Milk, egg, peanut, tree nut, shellfish and wheat
These are among the common food allergy triggers listed by the NHS. There is no single ranking that fits every age or person.
Read the NHS overview ↗Suspected severe reaction? Breathing difficulty, throat swelling or collapse can be an emergency. Call 999. Use prescribed emergency medicine immediately, following its instructions and your action plan. NHS emergency guidance ↗
Start here
The 14 regulated allergens
A practical reference, not a ranking.
People can react to other foods too.
01
Milk
Milk, cheese, cream, butter and some sauces.
Explore guide ↗02Eggs
Cakes, mayonnaise, pasta and some glazes.
Explore guide ↗03Peanuts
Satay sauces, snacks, confectionery and some cooking oils.
Explore guide ↗04Tree nuts
Almonds, hazelnuts, walnuts, cashews, pecans, Brazil nuts, pistachios and macadamias.
Explore guide ↗05Cereals containing gluten
Wheat, rye, barley, oats and foods made with them.
Explore guide ↗06Sesame
Bread toppings, tahini, hummus and some dressings.
Explore guide ↗07Soya
Tofu, soy sauce and some meat alternatives.
Explore guide ↗08Fish
Fish dishes, fish sauce and some dressings.
Explore guide ↗09Crustaceans
Prawns, crab, lobster and some seafood stocks.
Explore guide ↗10Molluscs
Mussels, oysters, squid, snails and some sauces.
Explore guide ↗11Celery
Celery stalks, leaves, seeds, celeriac, soups and stocks.
Explore guide ↗12Mustard
Mustard seeds, powders, sauces and dressings.
Explore guide ↗13Lupin
Lupin flour in some breads, pastries and pasta.
Explore guide ↗14Sulphur dioxide and sulphites
Some dried fruit, wine and preserved foods.
Explore guide ↗No matching guide. Try an ingredient or allergen name. Allergies can involve foods beyond these 14; speak to a GP about suspected allergy.
Allergy, intolerance and coeliac disease
Food allergy involves the immune system. Intolerance is different. Coeliac disease is an autoimmune condition triggered by gluten, not a wheat allergy.
Understand coeliac disease ↗Ask about cross-contact
A dish without an allergen in its recipe can still come into contact with it during preparation. Ask about shared equipment, utensils and preparation areas.
Understand the practical risks ↗