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Corn derivatives are among the hardest triggers to avoid. Found as corn syrup, cornstarch, modified food starch, dextrose, maltodextrin, and citric acid in thousands of processed products.

A major grain trigger distinct from celiac disease. MRT measures inflammatory mediator release to wheat protein, not IgE-mediated gluten allergy. Found in bread, pasta, and many processed foods.

Cane sugar sensitivity is specific to sugarcane-derived sweeteners and is distinct from glucose intolerance. Look for it in ingredient lists as sucrose, cane juice, or turbinado sugar.

Glycerin is a chemical additive tested on the MRT panel. Used as a humectant and sweetener in protein bars, toothpaste, medications, and processed foods. Can be derived from plant or animal fats.

A chemical additive tested on the MRT panel. Industrially produced from Aspergillus niger mold, not citrus fruit. Found in beverages, canned goods, candy, and as a preservative in thousands of products.

Tartrazine (Yellow #5) is an azo dye on the MRT chemical panel. Found in processed foods, beverages, and medications. Cross-reactivity with aspirin sensitivity has been documented in clinical literature.

Brilliant Blue FCF is a synthetic food dye tested on the MRT chemical panel. Found in candy, beverages, ice cream, and some processed foods. Often combined with Yellow #5 to create green coloring.

Allura Red AC is the most widely used food dye and one of the most reactive chemical additives on the MRT panel. Found in candy, beverages, cereals, snack foods, and even some medications.

Soy lecithin is one of the most ubiquitous food additives, used as an emulsifier in chocolate, baked goods, and margarine. Even small amounts can trigger mediator release in sensitive patients.

Soy-derived ingredients appear in a wide range of processed foods including soy lecithin, soybean oil, and textured soy protein. One of the most prevalent hidden triggers.