Any food can cause an allergy. However, just a handful of foods cause at least 90 percent of allergic reactions to food. The substance that causes an allergic reaction in foods or drinks is called an “allergen.” As far as foods are concerned, nearly all allergens are proteins. For the majority of people, these proteins are not allergens, because their immune system does not react to them. It is the immune system’s reaction to these proteins that causes an allergic reaction. Among children, most allergic reactions to food are caused by peanuts, milk, soybean, tree nuts, eggs, and wheat. The majority of children stop being allergic to foods early on in their childhood. Allergic adults typically react to citrus fruit, nuts, fish, peanuts, shellfish, and wheat.

Eggs: Like most food allergies, egg allergy is more common in childhood and about half of children who have it will grow out of it by the age of 3. In a few cases, egg allergy can cause anaphylaxis.
Fish: Fish allergy can often cause severe reactions, including anaphylaxis. Adults are more likely to have an allergic reaction to fish and shellfish than children, which is probably because adults eat these foods more often.
Milk: Allergy to cows’ milk is the most common food allergy in childhood. A reaction can be triggered by small amounts of milk, either passed to the baby through the mother’s breast milk from dairy products she has eaten, or from feeding cows’ milk to the baby.
Nuts from trees: Allergy to nuts from trees is usually lifelong. On rare occasions, all these nuts can cause anaphylaxis in people who are sensitive. Sometimes, people with an allergy to one type of nut will also react to other nuts. People with nut allergies should talk to their doctor for advice.
Soybean: Soybean allergy is a common childhood allergy. Most people grow out of it by the age of two, but occasionally adults are allergic to soybean.

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