Although any food can generate an allergic response, eight items account for 90 percent of reactions: milk, eggs, peanuts, tree nuts (walnuts and cashews, for example), fish, shellfish, soy, and wheat. With children especially, eggs, milk, and peanuts are the most common problem foods.

For some, food allergens are extremely dangerous. Anaphylaxis, a quick-onset, life-threatening allergic re-action, causes up to 150 deaths a year. People with food allergies must be vigilant about monitoring the ingredients in products they consume.

Manifestations of food allergies include skin irritation, gastrointestinal problems, and asthma symptoms. To avoid these and more serious symptoms, the American Academy of Allergy, Asthma, & Immunology offers these five tips:

1. Identify allergies. Visit an allergist or immunologist to get a clinical diagnosis of your food allergies. Sometimes a reaction stems from a food intolerance rather than an allergy, that is, a digestive system response as opposed to an immune system response.
2. Steer clear of “trigger” foods. Don’t take a chance of ingesting even a small amount of the foods that cause a reaction.
3. Read labels carefully. Many countries, including the U.S., now require that common allergens be listed on food labels.
4. Question ingredients. When eating away from home, ask restaurant servers or food vendors what’s in the item you’re purchasing. Also, inform them of the severity of your allergy.
5. Prepare for emergencies. If you have an anaphylactic reaction to certain foods, carry self-injectable epinephrine wherever you go. Your life could depend on it.