| Celery / Celeriac |
This includes celery stalks, leaves, seeds and the root called celeriac. You can find celery in celery salt, salads, some meat products, soups and stock cubes. |
| Cereals containing Gluten |
Wheat, rye, barley and oats is often found in foods containing flour, such as some types of baking powder, batter, breadcrumbs, bread, cakes, couscous, meat products, pasta, pastry, sauces, soups and fried foods which are dusted with flour. |
| Crustaceans |
Crabs, lobster, prawns and scampi are crustaceans. Shrimp paste, often used in Thai and South-East Asian curries or salads, is an ingredient to look out for. |
| Eggs |
Eggs are often found in cakes, some meat products, mayonnaise, mousses, pasta, quiche, sauces and pastries or foods brushed or glazed with egg. |
| Fish |
Finned fish is one of the most common food allergies with a prevalence of 1% in the U.S. population. In one study, salmon, tuna, catfish and cod were the fish to which people most commonly reported allergic reactions. |
| Lupin |
Yes, lupin is a flower, but it’s also found in flour! Lupin flour and seeds can be used in some types of bread, pastries and even in pasta. |
| Milk |
Cow’s milk allergy is the most common food allergy in infants and young children. Even though most children eventually outgrow their allergy to milk, milk allergy is also among the most common food allergies in adults. |
| Molluscs |
These include mussels, land snails, squid and whelks, but can also be commonly found in oyster sauce or as an ingredient in fish stews. |
| Mustard |
Liquid mustard, mustard powder and mustard seeds fall into this category. This ingredient can also be found in breads, curries, marinades, meat products, salad dressings, sauces and soups. |
| Peanuts |
Peanut allergy is the most common food allergy in children under age 18 and the third-most common food allergy in adults. Peanut allergy is usually lifelong: only about 20 percent of children with peanut allergy outgrow it over time. |
| Sesame Seeds |
Sesame is the ninth most common food allergy among children and adults in the U.S. The edible seeds of the sesame plant are a common ingredient in cuisines around the world, from baked goods to sushi. Several reports suggest this allergy has increased significantly worldwide over the past two decades. |
| Soya |
Soy allergy is more common in infants and young children than in older children and approximately 0.4% of infants in the U.S. have soy allergy. Most children eventually outgrow their allergy to soy, although some individuals remain allergic to soy throughout their lives. |
| Sulphur Dioxide and Sulphites |
This is an ingredient often used in dried fruit such as raisins, dried apricots and prunes. You might also find it in meat products, soft drinks, vegetables as well as in wine and beer. If you have asthma, you have a higher risk of developing a reaction to sulphur dioxide. |
| Tree Nuts |
Tree nut allergies are among the most common food allergies in both children and adults. The six tree nut allergies most commonly reported by children and adults are allergies to walnut, almond, hazelnut, pecan, cashew and pistachio. |
