The Nine Major Food Allergens Recognized by the FDA
Since January 1, 2023, the U.S. Food and Drug Administration (FDA) recognizes nine major food allergens, following the enactment of the Food Allergy Safety, Treatment, Education, and Research (FASTER) Act. This law requires manufacturers to explicitly declare the presence of these allergens on packaged food labels, making it easier for allergic consumers to identify and avoid them. Understanding these nine allergens and where they are commonly found is essential for managing dietary restrictions.
Milk
Milk is a major allergen found in dairy products and many other processed foods. This includes cheese, yogurt, ice cream, and baked goods, as well as ingredients like whey and casein.
Eggs
Eggs are a common allergen found in baked goods, pasta, mayonnaise, dressings, and some processed meats and sweets.
Fish
Fish can be present in obvious forms like fillets, but also hidden in sauces like Worcestershire and Caesar dressings, as well as fish stocks and Asian dishes.
Crustacean Shellfish
This category includes crab, lobster, shrimp, and others with hard shells. They are found in seafood dishes, imitation crab meat, and some sauces or flavorings.
Tree Nuts
Tree nuts like almonds, walnuts, and cashews are common in snacks, baked goods, nut butters, and some sauces. Cross-contact is a significant concern with tree nuts.
Peanuts
Peanuts, which are legumes, are found in peanut butter, peanut oil, sweets, and many Asian and Mexican dishes. They are a common cause of severe reactions.
Wheat
Wheat is a staple in bread, pasta, cereals, and baked goods. It's also used in sauces and batters. Wheat allergy is distinct from Celiac disease.
Soybeans
Soy is present in tofu, soy milk, soy sauce, and many processed foods like veggie burgers and protein bars. Lecithin, a soy derivative, is also common.
Sesame
Mandated for labeling since 2023, sesame is found in seeds, tahini, hummus, sesame oil, and some dips and dressings.
Navigating Common Allergens: A Comparison Table
| Allergen | Common Examples | Hidden Sources | How to Identify | Allergen Management |
|---|---|---|---|---|
| Milk | Yogurt, cheese, butter | Whey, casein, baked goods, sauces | Look for milk, whey, or casein on labels, as well as a 'Contains: Milk' statement | Dairy-free alternatives, careful reading of ingredients lists, especially in baked and prepared foods. |
| Eggs | Mayonnaise, omelets, custard | Meringue, sauces, some pastas, glazes | Look for egg, ovalbumin, or lysozyme on labels, and check 'Contains: Egg' statements | Vegan alternatives, careful label reading, especially for baked goods, dressings, and processed meats. |
| Fish | Salmon, cod, tuna | Fish sauce, stock cubes, Worcestershire sauce | Read labels carefully, check for 'Contains: Fish' statements, be aware of cross-contamination in restaurants. | Avoid seafood, including in sauces and seasonings; inform restaurant staff of the allergy. |
| Shellfish | Crab, shrimp, lobster | Surimi (imitation crab), sauces, flavorings, some seafood seasoning | Check labels for 'Crustacean shellfish' and related terms; be wary of cross-contamination in seafood-heavy restaurants. | Avoid all crustacean and mollusk shellfish, including ingredients and flavorings derived from them. |
| Tree Nuts | Almonds, walnuts, cashews | Pesto, baked goods, granola, trail mix, nut pastes | Read labels carefully, check for specific nut names and 'Contains: Tree Nuts' statements, be mindful of cross-contact. | Check all food labels, be aware of shared equipment in production facilities, and notify restaurant staff. |
| Peanuts | Peanut butter, snack bars | Some sauces, baked goods, chili, ethnic cuisine | Check for 'peanut' and 'Contains: Peanut' statements; be aware of the high risk of cross-contact. | Strict avoidance of peanuts and peanut-containing products; alert food handlers to the allergy. |
| Wheat | Bread, pasta, cereals | Batters, sauces, soy sauce, processed foods | Look for wheat, flour, semolina, and 'Contains: Wheat' statements. Celiac disease is gluten-related, while wheat allergy is immune response to wheat proteins. | Choose gluten-free products, read labels on sauces and processed foods, and avoid cross-contact. |
| Soybeans | Tofu, soy milk, edamame | Lecithin, processed meats, some sauces, vegetable oil | Check for soy, tofu, edamame, and 'Contains: Soy' statements; refined soybean oil is typically safe for most soy-allergic individuals. | Read labels on processed foods; be aware of soy as an emulsifier or filler in many products. |
| Sesame | Hummus, tahini, bagels with seeds | Sesame oil, spice blends, granola, dressings | Since 2023, FDA requires 'Sesame' to be declared; check labels for sesame oil, tahini, and seed presence. | Read labels thoroughly, especially for baked goods, ethnic foods, and dressings, and communicate with food service staff. |
Labeling Requirements for the Major Allergens
For consumers, understanding how allergens are declared on food packaging is the most important defense against accidental exposure. The FDA mandates that packaged foods must clearly state the presence of any of the nine major food allergens. This is typically done in two ways:
- In the ingredient list: The common name of the allergen is listed in parentheses immediately following the ingredient's name (e.g., lecithin (soy), flour (wheat)).
- In a separate 'Contains' statement: A clear statement like "Contains: Milk, Wheat, Soy" is placed immediately after or next to the ingredient list.
While these regulations are mandatory for packaged foods, it is important to remember that cross-contact can still occur, especially in restaurants, bakeries, and delis. Voluntary "may contain" statements are also used by manufacturers to indicate potential cross-contact, although these are not a substitute for good manufacturing practices.
Conclusion
Identifying which food contains a major recognized by the FDA is essential for managing food allergies safely. For personalized guidance on managing food allergies, consult a healthcare professional. {Link: FDA website https://www.fda.gov/food/nutrition-food-labeling-and-critical-foods/food-allergies}
