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Changes To Your Diet Can Affect Your Allergies – Here's How

Allergic reactions are a very common occurrence in the United States, affecting more than 50 million people annually (per Cleveland Clinic). People with airborne (inhalant) allergies often suffer from stuffy nose, runny nose, sneezing, and itchy/watery eyes. Among seasonal allergies, tree pollens trigger allergies in the spring, while weed pollens appear in the fall. Perennial (year-round) allergies include dust mites, cockroaches, molds, and pet allergens (e.G., fur, dander). Hives or itching shortly after eating may be a sign of an allergic reaction to a food. Severe reactions (anaphylaxis), marked by swelling of the mouth, throat, tongue, or face, can also occur in response to eating certain foods. Food allergies common in both children and adults include milk, egg, wheat, soy, peanut, and tree nuts.

In some people, certain medications and herbal supplements can also elicit an allergic reaction. For example, some antibiotics may cause rashes, itchiness, swelling, or breathing problems. Another source of allergic reactions (usually skin rash) is latex, found in rubber products such as balloons, rubber gloves, and condoms. Venom from stinging insects (bees, wasps, and hornets) can also cause allergic reactions. Symptoms can include shortness of breath, swelling in the throat, wheezing, rapid heartbeat, dizziness, and low blood pressure.

The increasing prevalence of allergies may be partly due to the "hygiene hypothesis," which states that children with limited exposure to germs develop an overreactive immune system that leads to allergies and allergic diseases later in life (via a 2021 review in Foods).

Causes And Risk Factors For Allergies

notepad with text HISTAMINE and stethoscope

When first exposed to a foreign protein (allergen), the immune system of an allergic person mistakenly identifies the allergen as an invader (per InformedHealth.Org). As a result, specific antibodies (immunoglobulin E, or IgE) are created that bind to specialized cells called mast cells located in the skin, airways, and gastrointestinal tract. The immune system thus becomes sensitized to the allergen, though symptoms may not occur. Subsequent exposure to the allergen (after sensitization to the allergen) signals the mast cells to release a burst of histamine and other chemicals that initiate the development of symptoms such as hives, runny nose, and sneezing. The same offending allergen would go unnoticed and not cause any reaction in nonallergic people.

A person with a family history of allergies and related conditions (e.G., asthma) has a greater risk of developing an allergy. This genetic predisposition to develop allergies and allergic conditions is known as atopy. Various environmental factors, including air pollution and cigarette smoke, also contribute to the likelihood of developing an allergy.

While certain foods and beverages can improve allergies, others can make allergies worse. Read on to find out how changes to your diet can affect your allergies.

Apples, Berries, And Onions

quercetin chemical formula with food sources

Apples, berries, and onions are among the richest food sources of the potent flavonoid compound quercetin (via Life Extension). Other excellent sources include dark-colored grapes, kale, capers, buckwheat, and green tea. Quercetin's antioxidant and anti-inflammatory properties contribute to many health benefits, including supporting healthy immune function, blood pressure, and blood sugar, as well as the elimination of old, inflammatory senescent cells that accumulate with advancing age.

According to a 2016 review in Molecules, quercetin also has anti-allergy properties. Quercetin suppresses the production of and secretion of histamine from mast cells and basophils (another type of immune cell) sensitized by allergens. Histamine and other chemicals are responsible for common allergy symptoms such as itching, sneezing, and watery eyes. Quercetin also inhibits the release of inflammatory chemicals known as cytokines from mast cells, accounting for its therapeutic effect against allergic inflammatory diseases such as asthma. Moreover, animal studies have shown that over a quarter of absorbed quercetin concentrates in lung tissue.

As an anti-allergy agent, quercetin functions specifically as a mast cell stabilizer, a drug or natural compound that stabilizes the membranes of mast cells, preventing their activation and blocking the releases of histamine and other chemicals. In fact, quercetin is structurally similar to cromolyn, a medication used to prevent allergic reactions. Impressively, quercetin is more effective than cromolyn at suppressing the release of inflammatory cytokines from mast cells. With regard to food allergy, quercetin has been shown in animal models to significantly inhibit the IgE allergic response against peanut proteins.

Pineapple And Papaya

woman holding pineapple and sliced papaya

The digestion of dietary protein is primarily carried out by proteolytic enzymes (or proteases) produced by the digestive system, notes Healthline. Pepsin begins breaking down protein foods (e.G., meat, eggs) in the stomach, while trypsin and chymotrypsin (produced by the pancreas) complete the process in the small intestine. Proteolytic enzymes are also found in certain foods, most notably fresh pineapple and fresh papaya. Papaya fruit contains papain, a protein-digesting enzyme commonly used as a meat tenderizer. Fresh pineapple served with pork helps to break down the meat because it contains bromelain, another potent proteolytic enzyme (via a 2014 study in the Korean Journal for Food Science of Animal Resources).

Bromelain and papain are associated with various health benefits, particularly improved digestion. Bromelain also has potent anti-inflammatory activity as well as mucolytic properties, i.E., it can break down mucus (via a 2021 review of studies published in the journal Life (Basel). Thus, by reducing nasal inflammation and mucus, bromelain may be useful in the treatment of allergic rhinitis and rhinosinusitis. In addition, bromelain can improve asthma symptoms by reducing airway inflammation. Pineapple has a long history of use as a traditional medicine in South and Central America. Papaya-derived papain has also been used in folk medicine for the treatment of various disorders including inflammation and allergies (per a 2021 study in the International Journal of Molecular Sciences).

Cayenne Pepper And Ginger

According to a 2019 study in the World Allergy Organization Journal, capsaicin is the main bioactive ingredient in cayenne pepper that is responsible for its spicy taste, as well as various health benefits. Antioxidant and anti-inflammatory properties associated with capsaicin may contribute to its potential benefits in the management of food allergy. In a mouse model of food allergy, supplementation with capsaicin was shown to decrease allergic inflammation and oxidative stress (free radical damage). This resulted in lower levels of interleukin 33 (IL-33), a proinflammatory cytokine that plays an important role in the development of allergic diseases. The study authors suggest that continuous consumption of capsaicin over a longer period may mitigate food allergy.

Another popular spice, ginger, can improve symptoms related to seasonal allergies (via a 2016 study in The Journal of Nutritional Biochemistry). Ginger has been used for centuries in Chinese and Indian medicine to treat nausea, asthma, and other disorders. Ginger also has antiallergy effects owing to its major bioactive component known as 6-gingerol. In mice with allergic rhinitis (hay fever), administration of ginger powder and 6-gingerol alleviated allergy symptoms such as sneezing and nasal rubbing. Specifically, 6-gingerol was demonstrated to inhibit the production of inflammatory cytokines, thus preventing the activation of mast cells that would otherwise release histamines that trigger symptoms of allergic rhinitis.

Cantaloupe And Citrus Fruit

One of the many benefits of eating more fruits and vegetables is shoring up your vitamin C levels. At the top of the list are cantaloupe and citrus fruits such as oranges, grapefruit, and limes (via WebMD). Broccoli, kiwi, red cabbage, and bell peppers are also high in vitamin C. While vitamin C has become best known for being a major antioxidant that protects against cell damage, it plays a key role in wound healing, immune defense, and the maintenance and repair of bones and teeth, as well as other connective tissues such as cartilage.

Cantaloupe, citrus fruits, and other foods rich in vitamin C may also be helpful for people with allergies. Since vitamin C has antihistamine activity, studies have shown that vitamin C may be effective against allergic and respiratory disorders (via a 2023 review of studies published in Inflammopharmacology). Animal studies have shown that vitamin C decreases the airway constriction caused by histamine. Vitamin C causes the smooth muscles of the airways to relax and thus widen, resulting in reduced symptoms of allergic asthma. In a clinical study in patients with allergic rhinitis, eight weeks of vitamin C supplementation along with exercise significantly reduced nasal congestion/itching, sneezing, and runny nose.

Honey

For centuries, honey has been used in folk medicine to treat various ailments such as burns, wounds, cough, asthma, gastrointestinal illnesses, and cardiovascular disorders (via a 2020 mini review of studies published in Frontiers in Pharmacology). Today, research evidence supports some of the therapeutic effects of honey, including anti-inflammatory, antioxidant, antimicrobial, antidiabetic, and anticancer activity. The health benefits of honey may be attributed to its high number of flavonoids, polyphenols, and other phytochemical (plant) compounds.

Evidence from studies, though few, indicate that honey also has exceptional anti-allergic effects. For example, clinical studies have shown that the consumption of honey substantially improves allergic conditions such as allergic dermatitis and allergic rhinitis. One mechanism for the anti-allergic action of honey is the inhibition of histamine release from mast cells. Honey may also prevent allergic reactions by lowering levels of IgE, an antibody that plays a critical role in allergies and allergic disorders. Manuka and Tualang honeys are the most effective varieties for treating allergic diseases, likely because of the extensive number of bioactive compounds they contain, e.G., gallic acid, kaempferol, and caffeic acid.

Probiotic Foods

Probiotics are "good" bacteria as well as good yeasts that, when consumed, restore a healthy balance to the body's community of microorganisms known as the microbiome (via WebMD). Bifidobacterium and lactobacilli are more familiar types of probiotic bacteria, while Saccharomyces boulardii is the most common probiotic yeast. While yogurt may be the most well-known probiotic dairy food, other dairy products that are high in probiotics are some buttermilks and several types of cultured cheeses, including cottage cheese, Swiss, provolone, cheddar, and gouda cheese. Tempeh and miso soup are fermented soy foods, while sauerkraut is fermented cabbage; all of these contain probiotics.

The gut microbiota plays an essential role in the development of a healthy immune system (via a review of studies published in a 2021 edition of the journal Foods). A favorable composition of the gut microbiota (more good microbes and less bad ones) promotes immune tolerance to allergens. Changes to the gut microbiota early on in life lead to loss of immune tolerance and a predisposition to allergies and allergic diseases such as eczema. Ongoing research suggests that probiotics, particularly lactobacilli and bifidobacteria, can prevent or improve allergies by regulating intestinal immune cells. For example, probiotics drive the production of anti-inflammatory cytokines (e.G., interferon gamma) that reduce allergic inflammation.

All in all, probiotics have been shown to lessen the course and severity of allergy symptoms. Obtaining probiotics by eating nutritious probiotic foods (rather than supplements) has the advantage of providing important nutrients along with beneficial bacteria.

Olive Oil

Olive oil is the predominant source of fat in the Mediterranean diet, which is linked to lower rates of cardiovascular disease, cancer, diabetes, and other chronic conditions (via a 2019 review of studies published in the journal Nutrients). The Mediterranean diet is also protective against allergies and allergic diseases, particularly asthma. Some studies indicate that the olive oil in the diet is a major source of bioactive compounds that exert anti-inflammatory and antioxidant effects to reduce asthmatic symptoms. For example, in a study of Italian adults, increasing olive oil consumption by 2 1/4 teaspoons per day was associated with a 20% lower risk of asthma.

One of the most potent anti-inflammatory compounds in olive oil is known as hydroxytyrosol. In a cell culture study, human immune cells were stimulated by both a pollen allergen and hydroxytyrosol. The resulting response of the immune cells was a significantly increased secretion of interleukin 10 (IL-10), an anti-inflammatory cytokine. In effect, hydroxytyrosol derived from olive oil was shown to reinforce a healthy immune response against an airborne allergen. Polyphenols from extra virgin olive oil have also been shown to mitigate skin inflammation.

Oily Fish

Another key feature of the Mediterranean diet, oily fish, can also protect against allergies and asthma (via a 2015 review article published in Allergology International). This is because oily fish are rich sources of the omega-3 fatty acids DHA (docosahexaenoic acid) and EPA (eicosatetraenoic acid). When consumed, these omega-3 fats are metabolized into molecules known as specialized pro-resolving mediators (SPM). These SPM are the active components of fish oil that promote the resolution of the chronic inflammation associated with allergies and asthma. Studies have shown that people with severe asthma are unable to produce these SPM from omega-3 fats and are thus unable to quell chronic inflammation.

Per the review article, observational studies have shown that the development of allergies and allergic diseases can be prevented by intake of oily fish during pregnancy, infancy, and childhood. Moreover, present-day eating patterns often feature a low omega-3: omega-6 fatty acid ratio which may play a role in increased severity of asthma and allergic diseases.

According to Dr. William Sears, author of "The Omega-3 Effect," regular consumption of fish can improve dry skin and eczema during allergy season (per Time). Dr. Sears's top recommendations for oily fish include wild Alaskan salmon, Alaskan tuna, anchovies, and sardines.

Sugar And Refined Carbohydrates

As reported thus far, a variety of foods can have a favorable impact on allergies. But there are also foods that may worsen or increase the risk of allergies, and it's the same foods that harm us in other ways as well.

In a 2022 study published in the European Journal of Allergy and Clinical Immunology, a high intake of dietary sugars and starches was shown to correlate with a higher prevalence of asthma in humans. In mice, a high-carbohydrate diet worsened allergic airway inflammation compared to a high-fat diet. The increased lung inflammation in the mice on the high-carb diet was associated with increased oxidative stress (free radical damage) in the lungs together with decreased body-wide antioxidant defenses to counter oxidative stress. A preferential use of glucose rather than fat for energy was also reported. Interventional trials in humans are recommended to confirm these findings.

Sugar may even play a role in allergic diseases before you are born. According to a 2021 systematic review and meta-analysis published in the journal Medicine (Baltimore), a high intake of sugar during pregnancy puts the developing fetus at risk for the development of allergies. This may be linked to the ability of sugar to activate systemic inflammation. Alternatively, it was suggested that allergies and allergic diseases in the offspring may develop indirectly as a consequence of overweight and obesity.

Too Many Omega-6 Seed Oils

Our modern diet features a high intake of pro-inflammatory omega-6 fats relative to anti-inflammatory omega-3 fats (via a 2021 study published in Missouri Medicine). This is mainly due to a doubling of the consumption of linoleic acid (the primary omega-6 fat) over the past century that is attributed, for the most part, to overconsumption of seed oils such as soybean, corn, cottonseed, sunflower, and safflower oil. Compared to a ratio of 4:1 during the Paleolithic period, the omega-6/omega-3 ratio has soared to 20:1 today. This decidedly imbalanced fatty acid ratio in favor of omega-6 drives the development of chronic low-grade inflammatory conditions including allergies and asthma. In fact, this dramatic shift in the omega-6/omega-3 ratio coincides with the increasing prevalence of allergies and allergic diseases.

Per the study, an excess intake of the omega-6 fat linoleic acid further intensifies inflammation by interfering with the process involved in the conversion of the parent omega-3 alpha-linolenic acid (ALA) to the highly beneficial and anti-inflammatory omega-3s EPA and DHA. Also, the metabolism of omega-6 fats in the body leads to the formation of the same inflammatory compounds associated with a "hyperallergic" state. Furthermore, excess omega-6 fats outcompete omega-3s for inclusion in cell membranes, resulting in a buildup of histamine-releasing mast cells.

Read this next: Tips To Help You Move Toward A Healthier Diet

The 8 Most Common Food Allergies

A food allergy is a condition in which certain foods trigger an abnormal immune response (6).

It's caused by your immune system wrongly recognizing some of the proteins in a food as harmful. Your body then launches a range of protective measures, including releasing chemicals like histamine, which causes inflammation.

For people who have a food allergy, even exposure to very small amounts of the problem food can cause an allergic reaction.

Symptoms can occur anywhere from a few minutes after exposure to a few hours or even a few days later, depending on the type of allergy. They may include some of the following:

swelling of the tongue, mouth, or face

difficulty breathing

low blood pressure

vomiting

diarrhea

hives

itchy rash

In more severe cases, a food allergy can cause anaphylaxis. Symptoms, which can come on very quickly, include an itchy rash, swelling of the throat or tongue, shortness of breath, and low blood pressure. Some cases can be fatal (7).

Many food intolerances are often mistaken for food allergies.

However, food intolerances never involve the immune system. This means that while they can severely affect your quality of life, they are not life threatening.

True food allergies can be divided into two main types:

Immunoglobulin E (IgE) mediated. In this type of food allergy, your body's immune system makes IgE antibodies that react with certain food. Antibodies are a type of blood protein used by your immune system to recognize and fight infection. An IgE-mediated allergic reaction usually occurs within several hours of eating the food allergen and can include mild to severe symptoms, including anaphylaxis (8).

Non-IgE mediated. In a non-IgE food allergy, your immune system does not make IgE antibodies, but other parts of the immune system are engaged in mounting a response against the perceived threat. A non-IgE mediated allergic reaction often involves skin or digestive symptoms, or a combination of those symptoms, including vomiting and diarrhea, and can occur up to 3 days after eating the food allergen (8).

Here are the eight most common food allergies.

1. Cow's milk

An allergy to cow's milk is most often seen in babies and young children (9).

It's one of the most common childhood allergies, affecting 2–3% of babies and toddlers (10).

However, around 90% of children will outgrow the condition by the time they're 3 years old, making it much less common in adults.

A cow's milk allergy can occur in both IgE and non-IgE forms, but IgE cow milk allergies are the most common and potentially the most serious.

Children or adults with an IgE allergy tend to have a reaction within 5–30 minutes of ingesting cow's milk. They experience symptoms like swelling, rashes, hives, vomiting, and, in rare cases, anaphylaxis.

A non-IgE allergy usually has more gut-based symptoms like vomiting, constipation, or diarrhea, as well as inflammation of the gut wall (11).

A non-IgE milk allergy can be quite difficult to diagnose. This is because sometimes the symptoms can suggest an intolerance and there is no blood test for it (12).

If a diagnosis of a cow's milk allergy is made, the only treatment is to avoid cow's milk and foods that contain it. This includes any foods or drinks that contain:

milk

milk powder

cheese

butter

margarine

yogurt

cream

ice cream

Breastfeeding mothers of babies with an allergy may also have to remove cow's milk and foods that contain it from their own diets.

As for babies who are not breastfeeding, a healthcare professional will recommend a suitable alternative to a cow's milk–based formula (13).

Summary

A cow's milk allergy mostly affects children under 3 years old. A cow's milk allergy diagnosis means that all milk and milk products must be avoided.

2. Eggs

An egg allergy is the second most common cause of food allergy in children (14).

However, 68% of children who are allergic to eggs will outgrow their allergy by the time they're 16 years old(14).

Symptoms include:

digestive distress, such as a stomach ache

skin reactions, such as hives or a rash

respiratory problems

anaphylaxis (which is rare)

It's possible to be allergic to egg whites but not the yolks, and vice versa. This is because the proteins in egg whites and egg yolks differ slightly.

Yet, most of the proteins that trigger an allergy are found in egg whites, so an egg white allergy is more common (15).

Like other allergies, the treatment for an egg allergy is an egg-free diet (15).

However, you may not have to avoid all egg-related foods, as heating eggs can change the shape of the allergy-causing proteins. This can stop your body from seeing them as harmful, meaning they're less likely to cause a reaction (16, 17).

In fact, one study found that nearly 67% of children with an egg allergy could tolerate eating muffins containing a cooked egg component (16).

Some studies have also shown that introducing baked goods to children with an egg allergy can shorten the time it takes for them to outgrow the condition; however, results are conflicting, and more data is needed to confirm this (18).

The consequences of ingesting eggs when you are allergic to them can be severe. Because of this, you should check with your doctor before you reintroduce any egg-containing foods.

Summary

The most common type of egg allergy is an egg white allergy. The treatment is an egg-free diet. However, some people may be able to reintroduce some foods containing cooked eggs into their diet.

3. Tree nuts

A tree nut allergy is an allergy to some of the nuts and seeds that come from trees.

It's a very common food allergy that's thought to affect around 1% of the U.S. Population and perhaps up to 3% of people worldwide (19, 20, 21).

Some examples of tree nuts include:

Brazil nuts

almonds

cashews

macadamia nuts

pistachios

pine nuts

walnuts

People with a tree nut allergy will also be allergic to food products made with these nuts, such as nut butters and oils.

They are advised to avoid all types of tree nuts, even if they're only allergic to one or two types (22).

This is because being allergic to one type of tree nut increases your risk of developing an allergy to other types of tree nuts.

Additionally, it's easier to avoid all nuts, rather than just one or two types. And unlike some other allergies, an allergy to tree nuts is usually a lifelong condition.

Allergies can also be very severe, and tree nut allergies are responsible for around 50% of anaphylaxis-related deaths (23, 24).

Because of this, people with nut allergies (as well other potentially life threatening allergies) are advised to carry an epinephrine auto-injector, like EpiPen, with them at all times.

An epinephrine auto-injector is a potentially life-saving device that allows those with allergies to inject themselves with a shot of adrenaline if they begin to have a severe allergic reaction. Adrenaline, also known as epinephrine, is a naturally occurring hormone that stimulates your body's "fight or flight" response when you're stressed.

When given as an injection to people having a severe allergic reaction, it can reverse the effects of the allergy and save the person's life (25).

Summary

A tree nut allergy is one of the most common food allergies. It's frequently associated with severe allergic reactions, and the treatment is usually a lifelong avoidance of all tree nuts and tree nut products.

4. Peanuts

Like a tree nut allergy, peanut allergies are very common and can cause severe and potentially fatal allergic reactions.

However, the two conditions are considered distinct, as a peanut is a legume. Nevertheless, those with peanut allergies are often also allergic to tree nuts.

While the reason people develop a peanut allergy isn't known, it is thought that people with a family history of peanut allergies are most at risk.

Because of this, it was previously thought that introducing peanuts through a breastfeeding mother's diet or during weaning may trigger a peanut allergy.

However, studies have since shown that introducing peanuts early may be protective (26, 27).

Peanut allergies affect around 1–3% of children and up to 2% of adults (26, 28).

However, around 15–22% of children who develop a peanut allergy will find it resolves as they move into their teenage years (8).

Like other allergies, a peanut allergy is diagnosed using a combination of:

health history

skin-prick testing

blood tests

food challenges

At the moment, the only effective treatment is avoidance of all peanuts and peanut-containing products (26, 29).

However, new treatments are being developed for children with peanut allergies. These involve giving precise and small amounts of peanuts or peanut allergen powder under strict medical supervision in an attempt to desensitize them to the allergy (30, 31).

Summary

A peanut allergy is a serious condition that can cause a severe allergic reaction. Treatment is lifelong avoidance of peanuts and peanut-containing products.

5. Shellfish

A shellfish allergy is caused by your body attacking proteins from the crustacean and mollusk families of fish, which are known as shellfish.

Examples of shellfish include:

shrimp

prawns

crayfish

lobster

squid

scallops

The most common trigger of a seafood allergy is a protein called tropomyosin. Other proteins that may play a role in triggering an immune response are arginine kinase and parvalbumin (32, 33).

Symptoms of a shellfish allergy usually come on quickly and are similar to other IgE food allergies.

However, a true seafood allergy can sometimes be hard to distinguish from an adverse reaction to a contaminant of seafood, such as bacteria, viruses, or parasites.

This is because the symptoms can be similar, as both can cause digestive issues like vomiting, diarrhea, and stomach pain.

A shellfish allergy doesn't tend to resolve over time, so most people with the condition must exclude all shellfish from their diet to avoid having an allergic reaction (34).

Interestingly, even the vapors from cooking shellfish can trigger a shellfish allergy in those who are allergic. This means that many people are also advised to avoid being around seafood when it's being cooked (35).

Summary

The most common trigger of a shellfish allergy is a protein called tropomyosin. The only treatment for a shellfish allergy is removing all shellfish from your diet.

6. Wheat

A wheat allergy is an allergic response to one of the proteins found in wheat.

It tends to affect children the most. Although, children with a wheat allergy often outgrow it by the time they reach 10 years old (36).

Like other allergies, a wheat allergy can result in digestive distress, hives, vomiting, rashes, swelling, and in severe cases, anaphylaxis.

It's often confused with celiac disease and non-celiac gluten sensitivity, which can have similar digestive symptoms.

However, a true wheat allergy causes an immune response to one of the hundreds of proteins found in wheat. This reaction can be severe and sometimes even fatal (37).

Celiac disease and non-celiac gluten sensitivity are caused by an abnormal immune reaction to one specific protein — gluten — that also happens to be found in wheat (38, 39).

Celiac disease can also be fatal in 10 to 30% of people, though this is rare as most are able to successfully avoid gluten (40).

People with celiac disease or non-celiac gluten sensitivity have to avoid wheat and other grains that contain the protein gluten.

Those with a wheat allergy only need to avoid wheat and can tolerate gluten from grains that do not contain wheat.

A wheat allergy is often diagnosed through skin-prick testing.

The only treatment is to avoid wheat and wheat-containing products. This means avoiding foods, as well as beauty and cosmetic products, that contain wheat.

Summary

A wheat allergy can be caused by a sensitivity to any of the hundreds of proteins in wheat. The only treatment is a wheat-free diet, but many people outgrow it before they reach school age.

7. Soy

Soy allergies affect up to 0.5% of children and are most commonly seen in infants and children under 3 years old (41).

They're triggered by a protein in soybeans or soybean-containing products. However, around 70% of children who are allergic to soy outgrow the allergy (42).

The symptoms can range from an itchy, tingly mouth and runny nose to a rash and asthma or breathing difficulties. In rare cases, a soy allergy can also cause anaphylaxis (43).

A small number of babies who are allergic to cow's milk are also allergic to soy (43).

Common food triggers of soy allergy include soybeans and soy products like soy milk or soy sauce. Since soy is found in many foods, it's important to read food labels.

Like other allergies, the only treatment for soy allergy is the avoidance of soy.

Summary

A soy allergy is triggered by the proteins in soybeans and soybean products. If you have a soy allergy, the only treatment is the removal of soy from your diet.

8. Fish

Fish allergies are common, affecting up to around 7% of adults (44).

Similar to other allergies, people often develop fish allergies during childhood (45). But it's not uncommon for a fish allergy to surface later in life (46).

Like a shellfish allergy, a fish allergy can cause a serious and potentially fatal allergic reaction. The main symptoms are vomiting and diarrhea, but, in rare cases, anaphylaxis can also occur.

This means that those who are allergic to fish are usually given an epinephrine auto-injector to carry in case they accidentally eat fish.

Because the symptoms can be similar, a fish allergy is sometimes confused for a reaction to a contaminant in fish, such as bacteria, viruses, or toxins (47, 48, 49).

What's more, since shellfish and fish with fins don't carry the same proteins, people who are allergic to shellfish may not be allergic to fish.

However, many people with a fish allergy are allergic to one or more types of fish.

Summary

Fish allergies are common, but they may be confused with an adverse reaction to contaminated fish.

An Allergy Season So Bad You Don't Need Allergies To Feel Miserable

April 25, 2023 5:30 am ET

This year's allergy season is especially bad, making life miserable for annual sufferers as well as people who thought seasonal allergies didn't affect them.

The pollen season this year started earlier and more forcefully than usual in some parts of the U.S., say allergists and pollen counters, meaning that even those without diagnosed allergies are wheezing, sneezing and reporting irritated and puffy eyes.

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