Foods causing allergy
More than 120 foods have been described as causing food allergies. However, allergy experts only consider a limited number of those to be of public health concern. The foods most commonly causing serious allergic reactions on a worldwide basis are: Cereals containing gluten, milk, egg, tree nuts, peanuts, soybeans, fish, and crustacea. The InformAll Database contains information on many of the foods that have been reported to cause allergy. The database has summaries about each food suitable for a wide readership. In addition it contains a more technical part with a section on the clinical characteristics of the allergy (such as symptoms, and diagnosis) and a section on biochemical information about the allergens (e.g. allergen stability towards different processes). The links at the left will take you to the relevant pages in the InformAll Database.
We have subdivided the foods in the Database into food groups to make it easier for you to find the food(s) you are looking for. If you however prefer one long alphabetical list of foods, that is also an option. We have placed several of the foods under more than one headline. For example, you will find peanut not only under "legumes" which is the botanically correct classification but also under "nuts and seeds" as peanuts from a culinary point of view are used in the same way as many nuts.
Most countries require labelling of the common allergy-causing foods. The foods, which are common causes of allergic reactions, differ between geographical areas, which may sometimes be the result of dietary preferences. As a consequence some countries have chosen to include additional foods on their list of foods and ingredients that must be declared on food labels. See the section “ EU Legal Requirements” for more information about labelling of allergenic foods.