FOOD SCIENCE

FACT SHEET

SHEET NUMBER 5
This Food Science Fact Sheet is one of a series compiled by Institute of Food Science and Technology, providing
clear, concise and scientifically reliable information on key food science topics for consumers.

Food Allergy
What is a food allergy? What are the major food allergens?
Food allergy is a reaction caused when the body’s More than 170 different
immune system reacts unusually to components in foods have been reported
foods, usually specific proteins. Symptoms include to cause allergies,
tingling in the mouth, itchy skin rash, swelling of including some fruit and
the face or mouth, shortness of breath, nausea, vegetables, e.g. apple,
abdominal pain and diarrhoea. Some people may kiwi fruit, banana, carrot,
develop anaphylaxis which may lead to a severe or avocado. In Europe,
even life-threatening reaction, where symptoms may only the following,
additionally include vomiting, breathing difficulties which cause 90% of the
and a dramatic fall in blood pressure leading to allergic reactions, require
unconsciousness. labelling:
Cereals containing gluten: e.g. wheat, rye, barley, oats,
Emergency treatment of anaphylaxis involves the spelt. Some trigger Coeliac disease, a condition where
use of adrenaline auto-injectors designed for self- the lining of the small intestine becomes damaged
administration, which those at risk should carry with through an auto-immune response to gluten. Gluten-
them and be able to use. Diagnosis involves taking free foods are controlled by law, and should contain no
a detailed history and may also involve skin prick more than 20 parts per million (ppm) gluten
or blood tests and oral challenges to determine the Crustaceans: e.g. shrimp, lobster, crab, prawn, scampi
cause of an allergic reaction. Egg: allergens are primarily in the egg white although
some can be present in the yolk. Generally, cooking
reduces allergenic activity but not adequately for all
What is a food intolerance? those at risk
An intolerance is a reaction for which the immune Fish: including fish gelatine (isinglass) used as a fining
system is not, or not proven to be, responsible. The agent in the production of some beers and wines
most common food intolerances are to milk and Peanut: the allergy affects about 1 in 50 children in the
cereals containing gluten, but a wide range of foods UK. Cold pressed peanut oil (not highly refined) can
may be a cause. Lactose intolerance is caused by cause reactions but highly processed peanut oil may
a deficiency of the digestive enzyme lactase, so be safely consumed, in most cases
sufferers cannot breakdown the lactose present Soya: includes (soy) flour, derived from soya beans
in milk. that can also be used to make textured vegetable
protein (TVP) which is used as a meat replacer. The
beans are fermented producing bean curd (tofu) and
‘More than 170 different foods soy sauce. Soya milk contains allergenic proteins but
have been reported to cause food the processing of soya oil and lecithin (E322), used
as an emulsifier or stabiliser, reduces allergenicity
allergies.’ significantly

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FOOD SCIENCE
FACT SHEET continued

SHEET NUMBER 5
Food Allergy

Milk: e.g. milk from cows, buffalo, sheep and goats; Voluntary
milk can be present in yoghurt, cheese, butter, whey Precautionary statements such as ‘may contain …’ or
and in powdered form. This allergy mostly affects 'prepared in a factory that handles …’ relate to the
infants, though recently some fatal reactions have possible and unintentional presence of allergens, e.g.
occurred with young adults in the UK from cross contamination during ingredient handling,
Tree nuts: almonds, Brazil nuts, cashews, food preparation and manufacture, storage, shared
hazelnuts, macadamia, pecan, pistachio nuts and equipment, airborne dust etc., and are not included
walnuts in the European legislation. Manufacturers are
Celery: e.g. celery sticks and celeriac which is responsible for minimising the risks to susceptible
the root of the plant and contains significant consumers which is managed by segregation, cleaning
quantities of the allergen. Also contained in celery procedures and the training of personnel etc.
salt, spice and seeds
Mustard: including leaves, seeds and oil
Sesame seeds: e.g. in tahini paste which is often
used to make hummus
Advice for allergy sufferers
Sulphur dioxide and sulphites: (E220 - E228) - if a • Check food labels carefully every time when
prepacked food contains more than 10mg/kg (or purchasing food, since recipes can change
10mg/l), expressed as SO2, they should be labelled • When eating out and having meals delivered,
with the full name e.g. ‘Preservative: Sulphur inform caterers/restaurant staff of dietary
dioxide’ requirements
Lupin: flour used to make bread, pastry and pasta; • When travelling abroad, carry a translation card to
beans (seeds) used in savoury snacks in parts of help communication about an allergy
Europe, Middle East and South America • Carry prescribed medicine and be ready to use it
Molluscs: e.g. mussel, scallop, oyster, clam, snail,
octopus • In cases where allergen avoidance may limit
dietary nutrition, it is important to seek expert
advice about alternative sources of key nutrients
Different countries recognise different major
allergens. For example:
• USA - egg, milk, fish, tree nuts, shellfish, References
peanuts, wheat, soya (sesame is under www.food.gov.uk/business-guidance/allergen-
consideration) information-for-pre-packed-and-loose-foods
• Japan - egg, milk, wheat, buckwheat, peanuts,
shrimp, crab www.nhs.uk/conditions/food-allergy/symptoms/
• Korea include peach, pork, tomato, shrimp, crab
• Taiwan include mango www.fsai.ie/legislation/food_legislation/food_
information/14_allergens.html

Allergen labelling www.fooddrinkeurope.eu/uploads/publications_

documents/Guidance_on_Food_Allergen_Management.
Mandatory
pdf
European food labelling regulations require that
any of the allergens mentioned above, which are
www.anaphylaxis.org.uk
intentionally incorporated, are declared on all
pre-packaged food by being emphasised (e.g. in
www.coeliac.org.uk
bold text) in the ingredients list. Regulations also
apply to catering so when people are eating out or
buying takeaway food, they have access to allergen
information, which may be obtained from staff.

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