Food represents something that nourishes and comforts. A reaction to food may be very distressing. A reaction to one or more foods may occur anytime during an individual's life. The most common reactions are food poisoning, food intolerance, and food allergies.

Eggs, milk, peanuts, soy, and wheat are the most common foods causing allergic reactions. Ninety percent of food allergies are caused by certain proteins in cow's milk products, egg whites, peanuts, wheat, or soybeans. When fish, shellfish, and tree nuts are added to the list, these eight foods account for 95 percent of all food allergies.

After children turn 12 months of age, whole milk and eggs may be introduced one at a time to the child's diet. Parents should watch for reactions. Children are more likely to have food allergies than are adults. Many of them grow out of these, often by around age six. When the wrong food is eaten, the allergic child's immune system tries to fight it off the same way it would a cold. Food proteins most commonly cause these allergies. Symptoms may be felt throughout the body, including the stomach and bowels.

Food intolerance may cause symptoms similar to food allergy. People who have a food intolerance do not have an allergic reaction. They lack the enzymes needed to fully digest certain foods. This is true for milk. Many people are unable to process a sugar in milk called lactose. Lactose intolerance causes stomach cramps, bloating, diarrhea, and gas. Over-the-counter lactase preparations are available in pill or mixture forms that aid in breaking down this milk sugar.

Food poisoning occurs when a food is contaminated by bacteria. Eggs can be contaminated by salmonella bacteria. Discard any cracked or questionable eggs. Heat kills this bacteria so be sure to cook eggs thoroughly. Avoid dishes that use raw eggs such as hollandaise sauce and high-energy drinks.

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