Common Allergen

40 ingredients tagged "Common Allergen" — how they affect digestion, energy, sleep, and mood.

Almond Flour Almond flour is a finely ground powder made from blanched almonds, used as a gluten-free grain alternative. It is protein-rich, low in carbohydrates relative to wheat flour, and contains considerable fat and fiber.
Almond Milk Almond milk is a plant-based beverage made from ground almonds and water, commonly fortified with calcium and vitamins. It is lower in calories and protein than dairy milk but contains comparable amounts of added calcium when fortified.
Almonds A tree nut high in monounsaturated fat, vitamin E, and magnesium — heart-healthy for most, but a common allergen and a notable source of oxalates.
Assorted Nuts Assorted nuts are a category of tree nuts and seeds including almonds, walnuts, cashews, and pecans, characterized by high fat and protein content with established cardiovascular and metabolic relevance.
Brazil Nuts Brazil nuts are large tree nuts native to South America, rich in selenium, magnesium, and fat. They are notable for their exceptionally high selenium content, which can meet or exceed dietary requirements in just one or two nuts.
Cashews A tree nut higher in carbs and fructans than other nuts — heart-healthy fats, but a notable FODMAP trigger and a top-9 allergen.
Clam Clams are bivalve mollusks rich in vitamin B12, iron, and selenium. They are a low-calorie, high-protein seafood with minimal fat and low carbohydrate content.
Corn A grain that's also a common hidden ingredient in processed foods, an under-recognized allergen, and a FODMAP for some people.
Crab A lean, high-protein shellfish — top-9 allergen with cross-reactivity to shrimp and lobster, and an iodine-rich source.
Cream Cream is the fat-rich layer that rises to the top of milk, typically containing 18–40% milk fat depending on type. It is a calorie-dense dairy product high in saturated fat and cholesterol, with minimal carbohydrate or protein.
Cream Cheese Cream cheese is a soft, fresh cheese made from milk and cream, stabilized with gums and emulsifiers. It is high in saturated fat and is not a significant source of probiotics, as live active cultures are not maintained in the finished product.
Dried Shrimp Dried shrimp is a shelf-stable seafood product made by sun-drying or heat-drying small shrimp, commonly used in Asian cuisines. It is a concentrated source of protein, sodium, and the vasoactive amine histamine.
Edamame Young green soybeans — a complete plant protein with isoflavones and fiber, but a top-9 allergen and a moderate FODMAP source.
Egg Eggs are nutrient-dense animal foods containing high-quality protein, choline, and micronutrients. They are widely consumed and generally well-tolerated, though a small percentage of people have allergic or sensitivity responses.
Eggs One of the top-eight food allergens — common in children, mostly outgrown by adulthood, but also a source of non-allergic sensitivity reactions.
Fish (Finfish) A top-eight allergen with persistent adult-onset cases — and a primary food source of EPA and DHA omega-3s, with mercury caveats for larger species.
Halibut Halibut is a large flatfish rich in complete protein, selenium, and omega-3 fatty acids. It is a lean seafood staple with established nutritional value and no major bioactive compounds of clinical concern.
Hazelnuts Hazelnuts are tree nuts rich in monounsaturated fats, vitamin E, and polyphenols. They are consumed whole, roasted, as butter, or in processed foods like chocolate spreads.
Lobster A lean, high-protein crustacean — shellfish allergen with cross-reactivity to crab and shrimp, and a notable source of B12 and zinc.
Milk Milk is a nutrient-dense liquid secreted by mammary glands of lactating mammals, most commonly consumed from cows. It is a primary source of calcium, protein, and several B vitamins in many diets.
Mussel Mussels are bivalve mollusks rich in protein, vitamin B12, iron, and omega-3 fatty acids. They are a nutrient-dense shellfish commonly consumed as food.
Mustard Seeds Mustard seeds are the small, spherical seeds of mustard plants (Brassica species), commonly used as a spice and condiment. They contain glucosinolates and other compounds that influence their pungency and potential digestive effects.
Oyster Oysters are bivalve mollusks harvested from marine environments, consumed as food and valued for their exceptionally high zinc, selenium, and vitamin B12 content. They are a low-calorie, nutrient-dense protein source with minimal carbohydrates.
Peanuts Botanically a legume, not a tree nut — and one of the most common and severe food allergens, capable of life-threatening anaphylaxis.
Pine Nuts Pine nuts are the edible seeds from pine cones of certain Pinus species, rich in fat, protein, and minerals. They are a nutrient-dense food with a distinctive fatty acid profile and high caloric density.
Pistachios Pistachios are the edible seeds of Pistacia vera trees, rich in unsaturated fats, plant protein, and polyphenols. They have an established nutritional profile relevant to cardiovascular health and satiety.
Scallop Scallops are bivalve mollusks prized as a seafood protein source, offering high-quality protein, minerals including selenium and zinc, and omega-3 fatty acids with minimal connective tissue.
Sesame Added in 2023 as the ninth major US food allergen — a fast-growing recognition problem given how often sesame shows up in tahini, hummus, breads, and Middle Eastern cooking.
Sesame Oil Sesame oil is a plant-based oil extracted from sesame seeds, rich in polyunsaturated and monounsaturated fats and antioxidant plant compounds called lignans. It is commonly used as a cooking oil and flavoring agent in Asian cuisines.
Sesame Seeds Sesame seeds are small oilseeds from the Sesamum indicum plant, rich in lignans, healthy fats, and minerals including calcium and iron. They are a staple ingredient in cuisines worldwide and a notable source of micronutrients.
Shellfish Crustaceans (shrimp, crab, lobster) and mollusks (clams, mussels, oysters). One of the leading causes of adult-onset food allergy.
Shrimp A lean, high-protein crustacean — top-9 allergen with strong cross-reactivity across shellfish, low in mercury, and a key source of astaxanthin.
Soy A legume that's a top-eight allergen, a major source of plant protein, and a frequent topic of phytoestrogen debate.
Soy Milk Soy milk is a plant-based beverage made from soybeans and water, commonly fortified with calcium and vitamin D. It is a complete protein source containing all nine essential amino acids, which sets it apart nutritionally from most other plant milks.
Soybeans Soybeans are legume seeds rich in complete protein, isoflavones, and phytoestrogens. They are widely consumed whole, fermented, or as derived products like tofu and soy milk.
Squid Squid is a cephalopod mollusk consumed as seafood, providing high-quality protein, selenium, and B vitamins with a low calorie density. It is a known shellfish allergen and should be avoided by individuals with diagnosed shellfish or mollusk allergy.
Tofu Coagulated soy milk pressed into curds — a complete plant protein, low-FODMAP (firm varieties), and one of the best-studied foods in long-term cohorts.
Tree Nuts Almonds, cashews, walnuts, hazelnuts, pecans, pistachios, brazil nuts, macadamia. Common allergens — and a category where cross-reactivity within tree nuts is more important than the peanut connection.
Walnuts The only common tree nut with substantial ALA omega-3 — heart and brain benefits, but a top-9 allergen and high in oxalates.
Wheat Flour Wheat flour is a finely ground powder made from wheat grains, consisting primarily of carbohydrates and protein. It is a staple ingredient in baking and cooking with significant effects on blood sugar and relevant considerations for people with celiac disease or gluten sensitivity.

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