Quick facts
- A food allergy is a medical condition when a person’s immune system mistakenly identifies a harmless food protein as a threat. The immune system overacts by releasing chemicals that cause symptoms ranging from mild hives to life-threatening anaphylaxis.
- In the United States, it is estimated that 1-in-10 adults and 1-in-13 children have a food allergy.
- Ingredient statements must include the common name of any major food allergen used as an ingredient or sub-ingredient in that product.
In the United States, nine major food allergens are responsible for the majority of food allergies. Even trace amounts of these foods can cause an allergic reaction.
It is required that these foods be clearly identified with their common name on product food labels.
- Eggs
- Fish, for example, bass, flounder, cod, or walleye
- Milk
- Peanuts
- Sesame
- Shellfish, for example, crab, lobster, or shrimp
- Soy
- Tree nuts
- Wheat
Note: Tree nuts include almonds, Brazil nuts, cashews, hazelnuts (also called filberts), macadamias (also called bush nuts, pecans, pine nuts (also called pinon nuts), pistachios, and walnuts (black, California, English, Japanese or Heartnut, and Persian).
Symptoms
Symptoms of an allergic reaction may include:
- Itching of the mouth and/or skin.
- Gastrointestinal (GI) distress.
- Swelling of the lips, face, tongue, throat and/or other parts of the body.
- Trouble breathing.
- Dizziness or fainting.
- Anaphylaxis, a life-threatening condition when a person’s airways constrict and their blood vessels widen, causing a sudden drop in blood pressure. The person may lose consciousness, have trouble breathing, and experience cardiac distress.
What’s the difference?
A food allergy is different from food intolerance and celiac disease.
Food intolerance
A food intolerance or a food sensitivity is a digestive issue rather than an immune system response.
A person’s gastrointestinal system struggles to digest or break down a specific food or ingredient. While the symptoms may be uncomfortable, such as bloating, constipation, or diarrhea, the symptoms are typically not life-threatening.
Examples include lactose intolerance and sensitivity to sulfites.
Celiac disease
Celiac disease, also called celiac sprue or gluten sensitivity enteropathy, is a lifelong inherited autoimmune disease. When a person eats foods that contain gluten, their immune system reacts resulting in a range of symptoms. Over time, with repeated reactions, the person’s small intestine may become damaged, which prevents nutrients from being properly absorbed.
Gluten is present in all forms of:
- Wheat, including durum, semolina, spelt, kamut, einkorn, and faro
- Rye
- Barley
- Triticale
Individuals with celiac disease must eliminate gluten containing foods from their diets. Gluten-free foods are different from wheat-free foods, as the product could contain other sources of gluten.
Safe food handling practices
Understanding and using safe handling practices is the best way to control allergens.
Sourcing ingredients
- Always read a product’s ingredient statement. Even if you purchased the food previously, the manufacturer may have changed the formulation.
- Stay up-to-date on food recalls. Sign up for the Minnesota Department of Agriculture Food Recall Newsletter to receive timely notifications of food recalls affecting Minnesota.
- Avoid foods from bulk bins and self-service stations. Foods from these sources may have the risk of allergen contamination.
Minimizing the risk of food allergen cross-contact
Cross-contact of food allergens is the accidental contamination of an allergy-free food with an allergen ingredient. Food allergens cannot be destroyed by heat (cooking) or by a sanitizing solution. Minimizing the risk of cross-contact is essential for keeping food safe.
- Physically separate allergen-containing ingredients from allergy-free foods.
- Store in closed containers.
- Store on separate shelves in the pantry or refrigerator.
- Plan the order in which foods will be prepared. Preparing allergy-free foods first reduces the risk of cross-contact from surfaces and utensils.
- Use separate, clean utensils and equipment when preparing allergy-free foods
- Label or color code prepared foods to indicate a food allergen is present.
- Wash your hands before and after handling foods.
- Use thorough cleaning and sanitation practices to remove any food allergens from surfaces.
Reviewed in 2026