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Common Food Allergies & Hidden Sources of Food Allergies

Common Food Allergies

All food allergies can present in varying degrees of severity. For the most part, symptoms of a food allergy will include one or more of the following shortly after consuming the food:

  • Swelling, itching, or irritation of the mouth or throat
  • Hives, itchy rash, or swelling skin
  • Nasal congestion
  • Itchy, watery eyes
  • Difficulty breathing
  • Cramps, nausea, or vomiting
  • Diarrhea
  • Anaphylaxis (swelling/tightness of the throat, chest pain/tightness, severe difficulty breathing, pale/blue skin, dizziness or fainting, and a weak pulse)

Food allergies are a reaction in your body that occurs when your immune system attacks a protein found in a food. Food allergies occur because of the protein in the food, not from all components of the food. In today’s food supply there are many non-traditional culinary uses for foods. Because of this, allergens can sometimes be hidden in foods you would not normally think of containing the allergen. To help you navigate the dining halls, we have complied lists of common sources of food allergens.

Click below to read more about each food allergy and common ingredients and foods that contain the allergen:

*All of the following information was obtained from Mayo Clinic’s Website on October 15, 2009 unless otherwise noted.

Egg Allergy

Egg allergies are one of the most common food allergies. They are more common in children and are often outgrown by 5 years of age. Individuals with other food allergies, atopic dermatitis, or a family history of food allergies are at an increased risk of developing an egg allergy.

Common Sources

The following list is of foods that frequently contain egg products. This list may vary by product recipes. Please contact Dining Services if you have questions about a specific food product they serve.

 

Albumin

Globulin

Albumin

Hollandaise sauce

Apovitellenins I & VI

Ice cream

Baby foods (some)

Lecithin

Baked goods (most except some breads)

Lemon curd

Baking mixes

Livetin

Batters

Lysozyme

Bavarian creams

Macaroni

Bearnaise sauce

Malted cocoa drinks (e.g., Ovaltine, Ovamalt)

Beers (some)

Marshmallows

Binder

Mayonnaise

Bouillon (in restaurants to clear it)

Meringues

Breaded foods (some)

Muffins (some)

Breads (some; especially those with shiny crusts)

Noodles (egg)

Breakfast cereals

Omelettes

Cake flours

Ovalbumin

Cakes

Ovamucin

Candy (some)

Ovamucoid

Coagulant

Ovoglobulin egg albumin

Coffee (some; to produce clarification)

Ovomucin

Consommés

Ovomucoid

Cookies

Ovotransferrin

Cookies (some)

Ovovitellin

Cream puffs

Pancakes

Creamed foods

Phosvitin

Creamy fillings

Powdered or dry eggs

Croquettes

Prepared meats (egg as a binding agent)

Custards

Pretzels (some)

Doughnuts

Processed meat products (e.g., bologna, meat loaf, meatballs, sausages)

Egg noodles

Puddings

Egg rolls

Root beers (some; used to produce foam)

Egg substitutes (some, i.e. egg beaters)

Salad dressing (creamy)

Egg white

Sherbets

Egg whites

Simplesse® (fat substitute)

Egg yolk or yellow

Soufflés

Eggnog

Soups (some)

Emulsifier

Spaghetti

Fondue

Sweets (e.g., fondant creams, truffles, marshmallows, etc.)

French ice cream

Tartar sauce (and other creamy sauces)

French toast

Turkish Delight

Fried Food Batter

Vitellin

Fritters

Waffles

Frostings

Wine (some; to produce clarification)

Sources for the Ingredient List:

1.Egg-Free Diet, Jewel Osco

Milk Allergy

A milk allergy is very different than lactose intolerance*. Milk allergies are more common in children and may be outgrown with age. In addition to age, individuals with atopic dermatitis, other allergies, or a family history of allergies are all at an increased risk of developing a milk allergy.

Milk allergies mainly occur with cow’s milk, but buffalo’s and goat’s milk can also cause a reaction. In addition, children who have a milk allergy are frequently allergic to soy milk. Casein and whey are the milk proteins that can result in a reaction – people only need to be allergic to one of these proteins for a reaction to occur. What are casein and whey? Think about cottage cheese. Casein is the curd portion and whey is in the liquid portion.

* Lactose intolerance is when lactose (a sugar in milk) is not able to be digested. This results in gas, diarrhea, and abdominal cramping. While lactose intolerance is uncomfortable, it is not life threatening like some milk allergies. We also know this is not an allergy because a sugar (lactose) not a protein (casein or whey) is the culprit.

Common Sources

The following list is of foods that frequently contain milk products. This list may vary by product recipes. Please contact Dining Services if you have questions about a specific food product they serve.

 

All beverages made with milk or milk products

High protein cereals

All cheese, cottage cheese, cream cheese

high protein flour

All items containing milk, cheese, butter, whey casein, caseinates, hydrolysates, lactose, lactalbumin, lactoglobulin or milk solids, artificial butter flavor

hydrolysates (casein, milk protein, protein, whey, whey protein)

All milks (whole, low-fat, skim, buttermilk, evaporated, condensed, powdered, hot cocoa)

Ice cream, cream pie

All soups made with milk or milk products

lactalbumin, lactalbumin phosphate

Any served with milk, butter, or cream

lactoglobulin

artificial butter flavor

lactose

Au gratin, buttered, creamed, or escalloped vegetables

Macaroni and cheese

Au gratin, buttered, creamed, scalloped potato or substitutes

margarine

Batter and dipped vegetables

Mashed potatoes containing milk or butter

Biscuits, donuts, muffins, pancakes, waffles, zwieback, crackers, saltines, rusk

milk (derivative, protein, solids, malted, condensed, evaporated, dry, whole, low-fat, nonfat, skim)

Bisques, chowders, creamed soups

Most commercially prepared breads and rolls contain milk or milk products

Breaded meats, meatloaf, croquettes, casseroles, hamburgers (unless made without milk)

natural flavoring (some)

brown sugar flavoring

Non-dairy substitutes containing caseinate

butter, butter fat

nougat

Butter, cream, margarine

Pastries brushed with milk, junket, popover

Cake, cookies, custard, pudding, cream desserts, or sherbet containing milk products

Prepared and precooked cereals with milk solids, casein, or other milk products added

Candy made with milk such as chocolate, fudge, caramels, nougat

rennet casein

caramel flavoring

Salad dressing or mayonnaise containing milk, milk solids, or milk products

casein

Scrambled with milk, creamed eggs, egg substitutes

caseinates (ammonium, calcium, magnesium, potassium, sodium)

Simplesse™

cheese, cottage cheese, curds

Some butter substitutes and non-dairy creamers

chocolate (some)

Some sausage products, bologna, frankfurters

Commercial entrees made with milk or milk solids

sour cream

cream

sour cream solids

custard, pudding

Vegetable souffles

French toast made with milk

Wheat, white, or rye breads

Frozen french fries sprayed with lactose

whey (delactosed, deminderalixed, protein concentrate)

ghee

yogurt

Half and Half™

Yogurt, eggnog, milkshakes, malts

 

Tree Nuts and Peanut Allergy

Peanut allergies usually present in the first year of life. It is very uncommon for children to outgrow their peanut allergy (only 1 in 5 outgrows their allergy). Children who do outgrow their peanut allergy or have family members with food allergies are at an increased risk of developing a peanut allergy over time.

Tree nut allergies are similar to peanut allergies. Many factories that handle peanuts also handle other tree nuts, so it is wise to avoid all products that may contain peanuts as well as tree nuts. Tree nuts include all nuts other than peanuts.

Common Sources

The following list is of foods that frequently contain tree nuts and peanuts. This list may vary by product recipes. Please contact Dining Services if you have questions about a specific food product they serve.

 

Tree Nut Allergy

Peanut Allergy

Natural and artificial flavorings

Some artificial nuts are peanut-based with flavoring added to make them taste like other nuts

Mortadella (may contain pistachio nuts)

Arachis oil (another name for peanut oil)

Some barbecue sauce

Chocolate candies (Cross-contamination)

Some ice cream

Many African, Chinese, Indonesian, Mexican, Thai and Vietnamese dishes

Some cereals

Specialty baked goods and ice cream

Almond extract

Sunflower seeds

Some crackers

Nut butters

Sources for the Ingredient List:

 

Shellfish Allergy

Shellfish allergies vary by each person; some people are allergic to all shellfish while others are allergic to only some. As with other allergies, reactions can vary from mild to life-threatening.

Shellfish allergies can be developed overtime and are more common in adults. Interestingly, women are more commonly diagnosed with shellfish allergies in adults and boys are more commonly diagnosed with shellfish allergies in children. As with other allergies, you are at an increased risk of developing this allergy if you have a family member with food allergies of any kind.

Common Sources

The following list is of foods that frequently contain fish products. This list may vary by product recipes. Please contact Dining Services if you have questions about a specific food product they serve.

 

Caponata (relish with anchovies)

prawns

Caesar Dressing

mussels, oysters and scallops

Steak sauce

squid

Imitation crabmeat

limpets

Worcestershire sauce

cuttlefish

crabs

octopuses

lobster

abalone

crayfish

snails (escargot)

shrimp

periwinkles

Sources for the Ingredient List:

 

Soy Allergy

There are at least 15 possible allergens in soy protein, which is the part of soy that causes the allergic reaction. Soy allergies are more common in children. Children who have other food allergies or have family members with food allergies are at an increased risk of developing a soy allergy.

Common Sources

The following list is of foods that frequently contain soy products. This list may vary by product recipes. Please contact Dining Services if you have questions about a specific food product they serve.

Baked foods

Soy grits

Commercial vegetarian products, meat or cheese substitutes which contain soy: tofu/bean curd, natto, miso

Soy is used in many canned soups, commercial entrees, and combination foods

Commercially prepared meats where soy is used as a meat extender

soy milk

Hard candies, nut candies, fudge, and caramels made with soy flour

soy nuts

Heinz® Worcestershire sauce, Lea & Perrins® sauce, fermented soybean pastes (miso and natto)

Soy pasta

Hydrolyzed plant protein

Soy products may be used in some commercial ice creams and other frozen desserts

Hydrolyzed soy protein

soy protein concentrate

Hydrolyzed vegetable protein

soy protein isolate

Imitation bacon bits made with soy

soy sauce

Margarine and butter substitutes

soy sprouts

Miso

Soybean granules

Natural and artificial flavorings

Tamari

Pork link sausage, deli/luncheon meats made with soy

Tempeh

Roasted soybeans or "soy nuts"

Textured vegetable protein (TVP)

shoyo sauce

Tofu

Some cereals and granola bars

Vegetable broth

Some infant formula

Vegetable gum

Some salad dressings, mayonnaise, sauces, or gravies containing soy products

Vegetable starch

Soy flour

Sources for the Ingredient List:

 

Wheat Allergy/Celiac Disease

A wheat allergy is different from celiac disease (see below), because it is a full-blown immune system reaction to one or more proteins found in wheat. Wheat allergies are more common in children.

Some people with a wheat allergy will only develop symptoms if they exercise shortly after eating foods containing wheat. This is called Wheat-dependent, exercise-induced anaphylaxis. This can also occur if they consume NSAID drugs or aspirin shortly after eating wheat.

Celiac Disease

Celiac disease is actually not a food allergy, but an autoimmune disease that causes inflammation in the small intestines after exposure to gluten protein. Gluten is a protein found in wheat, rye, and barley. Once ingested, the gluten protein can result in mild to severe inflammation of the small intestines.

Continuous exposure can result in damage to the small intestines and decreased absorption of nutrients. Overtime this can result in vitamin deficiencies and malnutrition. Risk factors for developing celiac disease include type 1 diabetes, autoimmune thyroid disease, Down syndrome, microscopic colitis (collagenous colitis), and specific genes.

Since Celiac Disease is not a food allergy, the symptoms are very different than traditional food allergies. These symptoms include:

  • Abdominal pain
  • Diarrhea and/or foul-smelling or grayish stools
  • Bloating
  • Irritability/depression
  • Anemia
  • Stomach upset
  • Joint pain
  • Muscle cramps or fatigue
  • Skin Rash
  • Mouth Sores
  • Dental/bone disorders
  • Neuropathy (tingling in legs and feet)

In addition, dermatitis herpetiformis (a skin condition resulting in itchy, red, blistered skin) can cause the same damage as Celiac Disease, but often will not present with the same gastrointestinal problems. This disease is treated with a gluten-free diet and medication.

Common Sources

The following list is of foods that frequently contain gluten. This list may vary by product recipes. Please contact Dining Services if you have questions about a specific food product they serve.

 

Abyssinian Hard (Wheat triticum durum)

Malt Flavoring

Alcohol (Spirits - Specific Types)

Malt Vinegar

Amp-Isostearoyl Hydrolyzed Wheat Protein

Macha Wheat (Triticum aestivum)

Atta Flour

Matza

Barley Grass (can contain seeds)

Matzah

Barley Hordeum vulgare

Matzo

Barley Malt

Matzo Semolina

Beer (most contain barley or wheat)

Meringue

Bleached Flour

Meripro 711

Bran

Mir

Bread Flour

Nishasta

Brewer's Yeast

Oriental Wheat (Triticum turanicum)

Brown Flour

Orzo Pasta

Bulgur (Bulgar Wheat/Nuts)

Pasta

Bulgur Wheat

Pearl Barley

Cereal Binding

Persian Wheat (Triticum carthlicum)

Chilton

Perungayam

Club Wheat (Triticum aestivum subspecies compactum)

Poulard Wheat (Triticum turgidum)

Common Wheat (Triticum aestivum)

Polish Wheat (Triticum polonicum)

Cookie Crumbs

Rice Malt (if barley or Koji are used)

Cookie Dough

Roux

Cookie Dough Pieces

Rusk

Couscous

Rye

Criped Rice

Seitan

Dinkle (Spelt)

Semolina

Disodium Wheatgermamido Peg-2 Sulfosuccinate

Semolina Triticum

Durum wheat (Triticum durum)

Shot Wheat (Triticum aestivum)

Edible Coatings

Small Spelt

Edible Films

Spirits (Specific Types)

Edible Starch

Spelt (Triticum spelta)

Einkorn (Triticum monococcum)

Sprouted Wheat or Barley

Emmer (Triticum dicoccon)

Stearyldimoniumhydroxypropyl Hydrolyzed Wheat Protein

Enriched Bleached Flour

Strong Flour

Enriched Bleached Wheat Flour

Suet in Packets

Enriched Flour

Tabbouleh

Farina

Tabouli

Farina Graham

Teriyaki Sauce

Farro

Timopheevi Wheat (Triticum timopheevii)

Filler

Triticale X triticosecale

Flour (normally this is wheat)

Triticum Vulgare (Wheat) Flour Lipids

Fu (dried wheat gluten)

Triticum Vulgare (Wheat) Germ Extract

Germ

Triticum Vulgare (Wheat) Germ Oil

Graham Flour

Udon (wheat noodles)

Granary Flour

Unbleached Flour

Groats (barley, wheat)

Vavilovi Wheat (Triticum aestivum)

Hard Wheat

Vital Wheat Gluten

Heeng

Wheat, Abyssinian Hard triticum durum

Hing

Wheat amino acids

Hordeum Vulgare Extract

Wheat Bran Extract

Hydrolyzed Wheat Gluten

Wheat, Bulgur

Hydrolyzed Wheat Protein

Wheat Durum Triticum

Hydrolyzed Wheat Protein Pg-Propyl Silanetriol

Wheat Germ Extract

Hydrolyzed Wheat Starch

Wheat Germ Glycerides

Hydroxypropyltrimonium Hydrolyzed Wheat Protein

Wheat Germ Oil

Kamut (Pasta wheat)

Wheat Germamidopropyldimonium Hydroxypropyl Hydrolyzed Wheat Protein

Kecap Manis (Soy Sauce)

Wheat Grass (can contain seeds)

Ketjap Manis (Soy Sauce)

Wheat Nuts

Kluski Pasta

Wheat Protein

Maida (Indian wheat flour)

Wheat Triticum aestivum

Malt

Wheat Triticum Monococcum

Malted Barley Flour

Wheat (Triticum Vulgare) Bran Extract

Malted Milk

Whole-Meal Flour

Malt Extract

Wild Einkorn (Triticum boeotictim)

Malt Syrup

Wild Emmer (Triticum dicoccoides)

The following items may or may not contain gluten depending on where and how they are made, and it is sometimes necessary to check with the manufacturer to find out:

Artificial Color4

Mixed Tocopherols4

Baking Powder4

Modified Food Starch1, 4

Caramel Color1, 3

Modified Starch1, 4

Caramel Flavoring1, 3

Mono and Diglycerides1, 4

Clarifying Agents4

Monoglycerides1, 4

Coloring4

Natural Flavoring6

Dextrins1,7

Natural Flavors6

Dextrimaltose1,7

Natural Juices4

Diglycerides4

Non-dairy Creamer4

Dry Roasted Nuts4

Pregelatinized Starch4

Emulsifiers4

Protein Hydrolysates4

enzymes4

Seafood Analogs4

Fat Replacer4

Seasonings4

Flavoring6

Sirimi4

Food Starch1, 4

Smoke Flavoring4

Food Starch Modified1, 4

Soba Noodles4

Glucose Syrup4

Soy Sauce4

Glycerides4

Soy Sauce Solids4

Gravy Cubes4

Sphingolipids4

Ground Spices4

Stabilizers4

HPP4

Starch1, 4

HVP4

Stock Cubes4

Hydrolyzed Plant Protein4

Suet4

Hydrolyzed Protein4

Tocopherols4

Hydrolyzed Vegetable Protein4

Vegetable Broth4

Hydrogenated Starch Hydrolysate4

Vegetable Gum4

Hydroxypropylated Starch4

Vegetable Protein4

Maltodextrin1, 8

Vegetable Starch4

Maltose4

Vitamins4

Miso4

Wheat Starch5

 

1: If this ingredient is made in North America it is likely to be gluten-free.
3: Depends on how it is manufactured. In the USA caramel color must conform with the FDA standard of identity 21CFR CH.1. This statute says: the color additive caramel is the dark-brown liquid or solid material resulting from the carefully controlled heat treatment of the following food-grade carbohydrates: Dextrose (corn sugar), invert sugar, lactose (milk sugar), malt syrup (usually from barley malt), molasses (from cane), starch hydrolysates and fractions thereof (can include wheat), sucrose (cane or beet). Also, acids, alkalis and salts are listed as additives which may be employed to assist the caramelization process.
4: Can utilize a gluten-containing grain or by-product in the manufacturing process, or as an ingredient.
5: Most celiac organizations in the USA and Canada do not believe that wheat starch is safe. In Europe, however, Codex Alimentarius Quality wheat starch is considered acceptable in the celiac diet by most doctors and celiac organizations. This is a higher quality of wheat starch than is generally available in the USA or Canada.
6: According to 21 C.F.R. S 101,22(a)(3): [t]he terms natural flavor or natural flavoring means the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof. Whose significant function in food is flavoring rather than nutritional.
7: Dextrin is an incompletely hydrolyzed starch. It is prepared by dry heating corn, waxy maize, waxy milo, potato, arrowroot, WHEAT, rice, tapioca, or sago starches, or by dry heating the starches.
8: Maltodextrin is prepared as a white powder or concentrated solution by partial hydrolysis of corn starch or potato starch with safe and suitable acids and enzymes. When listed on food sold in the USA, must be (per FDA regulation) made from corn or potato. This rule does NOT apply to vitamin or mineral supplements and medications.

Sources for the Ingredient List:

1. Celiac.com