Allergic to Chocolate?
October 7, 2010
Is there such a thing as a chocolate allergy?
An allergy to cacao is possible but rare. It would be more likely that someone has an allergy to one of the ingredients in chocolate or experiences a food intolerance, which is not really an allergy at all.
Only 1 – 2% of American adults and 5 – 8% of children have a true, immunological food allergy. Among those, 90% are allergic to the “big 8”; milk, eggs, peanuts, tree nuts, soy, wheat, fish, or shellfish.
Dairy allergies are pretty common, and although not all chocolate is milk chocolate, the dark chocolate could be processed on a line that also processes milk.
Peanuts and tree nuts are often added to chocolates. And even chocolates without nut ingredients can be manufactured in a facility that processes peanuts and tree nuts, leaving them potentially contaminated.
Wheat and/or gluten allergies or celiac disease sufferers may find that some chocolates with fillings sometimes use flour or wheat starch as a binder. Occasionally crisped rice can contain barley malt.
If you have a soy or corn allergy, keep in mind that the lecithin used in chocolate is soy based and that many candy bars are layered with nougats and caramels sweetened by corn syrup products.
With any of those allergies covered above you can probably still find chocolates that are suitable for your enjoyment. Of course, anyone who is truly allergic to cocoa should eliminate all chocolate and cocoa in their diet.
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