Capitol Allergy & Asthma Center

Dr. Maadhava Ellaurie M.D.

Laurel, MD (301)775-5173


 Food Allergies
About 11 million Americans have food allergies, 59% of those are allergic to seafood and 27% of those are allergic to nuts.  90% of all allergic reactions are caused by 8 proteins found in a number of foods; these are milk, eggs, peanuts, tree nuts (pecans, almonds, walnuts, etc.), wheat (gluten), soy, fish, and shellfish (shrimp, lobster, crab, oysters, clam, etc.)  Food allergens that cause an allergic reaction are usually proteins.  Many of these allergens can still cause an allergic reaction even after they have been cooked.  All foods have either a plant or animal origin and are grouped according to their origin.  Cross-reactivity is common in those with food allergies.  Cross-reactivity is when an allergy to a single item in a food grouping results in food allergies to all items of the same food grouping.  Cross-reactivity is more common in people with allergies to seafood and tree nuts and less common amongst animal food groupings (i.e. a person allergic to milk may not be allergic to beef).