Food allergy stands for a specific intolerance to certain substances in food. In an allergic reaction the so-called mast cells release histamine. This can lead to symptoms such as itching or reddening. In the worst case, severe allergies can lead to anaphylactic shock, which can become life-threatening within a short time.

Food and diseases: What are the triggers for allergies?

Milk, wheat, nuts, etc. – only 14 substances trigger 90 percent of all food intolerances and allergies. The tricky thing is that they can be hidden in many products of our diet. In order for those affected to be able to avoid foods they cannot tolerate, there has been a labelling requirement since 2005: manufacturers must mention the so-called “allergenic 14” in the list of ingredients for packaged foods. We look closely at the labels.

Food allergy: What diseases are there?

So that you don’t have to constantly call the doctor because of an allergic reaction, we tell you here which foods you should avoid with which allergy:

Wheat

Wheat is responsible for many allergies in children. Adults are rarely affected by food intolerance. Not to be confused with a wheat allergy is the intolerance of the cereal protein gluten (coeliac disease). As a result, those affected must not only avoid wheat, but also rye, barley, oats, spelt and kamut.

Wheat is one of the staple foods, which is why allergy sufferers with this food allergy have to cut back a lot from their diet:

Almost all baked goods, from bread and rolls to biscuits and cakes
Noodles made from durum wheat semolina
Breaded
Sausage
Potato products
Sweets

The choice of food for people with coeliac condition is even smaller – with this food intolerance they have to do without most cereal products.

Milk

Milk allergy sufferers have a hard time, because milk and dairy products are contained in many foods. Children in particular are often affected, sometimes even infants. In addition to an allergy to milk protein, an intolerance to the milk sugar lactose is also possible, which usually only develops in adulthood.

The same applies to allergy and intolerance: Some sufferers can tolerate cheese and butter, for example, while others have to avoid dairy products of all kinds. Avoiding milk is particularly difficult because milk is contained in many processed foods. It can be found in:

Bread
Cake
Sausage
Potato products
Sweets
Many finished products from soups to spice mixtures and sauces

Soya

If you have a soy allergy, soy products such as soy milk, soy sauce, tofu or miso are of course taboo. But the tricky thing is: soy is used in many products in the food industry today.

Soy allergy sufferers should therefore take a look at the label of all processed foods. Soy can be hidden in:

Bread
Cakes and biscuits
Ready-made soups
Sausage
Margarine
Ice
Pudding
Potato products from dumplings to chips
Seasoning mixes and sauces
Remoulade and ketchup

By the way, soy lecithin is generally harmless for soy allergy sufferers, as it contains no or only traces of soy proteins.

Food allergy to preservatives

Sulphur dioxide and sulphite – that doesn’t sound very appetizing at first. Both substances are used as preservatives and antioxidants. They must be mentioned on the label if they contain more than ten milligrams per kilo. Sulphur dioxide and sulphite salts are concealed behind the following E numbers: E 220, E 221, E 222, E 223, E 224, E 225, E 226, E 227. On the packaging, the words “sulphurised” or “contains sulphur” are printed as a reference. Caution is required with the following foodstuffs:

Jam
Dried fruit
Raisins
Dried vegetables
Wine
Vinegar

Nuts

When we speak of nut allergy, we mean an allergy to nuts: to almonds, hazelnuts, walnuts, cashew nuts, pecans, Brazil nuts, pistachios, macadamia nuts and Queensland nuts. Incidentally, peanuts are not botanically speaking nuts.

Anyone who is allergic to nuts usually reacts very violently and even to tiny amounts. This can lead to the dreaded anaphylactic shock, which in extreme cases can even be fatal. A cross-allergy with birch pollen often occurs. Nut allergy sufferers should be careful with:

Cake
Biscuits
Cereals
Sweets
Ready salads
Vegetarian spreads

Because of the strong possible reaction, nut allergy sufferers should be particularly careful at the bakery, ice cream parlour and restaurant – there is no labelling requirement.

Peanuts

Anyone who is allergic to peanuts usually reacts very violently and even to tiny amounts of peanuts. This can lead to the dreaded anaphylactic shock, which in extreme cases can even be fatal. Botanically speaking, the peanut is not a nut but a legume. Many people who are allergic to peanuts tolerate other types of nuts without any problems. But cross-allergies with walnuts and cashews are also possible.

Peanuts are not only found in peanut flips, peanut butter or peanut oil. Care should also be taken here:

Cake
Biscuits
Cereals
Sweets

Because of the strong possible reaction, peanut allergy sufferers should be particularly careful at the bakery, ice cream parlour and restaurant – there is no labelling requirement.

Sesame

Sesame allergy sufferers must expect violent reactions when they eat sesame seeds. This does not only apply to sesame rolls and flat bread – sesame and sesame oil can also be hidden in them:

Muesli
Sweets
Nibbles in Asian products such as seasoning sauces and pastes
Wholefood products from Bratling to spread

Those affected should pay particular attention in Asian and oriental restaurants – here people often cook with sesame and sesame products.

Mustard

Mustard allergy sufferers must unfortunately not only avoid the bratwurst with mustard: Mustard, mustard flour and mustard oil add flavour to many processed foods. It is therefore worth paying attention to this food allergy:

Marinated meat
Pickled vegetables
Sausage
Cheese
Seasoning mixes and sauces
Note: Sometimes the word Mostrich is used instead!

Celery

Many hay fever patients are also plagued by a celery allergy. Especially annoying: Because celery tastes so beautifully spicy, it is used in the food industry for many products, e.g. for:

Soups and sauces
Dressings
Seasoning blends
Sausage
Finished products

Eggs

Egg allergy sufferers usually react to proteins in the egg white. But allergies to egg yolk are also common.

Those affected not only have to do without breakfast egg, scrambled eggs and omelette. Many processed foods contain eggs. Special caution is required with:

Cakes and biscuits
Breaded meat and fish
Noodles
Finished sauces
Desserts from pudding to cream
Crustaceans

Crustaceans such as shrimps, lobsters, crabs and crayfish are aggressive allergy triggers and cause allergic reactions: Sometimes the cooking fumes alone cause discomfort to those affected.

Fish allergy and crustacean allergy have nothing to do with each other. However, people who are allergic to crustaceans often also have an allergy to molluscs such as snails. House dust allergy and crustacean allergy also often occur together.

Crustacean products are only used in a few foods. However, those affected should be careful with:

Asian soups and sauces
Seasoning blends for Asia nibbles
Ready fish dishes and salads

Fish

Just like crustaceans, fish also contain aggressive allergy triggers: sometimes the cooking fumes alone cause discomfort for those affected or even meat and eggs from animals fed with fishmeal. Fish allergy sufferers should therefore avoid fish completely, but crustaceans can eat it in most cases. People who are allergic to fish should avoid the following:

Fish oil capsules
Cod liver oil
Ready salads
Seasoning mixes and sauces
Asian soups and snacks

A glance at the label provides clarity here. It is important to pay attention not only to the word fish, but also to terms such as caviar, anchovies or special types of fish.

Molluscs

Molluscs include squid, mussels, oysters and snails. People allergic to molluscs often suffer from cross-allergies with crustaceans, whereas fish usually tolerate them well.

Those affected have it comparatively easy: only a few products contain allergy triggers from molluscs. However, you should be careful with:

Asian foods, such as sauces and soups
Seasoning mixtures or nibbles – these are often made from oysters
Fish dishes and salads

Lupine

Lupines are not only pretty garden flowers, but are now also used by the food industry. In gluten-free products lupine is used as a wheat substitute, for example, and in vegetarian products as a meat substitute.

Lucky for those affected: Lupine is not yet particularly widespread, so allergy sufferers should have no problem finding lupine-free alternatives. Nevertheless, they should study the list of ingredients in the following foods:

Bread
Cake
Sausage
Potato products
Cocoa and pudding powder
Sweets of all kinds
Seasoning blends
Ready-made sauces and soups
Ketchup and mayonnaise