Common Food Allergies
What are most common food allergies?
According to the Center for Disease Control the following allergens are the eight most common:
- Milk Allergy
- Egg Allergy
- Peanut Allergy
- Tree Nut Allergy
- Fish Allergy
- Shellfish Allergy
- Soy Allergy
- Wheat Allergy
These eight foods make up 90% of all food allergies. Many children grow out of some or all of the allergies by adulthood, especially milk, eggs, soy and wheat; it is much less common to outgrow peanuts, tree nut, fish and shellfish allergies, so what is most common varies with age.
Food allergies are not limited to the eight foods listed; more than 160 different foods are known to cause allergic reactions in people. There are also allergies to chemicals, food dye, flavoring, and preservatives in food.
It is also important to note that these eight allergens are covered by the FDA labeling laws.* They will be clearly labled on packaged food with the common allergen term in the United States. There are no labeling laws covering the rest of the food allergens. To learn more about labeling, take our Food Allergen Labeling Online Course.
Some less common allergies are fava bean allergy, sesame seed allergy, corn allergy, beef allergy, rice allergy, kiwi allergy, mango allergy, sulfite allergy, casein allergy, and sunflower seed allergy.
*Note that only Crustacean shellfish (e.g. crab, lobster, or shrimp) are covered by the FDA labeling rules; Molluscan shellfish are not included.