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Allergy to corn is a common food allergy. A corn-free diet removes not only products made primarily from corn, but also avoids foods containing ingredients derived from corn. People allergic to corn also should avoid non-food items containing corn derivatives, such as some medicines and adhesives.
Doctors sometimes recommend a corn-free diet to help determine if someone is allergic to corn. People who have been diagnosed as corn-allergic follow a corn-free diet to avoid the symptoms triggered when they eat corn––reactions that can vary considerably from person to person.
Corn allergy symptoms may include any of the common symptoms of food allergies, including skin rashes or hives, gastrointestinal distress, breathing problems, or many other possible symptoms. Although in severe cases, a life-threatening reaction called anaphylaxis may occur, anaphylaxis to corn is a rare event.
Most people who are allergic to corn are allergic to the protein in corn. Corn oil poses little risk of causing an allergic reaction because processing removes almost all the protein; however, people who are highly sensitive to corn should avoid corn oil, too.
To avoid corn and corn products ask about ingredients at restaurants and others’ homes, read food labels, and become familiar with the technical or scientific terms for corn. The following list is not complete. Consult with a healthcare professional before making any significant changes to your diet.
Beverages to avoid:
Fruits to avoid:
Dairy to avoid:
Vegetables to avoid:
Baking ingredients to avoid:
Baked goods to avoid:
Cereals to avoid:
Sweeteners to avoid:
Desserts and snacks to avoid:
Meats to avoid:
Medicines to avoid:
Miscellaneous products to avoid:
The following foods are good replacements for corn in the diet:
Replacing medicines and other products that contain corn-derived ingredients may require advice from a pharmacist or other knowledgeable professionals
The Allergy Self-Help Cookbook: Over 350 Natural Food Recipes, Free of All Common Food Allergens by Marjorie Hurt-Jones, Emmaus, PA: Rodale Press, 2001.
The Food Allergy Network (information on food allergies, label
reading, food preparation, and management and education programs)
http://www.foodallergy.org
American Academy of Allergy, Asthma and Immunology
http://www.aaaai.org
International Food Information Council Foundation
http://www.ific.org/
Crippa M and Pasolini G. Allergic reactions due to glove-lubricant-powder in health-care workers. Int Arch Occup Environ Health. 1997;70:399–402.
Park H and Nahm DH. Identification of IgE-binding components in occupational asthma caused by corn dust. Ann Allergy Asthma Immunol. 1997;79:75–9.
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The information presented in Foodnotes is for informational purposes only and was created by a team of U.S. registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires March 2005.