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One of the most commonly reactive substances on the MRT panel. Found in dairy products and many processed foods as whey, casein, or milk solids. Cross-reactive with goat and sheep milk in some patients.

Whey is a dairy-derived protein tested separately from whole cow's milk on the MRT panel. Found in protein powders, baked goods, processed cheese, and many sports nutrition products.

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.

Cocoa (Theobroma cacao) is tested as a standalone substance. Reactivity to cocoa affects all chocolate-containing products. Distinct from dairy or sugar reactions that often co-occur in chocolate.

Egg yolk is tested independently from egg white on the MRT panel. Some patients react to one but not the other. Common in baked goods, sauces, and enriched pastas.

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.

Vanilla extract and vanillin (synthetic vanilla) are both MRT-tested. Vanilla appears in baked goods, desserts, and flavored beverages. Check for "natural flavors" which may contain vanilla.

Coconut is tested as an individual substance on the MRT panel. Found as coconut oil, coconut milk, coconut cream, and coconut flour — all common substitutes in dairy-free and paleo diets.