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Cayman Parent | Articles | Uncategorised | CP Tips | The 8 Most Common Food Allergies

CP Tips | The 8 Most Common Food Allergies

food allergies children cayman common

Food allergies occur when the body’s immune system abnormally reacts to a food as if it were a threat. Instead of digesting the food normally, the immune system responds by launching an attack against the ‘foreign’ invader, releasing antibodies (or defense proteins) and triggering an inflammatory response. This reaction is what ultimately brings about the symptoms of a food allergy which can range from mildly unpleasant to severe and potentially life-threatening.  Andrea Hill, BASc, MSc, Holistic Nutrition Educator


Here are the eight most common food allergies. Know what to avoid, which foods may contain these potential allergens, and what to use as a substitute in its place. Always read the ingredient list of any food product before buying it to determine its safety.

EGG

Foods to Avoid: Eggs, including both the egg white and the egg yolk; eggnog, mayonnaise and meringue desserts.

Common Hidden Sources: Baked goods, egg substitutes, pasta and egg noodles, marshmallow fluff (in jars), nougat, marzipan and surimi (imitation crabmeat).

Food Swaps

 


 

MILK

Foods to Avoid: Cow’s milk, including condensed and evaporated milk, cream, half-and-half, dry or powdered milk, butter, buttermilk, cheese, cream cheese, cottage cheese, yoghurt, sour cream, ice cream, sherbet, puddings and custards. 

Common Hidden Sources: Deli meats, hot dogs, sausages, vegetarian ‘meat’ products (i.e. veggie burgers, veggie dogs), chocolate, margarine spreads, ‘dairy-free’ creamers (can contain milk derivatives), sandwich breads and yeast breads, protein bars, boxed cereals, salad dressings and dips.

Food Swaps

 


 

FISH

Foods to Avoid: Fish including but not limited to tuna, salmon, snapper, tilapia, catfish, anchovies, sardines and cod.

Common Hidden Sources: Fish sauce, Worcestershire sauce, Caesar salad dressing (may contain anchovies), imitation crabmeat (surimi), fish broth, fish stock cubes or bouillon; omega-3 fat supplements (aka ‘fish oil’).

Food Swaps

  • Swap fish for any other acceptable protein food, including chicken, turkey, red meat, beans, lentils and tofu;
  • Swap tuna salad for chicken salad or egg salad;
  • Swap fish sauce in Asian-inspired recipes for soy sauce, tamari sauce, Bragg’s® Aminos, or Coconut Amino’s®;
  • Try blending minced olives and sun-dried tomatoes into cream cheese as a substitute for smoked salmon on a bagel;
  • Swap a fish oil supplement for flax oil or a vegetarian DHA supplement derived from seaweed. Alternatively you could add plant-omega-3 food sources to your diet like chia seeds, hemp seeds and ground flax seeds.

SHELLFISH

Foods to Avoid: Shrimp, lobster, crab, crawfish (also known as crayfish) and prawns. Can also include oysters, mussels, clams, cockles, octopus, scallops, squid (aka calamari), snails, conch and whelks.

Common Hidden Sources: Fish stock, imitation crabmeat (surimi), seafood flavourings (anything labelled ‘natural and/or artificial flavourings’ may contain fish by-products), cuttlefish ink pastas, bouillabaisse and cioppino dishes; glucosamine supplements.

Food Swaps

  • Swap crab cakes for salmon cakes (as long as there is no fish allergy), or quinoa cakes;
  • Swap shellfish in paella and jambalaya dishes with extra vegetables or chopped up chicken;
  • Swap fish broth for chicken or vegetable broth;
  • Look out for ‘shellfish-free’ brands of glucosamine (ask your pharmacist).

WHEAT

Foods to Avoid: Wheat-based breads, pasta, crackers, cereal, flour tortillas, wheat germ, spelt, farro, couscous, bulgur, kamut, wheat bran, wheat berries, einkorn, emmer, triticale, sprouted grain products (like Ezekiel®), matzo, semolina and durum wheat.

Common Hidden Sources: Seitan (wheat gluten ingredient common in vegetarian products), soy sauce, surimi (imitation crabmeat), rye breads (unless labelled 100% rye), baked goods, cookies, granola bars, hot dogs, most sausages, deli meat, modified starch, commercial salad dressings and ice cream desserts.

Food Swaps

Note: Wheat-free does not mean gluten-free; they are not the same. If you need to avoid gluten, you must avoid all wheat, barley and rye grains. If you have a wheat allergy (but are not sensitive to gluten), you can eat barley and rye.


 

SOY

Foods to Avoid: Anything made from soy, including soy milk, tofu or bean curd, tempeh, edamame (soy beans), soy nuts, soy sauce, teriyaki sauce, miso, soy protein isolate, soy nut butter and soy oil.

Common Hidden Sources: Hydrolyzed or Textured vegetable protein (TVP, common soy ingredient in processed vegetarian products), canned tuna, infant formulas, vegetable starch and vegetable broth (ingredients that ‘may contain’ soy), mono- and di-glycerides.

Food Swaps


 

PEANUTS

Foods to Avoid: Peanuts and anything made from peanuts, including peanut butter, mixed nuts, beer nuts, artificial nuts, goobers (chocolate-covered peanuts), monkey nuts (term used to describe peanuts), peanut flour, peanut oil, arachis oil (another name for peanut oil).

Common Hidden Sources: African, Mexican and Asian (Chinese, Indian, Thai, Vietnamese and Indonesian) restaurant food, candy (including nougat and chocolate), sunflower seeds (processed on equipment shared with peanuts; check the label), marzipan, granola bars, energy and protein bars, glazes and marinades, egg rolls, mandelonas (peanuts soaked in almond flavouring), ice cream and nut butters (often processed on equipment shared with peanuts; check the label to determine those that are kept separate).

Food Swaps

  • Swap peanut butter for peanut-free sunflower seed butter (Sunbutter®) or soy nut butter (Wowbutter®);
  • To satisfy that salty snack fix, try dry roasted chickpeas, soy nuts, pumpkin seeds, sunflower seeds or popcorn.

TREENUTS

Foods to Avoid: Almonds, Brazil nuts, walnuts, pecans, hazelnuts, macadamia nuts, pistachios, cashews, pine nuts, chestnuts and tree nut butters (almond butter and cashew butter).

Is Coconut Considered a Tree Nut?

The American College of Allergy, Asthma and Immunology, states that although the Food and Drug Administration considers coconut a tree nut, it is not a botanical nut, and is classified as a fruit. “While allergic reactions to coconut have been documented, most people who are allergic to tree nuts can safely eat coconut. If you are allergic to tree nuts, talk to your allergist before adding coconut to your diet.”

Common Hidden Sources: Pesto, some deli meats (like mortadella), candy, nougat, chocolate, cereals, crackers, cookies, granola bars, energy bars, marzipan, nut milks (almond milk, cashew milk, etc.), flavoured coffee, artificial flavouring, nut extract (e.g. almond extract), nut flavouring, lychee, nut flour (almond flour, hazelnut, etc.), nut paste (e.g. almond paste), praline, and nut oils (can be in lotions, hair care products and soaps).

Food Swaps

  • Swap tree nuts in baked goods for seeds (chia, flax, hemp, pumpkin, sesame and sunflower);
  • Swap the crunchy texture of nuts on a salad with whole-grain croutons, dry roasted pumpkin seeds, peanuts or sunflower seeds;
  • Make your own nut-free trail mix with pretzels, dried banana chips, raisins, roasted soy nuts and pumpkin seeds.


Symptoms of a Food Allergy

Source: Food Allergy Research and Education Organisation

Mild to moderate symptoms may include one or more of the following:

Severe symptoms may include one or more of the following:


Sources referred to in article:

foodallergy.org/common-allergens/peanut

foodallergy.org/common-allergens/tree-nut

acaai.org/allergies/types/food-allergies/types-food-allergy/tree-nut-allergy

 
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