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What foods most often trigger allergic reactions in long-term care settings?

Answer:

The most common food allergens include:

  • Peanuts
  • Tree nuts
  • Milk
  • Eggs
  • Wheat
  • Soy
  • Fish
  • Shellfish
  • Sesame

These ingredients frequently appear in institutional kitchens, which increases the risk of cross-contact if proper safeguards are not followed.

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