In the United States, the Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA) holds that approximately two percent of adults and five percent of young children in the United States have food allergies and that eight foods account for approximately 90 percent of these allergies:
- Fish (e.g., bass, flounder, cod)
- Crustacean shellfish (e.g., crab, lobster, shrimp)
- Tree nuts (e.g., almonds, walnuts, pecans)
Pursuant to this Act, the U.S. Food and Drug Administration requires that these potential allergens be listed on product labels.1
Canada and the United Kingdom have similar lists, but add mustard, sesame, sulphites, triticale (a wheat-rye hybrid), and lupin (a bean sometimes added to flour products or eaten pickled).2, 3
- Frequently Asked Questions about Food Allergies. fda.gov. https://www.fda.gov/Food/IngredientsPackagingLabeling/FoodAllergens/ucm530854.htm. Updated December 18, 2017. Accessed February 12, 2019.
- Food allergies and allergen labelling - Information for consumers. inspection.gc.ca. http://www.inspection.gc.ca/food/information-for-consumers/fact-sheets-and-infographics/food-allergies/eng/1332442914456/1332442980290. Updated July 13, 2018. Accessed February 12, 2019.
- Types of Food Allergy. allergyuk.org. https://www.allergyuk.org/information-and-advice/conditions-and-symptoms/36-food-allergy. Accessed February 12, 2019.