Baked goods such as bagels, pies and pretzels can be sources of unexpected egg ingredients – some shops coat these products in egg white to give them an appealing, shiny look. Similarly, you should also avoid fried foods that could contain egg in the coating. All these hidden forms of egg can set off an allergic reaction. Luckily, people with egg allergies can often eat chicken, and might also be able to tolerate eggs from other birds, for example duck eggs.
A reaction to chocolate might also be as a result of intolerance rather than an allergy. An intolerance is a reaction of your gastrointestinal system rather than your immune system. In other words, your body is reacting to an ingredient or chemical in the chocolate, rather than to its protein. Chemicals used in chocolate include emulsifiers, flavorings, soy lecithin, tyramine, phenylethylamine, theobromine and caffeine.
For complete safety, some people will need to avoid all fish, however.
If it is your child that has the milk allergy, you have probably considered buying hypoallergenic milk formulas. Like vegetarian cheeses though, this is also not cut and dried. If you find your child is still having a reaction from the hypoallergenic milk formula, try to find a complete protein hydrolysate formula.
There is also a high probability of cross-reaction between the legume lupine (also known as lupin or lupini beans) and peanuts. In addition, there is some indication that there might be a cross-reactive relationship between nuts and peanuts, so people with peanut allergies need to be cautious.
There are indications that cross-reactions between soy and other legumes are possible, although this is rarely symptomatic. In effect, this means that if you are allergic to one legume, you may not have to eliminate all legumes from your diet.