Food allergies and intolerances: the most allergenic foods

A food allergy involves the immune system, the manifestations are often immediate and sometimes violent, even fatal. The only effective prevention being the avoidance of allergenic foods, it is becoming imperative today to have precise and transparent informative food labeling to know exactly what we eat and what we risk.

Food allergies and intolerances do not only affect the digestive tract with: vomiting, diarrhea, abdominal pain, chronic constipation, celiac disease, Crohn’s disease, ulcerative colitis, mouth ulcers, edema of the lips and mucous membranes, gastritis but can affect all organs:

  • Skin disorders: hives, eczema, acne…
  • Respiratory and ENT disorders: rhinitis, asthma, asthmatic bronchitis, chronic cough, otitis, conjunctivitis, etc.
  • Neurological disorders: migraines and headaches, mood instability (hyperactive child syndrome, hypersensitivity, depressive tendency)
  • Urinary disorders: nephrotic syndrome, non-infectious cystitis
  • Joint disorders: inflammatory flare-ups, arthritis, rheumatism anaphylactic shock reactions

The most allergenic foods

270 foods have been listed as allergenic, the 9 main ones are:

egg, cow’s milk and its derivatives, groundnut, sesame, hazelnut, celery, apple, avocado, banana.

The others are most often:

  • cereals: wheat, rye, buckwheat
  • shellfish (crabs, shrimps) and fish
  • cereal gluten: wheat, spelled, kamut, barley, oats, rye
  • legumes (peas, lentils, lupine, soy)
  • other oilseeds: walnuts, almonds, pistachios, etc.
  • vegetables: tomatoes, radishes, spinach, parsley, carrots, squash…
  • fruits: citrus fruits and exotic fruits, strawberries, chestnuts
  • spices: curry, paprika, mustard
  • transgenic foods (fruits and vegetables, cereals and legumes)
  • food additives (dyes (tartrazine), preservatives (sulfites, benzoates), antioxidants (gallates, citrates), glutamate, tryptophan, etc.
  • antibiotics (traces in the meat and milk of animals from intensive farming)
  • nickel (traces in many industrial foods, stainless steel kitchen equipment)
  • Fake allergies but real symptoms
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False food allergies and intolerances can cause the same clinical symptoms, but do not involve the immune system: skin tests and IgE tests are negative, the only test is to evict the suspected food to verify the suppression of symptoms.

This type of reaction is caused by foods high in histamine or causing the release of histamine; they do not involve the immune system.

Foods rich in histamine: fermented cheeses, cold meats, sauerkraut, sardines, anchovies, tuna, salmon, smoked fish, wine (especially white), beer, spinach, tomatoes, preserves

Histamino-releasing foods: fish and especially “blue” fish, shellfish, egg whites, strawberries, tomatoes, pineapple and exotic fruits, nuts, hazelnuts and peanuts, peas and lentils, chocolate, alcohol


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