What are allergenic foods?

Allergenic foods refer to specific items that are known to provoke allergic reactions in individuals who have a sensitivity or an allergy to those foods. Common allergenic foods include peanuts, tree nuts, milk, eggs, fish, shellfish, soy, and wheat. When someone who is allergic to these foods consumes them, their immune system mistakenly identifies the proteins in these foods as harmful and reacts accordingly, which can lead to symptoms ranging from mild (such as hives or digestive issues) to severe (such as anaphylaxis).

This understanding is foundational in food safety and handling, particularly in food service settings, where it is vital to recognize and accommodate the needs of customers with food allergies to prevent serious health risks. It underscores the importance of labeling and communication about food ingredients.

On the other hand, the other options do not accurately define allergenic foods. While some foods can indeed be harmful if consumed in large quantities, this is a different concept related to food toxication. Foods requiring refrigeration and those high in calories relate to food safety and nutritional content, respectively, but they do not pertain to the specific reactions that allergenic foods can trigger.