Nestlé UK - Which foods cause an Allergic Reaction

WHICH FOODS CAN CAUSE AN ALLERGIC REACTION?

Very simply, an allergy (or an allergic disease) is a hypersensitive over-reaction of the body to foreign matter in the environment.

An Allergic Reaction is almost exclusively caused by a protein when a specific sequence of amino acids in a protein is recognised by the antibody Immunoglobulin E (Ig E); this then triggers the physiological chain of actions that set off an allergic response.

A recent EU Directive lists 12 foods or food additives indentified as being the source of the majority of adverse food reactions.

Further information is available by clicking the list of links below:

Commonly Asked Questions - (CAQ)

Commonly Asked Questions
What are the most common types of foods which causes allergic reaction?
Foods containing Proteins prone to being allergens	Proteins considered to have naturally low allergens	Recent introduction of new foods leading to a generation of sensitivities unknown years ago
Celery Egg Fish Milk Mustard Seeds Peanuts Seasame Seeds (for Europe) Shell Fish Soy Sulphites Tree Nuts Wheat	Carob Seed flour Lamb Poultry (chicken, Turkey etc) Rice	Kiwi Mango Papaya
Contrary to public perception, allergic reactions to food additives and to chocolate are extremely rare. Most of the adverse reactions to additives, if they occur, are the result of food intolerance and not food allergy.

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