FAACT

Common Food Allergens

Food Allergy & Anaphylaxis

Eight foods account for 90 percent of all food allergy reactions:

  • Peanuts
  • Tree nuts (cashews, pecans, walnuts, etc.)
  • Milk
  • Egg
  • Wheat
  • Soy
  • Fish (halibut, salmon, etc.)
  • Shellfish (crab, lobster, shrimp, etc.)

However, almost any food can cause a reaction. Visit FAACT's Education Resource Center for FREE and downloadable resources.

To learn more about food allergy, we recommend the following video by the National Institute of Allergy and Infectious Diseases: