Which Food Ingredients are Most Likely to Cause an Allergic Reaction?

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Which Food Ingredients are Most Likely to Cause an Allergic Reaction?

Post author:Tiffany Rogers
Post published:December 10, 2013
Post category:Kitchen Science
Post comments:22 Comments

In the United States, only 8 foods are responsible for 90% of food allergies today. These are:

Milk
Eggs
Soy
Wheat
Nuts
Peanuts
Fish
Shellfish

Current law requires all products regulated by the FDA to list any of the above words in plain text on food labeling if the product contains any of these ingredients or ingredients derived from these foods.

This is a huge benefit to food allergic families as often more than one allergy exist, and long lists of unfamiliar ingredients are difficult to keep track of.

All recipes and products promoted on the Allergy Cookie website are free of all of the top 8 food allergens (with the exception of coconut*), making it one of the most hypoallergenic food websites around. To learn more about baking and cooking without these allergens, browse our recipe database or visit our Kitchen Science page.

*For some reason that nobody really knows, the FDA requires coconut to be clearly labeled in foods as part of the tree nut category, even though coconut is a fruit (or drupe), not a nut. Many people with tree nut allergies can safely eat coconut. Talk with your doctor if you are unsure about whether or not coconut is safe for you.

Tags: allergic, allergy, anaphylaxis, food, foods, most common

Tiffany Rogers

Tiffany is the mother of a child with multiple severe food allergies, wife of a husband with food allergy sensitivities, and manages a few allergies of her own. As Founder of Allergy Cookie, her goal is to provide you with information to simplify living with multiple food allergies and celebrate life in the process. Tiffany has served as a local Chair for the FARE Walk for Food Allergy, Community Events Director and General Board Member for the Utah Food Allergy Network, and Support Group Leader for NNMG Food Allergic Families of Utah. In addition to blogging and publishing books about living with food allergies, Tiffany shares an empowering message as a public speaker at conferences supporting the newly diagnosed and others facing challenges in the kitchen. Tiffany's latest project is the newly formed Chef Free Club, a plant-based, gluten-free and allergy friendly cooking club for kids! Connect with Tiffany via Linked In!