Foods that may cross react with allergens to cause other reactions
Food Allergics must also be mindful of what as known as, Food Families.
How this chart works:
If you are allergic to ________then be careful of or avoid____________ because it could cross react with the actual food allergen.
The only way to know for sure if one of these is also causing a cross reactive action is to avoid all foods in the food family for at least 30 days- some doctors recommend up to 6 months and then begin a reintroduction process, one food at a time. (According the Southern California Asthma, Allergy & Immunology Clinic) Food reintroduction process should be done with doctor's permission and never alone.
**************Not recommended for kids**************
Allspice: Allspice, myrtle, guava, clove pimiento
Apple: Apple, pear, quince
Aster: Lettuce, chicory, endive, escarole, artichoke dandelion, sunflower seeds, tarrago, ragweed, insecticide pyrethrum
Avocado: Avocado, laurel, cinnamon, bay leaves, sassafras
Buckwheat: Buckwheat, Rhubarb, garden sorrel
Cashew: Cashew, pistachio, mango
Chocolate: Chocolate, cocoa, cola
Coconut: Coconut, palm, date
Dairy: Beef, pork, lamb, rabbit, squirrel, venison, goat or any mammal product. (Most people who cannot tolerate cow's milk cannot handle any mammal product so avoid goat milk as well)
Fish: Salmon, tuna, sardine, catfish, trout, crappie (be careful/stay away from glue as in Elmer's glue)
Fowl: (Egg is not included unless it is from laying hens) Chicken, turkey, duck, goose, guinea, pigeon, quail, pheasant
Fungus: Mushroom, yeast, mold, antibiotics
Ginger: Ginger, cardamom, turmeric
Gooseberry: Currant, gooseberry
Goosefoot: Beet, beet sugar, spinach, swiss chard, lambsquarter, mexican fireweed, russian thistle
Melon: Watermelon, cucumber, cantaloupe, pumpkin, squash, and other melons
Mint: Mint, peppermint, spearmint, thyme, sage, horehound, marjoram, basil, savory, rosemary, balm, catnip
Mustard: Mustard, turnip, radish, horseradish, watercress, cabbage, kraut, chinese cabbage, broccoli, cauliflower, brussel sprouts, collards, kale, kohlrabi, rutabaga
Mollusk: Oyster, clam, abalone, mussel
Okra: Okra, cottonseed, mallow
Onion: Onion, Lily, garlic, asparagus, chives, leeks, sarsaparilla
Parsley: Parsley, carrot, parsnip, celery, anise, dill, fennel, angelica, celery seed, cumin, coriander, caraway
Pea: Peanut, pea (black eyed, field, green), bean (navy, lima, pinto, green, soy), licorice, acacia, tragacanth
Plum: Plum, cherry, peach, apricot, nectarine, wild cherry, almond
Potato: Potato, tomato, eggplant, peppers, green pepper, red pepper, chili pepper, parika, cayenne, capisicum, tobacco, belladonna, stramonium, hyoscamine
Sesame: sesame seeds, peanut, rye, kiwifruit, poppy seed, tree nuts (hazelnut, black walnut, cashew, macadamia, pistachio
Shellfish (Crustacean): Crab, lobster, shrimp
Strawberry: Rose, strawberry, raspberry, blackberry, dewberry, loganberry, youngberry, boysenberry
Walnut: English walnut, black walnut, pecan, hickory nut, butternut
Wheat: Wheat, corn, rice, oats, barley, rye, wild rice, cane, millet, sorghum, bamboo sprouts, grass
Food Allergy Gal is a certified Food Allergy Consultant to commercial kitchens and food providers, a food allergic, foodie with 12 years of experience with food allergies and food service.
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