Boost Your Food Allergy I.Q.
What are the most common food allergens? What do consumers need to know to keep themselves and their families safe? Explore the IFIC Food Allergen Toolkit where you’ll find consumer insights, scientific research, shareable resources and more.
Key Messages
Do you know someone with a food allergy? Chances are, you do—about 11% of U.S. adults have a food allergy. While the risk of allergen exposure can be concerning, following best practices can help ensure food is safely purchased, prepared, and enjoyed with confidence.
Food allergies can be life-threatening. Did you know that most allergic reactions come from just nine common allergens? These include milk, eggs, peanuts, soy, wheat, tree nuts, shellfish, fish, and sesame. Awareness is the first step in keeping yourself and others safe.
Knowledge is key to preventing an allergic reaction. If you or someone you love has a food allergy, the food label is your best friend! Learning to read labels carefully helps identify potential allergens, so you can make safe and informed choices.
IFIC Resources
When Is the Best Time To Introduce Potential Allergenic Foods to Your Infant?
Food Allergen Labeling: Helpful Hints To Manage “May Contain” Labeling Risks
Food Allergies During The Holidays
Meat and Other Novel Food Allergies
Food Allergy Facts: What You Know Could Save a Life
Food Allergy or Intolerance: What’s the Difference?
Food Allergies Throughout the Lifespan
Shareable IFIC Resources
IFIC Expert Webinars
IFIC Perspectives
Related Resources & Select References
FDA: The Food Allergy Safety, Treatment, Education, and Research (FASTER) Act
FDA: Food Allergen Labeling and Consumer Protection (FALCPA) Act
FDA: Addition to the 2022 Food Code - Sesame added as a Major Food Allergen
FDA: Food Code 2022
CDC: Managing Food Allergies at School
WHO: Ad hoc Joint FAO/WHO Expert Consultation on Risk Assessment of Food Allergens Part 1: Review and validation of Codex priority allergen list through risk assessment
WHO: Ad hoc Joint FAO/WHO Expert Consultation on Risk Assessment of Food Allergens. Risk Assessment of Food Allergens. Part 2: Review and establish threshold levels in foods for the priority allergens
WHO: Ad hoc Joint FAO/WHO Expert Consultation on Risk Assessment of Food Allergens. Part 3: Review and establish precautionary labelling in foods of the priority allergens. Summary and Conclusions
Food Allergy Research & Education (FARE)
Food Allergy and Anaphylaxis Connection Team (FAACT)
