Molluscs Allergies in Coastal RegionsEdible snails, mussels (e.g. oysters), calamari and squids are molluscs. Together with crustaceans they are also known as seafood. Allergies occur in rare cases, as with…

Soy Allergens well characterisedThe soy bean is one of the world's most important legume with valuable proteins and an unusually high content of oil. Soy is widely used in foods…

Sesame Rare but Severe Allergic ReactionsSesame has gained importance due to the increasing demand for organic and whole food products. Even though allergies are rare, allergic reactions to sesame are…

Mustard AllergensThe occurrence of allergic reactions to mustard are increasing. Therefore mustard as allergen was subject to labelling requirements and included into the list of Annex IIIa of EU regulation…

Celery Frequently Pollen Associated AllergiesCelery is one of the most common food allergens for adults. Manifold use in processed products as a flavouring ingredient leads to a considerable risk for…

Sulphur Dioxide and Sulphites PseudoallergenSulphur dioxide and sulphites are used in food as an additive for conservation (E220-E228). Intolerance reactions are similar to an allergic reaction, so called pseudoallergic reactions,…

Nuts Cross Reactions CommonNuts are hard-shelled dry fruits or seeds with a separable woody rind and an edible interior kernel. Almonds, hazelnuts, walnuts, Pecan nuts, cashews, pistachios, Brazil nuts and…

Allergens in Cows' Milk Cows' Milk AllergyThe classic IgE-induced cows' milk allergy is triggered by proteins in milk (Casein, whey proteins). For children and infants cows' milk allergens are of…

Lupine Widely UsedThe legume lupine is increasingly used in foods due to its nutritional value. Soy is frequently substituted with lupine to produce GMO free products. Even for foods free…

Crustaceans Favoured LocallyAllergies to crustaceans are rare but occurrence is more common in coastal regions where they are a substantial part of the diet. The muscle structure protein Tropomysine is…