 |  |  |  |
Allergy Awareness Consulting
Working with Restaurants to Increase and Serve Their Customer Base
Working with Restaurants to Increase and Serve Their Customer Base
Allergy Basics - What You Should Know
The Top Eight Food Allergies
There are eight food types responsible for 90% of all food allergies and intolerances. A basic
understanding of these is important if you are in the business of preparing food for others.
Please keep in mind that this information is an overview only, more specific information and
preparation guidelines should be developed before you serve customers with allergies.
There are eight food types responsible for 90% of all food allergies and intolerances. A basic
understanding of these is important if you are in the business of preparing food for others.
Please keep in mind that this information is an overview only, more specific information and
preparation guidelines should be developed before you serve customers with allergies.
Milk
Affects 30 - 50 million people in the United States
There are two reasons people have reactions to milk, either from an intolerance to lactose (milk
sugar) in which the body does not produce enough lactase for digestion or an allergic reaction to
milk proteins such as casein. Some individuals with these sensitivities can tolerate sheep's and
goat's milk while others must avoid these in addition to cow's milk. Common ingredients that aren't
so obvious include whey, nougat, albumin, lactic acid, casein, and rennet.
Eggs
Affects approximately 1 in 20 children with over 50% outgrowing by age 17.
Egg allergies are typically mild but in some cases can trigger a strong reaction. Some individuals
with egg allergies can eat very well cooked eggs (such as in baked goods), however many will avoid
them all together. Common ingredients containing egg include albumen, albumin, ovumocin and
mayonnaise.
Peanuts
Affects approximately 1.5 million people in the United States, responsible for 80% of all fatal and
near-fatal allergic reactions.
Allergic reaction to peanuts is caused by an immune response to peanut protein and can be very
serious and even fatal. This allergy is increasing over the last 5-10 years, particularly in children but
continues into adulthood for many. With peanut allergies, cross contamination of food is a large risk
as a tiny particle can cause a reaction. Common ingredients that aren't so obvious include ground
nuts, arachis, gianduja, goober peas, and mandalona.
Tree Nuts
Affects approximately 1 million people in the United States.
Tree nut allergies occur in individuals with and without peanut allergies. Allergic reactions to tree
nuts can range from mild to serious. Tree nuts are hidden in many foods as well as health and
beauty products, so avoiding them can be challenging. Common ingredients containing tree nuts
that aren't so obvious include caponatanut meat, gianduja, pesto, mandelonas, marzipan, nougat,
mandelonas, and pinon.
Wheat / Gluten
Affects over 3.5 million people with either a wheat allergy or gluten intolerance.
Reactions to wheat and gluten can be related to allergy or intolerance. Those with a gluten
intolerance or celiac disease must avoid wheat, barley, and rye as well as oats due to cross
contamination in processing. All U.S. food labels must disclose the presence of wheat in an item,
however wheat free does not always mean gluten free. Common ingredients containing gluten that
aren't so obvious include soy sauce, malt, natural flavorings, worcestershire sauce,couscous, pasta,
modified food starch, blue cheeses (due to the mold strain being started on bread), and MSG.
Soy
Affects approximately 1% of the U.S. population which is over 2.5 million people.
Soy is a member of the legume family and is closely related to peanuts although individuals are not
always allergic to both. Soy is used in many processed foods as a source of protein. The specific
proteins that cause most allergic reactions have thankfully been removed from the two most
common soy ingredients which are soy lecithin and oil, however some individuals will need to avoid
these as well. Common ingredients often containing soy include Soy sauce, tamari, tofu, tempeh,
miso, edamame, guar gum, MSG, and hydrolyzed plant protein.
Fish and Shellfish
Affects over 6 million people in the United States and is most common in adults.
Allergic reactions to fish and shellfish are not related, however some individuals may avoid all
seafood as a result of their particular condition. Others will only avoid certain families of shellfish or
specific fish varieties so it is important to listen carefully to these customer's needs. Common
ingredients containing fish and/or shellfish include caesar salad dressing, omega-3 oils, disodium
ionsinate, surimi (imitation crab)worcestershire sauce, and daikon.
Affects 30 - 50 million people in the United States
There are two reasons people have reactions to milk, either from an intolerance to lactose (milk
sugar) in which the body does not produce enough lactase for digestion or an allergic reaction to
milk proteins such as casein. Some individuals with these sensitivities can tolerate sheep's and
goat's milk while others must avoid these in addition to cow's milk. Common ingredients that aren't
so obvious include whey, nougat, albumin, lactic acid, casein, and rennet.
Eggs
Affects approximately 1 in 20 children with over 50% outgrowing by age 17.
Egg allergies are typically mild but in some cases can trigger a strong reaction. Some individuals
with egg allergies can eat very well cooked eggs (such as in baked goods), however many will avoid
them all together. Common ingredients containing egg include albumen, albumin, ovumocin and
mayonnaise.
Peanuts
Affects approximately 1.5 million people in the United States, responsible for 80% of all fatal and
near-fatal allergic reactions.
Allergic reaction to peanuts is caused by an immune response to peanut protein and can be very
serious and even fatal. This allergy is increasing over the last 5-10 years, particularly in children but
continues into adulthood for many. With peanut allergies, cross contamination of food is a large risk
as a tiny particle can cause a reaction. Common ingredients that aren't so obvious include ground
nuts, arachis, gianduja, goober peas, and mandalona.
Tree Nuts
Affects approximately 1 million people in the United States.
Tree nut allergies occur in individuals with and without peanut allergies. Allergic reactions to tree
nuts can range from mild to serious. Tree nuts are hidden in many foods as well as health and
beauty products, so avoiding them can be challenging. Common ingredients containing tree nuts
that aren't so obvious include caponatanut meat, gianduja, pesto, mandelonas, marzipan, nougat,
mandelonas, and pinon.
Wheat / Gluten
Affects over 3.5 million people with either a wheat allergy or gluten intolerance.
Reactions to wheat and gluten can be related to allergy or intolerance. Those with a gluten
intolerance or celiac disease must avoid wheat, barley, and rye as well as oats due to cross
contamination in processing. All U.S. food labels must disclose the presence of wheat in an item,
however wheat free does not always mean gluten free. Common ingredients containing gluten that
aren't so obvious include soy sauce, malt, natural flavorings, worcestershire sauce,couscous, pasta,
modified food starch, blue cheeses (due to the mold strain being started on bread), and MSG.
Soy
Affects approximately 1% of the U.S. population which is over 2.5 million people.
Soy is a member of the legume family and is closely related to peanuts although individuals are not
always allergic to both. Soy is used in many processed foods as a source of protein. The specific
proteins that cause most allergic reactions have thankfully been removed from the two most
common soy ingredients which are soy lecithin and oil, however some individuals will need to avoid
these as well. Common ingredients often containing soy include Soy sauce, tamari, tofu, tempeh,
miso, edamame, guar gum, MSG, and hydrolyzed plant protein.
Fish and Shellfish
Affects over 6 million people in the United States and is most common in adults.
Allergic reactions to fish and shellfish are not related, however some individuals may avoid all
seafood as a result of their particular condition. Others will only avoid certain families of shellfish or
specific fish varieties so it is important to listen carefully to these customer's needs. Common
ingredients containing fish and/or shellfish include caesar salad dressing, omega-3 oils, disodium
ionsinate, surimi (imitation crab)worcestershire sauce, and daikon.
All information on this site and produced for clients
is reviewed by a registered dietitian for accuracy.
is reviewed by a registered dietitian for accuracy.
Allergy Awareness Consulting, a division of:
HOST-Hospitality, LLC
Jennifer Durham - Owner
1710 S. Brookside Terrace
Tacoma, WA 98465
253-961-4987
HOST-Hospitality, LLC
Jennifer Durham - Owner
1710 S. Brookside Terrace
Tacoma, WA 98465
253-961-4987