Soy allergies afflict up to 0.5% of the general population, despite the fact that they are more frequent in newborns and young children. Soy protein, which is included in many soy-based products such as soybeans, edamame, miso, tofu, and tempeh, is the culprit for this allergy. Atopic dermatitis, which is characterized by skin itching and irritation, is one of the adverse effects of soy allergy.

Other negative health consequences could include swelling, tongue-tingling, stomach ache, and wheezing. All soy-based goods should be avoided by persons with soy allergies, however, some processed substances, such as soy lecithin, a food additive, and refined soy oil, are frequently acceptable to eat.

One of the most prevalent and potentially fatal food allergies is a sensitivity to peanuts. Particular proteins in peanuts can cause an immunological reaction in people with peanut allergies. Skin rashes and other symptoms including under-the-skin puffiness, wheezing, shortness of breath, and digestive problems are common characteristics of peanut allergies. Anaphylaxis, a potentially fatal allergic response, can occasionally result from severe peanut allergies.

According to research, persons with a peanut allergy may be more likely to experience life-threatening allergic responses if they also have asthma. For people with a peanut allergy, highly refined peanut oil may occasionally be harmless. Cold-pressed or unrefined peanut oils, however, are to be avoided. Before including peanut items in their diet, those with peanut allergies should see their doctor.

Shrimp, lobster, squid, crabs, and oysters are examples of shellfish, which are fish having an exterior made of hard or shell-like material. Allergies in shellfish are typically brought on by tropomyosin, a kind of protein present in shellfish. Hives, skin rashes, and itching are a few minor signs that someone is sensitive to shellfish.

Wheezing, low blood pressure, and even anaphylaxis, which can be deadly, can also occur in more severe cases. All shellfish can cause negative responses in some persons with a shellfish allergy, but only specific kinds may need to be avoided.

One of the most extensively grown crops in the world is wheat. Up to 1% of children and adults have an allergy to it, making it one of the most prevalent food allergens. The proteins contained in wheat, such as albumin, gliadin, globulin, and gluten, are what cause wheat allergies. Itching, intestinal discomfort, and respiratory disorders might result from this.

According to several studies, those with underlying illnesses like asthma, eczema, or seasonal allergies are more likely to develop wheat allergies. All wheat-containing foods, such as bread, flour, pasta, crackers, couscous, bulgur, farro, and farina, must be avoided by people who have a wheat allergy. Reading food labels carefully is particularly vital because wheat can occasionally be discovered in items like salad dressings, sauces, soups, and processed meats.

Itching, throat or tongue swelling, or tingling around the mouth may be symptoms of an allergic reaction to the proteins present in cow's milk. Infants and young children are more susceptible to cow's milk allergy. The two most frequent causes of allergic responses are the proteins whey and casein, both of which are present in cow's milk.

Exposure can result in swelling of the lips, tongue, or throat in people who are allergic to them, as well as itchiness or tingling in the mouth area. Additionally, it could cause nausea, diarrhea, pains in the stomach, wheezing, and anaphylaxis. Avoiding dairy products and meals containing cow's milk, such as yogurt, cheese, butter, and ice cream, is a necessary component of treatment.

Specific egg white proteins, such as ovalbumin, ovotransferrin, egg white lysozyme, and ovomucin, are frequently to blame for egg allergy. Hives, which can result in itchy, red, and swollen skin, are one of the major signs of an egg allergy. Additionally, it may result in a number of digestive problems, such as nausea, diarrhea, and stomach discomfort.

Some persons who have an allergy to hen's eggs might be able to eat duck, goose, or quail eggs, but others might have to stay away from all eggs. Because of this, it's crucial to consult your doctor before including other types of eggs in your diet if you have an egg allergy in order to avoid unpleasant side effects.

Any nut that develops on a tree, such as almonds, cashews, pecans, pistachios, walnuts, hazelnuts, and Brazil nuts, is referred to as a "tree nut". 4.9% of the world's population is thought to be affected by tree nut allergies, making them quite widespread. Specific proteins found in tree nuts, such as oleosins, legumins, vicilins, and 2S albumins, are responsible for allergic responses. Itching, tingling, skin redness, and mouth swelling are a few of the signs of an allergic reaction to tree nuts.

More severe responses to tree nuts may be linked to other illnesses such as asthma, eczema, and hay fever. People who have a tree nut allergy frequently only react to particular kinds of tree nuts. However, it's frequently advised to completely avoid tree nuts if you have an allergy due to the danger of cross-contamination in food preparation.

Specific proteins contained in finned fish can induce rashes, itching, stomach discomfort, and congestion in people who have a fish allergy. Fish with fins, including cod, catfish, salmon, and tuna, can trigger allergic reactions in those who have fish allergies. Parvalbumins are one of the particular fish proteins that frequently cause this.

Exposure to these proteins can result in symptoms including hives, itching, stomach discomfort, and congestion in people who have a seafood allergy. Certain species of fish may cause allergies in some people but not others. However, due to the possibility of cross-contamination, those with fish allergies are often recommended to avoid all fish and fish products.