TOP 14 ALLERGENS

Why are there only 14 allergens?

In 2003 12 top allergens were covered in Annex IIIa of the EU directive 2003/89/EC which is the directive which covers the labelling of allergens in food. The original 12 in 2003 were

gluten

This was not a static list and work into a better understanding of food allergies across Europe continued.

EuroPrevall was a large-scale study which launched in June 2005 across Europe. It consisted of 3 main parts, birth cohort studies, Community Studies and Outpatient Clinic Studies. The project was funded by the EU to inform on the bigger picture surrounding the incidence of allergic reactions to food in different European countries, advise on the effect of allergies on the quality of life of sufferers, standardising allergy diagnosis and work towards making standardised food labelling across the EU.

In January 2008 a proposal was put forward by the European Commission to look at labelling issues which had arisen since the last EU directive and reviewing all the new allergy research in the EuroPrevall studies. This was discussed in 2011 by European Parliament and EU Regulation 1169/2011 was published in November 2011. These directives were more explicit in what was covered by the regulations. At this time Molluscs and Lupin were added to the original 12, taking the number of allergens to be labelled up to 14.

What do other countries label as allergens?

Most countries follow the guidelines of the Codex Alimentarius, which is a collection of international standards and recommendations for food safety and quality.

The Codex Alimentarius recommends that food labels should declare the presence of any of the following allergens or their derivatives, when they are used as ingredients or processing aids in food products:

- Cereals containing gluten (wheat, rye, barley, oats, spelt)

- Crustaceans

- Eggs

- Fish

- Peanuts & soybeans

- Milk & milk products (including lactose)

- Tree nuts

- Sulphites (sulfites) in concentrations of 10 mg/kg or more
Some countries may have additional or different requirements for food allergen labelling, based on their own national regulations. The US requires food labels to declare 9 allergens, including sesame (as of 2023), but not sulphites.

Japan recommends food labels to declare 27 allergens, including abalone, mackerel, squid, salmon roe, buckwheat, matsutake mushroom, yam, apple, banana, kiwifruit, peach, beef, chicken, gelatin and pork.

You can find a detailed chart of food allergen labelling by country on the Food Allergens – International Regulatory Chart (FARRP)

Are the list of allergens likely to change?

The list of allergens is unlikely to remain static forever. The EuroPrevall studies may have concluded, but there is another large-scale follow-up study called iFAMM, Integrated Approaches to Food Allergen and Allergy Risk Management. These newer studies will incorporate study data from the US and Australia as well as continuing studies in Europe.

What is precautionary allergen labelling?

The term "may contain"’" sometimes appears on packaging. This is called precautionary allergen labelling and indicates that the food may have been cross contaminated with the allergen. "Not suitable for…" is another precautionary allergen label. These products are not suitable for people with severe allergic reactions and anaphylaxis.

You may be interested in reading more about food allergies on the "10 Allergy Questions Answered" Page.

What else do I need to know about the Top 14 allergens?

Cross-Contamination - This can occur in kitchens where allergens are present. It’s crucial to use separate utensils, cutting boards, and cooking surfaces for allergen-free foods.

Processed Foods - Allergens can be hidden in processed foods under different names. For example, casein and whey are derived from milk, and albumin is derived from eggs.

Non-Food Products - Allergens can also be found in non-food items like cosmetics and medications. Take care to read labels on shampoo and hand washes.

Eating Out - When eating out, inform the restaurant staff about your allergies. Many restaurants have protocols in place to accommodate diners with food allergies.

Managing food allergies involves vigilance and preparation, but with the right knowledge and resources, you can navigate it successfully.

Studies under EuroPrevall

Prevalence of food sensitization and probable food allergy among adults in India: the EuroPrevall INCO study, 2016

The EuroPrevall outpatient clinic study on food allergy: background and methodology, 2015

The EuroPrevall birth cohort study on food allergy: baseline characteristics of 12,000 newborns and their families from nine European countries, 2011

Can we define a tolerable level of risk in food allergy? Report from a EuroPrevall/UK Food Standards Agency workshop, 2011

Online version of the food allergy quality of life questionnaire–adult form: validity, feasibility and cross‐cultural comparison, 2011

The multinational birth cohort of EuroPrevall: background, aims and methods, 2010

Health‐related quality of life of food allergic patients: comparison with the general population and other diseases, 2010

The EuroPrevall surveys on the prevalence of food allergies in children and adults: background and study methodology, 2009

Factors influencing the incidence and prevalence of food allergy, 2009

Food allergy QoL questionnaire for children aged 0–12 years: content, construct, and cross‐cultural validity, 2008

A framework for measuring the social impact of food allergy across Europe: a EuroPrevall state of the art paper, 2007

ALLERGY RESOURCES

ALLERGY RESOURCES

COMPREHENSIVE ALLERGY RESOURCES FOR EVERYONE - THE TOP 14 ALLERGENS AND BEYOND

COMPREHENSIVE ALLERGY RESOURCES FOR EVERYONE - THE TOP 14 ALLERGENS AND BEYOND

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