The most common food allergies in childhood are peanuts, tree nuts, cow’s milk and egg. In adulthood, the most common food allergies are fish, crustacean (such as prawn, crab and lobster), peanut and tree nuts (such as almonds, cashews and walnuts).
Latex allergy is more common in health professionals who often use products made from latex, and in children with Spina Bifida or kidney conditions who undergo frequent medical procedures. Some proteins present in latex are also found in foods such as banana, avocado and kiwifruit, which may trigger an allergic reaction in some people with a latex allergy. Latex gloves should not be worn when preparing food for people with latex allergy.
Whilst not as common as the development of food allergies in childhood, adults can develop food allergy in adult life even after they have been eating the food safely for many years.
If you think you have had an allergic reaction to a food, it is important to avoid that food and make an appointment to speak with your General Practitioner (GP). If your GP believes it is food allergy, they should refer you to a clinical immunology/allergy specialist. The Australasian Society of Clinical Immunology and Allergy (ASCIA) has a list of specialists in each state.
When eating out, tell wait staff about your allergy, hand over your Chef Card that outlines the foods you must avoid and ask for it to come back with your specially prepared meal.
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Types of food allergens
Other food allergens
More than 170 food are known to have triggered allergic reactions.