FOOD ALLERGENS

PEANUTS:

Peanuts are a member of the legume family and not botanically related to tree nuts. Peanut allergy is one of the most common food allergies in children, adolescents, and adults. 

Other Names for Peanuts:

Arachide

Arachis oil

Beer nuts

Cacahouète/cacahouette/cachuète

Goober nuts, goober peas

Kernels

Possible sources of peanuts: 

Almond & hazelnut paste, icing, glazes, marzipan, nougat

Nut substitutes such as reflavoured and reformed peanuts that look like other nuts

Baked goods, e.g., cakes, cookies, donuts, energy bars, granola bars, pastries

Cereals

Chili

Ice cream & flavoured ice water treats, frozen desserts, frozen yogurts, sundae toppings

Dried salad dressings and soup mixes

Ethnic foods e.g., Thai, Vietnamese, Chinese, curries, egg rolls, satays, Szechuan & other sauces, gravy, soups

Hydrolyzed plant protein/ hydrolyzed vegetable protein

Peanut oil / cold pressed peanut oil

Snack foods such as candy, candy bars, chocolate, dried fruits, chewy fruit snacks, trail mixes, popcorn, chips

Vegetarian meat substitutes

Edible fruit arrangements

Non-food sources of peanuts: 

Ant baits, bird feed, mouse traps, pet food

Cosmetics, hair and skin care products, soap, sunscreen

Craft materials

Medications and vitamins

Mushroom growing medium

Stuffing in toys

MILK: 

Many young children outgrow an allergy to milk within the first decade of life. However, some will remain at risk, and should follow key safety rules such as carrying epinephrine at all times.

Milk allergy is caused by a reaction to the protein in cow's milk. 

Other names for milk:

Ammonium/calcium/magnesium/potassium/sodium caseinate

Casein/caseinate/rennet casein

Curds

Delactosed/demineralised whey

Dry milk/milk/sour cream/sour milk solids

Hydrolyzed casein, hydrolyzed milk protein

Lactalbumin/lactalbumin phosphate

Lactate/lactose

Lactoferrin

Possible sources of milk: 

Artificial butter, butter fat/flavour/oil, ghee, margarine

Baked goods and baking mixes

Brown sugar, high protein flour

Buttermilk, cream, dips, salad dressings, sour cream, spreads

Caramel colouring/flavouring

Casein in wax used on fresh fruits and vegetables

Casseroles, frozen prepared foods

Cereals, cookies, crackers

Cheese, cheese curds, cottage/soy cheese

Chocolate

Desserts

Egg/fat substitutes

Flavoured coffee, coffee whitener, non-dairy creamer

Glazes, nougat

Gravy, sauces

Kefir (milk drink), kumiss (fermented milk drink) and malt drink mixes

Meats such as deli meats, hot dogs, patés and sausages

Pizza

Instant/mashed/scalloped potatoes

Seasonings

Snack foods

Soups, soup mixes

Soy cheese

Non-food sources of milk: 

Cosmetics

Medications

Pet food

Ingredients that do not contain milk: 

Calcium/sodium lactate

Calcium/sodium stearoyl lactylate

Cocoa butter

Cream of tartar

Oleoresin

EGGS:

Eggs have two allergenic parts, the yolk and the white. Eggs are produced by hens, ducks, geese and quails.

Other names for eggs:

Albumin/Albumen

Conalbumin

Egg substitutes such as Egg BeatersTM

Eggnog

Glovulin

Livetin

Lysozyme

Meringue

Possible sources of eggs: 

Alcoholic cocktails/drinks

Baby food

Baked goods and baking mixes

Battered/fried foods

Candy, chocolate

Cream-filled pies

Creamy dressings, salad dressings, spreads

Desserts

Egg/fat substitutes

Fish mixtures

Foam milk topping on coffee

Homemade root beer, malt drink mixes

Icing, glazes such as egg

Non-food sources of eggs: 

Anaesthetic such as Diprivan®

Certain vaccines

Craft materials

Hair care products

Medications

 WHEAT:

Wheat is a type of grass that's ground into flour, then used to make a wide variety of food products. 

Other names for wheat: 

Atta

Bulgur

Couscous

Durum

Einkorn

Emmer

Enriched flour, white flour, whole-wheat flour

Farina

Gluten

Graham flour, high gluten flour, high protein flour

Kamut

Possible sources of wheat: 

Baking powder

Most baked goods e.g., breads, bread crumbs, cakes, cereals, cookies, crackers, donuts, muffins, pasta, baking mixes

Batter fried foods

Binders and fillers in processed meat, poultry and fish products

Beer

Coffee substitutes made from cereal

Chicken and beef broth

Falafel

Gelatinized starch, modified starch, modified food starch

Gravy mixes, bouillon cubes

Seasonings, natural flavouring (from malt, wheat)

Candy, candy bars

Pie fillings and puddings

Non-food sources of wheat: 

Cosmetics, hair care products

Medications, vitamins

Modeling compounds such as Play-Doh

Pet food

Wreath decorations

MUSTARD:

Mustard is an herbaceous flowering plant belonging to the same family as cabbage, cauliflower, brussels sprouts, turnips, radishes, broccoli and fodder crops. 

Types of mustard: 

Mustard seeds - white, yellow and brown

Mustard Powder

Prepared Mustard

Possible sources of mustard: 

Condiments

Seasonings and flavouring agents

Soups, stock, sauces, gravies and marinades

Curries, chutneys

Emulsifiers

Water binding agents (for texture control)

Sprouted mustard seeds

Mustard oil

Mustard leaves