Here are 8 of the most troublesome food allergies, and a look at which ones you may not need to worry about for life.

Tree nut allergies cover reactions to nuts such as walnuts, pecans, almonds, hazelnuts, pistachios, cashews, and other non-peanut varieties. (Fun fact: peanuts grow underground, and they’re more closely related to beans than to nuts.)

Some children can outgrow tree nut allergies as well, though this is rare, with studies estimating the rate between 9% and 14%. If you're allergic to one type of tree nut, there’s about a 50% chance of being allergic to at least one more.

Egg allergies come in different forms. Since the yolk and egg white contain distinct proteins, it's possible to be allergic to one and not the other. (Egg white allergies are more common.)

It’s fairly typical for children to outgrow egg allergies; a study showed that 66% of toddlers had outgrown their egg allergy by age 5.

If you don’t outgrow the allergy, you may still tolerate cooked eggs. Cooking changes the protein structure, and 70 to 80% of people with an egg allergy can consume fully cooked eggs, such as in baked goods.

Milk allergies are relatively common among infants and young children, affecting roughly 2-3% of them. It's important to clarify that we're referring to an allergy to cow's milk; most children with this allergy can safely consume human milk.

For babies dealing with a milk allergy, switching to an alternative formula (like soy-based formula) is typically the solution; if the baby is breastfed, the mother might need to eliminate cow's milk from her diet. The good news is that this allergy is often outgrown; around 75% of babies with a milk allergy no longer have it by the time they turn 3.

For adults who experience issues with dairy, the problem is more likely to be lactose intolerance rather than a true allergy, though some people are indeed allergic to dairy. Interestingly, some individuals who are allergic to milk can still tolerate it when it's cooked in certain dishes, such as baked goods.

Shellfish like mollusks and crustaceans contain proteins that can trigger allergies in some individuals. These include crab, shrimp, lobster, oysters, scallops, clams, and mussels.

Among these, crustaceans such as crab, shrimp, and lobster are more likely to cause allergic reactions, and any packaged foods containing these shellfish must be clearly labeled as 'shellfish' in the United States. While allergies to mollusks are less frequent, they still occur.

In certain cases, individuals can be allergic to the vapors produced while cooking shellfish, so you may want to avoid the kitchen when they’re being prepared. Shellfish allergies are generally lifelong.

Wheat allergies are another type that many people eventually outgrow; approximately 80% of children do so by the time they turn 5.

However, it's important to differentiate between a wheat allergy (which is a reaction to specific proteins found in wheat) and two other conditions. Celiac disease is an autoimmune disorder caused by gluten, a particular protein in wheat. Non-celiac gluten sensitivity is a condition that remains poorly understood, where individuals experience symptoms after consuming gluten-rich foods, even though they don’t have celiac disease or a wheat allergy. The exact cause of this condition is still unclear.

Soy allergy is another condition most commonly found in children and is frequently outgrown over time. This can include an allergy to soy-based infant formula, edamame, soy sauce, tofu, and other items that contain soy as an ingredient. More than half of children with a soy allergy overcome it by the time they reach 7 years old.

Sesame allergies are somewhat lesser known, as they are not yet included on the list of allergens that are required to be labeled in the United States (though mandatory labeling is set to begin in 2023). These allergies can be particularly troublesome since sesame products do not always directly mention 'sesame' in their names (such as tahini, the sesame paste found in hummus), and sesame seeds can sometimes be included under the general label 'spices' or 'flavoring.' Sesame allergies are typically lifelong, although research shows that 20% to 30% of children may outgrow it.