All about allergy

An allergic reaction occurs when the body’s immune system overreacts to an allergen, in this case a food protein.
The white blood cells produce an antibody to this allergen, called immunoglobulin E or IgE.
When this antibody comes in contact with the particular food protein, it promotes production and release of certain chemicals called “mediators.” Histamine is an example of a mediator.
These mediators act on various parts of the body, mainly the skin, throat, airways, intestines, and heart.
The effects of the mediators on organs and other cells cause the symptoms of the allergic reaction.
Any food has the potential to trigger an allergic reaction, but a few foods account for most food allergies. In fact, about 90% of food allergies are triggered by one of these 8 foods:
Eggs
Milk
Wheat
Soy
Peanuts
Tree nuts
Fish
Shellfish
Generally, people who have allergies react to only a few foods. Occasionally a person who is allergic to one food also may be allergic to other related foods. This is called cross-reaction. Common examples:
Allergy to peanuts - Cross-allergies to soybeans, green beans, and peas
Allergy to wheat - Cross-allergy to rye
Allergy to cow’s milk - Cross-allergy to goat’s milk
Allergy to pollen - Cross-allergies to foods such as hazelnuts, green apples, peaches, and almonds
People who have a history of other allergies, such as eczema or asthma, are particularly prone to having a reaction to a food. They are also more likely to have a more severe reaction.

Allergy journal

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