Atlas of foodborne infections
transmitted by contaminated food and water

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Food allergens

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In theory, any food can cause a food allergy. But in fact just a handful of foods are to blame for 90% of allergic reactions to food:

    * celery
    * cereals containing gluten (including wheat, rye, barley and oats)
    * crustaceans (including crabs and prawns)
    * eggs
    * fish
    * lupin
    * milk
    * molluscs (such as mussels and oysters)
    * mustard
    * nuts (including Brazil nuts, hazelnuts, almonds and walnuts)
    * peanuts (groundnuts or monkey nuts)
    * sesame seeds
    * soya
    * sulphur dioxide or sulphites

In adults, most allergic reactions are to peanuts, nuts, fish, shellfish and wheat.

In children, the most common allergic reactions to food are to:
eggs, milk, nuts, peanuts, soya, wheat.  Usually children grow out of most types of food allergy in early childhood.

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