More than 120 foods have been described as causing food allergies. However, the foods that most commonly cause serious allergic reactions on a worldwide basis are: Milk, egg, peanut, tree nuts followed by cereals mainly wheat, soybeans, fish, and shellfish.
Several studies indicate that most allergic reactions among children are due to a limited number of foods, namely egg, peanut, milk, and tree nuts. Egg and milk allergy are often outgrown during the first years of life. Fruits, vegetables, tree nuts and peanuts are responsible for most allergic reactions to foods among adults.
The foods that are common causes of allergic reactions are egg and milk but other foods probably differ between geographical areas probably due to different dietary preferences and differences in flora such as occurrence of birch trees (see also cross-reactions).
More information on allergenic foods, clinical reactions and food allergens in The InformAll Database
The InformAll Database (which was developed with funding from the European Union) at the moment contains information about 84 foods that have been reported to cause allergy. The database has summaries about each food suitable for a wide readership. In addition it contains a more technical part with a section on the clinical characteristics of the allergy (such as symptoms, and diagnosis) and a section on biochemical information about the allergens (e.g. allergen stability towards different processes).
Available at: http://www.foodallergens.info/Allergenic_Foods/Allergy_Foods.html
Last updated: 16 May 2012