Allergies are immune reactions caused when the body perceives something as harmful and overreacts. There are 14 allergens which must be declared under federal law (opens in new window).
Use our food allergy chart template to record which items on your menu contain allergenic substances and ensure compliance with law while clearly and confidently informing customers about their options.
1. Milk
Allergies to milk proteins such as whey and casein are among the most prevalent, often leading to skin, digestive tract and respiratory symptoms in individuals and children who consume these products.
Milk allergies result from an immune system dysfunction. After being exposed to proteins present in milk products, your immune system produces immunoglobulin E (IgE) antibodies which bind with mast cells and trigger their release of histamine or other chemicals leading to various allergic symptoms.
IgE-mediated reactions to milk are typically instantaneous. Delayed intolerance reactions may also occur but typically do not involve IgE antibodies. When purchasing such foods, look out for warning statements like “may contain,” or “produced in a facility that also uses” milk.
2. Eggs
Egg allergy can result in skin, stomach (cramps/diarrhea) or other reactions such as breathing issues (wheeze) or circulation (palpitations and fainting) symptoms which can be life threatening.
Children with egg allergies may tolerate baked products containing eggs, such as cake. If in doubt, consult with your physician prior to reintroducing any food items.
Natasha’s Law requires pre-packed foods sold directly for sale to list all their ingredients with 14 allergens highlighted for easy identification; buffets must also comply with this regulation, otherwise legal action could be taken by your local authority.
3. Peanuts
Peanuts and tree nuts (such as hazelnuts, walnuts, brazil nuts, pecans and cashews ) often trigger food allergies in people. While milk and egg allergies typically dissipate over time, peanut and tree nut allergies tend to persist over time.
People may experience an allergic reaction when exposed to peanuts through skin contact or by ingestion. They could also react adversely to products containing peanuts that come into direct contact with their skin, such as hair care oils and cosmetics containing peanuts.
Read labels carefully, even those containing “may contain” statements. Your allergy specialist can offer specific guidance in this regard.
4. Tree Nuts
People with tree nut allergies are sensitive to proteins found in almonds, Brazil nuts, hazelnuts, pecans and walnuts – potentially leading to life-threatening reactions such as hives, wheezing, rapid heartbeat, vomiting and/or chest pain.
Tree nut allergies differ from peanut allergies in that peanuts grow underground and are legumes, not tree nuts. Yet they often share similar risks of cross-contamination. Your allergist may advise total avoidance of both.
Non-food items containing tree nut protein include scented lotions, hair products and soaps. Always check labels carefully to identify which are appropriate for you; if you have an allergy to tree nuts it is wise to carry an auto-injector at all times in case an allergic reaction arises.
5. Fish
Seafood allergies are a frequent food trigger. Reactions typically manifest themselves through eating seafood-containing products or touching or inhaling its vapors; however, sensitive individuals can experience reactions simply from being exposed. Food manufacturers must clearly label any product containing fish allergens on its labels – however cross-contamination could potentially have happened while production took place and therefore may contain small traces of it despite not appearing to contain it itself.
Many individuals with fish allergies also exhibit reactions against shellfish such as shrimp and crab due to the same proteins present. Speak to your clinical immunology/allergy specialist about cross-reactivity.
6. Crustaceans
Crustacean shellfish (crab, lobster, prawns and shrimp) and molluscs can trigger allergies in some individuals. Allergies to these seafoods typically develop later in life and tend to impact adults more than children.
Allergies to crustaceans and molluscs tend to be limited to one species, unlike fish allergies wherein one may be sensitive to multiple kinds.
Food Allergen Labeling and Consumer Protection Act requires manufacturers to include warnings when their product may contain one of eight major allergens such as milk, eggs, peanuts, tree nuts, fish shellfish, wheat or soybeans. These warnings can either appear within an ingredients list or as “contains” statements immediately after.
7. Soybeans
The FDA has granted an official health claim indicating that daily consumption of 25 grams of soy protein as part of a diet low in saturated fat and cholesterol could help lower heart disease risks.
Soybeans are photoperiod-sensitive short-day plants that need certain length of daylight for flowering to initiate. Plant breeders developed varieties with different phytochrome responses in order to delay this signal of flowering onset; these cultivars are known as vegetable soybeans.
Cook more easily, have mild yet nutty flavors, larger sizes and higher protein contents than field-type soybeans; used to produce soy milk and tofu; sizes can range from mustard seed size up to the largest edamame cultivars.
8. Wheat
Under the Food Allergen Labeling and Consumer Protection Act of 2004, manufacturers must clearly indicate whether packaged foods containing wheat sold in the US contain wheat or were produced at facilities which also process milk, eggs, fish, crustacean shellfish, tree nuts, peanuts or soybeans.
Wheat allergies can range in severity from mild to life-threatening, including anaphylaxis. Diagnosing this allergy requires either a skin prick test or blood test that measures IgE antibodies specific for gluten protein; for further evaluation and advice please see your allergist; most children will outgrow their wheat allergy by adulthood.
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