If you have allergies, you know exactly what we’re talking about. The Big Eight refers to the eight most allergenic foods. According to the University of Nebraska-Lincoln Food Allergy Research and Resource Program, these foods comprise 90 percent of all food allergies in the United States.
There are even laws that regulate labeling these foods. According to the U.S. Food and Drug Administration (FDA), Congress passed the Food Allergen Labeling and Consumer Act of 2004 (FALCPA) to help Americans with allergies navigate food products safely. FALCPA applies to any food with FDA-regulated labeling, including both domestic and imported foods.
Before this law was passed, identifying these ingredients was more difficult. However, the current law requires that any label must tell readers the food source names that are either derived from or contain a protein derived from these eight common food allergens. This helps those affected to avoid these foods, ultimately saving lives.
So just what are the big eight? Here’s the list.
1. Milk
According to the University of Nebraska-Lincoln, milk allergies are common -- especially in infants. Two to 6 percent of children in the early childhood range are said to have milk allergies, but by age six, 90 percent of kids most likely have outgrown it.
Experts say that allergies to milk happen when the immune system reacts to a protein found in milk products. Consequently, symptoms can include gastrointestinal issues and issues involving the skin and airways. This is said to occur most often within an hour of consuming dairy.
2. Eggs
According to the Mayo Clinic, an egg allergy occurs when the immune system thinks that egg proteins are harmful to the body. Consequently, the body releases histamines and other substances that cause a reaction.
Though egg yolks and egg whites both can cause reactions, reactions to egg whites are the most common. This allergy is common when it comes to children and food allergens. But the majority of kids outgrow this allergy before reaching adolescence. Symptoms are said to develop within a few minutes to several hours after consuming eggs.
3. Fish
Fish allergies can be life-threatening; however, they’re less common than other allergies. According to the American College of Allergy, Asthma and Immunology (ACCAAI), finned fish can be fish allergy triggers. These can include tuna, halibut and salmon. And if you’re allergic to fish, you may not be allergic to shellfish – it varies in each person.
When it comes to fish allergies, it’s important to avoid cross-contact that can occur when fish is cooked. In fact, avoiding places where fish is cooked is recommended. Consequently, the ACCAAI suggests avoiding seafood restaurants altogether. Proteins released into the air can prove dangerous for those who suffer from a fish allergy.
4. Shellfish
Shellfish allergies occur when those who suffer from them eat marine animals with shells. According to the Mayo Clinic, allergens can include shrimp, crab, oysters, lobster, squid and scallops. Shellfish are broken up into two groups: crustaceans and mollusks. Crabs, lobsters and shrimp are crustaceans. But snails, clams and oysters are mollusks. Those with shellfish allergies can be allergic to all shellfish or just certain types.
5. Tree Nuts
Tree nuts are the culprits in many serious allergic reactions. However, they shouldn’t be confused with peanuts. Tree nuts are foods like almonds and walnuts, but peanuts are legumes. That said, if you’re allergic to peanuts, you may be allergic to tree nuts, too. The ACCAAI reports that 25 to 40 percent of those who are allergic to peanuts have a tree nut allergy as well. Tree nut allergies last for life in most people.
When it comes to navigating a tree nut allergy, you’ve got to know what may cause a reaction. For example, along with the nuts themselves, nut oils and nut butters can cause reactions. And some alcoholic drinks can have nuts in them. The ACCAAI says that most alcoholic beverages don’t fall under government labeling requirements, making for a challenging identification process. Further, nut protein may be an ingredient in some hair products as well as lotions and soaps -- so read the labels.
6. Peanuts
Peanut allergies are serious. And unlike some other allergens, experts say that these allergies usually last a lifetime (only 20 percent of people are said to outgrow them).
Food Allergy Research & Education (FARE) reports that about 3 million people in America say they have peanut and tree nut allergies. And this number is on the rise. Between the years of 1997 and 2008, peanut allergies have tripled.
Read labels to see if products contain nuts. And remember that if you have a peanut allergy, you may or may not have a tree nut allergy.
7. Wheat
Wheat allergies aren’t just a fad. They’re a very real health concern. According to the Mayo Clinic, an allergy to wheat can come from both eating wheat products and inhaling wheat flour -- it depends on the person.
It’s important to note that wheat is in lots of foods. It can even be found in ketchup. In general, there are four classes of wheat proteins that can cause allergies: albumin, globulin, gliadin and gluten.
Experts say that wheat allergies can be confused with celiac disease. However, these two issues are different. A wheat allergy is an allergic reaction that comes from proteins in wheat, but celiac disease is an immune system reaction that comes from gluten.
8. Soya
Soya allergies are allergies to soy. According to Healthline, soybeans (also called edamame) are a legume. If you have a soy allergy, the labels on processed foods must be read closely because soy is an additive in many foods -- like frozen dinners. In addition, there can be many types of soy allergies. In fact, there are up to 15 allergy-causing soy proteins.
Whatever you think you might be allergic to, it's a good idea to see an allergist who can administer a skin test that will reveal your allergens and how severe any allergies might be. That way, you can avoid any life-threatening situations.