Seafood can produce severe symptoms and the most frequently involved is the prawn. In the case of hypersensitivity to the prawn, must be eliminated also diet the prawn and crab sea since they have a cross-reactivity. -Dried fruits: awareness to them very often and produces serious symptoms. This grouping consists of peanuts, almond, hazelnut, walnut, chestnut, pinion, pistachio and mirasol pipes. These foods are present in many products such as sauces, chocolate, drinks, desserts, confectionery and bakery.
-Vegetables: Hypersensitivity to legumes is the most global of those produced by plant foods. The most widely consumed in our environment are: peas, lentils, peanuts, chickpeas, soya, beans and beans – vegetables: they are irrelevant as allergens, but highlight the celery, parsley, carrots and mustard – cereals: as: wheat, barley, rye, oats, rice and corn. Wheat is the most allergenic and in different kinds of bread, pastry, pasta and baby food – fruit: there is an important sensitivity both in children and in adults and often goes together with sensitization to pollens. More allergen is especially peach skin, along with melon and kiwi are cause more allergies, although the Apple also produces reactions. Experts say that the hypersensitivity to food is the most frequent cause of concurrency by Anaphylaxis in hospital emergency services. It causes also a clear decrease in the quality of life of the patient and an increase in both health care costs and absenteeism at work or school. The food is closely linked to the sensitization to certain pollens, since they share common allergens. Six of every 10 people with allergies to pollen may have secondary symptoms after associated food intake. Foods contain several different allergens and a person can be sensitized against one or more of them. It is important to take into account the existence of cross-reactivity between different foods, although it is not certain that a patient clinically react to all of them.