How to treat food allergy, types of food intolerance.

Among the most common and potent allergens is cow's milk, which causes food allergy in 90% of children.
Allergy to cow's milk usually develops in children during their first year of life, typically
after the infant is transitioned to formula feeding.

The second most significant allergens are fish proteins. According to research data, almost all
children (98%) with a food allergy experienced allergic reactions to fish. In 10% of people,
intolerance to certain types of fish was observed. Reactions to caviar, shrimp, crayfish,
lobsters, oysters, and other mollusks are possible. It has been established that the degree of
sensitization (sensitivity) to fish does not decrease with age and persists in adults.

In 87.2% of children suffering from allergic reactions, the allergy is caused by egg white.
Often, intolerance to egg white is combined with intolerance to chicken meat and broth.
The allergenic properties of the yolk are expressed to a lesser extent than the white.
Among cereals, rye and wheat are the most allergenic. Various vegetables, fruits, and berries
are also classified as significant allergens.

Allergic reactions to kefir, pastries, kvass, and other products prepared using yeast fungi
were observed in 22% of children prone to such manifestations. To avoid this type of allergy,
certain types of cheeses, seasonings, vinegar, fortified milk, kefir, malted milk drinks,
yogurts, wheat and rye bread, crackers, sauerkraut, tomato sauce, dried fruits, beer,
brewer's yeast, sausage, breakfast ham, as well as certain medications — B vitamins and
antibiotics of fungal origin (penicillin, lincomycin, tetracycline) — should be excluded from the diet.

In general, food products can be divided into three groups based on their allergenic activity:

• High: cow's milk, fish, egg, citrus fruits, nuts, honey, mushrooms,
  chicken, strawberries, raspberries, wild strawberries, pineapples, melon, persimmon,
  pomegranates, blackcurrants, blackberries, chocolate, coffee, cocoa, mustard, tomatoes,
  carrots, beets, celery, wheat, rye, grapes, etc.;

• Medium: peaches, apricots, redcurrants, cranberries, rice, corn,
  buckwheat, green pepper, potatoes, peas, pork, turkey, rabbit, etc.;

• Low: zucchini, pattypan squash, turnip, pumpkin (light varieties),
  sweet and sour apples, bananas, almonds, whitecurrants, gooseberries, prunes, plums,
  watermelon, lettuce, horse meat, mutton, etc.

Sometimes allergic reactions are caused not by the food product itself, but by various
food additives: dyes, flavorings, emulsifiers, or preservatives. Furthermore, most people
with a food allergy have reactions not only to food allergens but also to others; therefore,
lately, doctors have attached great importance to the development of cross-reactions between
food and non-food allergens. For example, if someone has an allergic reaction to shrimp,
tests will likely reveal a similar reaction not only to shrimp but also to crabs, lobsters,
and crayfish.

Another interesting example of cross-reactivity is the relationship between pollen and
household (dust, pet hair) allergens (see table). For instance, nine out of ten people
suffering from a pollen allergy also experience allergies to certain food products.