Common Food Allergy Triggers
The key to controlling a food allergy? Avoid the problem food. That isn't always easy, though. It may be hidden as an ingredient in something else.
- Most baked goods, like cakes and cookies, are made with eggs and sometimes nuts.
- Water-packed tuna may have added nonfat dry milk.
- Salad dressing could be made with soybean oil.
- A hot dog may contain milk protein.
So, be sure to read food labels. That's a good place to start.
Still, labels don't always tell the whole story. For example, pineapple, milk casein, or hydrolyzed soy protein may be used in microwave popcorn -- yet you won't see them on the ingredient list. You'll see the catch-all terms "flavoring" or "natural flavoring" instead. Words like "emulsifier" or "binder" can signal soy or egg in the product.
When you have a food allergy, you need to get familiar with these general terms and what specific things they can include. If you have questions about any product, check with the manufacturer. The customer service department or the quality assurance officer should be able to help you figure out if the food is safe for you.
You'll need to read menus at restaurants carefully, too. Ask about how food is prepared before you order if you have any concerns.