In the UK, food allergen labelling regulations recognise 14 foods as the most common causes of food allergies and intolerances. These are celery, egg, fish, lupin, milk, mustard, peanuts and tree nuts, sesame, shellfish (crustaceans & molluscs) soya, sulphites, and wheat (cereals containing gluten).
There are foods outside of the top 14 allergens that can cause allergic reactions. These are alpha-gal, banana, buckwheat, fruit, kiwifruit, legumes & pulses, lipid transfer proteins, onion & garlic, pollen food syndrome, Quorn, seeds and vegetables.
Non-food causes of allergic reactions include animals, chlorhexidine, drugs, exercise, hair dyes, idiopathic anaphylaxis, insect stings, latex and mould.
Read about anaphylaxis, adrenaline, immunotherapy, allergy testing, allergen thresholds, cosmetics and personal care products, and outgrowing allergy.
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