Allergen charts are an essential resource for food businesses, helping them comply with food safety law and safeguard customers with allergies. Allergen charts contain 14 allergens that must be clearly labeled on food products: celery, gluten sources, crustaceans eggs fish milk peanuts sesame seeds soybeans and tree nuts.
These fact sheets offer essential information regarding food allergies, such as symptoms and treatment of an allergic reaction. A second set of fact sheets has been tailored specifically for Child Care Center program operators.
Major Food Allergens
Food allergies are immune reactions caused by certain food, which adversely impact an individual’s health. A food allergy requires medical diagnosis and strict avoidance of any foods which trigger adverse reactions in an individual.
Food Allergen Labeling and Consumer Protection Act (FALCPA) in the US mandates that packaged processed foods regulated by the FDA must contain clear labels detailing any major allergenic ingredients; this includes milk, eggs, fish (including crustacean shellfish such as shrimp, crab and lobster), tree nuts, peanuts wheat soybeans. Sesame was recently added to this list and must now also be clearly marked on labels.
Allergies to sesame seeds are incredibly common and may lead to severe symptoms including anaphylaxis. Sesame is used in numerous foods like humous, breadsticks and tahini as well as oils, sauces, desserts and dried fruits and vegetables.
Sesame
Sesame seeds are an integral ingredient in Asian cuisine, tahini, salad dressings and many other food products. Allergies to sesame may begin during childhood but can present at any age – life-threatening in extreme cases. People with such allergies should read labels carefully and carry an autoinjector such as EpiPen or ALLERJECT in case anaphylaxis develops suddenly.
Sesame seeds are harvested from Sesamum indicum plants and processed to extract oils that provide nutrition. Around 400,000 acres in Oklahoma and Texas are dedicated to sesame seed production in the US (Crop Profile for Sesame).
In 2023, sesame was added as the ninth major food allergen that must be clearly listed on ingredient statements of packaged food and dietary supplements. Also known by names like benne, gingelly, gomasio, halvah, sim sim and til, sesame can be found in many products such as sauces, beverages, ice cream, baked goods containing sesame such as frozen entrees or dressings with hummus for processed meats and sausages.
Peanuts
Peanut, tree nut and seed allergies can cause mild to severe reactions including skin rashes, runny noses, itchy eyes and hives. More serious reactions include breathing difficulty, decreased blood pressure and swelling in throat, face or lips.
Peanuts belong to the legume family of plants, along with chickpeas, lentils and soya beans. People allergic to peanuts may also react negatively to these other legume-based foods as well as the use of lupin seeds as flour in bread-making or pasta production.
People with peanut, tree nut or seed allergies must read labels carefully as some products may contain undeclared allergens that will trigger reactions in some individuals with allergies. Foods labeled gluten free or vegan may still contain small amounts of ingredients that could trigger an adverse reaction and should be avoided as well. People who suffer from peanut, tree nut or seed allergies should carry an adrenaline injector (e.g. EpiPen) at all times and call emergency services immediately in the event of a life threatening reaction.
Milk
People allergic to milk can experience symptoms ranging from mild to life-threatening. This includes hives, vomiting, swelling, difficulty breathing and loss of consciousness. People with milk allergies should avoid drinking milk products such as cream, butter, cheese, yoghurt and dairy powders and products glazed or coated with milk glaze such as chocolate candies and powdered soups/sauces as these could worsen symptoms and may lead to fatal consequences.
Congress adopted the Food Allergen Labeling and Consumer Protection Act in 2004 to mandate that manufacturers include major allergens – milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat and soy – in their ingredient statements – these eight foods account for 90% of food allergies (Food Allergy Fact Sheets 2024).
Food Allergen Fact Sheets provide easy-access information on common allergen triggers. With two sets designed specifically for Adult Day Care providers and Child Nutrition programs containing nine major food allergens respectively.
Eggs
Eggs are a common food allergen found in pastries, mayonnaise, sauces, soups and quiches. People with an egg allergy may experience various symptoms ranging from hives to abdominal pain and worsened asthma. Fish allergies are less prevalent yet still can result in digestive distress and even anaphylaxis reactions.
In 2004, Congress passed the Food Allergen Labeling and Consumer Protection Act, which identified eight major food allergens: milk, eggs, fish, crustacean shellfish (Crustacea), tree nuts, peanuts, wheat and soybeans. The purpose of these fact sheets is to assist adult day care providers better serve clients who suffer from food allergies.
Fish
Fish allergies typically stem from an allergenic protein known as parvalbumin. When consumed raw or cooked (either raw, cooked, or in a fish sauce), parvalbumin may trigger reactions in some individuals and even more can trigger reactions in others. Vitellogenin and tropomyosin proteins may also elicit allergic responses in some people.
Fish allergies can be difficult to diagnose due to preparation issues that affect its allergenicity. Skin prick testing alone often proves inaccurate; an oral food challenge with specific species must be conducted for more definitive testing results.
Fish-allergic individuals should avoid processed and canned seafood products, which are more likely to have been cross-contaminated during production. Chopped products, like tuna and salmon cans can often contain cross-contaminations between batches; especially chopped items (red snapper could easily be mistaken as tilapia!). Consultation with an immunology/allergy specialist before trying new fish varieties is advised.
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