Have you ever wondered why we increasingly hear about allergies to foods like fish, shellfish, nuts, and fruits? What are the “Big 9” dangerous foods that can potentially cause an allergic reaction at any point? Is there an immediate remedy that works, and if so, what might it be?

With guest Ioanna Kontogiorgaki, Pediatric and Adult Allergist and Associate at Attikon University Hospital’s allergy unit, we explore this rising phenomenon of recent years, learn about preventive measures, and discuss what to look out for when selecting products from store shelves or dining out at restaurants.

1. Why are food allergies becoming more prevalent?
2. Can all foods trigger an allergic reaction? What are the “Big Nine” – the nine foods most commonly associated with allergies?
3. Are there foods that cause mild reactions and others that cause more severe reactions, or does it depend on the amount consumed?
4. What are the symptoms? Can they be life-threatening?
5. Is there an “antidote”?
6. Can food allergies appear at any age?
7. Are there different considerations for children compared to adults?
8. With the trend toward nutritious snacks, items like protein bars may contain allergens, such as nuts, or be made in facilities that handle nuts. What should consumers be aware of?
9. In restaurants, ingredients like nut-based drinks, Roquefort, fish sauce, and other flavor enhancers may be used without warning of potential allergens, except in high-end establishments. What should we look out for in these cases?