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Table 2 Main food allergens and their nutrient content [ 118 ]

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