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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.

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.

Egg white protein (albumin) is a common MRT trigger. It appears in baked goods, mayonnaise, and many processed foods. Egg yolk is tested separately on the MRT panel.

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-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.

Cherry is an MRT-tested fruit found in juices, preserves, baked goods, and cherry flavoring. Maraschino cherries contain additional chemical additives that may also be reactive.

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.

Fructose is tested independently from cane sugar on the MRT panel. Found as high-fructose corn syrup, agave nectar, and crystalline fructose. MRT tests inflammatory mediator response, not malabsorption.

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.

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.

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.

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.

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.