Pinpointing allergens
Some allergens are easily identified because symptoms will develop immediately after eating the offending food. The most allergenic foods in infancy are egg, milk, peanut, wheat and soy (about 85 percent of children lose their sensitivity within the first three to five years of life), whereas in older children and adults tree nuts, peanuts and seafood are the most likely to cause severe reactions. Many people have mild allergies to various fruits and vegetables. Here are some tips on how to recognize and diagnose food allergies.