[et_pb_section bb_built=”1″ admin_label=”section” fullwidth=”on” next_background_color=”#000000″ global_module=”322″][et_pb_fullwidth_menu global_parent=”322″ _builder_version=”3.0.106″ menu_id=”7″ submenu_direction=”downwards” fullwidth_menu=”off” background_layout=”dark” module_class=”main-navigation” \/][\/et_pb_section][et_pb_section bb_built=”1″ module_class=”header-image-section” _builder_version=”3.0.74″ custom_padding=”0px||0px|” custom_css_main_element=”padding-top:0px” transparent_background=”off” prev_background_color=”#000000″ next_background_color=”#000000″][et_pb_row custom_padding=”||0px|” custom_margin=”||0px|” parallax_method_1=”off” module_class=”header-image” _builder_version=”3.0.47″ background_size=”initial” background_position=”top_left” background_repeat=”repeat”][et_pb_column type=”4_4″][et_pb_image src=”https:\/\/sites.manchester.ac.uk\/foodallergens\/wp-content\/uploads\/sites\/208\/2019\/11\/allergenic-foods-banner.jpg” show_bottom_space=”off” _builder_version=”3.17.6″ border_color_all=”#ffffff” custom_margin=”0px|||” animation_direction=”left” use_border_color=”off”]<\/p>\n
[\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section bb_built=”1″ _builder_version=”3.0.74″ custom_padding=”||0px|” transparent_background=”off” prev_background_color=”#000000″ next_background_color=”#000000″][et_pb_row custom_padding=”||0px|” custom_margin=”||0px|” parallax_method_1=”off” module_class=”breadcrumbs-row” _builder_version=”3.0.47″ background_size=”initial” background_position=”top_left” background_repeat=”repeat”][et_pb_column type=”4_4″][et_pb_text admin_label=”Breadcrumbs (do not remove)” module_class=”breadcrumbs” _builder_version=”3.0.87″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” module_alignment=”left” custom_css_main_element=”border-bottom: 1px solid #ececed;” use_border_color=”off” border_color=”#ffffff” border_style=”solid”]<\/p>\nFood Allergens<\/a><\/span><\/span>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section bb_built=”1″ use_custom_gutter=”on” gutter_width=”2″ specialty=”on” parallax_method_1=”off” parallax_method_2=”off” _builder_version=”3.0.74″ transparent_background=”off” prev_background_color=”#000000″ next_background_color=”#1d1d1d”][et_pb_column type=”1_3″][et_pb_sidebar admin_label=”Left Nav Sidebar” area=”et_pb_widget_area_1″ show_border=”off” module_id=”left-nav-menu” _builder_version=”3.0.74″ remove_border=”on”]<\/p>\n [\/et_pb_sidebar][\/et_pb_column][et_pb_column type=”2_3″ specialty_columns=”2″][et_pb_row_inner admin_label=”Row” _builder_version=”3.0.47″][et_pb_column_inner type=”4_4″ saved_specialty_column_type=”2_3″][et_pb_text _builder_version=”3.17.6″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” module_alignment=”left” use_border_color=”off”]<\/p>\n More than 120 foods have been described as causing food allergies. However, allergy experts only consider a limited number of those to be of public health concern.<\/p>\n The foods that most commonly cause serious allergic reactions on a worldwide basis are:<\/p>\n Most countries require labelling of common allergy-causing foods, but these may differ between geographical areas due to dietary preferences.<\/p>\n As a result, some countries have chosen to include additional foods on their list of what must be declared on food labels.<\/p>\n See EU legal requirements<\/a> for more information about current labelling regulations in the EU. These may change over time in the UK.<\/p>\n We have created a database with information on all the foods that have been reported to cause allergy.<\/p>\n The InformAll database has summaries about each food, which are suitable for a wide audience.<\/p>\n In addition, each food contains a more technical part with a section on the clinical characteristics of the allergy (such as symptoms, and diagnosis) and a section on biochemical information about the allergens (e.g. allergen stability towards different processes).<\/p>\n [\/et_pb_text][et_pb_accordion admin_label=”Accordion: A-Z list” _builder_version=”3.17.6″ border_color_all=”#ffffff” use_border_color=”off”][et_pb_accordion_item title=”A-Z list” open=”on” _builder_version=”3.17.6″ title_text_shadow_horizontal_length=”0em” title_text_shadow_vertical_length=”0em” title_text_shadow_blur_strength=”0em” body_text_shadow_horizontal_length=”0em” body_text_shadow_vertical_length=”0em” body_text_shadow_blur_strength=”0em”]<\/p>\n [\/et_pb_accordion_item][\/et_pb_accordion][et_pb_text _builder_version=”3.17.6″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” module_alignment=”left” use_border_color=”off”]<\/p>\n As well as the A-Z list above, we have divided the foods in the database into groups to make it easier for you to find brief information on the food(s) you are looking for.<\/p>\n Some foods appear under more than one group. For example, you will find peanut not only under legumes, which is the botanically correct classification, but also under nuts and seeds as peanuts are often used in the same way as many tree nuts.<\/p>\n [\/et_pb_text][et_pb_accordion admin_label=”Accordion: Nuts and seeds” _builder_version=”3.17.6″ border_color_all=”#ffffff” use_border_color=”off”][et_pb_accordion_item title=”Nuts and seeds” open=”on” _builder_version=”3.17.6″ title_text_shadow_horizontal_length=”0em” title_text_shadow_vertical_length=”0em” title_text_shadow_blur_strength=”0em” body_text_shadow_horizontal_length=”0em” body_text_shadow_vertical_length=”0em” body_text_shadow_blur_strength=”0em”]<\/p>\n This group includes true tree nuts (e.g. Brazil nuts, hazelnuts, walnut and pecan), and non-cereal seeds such as mustard and sesame.<\/p>\n The severity of symptoms to these allergens ranges from slight itching of the mouth and tongue (oral allergy syndrome<\/a>) to severe life threatening symptoms.<\/p>\n The number of people with sesame allergy is relatively low,but they often experience severe and life-threatening reactions.<\/p>\n Nut and seed allergens are primarily \u2018storage\u2019 proteins which are present in high quantity as a source of carbon and energy for the growing seedling.<\/p>\n <\/p>\n [\/et_pb_accordion_item][et_pb_accordion_item title=”Cereals and grains” open=”off” _builder_version=”3.17.6″ title_text_shadow_horizontal_length=”0em” title_text_shadow_vertical_length=”0em” title_text_shadow_blur_strength=”0em” body_text_shadow_horizontal_length=”0em” body_text_shadow_vertical_length=”0em” body_text_shadow_blur_strength=”0em”]<\/p>\n Wheat allergy is not very common,but may cause life threatening symptoms when the affected person exercises after after eating wheat-containing foods. Gluten hypersensitivity (coeliac disease) is not the same as wheat allergy. It is caused by gluten in wheat, rye and barley and for some also in oats. Coeliac disease is much more common than wheat allergy, and occurs in up to 2% of the European population. Seed storage proteins (such as wheat gluten) and other proteins present in grain to protect it from attack by moulds and bacteria, have been found to be major allergens. <\/p>\n [\/et_pb_accordion_item][et_pb_accordion_item title=”Legumes (including peanut)” open=”off” _builder_version=”3.17.6″ title_text_shadow_horizontal_length=”0em” title_text_shadow_vertical_length=”0em” title_text_shadow_blur_strength=”0em” body_text_shadow_horizontal_length=”0em” body_text_shadow_vertical_length=”0em” body_text_shadow_blur_strength=”0em”]<\/p>\n This group of foods includes beans, peas and lentils. Peanut is botanically a bean.<\/p>\n Peanuts are one of most allergenic foods and the most frequent cause of very severe and occasionally fatal reactions.<\/p>\n Allergy to peanuts is often established in childhood and usually maintained throughout life.<\/p>\n Some peanut-allergic persons are so sensitive that only very tiny amounts of peanut can cause a reaction. Therefore, the cross contamination of materials on utensils used for serving foods can be enough, in some individuals, to cause a reaction.<\/p>\n Legumes have multiple allergens which are present in the raw and cooked foods. The main allergens are the proteins used by the seed as a food store for it to grow into a seedling.<\/p>\n <\/p>\n [\/et_pb_accordion_item][et_pb_accordion_item title=”Fruits” open=”off” _builder_version=”3.17.6″ title_text_shadow_horizontal_length=”0em” title_text_shadow_vertical_length=”0em” title_text_shadow_blur_strength=”0em” body_text_shadow_horizontal_length=”0em” body_text_shadow_vertical_length=”0em” body_text_shadow_blur_strength=”0em”]<\/p>\n Allergic reactions to fruit may be relatively mild and limited to the mouth and throat (itching of the lips, mouth, throat, and swelling of the lips, tongue, throat, and palate).<\/p>\nAllergenic foods<\/h1>\n
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InformAll allergenic food database<\/h2>\n
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Overviews by group<\/h2>\n
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