ALLERGIES AND FOOD INTOLERANCE
THE MOST COMMON CULPRITS AND THEIR SYMPTOMS
(MILK). Dairy produce such as milk, butter, cream, ice cream, different types of cheese and yoghurt.
Constipation, diarrhoea, wind, rhinitis, catarrh, migraine (cheese). Babies may suffer from wind, colic, catarrh, eczema.
Flour, bread, biscuits, barley, rye, beer, canned soups, stock cubes; any processed foods containing ‘rusk’ or hydrolysed vegetable protein.
Migraine, coeliac disease (characterised by diarrhoea and also weight loss).
Eggs: Usually egg white . Cakes, desserts, meringues, mayonnaise, mousses, ice cream and Caesar salad.
Rashes, swelling and stomach upsets. Can cause asthma as well as eczema.
Smoked fish such as kippers, smoked samon, mackerel and haddock. Fresh fish such as cod and sole.
Migraine, nausea, skin rashes, swelling and stomach upsets.
Shellfish: Both crustaceans (lobster, langoustine, prawn, crab) and molluscs (clams, oysters, mussels, scallops).
Prolonged stomach upsets, migraine and nausea.
NUTS: Peanuts (also called ground nuts), walnuts, cashews and pecans. Nut-flavoured bread, biscuits, ice cream and oils.
Rashes, swelling, asthma and eczema. In severe cases, potentially fatal anaphylactic shock.
Soy sace, soya flour, soya milk and tofu, soya oil, cake and pancake mixes, canned condensed soup.
Additives: Some packaged, processed or takeaway foods and drinks. Tartrazine, the colouring agent, and the preservative benzoic acid.
Hyperactivity and other behaviouralchanges have been attributed to ingestion of some additives.