Food Allergy Checker Guide
Food allergies affect approximately 32 million Americans. The FDA designates 9 major allergens that must be labeled on packaged foods: milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans, and sesame. However, these allergens often appear in unexpected products under different names or as hidden ingredients.
Cross-reactivity occurs when the immune system reacts to structurally similar proteins in different foods. Someone allergic to shrimp may also react to crab and lobster. Wheat allergy can extend to barley, rye, and spelt. Select your allergens to instantly see which foods to watch out for and which cross-reactive foods to avoid.
Allergic reactions range from mild hives to life-threatening anaphylaxis. Peanut allergies in particular can trigger severe reactions from trace amounts. Always read ingredient labels carefully when eating out, and carry an epinephrine auto-injector (EpiPen) if you have a severe allergy.
Frequently Asked Questions
Cross-reactivity occurs when structurally similar proteins cause the immune system to react to multiple foods. For example, shrimp allergy often extends to crab and lobster.
The FDA designates milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans, and sesame as the top 9 major food allergens requiring labeling on packaged foods.