1. Seafood and aquatic products: Although seafood is nutritious and delicious, it is easy to induce allergies. In coastal or lake areas, fish, shrimp, crab, clam, conch, squid, shellfish, abalone, sea cucumber and other seafood or aquatic products are easy to cause allergies. In recent years, the fashion of "tasting seafood" has increased the probability of suffering from allergic diseases. It is found that crustacean seafood such as mackerel, trout, tuna and salmon, shrimp and crab all contain high allergens, which are usually heat-resistant and often induce allergies after cooking. In addition, the susceptibility of seafood to allergies may also be related to the susceptibility of seafood to microbial invasion and corruption. In recent years, it has been proved that inhaling fishmeal in the air and the smell of rotten fish can induce asthma, which may be an important reason for the increase of asthma incidence in fishery developed areas.
2. Milk: Milk and dairy products are common allergic foods, especially infants and children. Many infants can induce eczema or asthma after drinking milk or milk powder, and some of them are allergic to digestive tract, such as vomiting, abdominal pain and murmur. The reason why some babies refuse to eat milk is a reflex protection against milk allergy. Sudden infant death found abroad is related to milk allergy. α -whey protein in milk is the strongest allergen component. This protein is not heat-resistant, and its sensitization can be weakened after boiling at high temperature.
3. Oil crops such as peanut, soybean and sesame are mainly related to the high content of protein and polysaccharide protein in these oil crops, such as peanut kernel-1A and peanut kernel-1b. According to the survey, 5% of American children are allergic to peanuts, and 60% of the patients who die of food allergy in the United States every year are related to peanut allergy. We often meet patients who are allergic to peanuts in clinic, especially those who are allergic to raw peanuts, soybeans and bean products. In the past, children who were allergic to milk often used soy milk instead. Now many scholars believe that soybean milk also has high allergenicity. Peanuts, soybeans and sesame seeds rarely induce allergic symptoms once they are made into oil products.
4. Eggs: Eggs and egg products can cause allergies in patients of all ages, among which egg protein in egg white is the main ingredient to induce allergies, and egg yolk is less likely to induce allergies. In addition, quail eggs, duck eggs and goose eggs can also induce allergic symptoms. Because cooked food is usually the main food in China, and the allergen heat resistance of egg protein is poor, the allergic probability of poultry eggs can be significantly reduced after high temperature treatment.
For some cereals, such as wheat, corn, buckwheat and cereals, the baker's asthma is related to contact with wheat flour. In addition, mites in flour are also an important cause of allergies, while allergens in corn are usually heat-resistant, so popcorn can also induce allergies.
6. Nuts: Nuts such as walnuts, pistachios, cashews, almonds, hazelnuts, pine nuts and chestnuts often cause allergies. Nuts are highly allergic and are mainly eaten raw, so they often induce serious symptoms. Because nuts may have common allergen components, allergies to one nut are often allergic to another nut.
7. Fruit: It is also the main food that causes allergies, such as fresh peaches, which are juicy, sweet and delicious. However, there are many ingredients in peaches that can cause allergies to patients, including lip edema, itching, wheal and laryngeal edema. There is still controversy about the allergenicity of chlorogenic acid in fruits. It is generally believed that the allergenicity of fruits is low, but because most fruits are eaten raw, it is easy to induce allergic symptoms. Other fruits, such as apples, grapes, persimmons, cherries, bananas, mangoes, oranges, apricots, dates, pineapples and strawberries, often cause allergies, especially seeds and peels. Most fruit allergens are thermally unstable, and less allergens are induced when canned or dried.
8. Some meats and meat products: including all kinds of mammals (such as cattle, mutton and pork) and all kinds of poultry (such as chickens, ducks, geese and quails) are important components of our human diet. These meats and their meat products may induce allergies, especially carrion is easy to induce allergic symptoms.
9. Some vegetables: There are many kinds of vegetables that people eat, and the allergens are different. Common vegetables that can induce allergies are green beans, kidney beans, lentils, chrysanthemums, coriander, gray vegetables, mushrooms, tomatoes, leeks, potatoes, carrots, celery, etc., and the allergens of vegetables are usually not heat-resistant.
10. Foods with special smells: such as green onions, garlic, peppers, onions, ginger, condiments (spices such as pepper noodles, mustard oil, spiced noodles, curry powder, cumin powder, etc.) and alcohol.
1 1. Other foods: health products made of coffee, chocolate, beer, fruit wine, white wine, honey, pollen, and some edible insects (such as silkworm chrysalis, grasshopper, cicada, bean worm, snail, etc. ) can induce different degrees of allergic symptoms. The author once met a patient who died of laryngeal edema induced by eating grasshoppers.
12. Food additives: With the accelerated pace of work, many fast food and convenience foods came into being. However, chemicals such as food flavoring agents (such as monosodium glutamate and sweeteners), preservatives (such as sodium benzoate, nitrite and nitrate) and antioxidants (such as sulfite, sodium sulfate, potassium sulfate and butyl hydroxyanisole). ) and food production often add food dyes such as tartar yellow, which can induce allergies.