Food
Various food items make it to the list of causative agents for anaphylaxis. Food is the leading cause of allergy in children. There has also been a rise in food-induced allergies in different nationalities. As different cultures have varied meal plans, the specific item can be different in populations. However, some of the most common food allergens are:
- Milk: Most common anaphylaxis is reported against cow’s milk. Goat’s milk is also known to cause allergies in infants. In developed countries, about 2-3% of infants are expected to get milk-related food allergy during the first year of life. The underlying mechanism is the same; the immune system recognizes milk as a foreign entity and initiates a defense mechanism. The casein protein in the milk seems to be the trigger which sets off the immune system in full swing.
- Eggs: another common cause of allergy in children is egg, with a prevalence rate of about 1-3%. The albumen protein in the egg whites is the most common trigger. However, some proteins in the egg yolk can also switch on the allergy mode of the immune system. Some research proposes that making eggs a part of infant meal plans earlier on, can prevent development of respective allergy.
- Wheat: wheat allergy and wheat malabsorption are often confused due to a similar set of symptoms. The gliadin protein component is the responsible trigger in wheat allergy. However, most children develop tolerance to wheat with age.
- Nuts: certain nuts like walnuts, cashews, peanuts can also be a causative agent for severe anaphylactic reactions to set in.
- Seafood: seafood like fish, including salmon and tuna, lobsters, prawns, oysters, crabs etc. are a hallmark of some cuisines. However, in some people, they can also trigger anaphylaxis reaction.