The Most Common Food Allergies
(The Top 8)
The most common food allergies are dairy, egg, wheat, soy, peanuts, tree nuts, fish and shellfish, though, allergic reactions can be caused by virtually any food.
These foods are often referred to as “The Top 8” or “The Big 8” because they are the cause of 90% of all food allergic reactions.
Because they are the most common food allergens, food manufacturers regulated by the U.S. FDA must clearly state if a food contains these foods or ingredients derived from them.
Click on each allergen to learn more about it…
Common Food Allergies: How to Avoid Your Allergens
Read Food Labels
One of the most important things you can do to avoid common food allergies is careful food label reading. The Food Allergen Labeling Consumer Protection Act of 2004 (otherwise known as FALCPA) requires that foods regulated by the U.S. Food and Drug Administration clearly indicate if a product contains any of most common allergens (the top 8).
This can be done in two ways. The first way is shown below. The allergen is stated in plain English next to the ingredient that contains that allergen…
Ingredients: Enriched flour (wheat flour, malted barley, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), sugar, partially hydrogenated soybean oil, and/or cottonseed oil, high fructose corn syrup, whey (milk), eggs, vanilla, natural and artificial flavoring) salt, leavening (sodium acid pyrophosphate, monocalcium phosphate), lecithin (soy), mono-and diglycerides (emulsifier).
The other way is to list the allergens at the end of the ingredient list like this…
Contains Wheat, Milk, Egg, and Soy
Also, ingredient lists should list specific types of tree nuts (i.e. almonds, cashews, etc.), fish (i.e. flounder, cod, etc.) and crustacean shellfish (i.e. shrimp, crab, etc.)
What about those “May Contain…” statements?
These “advisory statements” are not required by the FDA, however, they should not be ignored. When they are present there is a good chance that common food allergies are present.
In December 2010, the National Institute of Allergy and Infectious Diseases put out a summary of the expert panel’s Guidelines for the Diagnosis and Management of Food Allergy in the United States.
In the guidelines, the expert panel recommends avoiding foods containing advisory statements.
Some Foods Are Exempt from FALCPA including:
- Raw agricultural commodities (such as fresh fruits and vegetables)
- Highly refined oils derived from the top food allergens
- Any ingredient derived from highly refined oil
Note that expeller pressed and cold pressed oils are not exempt as they could still contain allergen proteins.
Read Labels Every Time!
It might seem like an inconvenience to read labels every single time but it is very important in avoiding common food allergies. That’s because ingredients can change and packaging can stay the same.
Also, the appearance of “safe” foods and that of allergenic foods can be very similar.
The packages above look very similar but one is gluten free and the other is “low carb”. Careful label reading is the key to avoiding accidental exposure to allergens. And if there isn’t a label, the food should be avoided.
Avoid Cross Contact
You are probably familiar with the term “cross-contamination” which is one of the causes of food borne illness (food poisoning). To prevent food poisoning, cooks are advised to keep raw foods, especially meats, away from cooked and ready-to-eat foods. This is because pathogens from raw foods can be moved to the cooked foods and ultimately make the person eating it sick.
Why the food safety 101 lesson? Well, the same care must be taken when preparing foods for people with food allergies. Just think of the allergen as the “raw food” or an even more vivid picture, a nice, big, raw chicken breast in all of its salmonella covered glory. Not something you want touching the rest of your food!
In the case of food allergies, the allergen cannot be removed by cooking the food. Therefore, a slightly different term – cross contact – is used.
Here are some tips for avoiding cross-contact when eating with food allergies:
- Wash all utensils with soap and water before and after handling food allergen(s). This includes pots, pans, knives, stirring spoons, cutting boards, etc. Many people may think it is good enough to just “wipe off” utensils. Unfortunately, this is a very common mistake. If you’re trying to explain it someone and they’re not getting it, use the raw chicken analogy.
- Wash all surfaces where foods containing food allergen(s) were prepared with soap and water. This one goes right along with the utensils. Again, treat the allergen(s) the way you would raw foods to avoid cross-contamination.
- Wash hands often. You really can’t go wrong with good hand washing habits!
- Completely remove the allergen from your household. This will depend on a few factors. If an allergen causes a serious reaction, you might decide to ban it from your house altogether. Both of my sons are allergic to eggs (one of them anaphylactic) so we usually don’t have eggs in our house. Very rarely we will have them but they are handled with care. We clean utensils, bowls and pans very well after cooking them and are careful about what we touch and cleaning surfaces that might have come into contact with them. That works for us. You have to figure out what works for you.
Contact Food Manufacturers
Even though FALCPA requires that the most common food allergens (the top 8) are clearly identified on food labels, there are still times when the label doesn’t tell the whole story.
Cross-contact during production of a food is one reason to contact the manufacturer of a food. Many foods come in different varieties (plain, cheesy, buttered, nutty, etc.). You might purchase the plain one thinking they are safe because the label doesn’t list any of your allergens but they might be made on the same line as the variety containing the allergens you’re avoiding.
Some companies do this and have very strict rules about cleaning the line in between different products and even testing the line to be sure it doesn’t contain allergens. Others may not take such care.
Companies are not required to make “advisory statements” such as “may contain traces of…”, if a food is manufactured near common food allergens. Therefore, you will need to determine what degree of risk you are comfortable with when purchasing foods.
Find Your Comfort Zone
As you gather information and gain experience managing the food allergies that you are dealing with, you will gradually become more and more comfortable (really!)
One way to do this is to get some support. You can find support groups online and local groups in your area. The main thing is that you have others with similar challenges that you can bounce questions off of and share your experiences with as well.
Even if you don’t have one of the most common food allergies (maybe you’re allergic to corn or sesame), you can find others who are dealing with the same thing. Support is a key piece in the food allergy puzzle. Find a support group in your area!
Your comfort zone will probably change as time goes on. It will dictate many things in your everyday life including:
- Whether you contact food manufacturers about cross contact risk
- Whether you have foods containing your food allergens in your home or choose to completely ban them from your home
- Whether you go to a family gathering where foods containing your allergens will be (this may sound extreme but some food allergies are just that serious).
Above all, always remember to trust your instincts. Don’t let anybody make you feel as though you are making a big deal out of nothing. Food allergies can be very serious and you know what you need to do to keep yourself or your child healthy. Find your comfort zone and trust it!
When you have food allergies, you are most likely going to need to cook more often, after all, when you cook you control what’s in the food!) Even if you are a cook, it can take some time to get used to using allergy friendly substitutes in your favorite recipes to make them “safe”. Here are some resources to get you started: