Living with food allergies can be challenging, especially when navigating grocery stores. The risk of accidental exposure to allergens is high, and the consequences can range from mild discomfort to life-threatening anaphylaxis.
Therefore, understanding which foods to avoid is crucial for those managing food allergies. Here’s a detailed understanding of the foods allergy sufferers should never put in their cart.
Peanuts and Peanut Products

Peanuts are one of the most common food allergens and can cause severe reactions. Allergy sufferers should avoid peanut butter, peanut oil, and any baked goods containing peanuts.
Even seemingly safe foods can be risky due to cross-contamination in factories. Sauces and dressings made with peanuts, such as satay sauce, should also be avoided. Always read labels carefully, as peanuts can be present in unexpected places.
Tree Nuts

Tree nuts, including almonds, cashews, walnuts, and pecans, are common allergens. It’s essential to avoid nut butter like almond butter, nut oils such as walnut oil, and nut flour like almond flour. Baked goods often contain tree nuts, making them hazardous for allergy sufferers. Tree nuts can be hidden in various processed foods, such as cereals and chocolates, so labels must be checked for any mention of tree nut content or possible cross-contamination.
Milk and Dairy Products

Milk allergies are prevalent, especially among children. Dairy products like whole milk, skim milk, cheese, butter, yogurt, and ice cream must be avoided. Dairy ingredients can also be found in unexpected places, such as processed meats and certain breads. Dairy-free alternatives are available but always read ingredient lists carefully to ensure there are no hidden milk derivatives.
Eggs

Egg allergies, particularly common in children, necessitate avoiding whole eggs, egg whites, and yolks, and egg-based dishes like quiches and omelets. Many packaged foods, including pasta, mayonnaise, and some types of bread, contain eggs. Vegan products or egg substitutes are suitable alternatives for those with egg allergies.
Fish

Fish allergies require the strict avoidance of all fish, including fresh and frozen varieties, as well as fish sauces and oils. Surimi, or imitation crab meat, often contains fish. Certain Asian cuisines frequently use fish as an ingredient, so be cautious when dining out. Fish proteins can cause severe reactions, so even trace amounts should be avoided.
Shellfish

Shellfish allergies are common in adults and necessitate avoiding shrimp, prawns, crab, and lobster, as well as mollusks like clams, oysters, mussels, and scallops. Shellfish sauces and broths should also be avoided. The allergens in shellfish are potent, and cross-contamination is a significant risk, especially when eating out at seafood restaurants.
Wheat
Wheat allergies involve avoiding wheat flour and wheat-based products, such as bread, pasta, and baked goods. Certain sauces and soups thickened with wheat flour can also pose a risk. Wheat can be found in many processed foods, including cereals and snacks. Gluten-free options that do not contain wheat or wheat derivatives are the safest choices for those with wheat allergies.
Soy

Soy is a common allergen, particularly in processed foods. Avoid soybeans and soy-based products like tofu and tempeh, soy sauce, and miso. Soy milk and soy-based yogurts are also off-limits. Soy can be hidden in many packaged foods, including sauces, dressings, and baked goods, so it’s crucial to read labels carefully.
Sesame

Sesame allergies are on the rise, requiring avoidance of sesame seeds, sesame oil, tahini (sesame paste), and foods sprinkled with sesame seeds like hamburger buns and sushi. Sesame is often an ingredient in various ethnic foods, particularly Middle Eastern and Asian cuisines. Always check labels and inquire about ingredients when dining out to avoid sesame.
Corn

Corn allergies necessitate avoiding corn and cornmeal, corn syrup and high-fructose corn syrup, cornstarch, and popcorn. Corn derivatives are widespread in processed foods, including snack foods, cereals, and some beverages. Reading labels diligently is essential to avoid corn-based ingredients.
Gluten

Gluten, a protein found in wheat, barley, and rye, must be avoided by those with celiac disease or gluten sensitivity. This means avoiding foods containing wheat, barley, and rye, such as bread, pasta, and baked goods made with gluten-containing grains. Many processed foods use gluten as a stabilizer or thickener, so look for certified gluten-free products to ensure they are free from cross-contamination.
Mustard

Mustard allergies require avoiding mustard seeds and mustard-based condiments, as well as prepared foods containing mustard, such as salad dressings and sauces. Mustard powder used in seasoning mixes can also be a hidden allergen. Mustard is commonly used in various processed foods, so reading labels is essential to avoid accidental consumption.
Celery

Celery allergies, though less common, can still cause severe reactions. Avoid fresh and cooked celery, celery seeds, and celery salt, as well as processed foods containing celery like soups and broths. Celery can be hidden in many packaged foods and seasoning blends, so always check ingredient lists.
Sulfites

Sulfites are preservatives used in many foods and beverages. Those sensitive to sulfites should avoid dried fruits preserved with sulfites, wine and beer containing sulfites, and certain processed foods and condiments. Check labels for sulfite content, especially if you have asthma, as sulfites can trigger respiratory symptoms.
Artificial Additives

Many artificial additives can cause allergic reactions or sensitivities, including artificial colorings like Red 40 and Yellow 5, artificial flavorings, and preservatives such as benzoates, BHA, and BHT. Avoid processed foods with a long list of artificial additives and opt for natural, whole foods whenever possible.
Latex

Latex allergies are commonly associated with contact allergies, but latex proteins can sometimes contaminate certain foods due to the handling process. Foods such as bananas, avocados, chestnuts, and kiwis can cross-react with latex proteins. Allergy sufferers should avoid these foods if they have a known latex allergy and should be cautious with food prepared using latex gloves.
Nightshades

Nightshade vegetables, including tomatoes, potatoes, eggplants, and peppers, can cause allergic reactions in some individuals. Although less common, nightshade allergies can result in symptoms ranging from digestive issues to skin reactions. Those with nightshade allergies must avoid these vegetables and any dishes or sauces containing them. Reading labels for ingredients like tomato paste, potato starch, and paprika is essential to prevent accidental consumption.