Approximately 20 percent of the U.S. population may perceive food as causative reaction in food allergies, whereas the true prevalence of food allergies is approximately 1 percent. Food allergies are usually found in individuals with a strong personal and family history of allergies. Atopic responses are associated with many foods. In children under the age of 2, 90 percent of the incriminating foods are eggs, milk, legumes (such as peanuts, which are not nuts), and soy. In adult. fish, shellfish, fruits, and tree nuts might be added to the list.