Key facts
- In most cases, food allergens are proteins. A single food may contain more than one allergenic protein.
- Food allergy affects approximately 1 in 20 children and 2 in 100 adults in Australia and New Zealand.
- 13 foods must be declared on food labels by law in Australia and New Zealand under the Food Standards Code.
- An allergic reaction can occur after eating even a very small amount of the allergen — there is no safe minimum.
- Anaphylaxis is the most severe form of allergic reaction and can be fatal if not treated immediately with adrenaline.
- Food allergy, coeliac disease, and food intolerance are distinct conditions — each requires a different management approach.
What is a food allergen?
An allergy is an overreaction by the body’s immune system to a normally harmless substance. Foods or substances that trigger an allergic reaction are called allergens. In most cases, food allergens are proteins, and a food may contain one or more allergenic proteins.
Food allergies are usually mediated by immunoglobulin E (IgE) antibodies. When a person with a food allergy eats even a small amount of the allergen, their immune system rapidly releases powerful chemicals — including histamine — that cause the symptoms of an allergic reaction.
Allergic reactions vary in severity between individuals. Avoidance of the allergen is the only way to manage food allergy — there is no cure. Diagnosis should be confirmed by a specialist medical practitioner using clinical tests and patient history.
Why this matters
Incorrect or unclear allergen information on food labels can cause serious injury or death. Getting allergen management right starts with understanding what allergens are and which ones require declaration.
Symptoms of an allergic reaction
Food allergy symptoms vary in nature and severity between individuals and between exposures. A mild reaction in one instance does not predict a mild reaction next time — reactions can escalate to anaphylaxis.
Mild to moderate reaction
- Swelling of lips, face or eyes
- Hives or welts on the skin
- Tingling in the mouth
- Abdominal pain
- Vomiting
Anaphylaxis — severe and life-threatening
- Difficult or noisy breathing
- Swelling of the tongue or throat
- Wheeze or persistent cough
- Difficulty talking or hoarse voice
- Persistent dizziness or collapse
- Pale and floppy (young children)
Anaphylaxis
A severe allergic reaction can be fatal if not treated with adrenaline within minutes. Individuals diagnosed with severe allergy are prescribed an adrenaline autoinjector for immediate use while an ambulance is called.
How common is food allergy?
Food allergy affects approximately 1 in 20 children and 2 in 100 adults in Australia and New Zealand. Reactions and prevalence vary between individuals, age groups, and foods.
Declared allergens by region
More than 170 foods have been identified globally as potential allergens, but most serious reactions are caused by a smaller group. The following provides guidance on food label declarations depending on the region you are in:
Australia & NZ
The Australia New Zealand Food Standards Code requires 13 foods — and their derivatives — to be declared on food labels when present.
Peanuts
One of the most common causes of serious allergic reactions in Australia.
Tree nuts
Includes almonds, cashews, hazelnuts, macadamias, pecans, pine nuts, pistachios and walnuts.
Milk
Milk and products containing milk must be declared.
Egg
Egg and products containing egg must be declared.
Wheat
Wheat and products containing wheat must be declared.
Gluten
Gluten-containing cereals require declaration under the Food Standards Code.
Soy or soybean
Soybeans and products containing soy must be declared.
Fish
Fish and products containing fish must be declared.
Crustacea
Includes prawns, crabs, lobsters and related species.
Molluscs
Includes oysters, mussels, squid and related species.
Sesame seeds
Sesame and products containing sesame must be declared.
Lupin
Lupin and products containing lupin must be declared.
The full list of required names for declaring each allergen, and the allergen labelling exemptions for certain processed or refined ingredients, are set out in Schedule 9, table to section S9-3 of the Code. Always refer directly to the current Code — requirements are updated periodically.
Europe
Refer to current European Union food-information regulations for the required allergen declarations.
Asia
Requirements vary by jurisdiction. Confirm the current rules for the market where the food will be sold.
USA
Refer to current United States FDA requirements for major food allergen declarations.
Food allergy, coeliac disease and food intolerance — what’s the difference?
These three conditions are frequently confused but are medically distinct. Each requires a different management approach from food businesses.
| Condition | Immune system? | Life-threatening? | Management | For food businesses |
|---|---|---|---|---|
| Food allergy | Yes — IgE-mediated immune response | Yes — anaphylaxis can be fatal | Complete avoidance of the allergen | Mandatory allergen declaration and allergen management |
| Coeliac disease | Yes — different immune mechanism (not IgE) | Not immediately, but causes serious long-term intestinal damage | Strict lifelong gluten-free diet | Gluten-free claims require specific validation and controls |
| Food intolerance | No | Not typically | Reducing or avoiding the trigger food | Less stringent than allergy — sulphite thresholds apply |