What Are Food Allergens?

Food allergens are substances, usually proteins, that can trigger an immune system response in people who are allergic to them. Reactions can range from mild symptoms to severe reactions requiring emergency medical attention.

Understanding ingredients and communicating accurate allergen information are therefore important when preparing food at home, eating at a restaurant or ordering food online.

The 14 Categories of Food Allergens

Regulation (EU) No 1169/2011 identifies 14 categories of substances or products that can cause allergies or intolerances and establishes specific consumer information requirements when they are used as ingredients.

  1. Cereals containing gluten: wheat, rye, barley, oats and certain related varieties.
  2. Crustaceans: prawns, crabs and lobsters.
  3. Eggs: eggs and egg products.
  4. Fish: fish and fish products.
  5. Peanuts: peanuts and peanut products.
  6. Soybeans: soybeans and soybean products.
  7. Milk: milk and milk products, including lactose, subject to the exemptions set out in the legislation.
  8. Nuts: almonds, hazelnuts, walnuts, cashews, pecans, Brazil nuts, pistachios and macadamia nuts.
  9. Celery: celery and celery products.
  10. Mustard: mustard and mustard products.
  11. Sesame seeds: sesame seeds and sesame products.
  12. Sulphur dioxide and sulphites: when present above the thresholds established by the legislation.
  13. Lupin: lupin and lupin products.
  14. Molluscs: mussels, oysters, squid and other molluscs.

This list reflects the categories specified in European legislation. The relevant definitions and exemptions must be consulted to determine how the requirements apply in specific cases.

What Is the Difference Between a Food Allergy and an Intolerance?

A food allergy involves an immune system response to a particular food substance. A food intolerance, by contrast, is generally associated with difficulty digesting or processing certain substances.

For example, an allergy to milk proteins is not the same as lactose intolerance. These conditions have different mechanisms and should not be confused.

Where Can Allergens Be Found?

Allergens may occur in many foods and dishes, including sauces, baked goods, desserts, soups, cooked meals and processed products. Sometimes the allergenic ingredient is obvious; in other cases, it may be part of a compound ingredient or a product used during preparation.

The name of a dish alone is therefore not enough to determine whether it contains a particular allergen. Ingredients and, where appropriate, information supplied by manufacturers must be checked.

Why Is Allergen Information Important?

For people with food allergies, even a small amount of a problematic ingredient can trigger a reaction. Symptoms may include itching, hives, swelling, digestive problems or breathing difficulties. Some reactions can become severe and require emergency medical assistance.

Carefully reading ingredient information and asking questions before eating can help reduce risks.

Allergens in Restaurants and Online Food Orders

When eating at a restaurant or ordering food online, ask for information about the allergens present in the dish you wish to order. Do not assume that a dish is free from an allergen simply because it is not mentioned in the dish's name.

Possible cross-contact must also be considered. This can occur when food, utensils or surfaces come into contact with an allergen.

General information about allergens does not replace checking the ingredients and preparation procedures for each individual dish.

Accurate Information Helps Protect Consumers

Understanding the 14 allergen categories is a first step towards making more informed food choices. Consumers should be able to obtain clear information about the ingredients in their food, and food businesses must comply with the applicable information requirements.

If you have a food allergy, always check the information specific to the dish you intend to eat and speak to restaurant staff if anything is unclear.

This article is for general information only and does not replace medical advice or official information about the ingredients of a particular food product.