Which foods are most commonly associated with food allergies?

The correct choice highlights foods that are widely recognized as common allergens. Milk, eggs, wheat, and peanuts are among the eight major food allergens identified by health authorities, including the FDA. These foods are known to trigger allergic reactions in sensitive individuals, ranging from mild symptoms to severe anaphylactic reactions.

For example, milk and eggs are prevalent in many diets, particularly among children, and can often lead to allergies early in life. Wheat, containing gluten, is another common allergen that affects many people, especially those with celiac disease or gluten intolerance. Peanuts are notorious for causing severe allergic reactions and are often highlighted in food labeling regulations due to their prevalence in food-related allergies.

In contrast, the other choices contain foods that are less commonly associated with allergies. While they may still cause reactions in some individuals, they do not encompass the majority of food allergies recognized in broader populations. This distinction is why the choice focuses on the specific foods that are most commonly linked to allergic responses.