Celiac disease is a hereditary disease brought on by an autoimmune reaction to consuming proteins found in wheat, rye, and barley.  It is different from wheat allergies and can cause problems in several body systems.  Following a gluten-free diet is the only known treatment for celiac disease at this time.  A gluten-free diet consists of avoiding foods that contain wheat, rye, barley, or hybrid grains derived from wheat, rye, or barley.  Caution must be taken when purchasing and preparing foods for someone who has celiac disease.

Eggs are one of the most common foods used in baking. It is also a main ingredient in many processed foods. They are high in protein and relatively low in cost. Eggs tend to be a main staple in foodservice because they require very little work to prepare and can be used in a variety of ways whether on their own or in other food items.  

Fish and shellfish allergies are common allergies for both adults and children. Adults tend to display the symptoms of shellfish allergies more often whereas children display the symptoms of fish allergies more often. Fish and shellfish are easier allergies to control because they are often used as main dishes. Where they become a problem is when they are unknowingly put into appetizers or their by-products are used in other foods. Individuals who are allergic to one type of shellfish may be allergic to others in the same family.  

Latex allergies are one of the fastest growing allergies in America. They are becoming a major health concern as these allergies are becoming more common in foodservice operations. Natural rubber latex is manufactured from a milky fluid primarily obtained from the rubber tree (hevea brasiliensis). It is used in a wide array of medical, industrial, and personal products. Because latex is found in many commonly used products, the risk of developing an allergy to latex greatly increases, especially under repeated exposure. Those who come into contact with latex most often are the people that are most likely to develop an allergy to it.

Milk allergies are very common among infants and young children, but often disappear as the child ages. However, in some cases, milk allergies can be lifelong. Avoidance of milk is the best way to treat a milk allergy. The degree of avoidance is based on the individual and the severity of the allergy. People with mild to moderate milk allergies are treated by avoiding milk products but can digest trace amounts found in baked or cooked goods. Those with a more severe allergy to milk completely abstain from consuming any food with milk or its derivatives in the product. Reading labels and becoming familiar with common ingredients can prevent exposing customers to possible allergic reactions. It is important to read the label on every ingredient that is being added to a product to avoid unnecessary exposure to the milk allergen. When serving the food, the personnel should be an accurate source of information to customers with allergies.  

Peanut allergies affect nearly 1.5 million Americans. Peanuts, a member of the legume family, are one of the world’s most allergenic and life-threatening foods, claiming approximately 80 percent of allergy-related fatalities or near-fatalities a year. They are finding their way into our food sources whether directly or indirectly during manufacturing. Peanuts are often found in processed foods and are used as an inexpensive protein filler. Peanuts, no matter what kind, are dangerous to those with peanut allergies. Cooking or roasting the peanut does not prevent the allergy. The allergy itself is due to a protein component in the actual peanut.  

Soy is a legume that has traditionally been used in Asian cuisine. Soybeans are now increasingly becoming a major part of processed food products in America. Almost 60 percent of all processed foods include soy protein in their ingredient list. This makes avoidance of these foods rather difficult. Unless one is a vegetarian, soybeans alone are not a major source of food in the diet. But, since they are in most processed food products, eliminating these foods can result in an unbalanced diet.  

Tree nuts include all nuts that grow on trees: cashews, walnuts, pecans, and almonds. After peanuts, they are the second leading cause of food allergy fatalities. Tree nut allergies affect approximately one to two percent of Americans with food allergies. There is a 60 percent chance that a person who is allergic to tree nuts may also be allergic to peanuts. Most people who develop the onset of a tree nut allergy are between the ages of two and four. People who are affected by tree nut allergies are often allergic to more than one kind of tree nut. The top three most common tree nuts that cause allergic reactions are cashews, hazelnuts, and walnuts.  

Wheat is a staple component of foods in America and usually finds its way into almost every meal. It is found in a variety of products such as bread, cereal, pasta, and baked goods. Wheat can also be used as a stabilizer and thickening agent in foods like gravies. Wheat contributes a major portion of nutrients in many processed foods by providing a rich source of carbohydrates and a good source of protein. The protein in wheat is what people who are allergic to wheat have a reaction to. Wheat allergies primarily affect children and most outgrow them early on.