Food Allergies
A food allergy is an immune system response to a food that the body mistakenly believes
is harmful. Once the immune system decides that a particular food is harmful, it creates
specific antibodies to it. The next time the individual eats that food, the immune system
releases massive amounts of chemicals, including histamine, in order to protect the body.
These chemicals trigger a cascade of allergic symptoms that can affect the respiratory
system, gastrointestinal tract, skin, or cardiovascular system.
Although an individual may be allergic any foods, the main foods that are responsible for
most allergic reactions include milk, eggs, peanuts, tree nuts, soy, wheat, fish and
shellfish. Food allergies have to do with the protein molecules in the food. For example,
the allergen in milk is casein, which is a protein found in milk and dairy products.
Adversely, food intolerances have to do with sugar molecules in the food. Lactose, the
sugar molecule found in milk and dairy products is the cause of “lactose intolerance.”
If you have food allergies, or think you may have food allergies, please contact
University Food Services office or notify the food services staff immediately. We want
to ensure the safety of all our customers.
Here’s list of things to look out for when you have food allergies.
Allergen-containing foods Hidden Sources of Allergen
Milk milk, cheese, yogurt, frozen yogurt, Deli meat slicers are frequently
ice cream, cottage cheese, cream used for both meat and cheese
cheese, sour cream, chocolate, products. Some brands of canned
butter, cream, whipped cream, and tuna fish contain casein, a milk
pudding protein. Many non-dairy products
contain casein (a milk derivative),
listed on the ingredient labels.
Some meats may contain casein as
a binder. Many restaurants put
butter on steaks after they have
been grilled to add extra flavor.
Baked goods.
Eggs Eggs, egg whites, egg yolks, dried Foam or milk topping on specialty
eggs, frozen eggs, mayonnaise, coffee drinks. Some egg substitutes.
meringue, baked goods. Processed cooked pastas (including
those used in prepared foods such
as soup) contain. Boxed, dry pastas
are usually egg-free, but may be
processed on equipment that is also
used for egg-containing products.
Peanuts Peanuts, peanut oil, peanut butter. Baked goods, candy, pie crusts, ice
cream, cooking spray, Asian
cuisine, cross-contamination.
Tree Nuts Almonds, cashews, pecans, Barbeque sauces, ice cream,
pistachios, shea nuts, walnuts. cereals, bean bags, hacky sacks,
some lotions and shampoos,
cooking cross-contamination.
Soy Soybeans, soy sauce, soy milk, tofu, Soybeans and soy products are
miso, soy flour, soybean oil, tempeh. found in baked goods, canned tuna,
cereals, crackers, infant formulas,
sauces, and soups. Some peanut
butters. Texturized Vegetable
Protein (TVP), soy protein isolates,
some vegetable starches and broths.
Wheat wheat, rye, oats, barley, bulgur, Imitation crab meat, malted cereals,
(gluten) durum, kamut, bread, semolina, protein powders, modified food
spelt, pasta, bread crumbs, wheat starch, hydrolyzed vegetable
germ. protein, soy sauce, Asian cuisine,
gravies, fillers, sausages, hot dogs.
Fish Any type of fish Caesar salad dressing, steak sauce
and Worcestershire sauce (contains
anchovies), Asian cuisine, imitation
crab meat (contains fish).
Shellfish Clams, mussels, oysters, scallops, Squid, octopus, sea cucumbers, sea
shrimp, prawns, lobster, crayfish, snails, calamari, Asian cuisine.
crab.