Common food allergen guides
Learn where an allergen may appear and which follow-up questions can make a restaurant conversation more precise.
Milk
Milk can be present in obvious dairy foods and in sauces, baked goods, batters, mashed foods, desserts and processed ingredients. “Lactose-free” does not necessarily mean free from milk protein, so use the exact allergy term your clinician has given you.
Read guideEggs
Egg may be used for binding, glazing, emulsifying or coating even when it is not visible. Check sauces, mayonnaise-style dressings, noodles, pasta, fried coatings, pastries and desserts.
Read guidePeanuts
Peanuts may appear whole, ground, as flour, in sauces, desserts, garnishes or cooking oil. Peanuts are legumes, not tree nuts, but kitchens may handle both in the same preparation area.
Read guideTree nuts
Tree nuts are a group rather than one ingredient. Families should list each diagnosed nut individually when possible because terminology and regulated lists differ between countries.
Read guideSesame
Sesame may be visible as seeds or hidden in paste, oil, seasoning, bread toppings and sauces. In the United States, sesame is one of the nine major food allergens, while requirements and terminology differ elsewhere.
Read guideFish
Fish can appear as a main ingredient or in broth, stock, sauce, seasoning, paste and fermented condiments. If only certain species are diagnosed, list them specifically and follow your clinician’s guidance.
Read guideCrustacean shellfish
Crustacean shellfish includes foods such as shrimp, crab, lobster and crayfish. Shellfish broths, pastes and cooking surfaces can affect dishes that do not visibly contain shellfish.
Read guideWheat
Wheat can be present in bread, noodles, pasta, sauces, soy sauce, batter, thickeners and coatings. Wheat allergy and coeliac disease are not interchangeable; use the condition and avoidance instructions provided by your clinician.
Read guideSoy
Soy may be found in tofu and soy sauce as well as marinades, seasoning blends, textured protein, baked goods and processed foods. Highly refined oils are treated differently by some labeling systems, so follow individualized medical advice.
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