Editing Allergy (section)

===Foods===
{{main|Food allergy}}
<!-- Foods by  preponderance -->A wide variety of foods can cause allergic reactions, but 90% of allergic responses to foods are caused by cow's milk, [[soy]], eggs, wheat, peanuts, [[tree nuts]], fish, and shellfish.<ref name="aafa.org">{{cite web |url= http://www.aafa.org/display.cfm?id=9&sub=20&cont=286 |title= Asthma and Allergy Foundation of America |access-date= 23 December 2012 |archive-url= https://web.archive.org/web/20121006052320/http://aafa.org/display.cfm?id=9&sub=20&cont=286 |archive-date= 6 October 2012 |df= dmy-all }}</ref> Other food allergies, affecting less than 1 person per 10,000 population, may be considered "rare".<ref name=Maleki/> The most common food allergy in the US population is a sensitivity to [[crustacea]].<ref name="Maleki">{{cite book | vauthors = Maleki SJ, Burks AW, Helm RM |title=Food Allergy |year=2006 |publisher=Blackwell Publishing |pages=39–41 |isbn=978-1-55581-375-8}}</ref> Although [[peanut allergies]] are notorious for their severity, peanut allergies are not the most common food allergy in adults or children. Severe or life-threatening reactions may be triggered by other allergens and are more common when combined with asthma.<ref name="aafa.org" />

<!-- Developmental differences; food allergies in children -->Rates of allergies differ between adults and children. Children can sometimes outgrow peanut allergies. [[Egg allergies]] affect one to two percent of children but are outgrown by about two-thirds of children by the age of 5.<ref>{{cite journal | vauthors = Järvinen KM, Beyer K, Vila L, Bardina L, Mishoe M, Sampson HA | title = Specificity of IgE antibodies to sequential epitopes of hen's egg ovomucoid as a marker for persistence of egg allergy | journal = Allergy | volume = 62 | issue = 7 | pages = 758–65 | date = July 2007 | pmid = 17573723 | doi = 10.1111/j.1398-9995.2007.01332.x | s2cid = 23540584 }}</ref> The sensitivity is usually to proteins in the [[Egg white|white]], rather than the [[yolk]].<ref name="Sicherer 63" />

<!-- Milk -->[[Milk allergy|Milk-protein allergies]]—distinct from [[lactose intolerance]]—are most common in children.<ref>{{harvnb|Maleki|Burks|Helm|2006|pp=41}}</ref> Approximately 60% of milk-protein reactions are [[immunoglobulin E]]–mediated, with the remaining usually attributable to [[proctocolitis|inflammation of the colon]].<ref>{{cite web |url=http://www.worldallergy.org/professional/allergic_diseases_center/foodallergy/ |title=World Allergy Organization |access-date=13 April 2015 |url-status=live |archive-url=https://web.archive.org/web/20150414054458/http://www.worldallergy.org/professional/allergic_diseases_center/foodallergy/ |archive-date=14 April 2015 }}</ref> Some people are unable to tolerate milk from goats or sheep as well as from cows, and many are also unable to tolerate dairy products such as cheese. Roughly 10% of children with a milk allergy will have a reaction to beef.<ref>Sicherer 64</ref> Lactose intolerance, a common reaction to milk, is not a form of allergy at all, but due to the absence of an [[enzyme]] in the [[digestive tract]].<ref name="m234">{{cite web | author=Cleveland Clinic medical professional | title=Lactose Intolerance | website=Cleveland Clinic | date=2023-03-03 | url=https://my.clevelandclinic.org/health/diseases/7317-lactose-intolerance | access-date=2024-06-29}}</ref>

<!-- Nuts -->Those with [[tree nut allergies]] may be allergic to one or many [[tree nuts]], including [[pecan]]s, [[pistachios]], and [[walnut]]s.<ref name="Sicherer 63" /> In addition, [[seeds]], including [[sesame seeds]] and [[poppy seed]]s, contain oils in which protein is present, which may elicit an allergic reaction.<ref name="Sicherer 63" />

<!-- Genetics and genetic engineering of foods -->Allergens can be transferred from one food to another through [[genetic engineering]]; however, genetic modification can also remove allergens. Little research has been done on the natural variation of allergen concentrations in unmodified crops.<ref>{{cite journal | vauthors = Herman EM | title = Genetically modified soybeans and food allergies | journal = Journal of Experimental Botany | volume = 54 | issue = 386 | pages = 1317–19 | date = May 2003 | pmid = 12709477 | doi = 10.1093/jxb/erg164 | doi-access = free }}</ref><ref>{{cite journal | vauthors = Panda R, Ariyarathna H, Amnuaycheewa P, Tetteh A, Pramod SN, Taylor SL, Ballmer-Weber BK, Goodman RE | title = Challenges in testing genetically modified crops for potential increases in endogenous allergen expression for safety | journal = Allergy | volume = 68 | issue = 2 | pages = 142–51 | date = February 2013 | pmid = 23205714 | doi = 10.1111/all.12076 | s2cid = 13814194 | url = https://digitalcommons.unl.edu/foodsciefacpub/165 | doi-access = free }}</ref>