Symptoms can range from itching, hives, and swelling to vomiting, breathing difficulties, and a dangerous reaction called anaphylaxis.
Anaphylaxis can develop rapidly and may affect breathing or circulation. It is a medical emergency.
People with diagnosed food allergies should follow their healthcare professional’s advice, read ingredient labels carefully, and ask about cross-contact when eating food prepared by others.
If someone develops difficulty breathing, throat or tongue swelling, faintness, or other signs of anaphylaxis after eating, use their prescribed epinephrine auto-injector if available and call emergency services immediately. Antihistamines are not a substitute for epinephrine in anaphylaxis.
For people without the relevant allergy, these foods are not inherently dangerous simply because they are common allergens. The risk is personal and depends on the individual’s immune response.
- Raw or Undercooked Foods Can Carry Harmful Germs
Raw meat, poultry, eggs, seafood, and unpasteurized products may contain bacteria, viruses, or parasites that can cause foodborne illness.
Eating even a small portion of contaminated food may expose someone to a pathogen. However, illness is not inevitable after every exposure, and the risk varies with the organism, amount consumed, and the person’s health.
