True cocoa allergies are rare. Therefore most allergic reactions associated with chocolate are caused by allergies to other ingredients, such as milk, soy or nuts.

There are several kinds of conditions that may incline an individual toward the development of food allergies. In general, people whose families have a history of hay fever, asthma, hives or eczema are more likely to have a child that develops food allergies. Several types of food allergies that typically develop in children (such as milk allergies and soy allergies) gradually go away as children grow older and their digestive system and immune system matures.

It is important to note that not all reactions to food are allergic reactions. While symptoms are often the same, many people actually suffer from food intolerances, which are much more common and usually not as severe. A food allergy often results in a more generalized reaction that occurs as histamines travel throughout the bloodstream. Food intolerance is usually the result of an individual’s lack of a specific enzyme that is required to digest a certain food. Food intolerances and other conditions related to chocolate allergies include:

• Milk intolerance. Also called lactose intolerance, this is a condition in which a person lacks sufficient amounts of the enzyme lactase needed to breakdown the lactose in milk. Some people with milk intolerance will experience related symptoms, such as stomach cramping or discomfort, after eating chocolate.
  
  
• Gluten intolerance. People with gluten intolerance (also called celiac disease) are sensitive to the protein gluten, which is commonly found in wheat, barley, oats and rye. The condition involves an inappropriate immune system reaction to gluten that results in inflammation in the small intestine. This inflammation damages the interior wall of the small intestine, reducing the ability of the body to absorb food nutrients into the bloodstream. This often leads to malnourishment. Gluten is commonly found in chocolate products and people with this condition may need to avoid such foods.
  
  
• Contact dermatitis. A broad range of reactions caused by the direct contact of an allergen or irritant to the skin’s surface. Signs and symptoms include itching, redness, rash, swelling and blisters. Nickel allergy often produces contact dermatitis, and highly sensitive people may be warned to avoid nickel-containing foods. Nickel is commonly found in chocolate and people with this condition may need to avoid chocolate.
  
  

  

• Hives. Red swollen patches of skin that occur in groups and may sting, burn or itch. Cocoa or other ingredients/additives in chocolate can cause hives in allergic people. People with this condition may need to avoid chocolate products.