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Food Allergy

Most people have a bad reaction to a food at some point, and some may worry that an allergy may be responsible. Around one in five people think that they have a food allergy - however, true or 'classic' food allergy is estimated to affect only 1 in 70 adults.

Food allergies in young children are more common than in adults, but most children outgrow these by school age.

A food allergy is an immune system response to a food that the body mistakenly believes is harmful. To learn more about food allergy, go to Frequently Asked Questions.

Although an individual could be allergic to any food, such as fruits, vegetables, and meats, there are eight foods that account for 90% of all food-allergic reactions. These are: milk, egg, peanut, tree nut (walnut, cashew, etc.), fish, shellfish, soy, and wheat.

Anaphylaxis is a serious allergic reaction that is rapid in onset and may cause death.

True food allergy

In children, common allergy-provoking foods include cow's milk protein, egg white from hens, wheat, soya bean, codfish and peanuts.

In adults, nuts including Brazil, almond, hazelnut, peanut and walnut are common allergens. Seafood such as fish, mussels, crab, prawn, shrimp and squid may also cause allergic reactions.

Food Allergy and Special Recipes

Recipes  from the Food Allergy Cookbook. Stuffed with more than 150 tempting recipes, the Food Allergy News Holiday Cookbook features mouth-watering recipes for safe celebrations throughout the year including Super Bowl Sunday, Valentine's Day, Mother's Day, and more!