From: The development of a standardised diet history tool to support the diagnosis of food allergy
Allergen | Nutrients involved |
---|---|
Milk | Protein, Carbohydrate, Fats, Vitamin A and vitamin D, riboflavin, pantothenic acid, vitamin B12, calcium, magnesium, phosphate |
Egg | Protein, Riboflavin, biotin, vitamin A, vitamin B12, vitamin D, vitamin E, pantothenic acid, selenium, iodine, folate |
Fish | All fish: Protein, iodine. |
Fish bones: calcium, phosphorus, fluoride. | |
Fatty fish: Protein, fat, vitamins A and D, omega-3 fatty acids | |
Shellfish | Similar nutrients to white fish. |
Crab and mussels: Protein and good sources of omega 3 | |
Selenium, zinc, iodine and copper | |
Molluscs | Varying amounts of protein (scallop), calcium (clam), zinc (oysters) and iron (clam) |
Wheat | Carbohydrate, Protein Fibre, thiamine, riboflavin, niacin, calcium, iron, folate if fortified |
Peanut | Protein, fats, Vitamin E, niacin, magnesium |
Soya | Protein, Thiamine, riboflavin, pyridoxine, folate, calcium, phosphorus, magnesium, iron, zinc, fibre |
Lupin | Negligible nutritional value when consumed as a condiment or taken in very small amounts |
Tree nuts | Depends on type of nut, but similar to peanuts + omega 3 and 6 fatty acids |
Sesame seed | Protein, fats, Vitamin E, calcium, potassium, phosphorus, vitamin B and iron and omega 6 fatty acids |
Mustard | Negligible nutritional value when consumed as a condiment or taken in very small amounts |
Celery/celeriac | Fibre |