/>\n\u2713 Pasta<br \/>\n\u2713 Hot-dogs and processed meats<br \/>\n\u2713 Tamari and other Asian sauces<br \/>\n\u2713 Vital wheat gluten<br \/>\n\u2713 Artificial flavorings<br \/>\n\u2713 Thickeners<\/p>\n<h3><strong>Soy<\/strong><\/h3>\n<p>Soy allergy affects as many as 0.7% of the population.<sup>2<\/sup> It most often manifests in infancy and is usually outgrown by 10 years of age.<sup>9<\/sup><\/p>\n<p>Allergic reactions to soy can cause anaphylaxis, so strict avoidance is required for those who are allergic to soy.<sup>9<\/sup> \u00a0 Although peanuts and soybeans are both legumes, individuals allergic to one may not be allergic to the other.<sup>9<\/sup> Soy allergic individuals should discuss the risks with their healthcare provider.<\/p>\n<p>Common foods that may contain soy (not an exhaustive list):<\/p>\n<p>\u2713 Tofu<br \/>\n\u2713 Soy sauce<br \/>\n\u2713 Soy milk<br \/>\n\u2713 Asian sauces and sauce mixes<br \/>\n\u2713 Processed meats, including patties, sausages, and links<br \/>\n\u2713 Other processed foods<br \/>\n\u2713 Artificial flavorings<br \/>\n\u2713 Thickeners<\/p>\n<p>Note: Highly refined soy oil has been processed and filtered. The refining process removes the allergenic protein. The FDA does not require highly refined soy oil to be listed as an allergen.<sup>4<\/sup><\/p>\n<div style=\"clear: both;\"><\/div>\n<h3><strong>References<\/strong><\/h3>\n<ol>\n<li>U.S. Food &amp; Drug Administration Website. Food Allergies: What you need to know. Available at<br \/>\n<a href=\"https:\/\/www.fda.gov\/Food\/IngredientsPackagingLabeling\/FoodAllergens\/ucm079311.htm\" target=\"_blank\" rel=\"noopener noreferrer\" rel=\"nofollow\" >https:\/\/www.fda.gov\/Food\/IngredientsPackagingLabeling\/FoodAllergens\/ucm079311.htm<\/a><\/li>\n<li>Guidelines for the Diagnosis and Management of Food Allergy in the United States: Report of the NIAID-sponsored Expert Panel. J Allergy and Clin Immunol. 2010;126(6):S1-S58. Available at<br \/>\n<a href=\"http:\/\/www.jacionline.org\/article\/S0091-6749%2810%2901566-6\/fulltext#sec4.1.2\" target=\"_blank\" rel=\"noopener noreferrer\" rel=\"nofollow\" >http:\/\/www.jacionline.org\/article\/S0091-6749%2810%2901566-6\/fulltext#sec4.1.2<\/a>.<\/li>\n<li>ACAAI Website. Milk &amp; Dairy Allergy: Overview. Available at<br \/>\n<a href=\"http:\/\/acaai.org\/allergies\/types-allergies\/food-allergy\/types-food-allergy\/milk-dairy-allergy\" target=\"_blank\" rel=\"noopener noreferrer\" rel=\"nofollow\" >http:\/\/acaai.org\/allergies\/types-allergies\/food-allergy\/types-food-allergy\/milk-dairy-allergy<\/a><\/li>\n<li>U.S. Food &amp; Drug Administration. Food allergen labeling and consumer protection act of 2004 questions and answers. Available at<br \/>\n<a href=\"https:\/\/www.fda.gov\/Food\/GuidanceRegulation\/GuidanceDocumentsRegulatoryInformation\/Allergens\/ucm106890.htm\" target=\"_blank\" rel=\"noopener noreferrer\" rel=\"nofollow\" >https:\/\/www.fda.gov\/Food\/GuidanceRegulation\/GuidanceDocumentsRegulatoryInformation\/Allergens\/ucm106890.htm<\/a><\/li>\n<li>ACAAI Website. Tree Nut Allergy: Overview. Available at<br \/>\n<a href=\"http:\/\/acaai.org\/allergies\/types\/food-allergies\/types-food-allergy\/tree-nut-allergy\" target=\"_blank\" rel=\"noopener noreferrer\" rel=\"nofollow\" >http:\/\/acaai.org\/allergies\/types\/food-allergies\/types-food-allergy\/tree-nut-allergy<\/a><\/li>\n<li>ACAAI Website. Fish Allergy: Overview. Available at<br \/>\n<a href=\"http:\/\/acaai.org\/allergies\/types\/food-allergies\/types-food-allergy\/fish-allergy\" target=\"_blank\" rel=\"noopener noreferrer\" rel=\"nofollow\" >http:\/\/acaai.org\/allergies\/types\/food-allergies\/types-food-allergy\/fish-allergy<\/a><\/li>\n<li>ACAAI Website. Shellfish Allergy: Overview. Available at<br \/>\n<a href=\"http:\/\/acaai.org\/allergies\/types\/food-allergies\/types-food-allergy\/shellfish-allergy\" target=\"_blank\" rel=\"noopener noreferrer\" rel=\"nofollow\" >http:\/\/acaai.org\/allergies\/types\/food-allergies\/types-food-allergy\/shellfish-allergy<\/a><\/li>\n<li>ACAAI Website. Wheat Allergy: Overview. Available at<br \/>\n<a href=\"http:\/\/acaai.org\/allergies\/types\/food-allergies\/types-food-allergy\/wheat-gluten-allergy\" target=\"_blank\" rel=\"noopener noreferrer\" rel=\"nofollow\" >http:\/\/acaai.org\/allergies\/types\/food-allergies\/types-food-allergy\/wheat-gluten-allergy<\/a><\/li>\n<li>ACAAI Website. Soy Allergy: Overview. Available at<br \/>\n<a href=\"http:\/\/acaai.org\/allergies\/types\/food-allergies\/types-food-allergy\/soy-allergy\" target=\"_blank\" rel=\"noopener noreferrer\" rel=\"nofollow\" >http:\/\/acaai.org\/allergies\/types\/food-allergies\/types-food-allergy\/soy-allergy<\/a><\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<div style=\"clear: both;\"><\/div>\n","protected":false},"excerpt":{"rendered":"<p>About 90% of all food allergy reactions occur in only 8 foods or food groups &#8211;  also known as the major food allergens &#8211; according to the U.S. Food Allergen Labeling and Consumer Protection Act (FALCPA).<\/p>\n","protected":false},"author":1,"featured_media":95,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[3],"_links":{"self":[{"href":"http:\/\/foodallergytrainingcourse.com\/blog\/wp-json\/wp\/v2\/posts\/25"}],"collection":[{"href":"http:\/\/foodallergytrainingcourse.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodallergytrainingcourse.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodallergytrainingcourse.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/foodallergytrainingcourse.com\/blog\/wp-json\/wp\/v2\/comments?post=25"}],"version-history":[{"count":4,"href":"http:\/\/foodallergytrainingcourse.com\/blog\/wp-json\/wp\/v2\/posts\/25\/revisions"}],"predecessor-version":[{"id":97,"href":"http:\/\/foodallergytrainingcourse.com\/blog\/wp-json\/wp\/v2\/posts\/25\/revisions\/97"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/foodallergytrainingcourse.com\/blog\/wp-json\/wp\/v2\/media\/95"}],"wp:attachment":[{"href":"http:\/\/foodallergytrainingcourse.com\/blog\/wp-json\/wp\/v2\/media?parent=25"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodallergytrainingcourse.com\/blog\/wp-json\/wp\/v2\/categories?post=25"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodallergytrainingcourse.com\/blog\/wp-json\/wp\/v2\/tags?post=25"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}