| Learn to look for
clues of food allergens where you might not expect them, counsels
a New York University Medical Center specialist.
A recent FDA report
notes that many allergens cross over into supposedly allergen-free
foods -- often in the manufacturing or handling process --
meaning that people with allergies have to know more than
what the labels or menus say, according to Dr. Clifford Bassett,
an allergist at NYU.
Any food can cause
an allergic reaction, Bassett says, but the most common culprits
are eggs, milk, soy, seafood, corn, wheat, and peanuts.
Those vulnerable
to allergens can experience vomiting, nausea, stomach cramps,
indigestion, diarrhea, hives, skin rashes, headaches, asthma,
earaches and respiratory problems. An infant's colic may be
caused by an allergic reaction to milk or soy products.
"Peanuts are the
No. 1 cause of severe or fatal allergic reactions in children
and adults in the United States," Bassett says. "One five-thousandth
of a teaspoon of a food containing peanuts is enough to cause
a severe or even fatal reaction. Some people are so allergic
that they may react to minute quantities in cooking fumes."
If you're allergic
to milk, look out for milk-related "whey proteins" in a food
product that may not list cow's milk, according to the doctor.
They show up in baked goods, hot dogs, canned tuna and as
caseinates that are used in preparation and as preservatives.
If a food label
lists "casein," that means it contains milk. Non-dairy creamers
sometimes contain skim milk and some margarine made from corn
oil may contain skim milk powder.
Nut allergens
often are in candies or cookies made on baking sheets or with
utensils that were shared in making products with nuts. Chocolate
candy is a particular problem, since it is often made with
such shared equipment, so people with severe peanut allergies
should avoid chocolates.
Nuts also often
turn up in Worcestershire sauce and bouillon. Shaving creams,
moisturizers, shampoos and lipsticks may contain nuts, which
can be transmitted through hand contact or kissing.
Eggs may be in
or on foods with a shiny appearance, such as the egg washes
used on baked products and noodles. Look for the word "albumin"
or "albumen!!, on the label, which means that the product
contains eggs. Processed foods with labels that list binders,
proteins or emulsifiers often contain eggs.
Soybeans are used
in the manufacture of many cereals, baked goods, baby food,
processed meats, hamburgers and other meat products. Soy protein
is often used to emulsify fat, and it can be found in ice
cream, mayonnaise, products that contain oil, and salad dressings.
Those with seafood
allergies should be leery of fried foods, since these may
have been prepared in the same oils as fish. They also should
skip Caesar salad dressing, which may include anchovies.
People allergic
to either of the two shellfish categories - mollusks (clams)
or crustaceans (lobsters) - should avoid both. They also should
be careful when buying other types of fish at the market or
ordering in a restaurant because of the possibility of cross-contamination
with shellfish. According to Bassett, people with shellfish
allergies have them for life.
Wheat is an allergen
that may be hidden in alcoholic beverages, hot dogs, ice cream
cones, licorice and soup mixes. People allergic to wheat should
avoid products containing any kind of flour, including gluten-free
and spelt. Hydrolyzed wheat protein is often used in processing,
flavoring, and binding food products; it's also often included
in pharmaceutical products such as overthe-counter cold preparations.
Allergic reactions
to corn are less common and less severe, says Bassett, but
they may be found in pediatric foods. So watch out for the
lurking allergens. You may not have another chance.
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