alert! Eight allergens hidden in the kitchen

Don’t think that recurring urticaria, inexplicable stuffy nose and itchy eyes, or even diarrhea after eating are all caused by pollen, dust mites or eating the wrong foods. According to the resident allergen epidemiological survey data released by the Chinese Allergy Society in 2023, nearly 42% of daily unexplained allergic attacks have triggers hidden in the kitchen that everyone comes in and out of every day. Many people encounter the eight most common hidden allergens every day without realizing it.

Last week, my best friend who is a nurse in pediatrics also complained to me. She treated a 5-year-old child who had hives every Sunday for three consecutive weeks. The allergen was found to be peanut allergy, but the parents said that they had never bought peanut products at home. After tracing the source, they found out that it was the grandmother who always On Saturdays, I would use my old cutting board to cut the peanut cakes I brought from home. After cutting, I would just rinse it twice and put it back in the cupboard. When I cut the strawberries for the children on Sunday morning, the crushed peanuts stuck in the gaps of the cutting board got on the strawberries. A small amount of peanut protein is enough to make the children allergic.

In fact, not only the nuts are left behind, but many people only wipe the cooking area in the middle of the stove. They don't notice at all the egg liquid that splashes on the edge of the stove or even on the wall when beating eggs. After it dries, it is mixed with dust and is almost invisible. People who are allergic to egg protein rub their eyes or eat snacks after touching it. Symptoms of red and swollen eyelids and itchy skin will appear within ten minutes. Many people think they touched something dirty.

What’s even more surprising is that many people with wheat allergies think that as long as they don’t eat pasta, everything will be fine. I once met a patient who said that he had never touched pasta, but he was out of breath after being at home all morning. Later, I remembered that the patient was rolling out noodles at home that day. He sucked in the flour dust that floated out while kneading the dough, and scratched his face without washing the crumbs on his arms. You should know that wheat allergens are not only present in the pasta you eat, but even a very small amount of floating dust or crumbs on kitchen utensils may trigger allergic reactions.

When it comes to humid kitchens, you can’t avoid the “invisible killer” of mold. When the weather is hot in the south or when the summer in the north is stuffy, it is easy for mold to grow in the sealant on the edge of the sink, the bottom of the cutting board, and even the gaps in the dishcloth. Many people wipe the mold with a wet rag twice. Little do they know that this rub will spread mold spores throughout the kitchen. People who are allergic to Alternaria and Aspergillus fumigatus may suffer from allergic rhinitis or even cough on the same day. Many people think they are catching a cold from blowing the air conditioner.

When it comes to the protection of kitchen allergens, there are actually two different ideas in the industry. One group advocates "absolute isolation". If there are people with severe allergies in the home (for example, contact with even trace amounts can cause laryngeal edema and anaphylactic shock), it is best to prevent allergen-related foods from entering the home. Kitchenware, tableware, and even dishcloths for allergic people are completely used separately, cutting off possible contact at the root.； The other group prefers "cleaning first" and believes that as long as you don't have severe allergies, there is no need to clutter your home. After handling highly allergenic food, you should immediately use food-grade disinfectant to deeply clean the countertops and kitchen utensils, and open the windows for ventilation for more than 15 minutes, which can basically avoid cross-contamination. In fact, there is no absolute right or wrong between the two options. You can choose according to the severity of your own allergies. You don’t have to copy others’ experiences.

I have a friend who is allergic to shrimp. The last time her partner cooked spicy crayfish at home, she just went into the kitchen to get an ice drink. Her lips swelled into "sausage mouths" that day. After looking for the reason for a long time, she discovered that the juice splashed on the faucet when the partner was handling the shrimp. She closed it, and when she turned on the faucet, it got on her hands, and then she touched her lips - the allergenic protein in crustacean seafood is extremely stable, and even if only a trace amount of juice remains, it will remain allergenic for several hours after drying. If it is not wiped clean, whoever touches it will be infected.

It is also easy to ignore the residue of dairy products. Many people have filled cups with fresh milk, rinsed them twice and then used them to fill other drinks. It seems that there is no strange smell and no residue. However, people who are allergic to milk protein are prone to abdominal pain and rashes after drinking it. Especially those with babies at home, they should pay more attention to this point.

What many people don’t know is the allergenic residue of soybeans. A large amount of soy protein is dissolved in the water used to soak yuba and soybeans. If it splashes on the countertop and is not wiped clean, subsequent contact may also cause allergies. Raw soy milk is more allergenic than cooked soy milk. It is best to wipe off the juice that splashes when making soy milk.

Finally, there are fruit skin allergens that are often regarded as "minor problems", such as urushiol in mangoes, trichome protein in peach, and protease in pineapple. These allergens will not only cause allergies if eaten directly, but also may cause cross-contamination if they are placed on the countertop and stained with the juice of the peel, and then other ready-to-eat foods are placed. I have seen someone eat grapes in a fruit plate that has just been filled with mangoes, and the result is a swollen mouth.

I have a cousin who is allergic to hazelnuts. Every year at family gatherings, I prepare a separate cutting board for cutting fruits. After handling nut-based food, I not only wipe the countertop, but also brush the knives and cutting boards twice with dish soap and then iron them again. The person who handles the food will change a coat before sitting down to eat with everyone. I have never had any problems in these years. In fact, it is really not that troublesome. I just need to be more careful.

To be honest, when many people cannot find the cause of allergies, they always look for it in the outside environment. In fact, the kitchen where they spend their time every day is the place where dirt and evil practices are most likely to hide. If you always have allergic symptoms for no reason, you might as well check every corner of the kitchen first. If you really can't find the cause, it doesn't cost much to go to the hospital to check for serum specific IgE. It's better than being itchy every day, unable to sleep, and having uncomfortable breathing, right?