Linquan Huakang ** Disease Hospital
Food allergy refers to adverse food reactions induced by immunological mechanisms, including IgE-mediated and non-IgE-mediated food allergies. Typical food allergies are mediated by IgE.
More than 90% of food allergies are caused by foods such as milk, eggs, seafood, and nuts.
1. Milk and eggs: Patients who are allergic to milk and eggs are more common and have a more serious condition. Whey protein in milk and ovalbumin in eggs are the main allergenic components.
2. Seafood: fish, shrimp, crab and other seafood.
3. Meat: pigs, cattle, sheep and poultry. In our country, this type of food allergy is rare.
4. Oil crops and nut foods: oil crops such as peanuts, soybeans, sesame, etc.; Nut foods such as walnuts, almonds, hazelnuts, pistachios, cashews, etc. These food allergies are rare, but the symptoms can be very severe.
5. Fruits: peaches, apples, pears, oranges (especially kumquats), bananas, mangoes, lychees and various melons and fruits.
6. Vegetables: people who are allergic to cabbage and green vegetables are rare, but lentils, cucumbers, bean sprouts, carrots and celery can cause allergies, and almost all people who are allergic to soybeans are allergic to soybean sprouts.
7. Food additives: there are many allergies to food colorings, preservatives, preservatives and flavorings, among which allergies caused by tartrazine are the most common.
8. Some fermented foods: for example, some patients are allergic to hops, some are allergic to edible yeast, and some are allergic to edible fungi.