Rates of clinical cross-reactivity among food allergens36
| Food group | Rate of cross-reactivity |
|---|---|
| Shellfish (e.g., shrimp, lobster) | Other shellfish 75% |
| Finned fish (e.g., tuna, salmon, cod) | Other finned fish 50% |
| Tree nuts (e.g., cashews, walnuts, pecans) | Other tree nuts 37% (higher for walnut/pecan and cashew/pistachio) |
| Peanut | Other legumes (peas, beans) 5% |
| Grains (e.g., wheat, barley, oats) | Other grains 20% |
| Cow’s milk | Goat’s milk 90% |