Food allergy: definition and symptoms

Food allergy: definition and symptoms
Food allergy is a set of abnormal immune reactions that occur after the ingestion of a particular food.

This one, normally harmless for the body, is then called "allergen".
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Last modified on: November 25th 2022

What products can trigger a food allergy?

Based on the most recent scientific research, the list of identified allergens is revised regularly.

List of the main food allergens

  1. Gluten : Cereals containing gluten (wheat, rye, barley, oats, spelt, kamut or their hybridised strains)
  2. Egg : Eggs and egg products
  3. Fish : Fish and fish products
  4. Milk : Milk and milk-based products
  5. Nuts : Nuts (almonds, hazelnuts, walnuts, cashews, pecans, Brazil nuts, macadamia nuts, Queensland nuts, pistachios) and products made from these fruits
  6. Sulfites : Sulphur dioxide and sulphites in concentrations of more than 10 mg/kg or 10 mg/l (expressed as SO2)
  7. Peanuts : Peanuts and peanut products
  8. Crustaceans : Shellfish and shellfish products
  9. Soybeans : Soy and soy products
  10. Celery : Celery and celery products
  11. Mustard : Mustard and mustard-based products
  12. Sesame : Sesame and sesame seed products
  13. Sourdough : Sourdough and sourdough-based products
  14. Mollusc : Shellfish and shellfish products

What does do about this?

Each recipe that you will consult on the site will present you with the list of allergens that it is possible to encounter depending on the ingredients it contains.
We indicate "possible" because it also depends on the origin of your ingredient.
An example: Using raisins in a recipe will bring up the allergen "sulphites", but this is not a certainty, it depends on your raisins and the way they were produced.

Do not confuse food intolerance with food allergy

There are conditions that are sometimes confused with a food allergy: Source : Health insurance (France)

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