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Diagnosed with a Food Allergy? Helpful Hints To Help You Manage

By DuPage Medical Group Allergy, Asthma & Immunology

The following list can help those diagnosed with a milk, egg, soy, wheat, peanut, tree nut, or shellfish allergy effectively navigate foods to avoid and substitute, and learn simple tips to manage a food allergy. 

Milk Allergy

Avoid the following foods: artificial butter flavor, butter, butter fat, butter oil, buttermilk, casein, caseinates (ammonium, calcium, magnesium, potassium, sodium), cheese, cream, cottage cheese, curds, custard, ghee, Half & Half™, hydrolysates (casein, milk protein, protein, whey, whey protein), lactalbumin, lactalbumin phosphate, lactoglobulin, lactose, lactulose, milk (derivative, powder, protein, solids, malted, condensed, evaporated, dry, whole, low fat, non-fat, skimmed and goat’s milk), nougat pudding, rennet casein, sour cream, sour cream solids, sour milk solids, whey (in all forms including sweet, delactosed, protein concentrate), and yogurt. “D” on a label next to “K” or “U” also indicates a presence of milk protein.

The following may contain milk: milk protein, flavorings including caramel, Bavarian cream, coconut cream, brown sugar, butter, natural chocolate, luncheon meat, hotdogs, sausage, high protein flour, margarine, or Simplesse™.
Milk may be listed on food labels as casein, caseinate, calcium caseinate, sodium caseinate, whey, lactalbumin, cream, and nonfat milk solids.

Milk Substitutes
Some substitutes for milk and milk products include: rice milk, soy milk, soy based formulas (Isomil™, Prosobee™, Soyolac™), soy creams (Mocha Mix™), soy drinks (Soy Silk™), milk-free margarines (Fleischmann’s™, Mazola™, Diet Parkway™, Diet Imperial™), nut drinks (Nutquik™), and milk-free baked goods (Ener-G Foods™ bread, muffins, cookies, etc.)

Milk Substitutes in Cooking
Cow’s Milk substitutes useful for cooking include: fruit juices or soy milks for milk in the same quantities. This works well for baked goods, but with items such as custard or puddings, you may need to experiment with your recipes. 

Soy Allergy

Avoid foods that contain any of these ingredients: hydrolyzed soy protein, miso, shoyu sauce, soy (albumin, flour, grits, nuts, milk, sprouts), soybean (granules, curds), soy protein (concentrate, isolate), soy sauce, tamari, tempeh, textured vegetable protein (TVP), tofu, and edamame.

Label ingredients that may indicate the presence of soy protein: hydrolyzed plant protein, hydrolyzed vegetable protein, natural flavoring, vegetable broth, vegetable gum, and vegetable starch.

Peanut Allergy

Avoid foods that contain any of these ingredients: cold pressed peanut oil, mixed nuts, peanut butter, Nu-Nuts™ flavored nuts, and peanut flour.

Foods that may have peanut as an ingredient include the following: baked goods, egg rolls, candy, marzipan, chili, soups, Chinese and Thai dishes, chocolate candy, and nougat.

Peanuts are very allergenic and can cause a life-threatening reaction. If allergic to peanuts, talk to your doctor.

Egg Allergy

Avoid foods that contain any of these ingredients: albumin, egg, egg whites, egg yolks, eggnog, mayonnaise, ovalbumin, ovomucoid, Simplesse™, and Hollandaise sauce.

Avoid the following foods: custards, batter-fried foods, french toast, egg noodles, many baked items (that may include doughnuts, breads, cookies, cakes), meringues, some salad dressings, some puddings, some pies, and some egg-substitutes (i.e. Egg Beaters™).

Caution: a shiny glaze or yellow baked goods usually indicates the presence of eggs.

For each egg, substitute one of the following in recipes:

  • 1 tsp. baking powder, 1 tbsp. liquid, 1 tbsp. vinegar
  • 1 tsp. yeast dissolved in ¼ cup warm water
  • 1 tbsp. of apricot puree
  • 1 ½ tbsp. water, 1 ½ tbsp. oil, 1 tsp. baking powder
  • 1 packet plain gelatin, 2 tbsp. warm water. Do not mix until ready to use.

Look for egg-free baked goods and imitation mayonnaise.

Wheat Allergy

Avoid foods that contain any of these ingredients: bran, enriched flour, gluten, graham flour, high gluten flour, high protein flour, vital gluten, wheat bran, wheat germ, wheat gluten, wheat starch, and whole wheat flour.

Label ingredients that may indicate the presence of wheat protein: gelatinized starch, modified food starch, modified starch, starch, vegetable gum, and vegetable starch.

Tree Nut Allergy

Avoid foods that contain any of these ingredients: almonds, brazil nuts, cashews, chestnuts, filbert/hazelnuts, gianduja, hickory nuts, macadamia nuts, marzipan/almond paste, Nu-Nuts™ artificial nuts, nut butters, nut oil, nut paste, pecans, pine nuts, pistachios, and walnuts.

Keep in mind that Nu-Nuts™ are peanuts that have been deflavored and reflavored with another nut, like pecan or walnut.

Avoid natural extracts, like pure almond extract, and for the hazelnut sensitive, natural wintergreen extracts.

Use imitation or artificial flavored extracts.

Shellfish Allergy

Avoid foods that contain any of these ingredients: abalone, clams (cherrystone, littleneck, pismo, quahog), cockle (periwinkle, sea urchin), crab, crawfish (crayfish, ecrevisse), lobster (langouste, langousine, scampo, coral, tomalley), mollusks, mussels, octopus, oysters, prawns, scallops, shrimp (crevette), snails (escargot), and squid (calamari).

The following ingredients may indicate the presence of shellfish protein: bouillabaisse, fish stock, seafood flavoring (such as crab or clam extract), and surimi.

Keep the following in mind: Any food served in a seafood restaurant may be cross-contaminated with fish or shellfish during handling and cooking. For some individuals, a reaction may occur from cooking odors or from handling fish or shellfish.

For more information about food allergies and food sensitivities, click here.

Topics and Subtopics: Allergies

Learn more about:
Allergy, Asthma & Immunology
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