Corn Allergy


Corn AllergyCorn Allergy is a relatively uncommon allergy. Most corn allergy reactions are mild, but severe reactions have been reported. Corn allergy can result in anaphylaxis after the ingestion of corn or corn-related foods, but severe reactions after exposure to cornstarch in surgical gloves have also been reported.

Corn is a cereal grain with proteins that are similar to those in other cereal grains such as wheat. Unlike wheat, which is a common food allergen, allergic reactions to corn are much less common. Corn allergy symptoms can occur as a result of eating both raw and cooked corn. Those with corn allergy may also have typical allergic rhinitis and/or asthma, upon exposure to corn pollen, grass pollen, and cornstarch.

As with other food allergies, avoidance of corn and corn-related foods is the main way to prevent future reactions. 

It is important to remember that food manufacturers may change the ingredients in the product without warning. It is a good idea to always read the product label before consuming the product. It is much easier to prevent a food-allergic reaction than to treat one.

Food Label Items That Contain Corn

  • Corn
  • Corn flour
  • Cornmeal Popcorn
  • Maize
  • Hominy
  • Grits

Foods That May Contain Trace Amounts of Corn Protein

these foods are less likely to cause sensitivity

  • Baking powder
  • Gum (vegetable)
  • Caramel coloring
  • Glucose (commercially prepared)
  • Cornstarch
  • Powdered sugar
  • Corn sugar
  • Starch (food, vegetable, modified food starch)
  • Corn sweetener
  • Sorbitol
  • Dextrose

Food Items That Can Be Used Instead of Corn


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