Food Allergies to Gluten Nuts Dairy Shellfish Soya Eggs Sesame Wheat

Food Allergies to Gluten, Nuts, Dairy, Shellfish, Soya, Eggs, Sesame, and Wheat

Disclaimer

This guide is for informational purposes only and is not a substitute for professional medical advice, diagnosis, or treatment. Always consult a qualified healthcare provider for any personal health concerns or before making changes to your diet or management plan. Dated: December 2025.

Table of Contents

• Introduction to Common Food Allergies

• Gluten and Wheat

• Nuts (Including Peanuts and Tree Nuts)

• Dairy (Cow's Milk)

• Shellfish

• Soya

• Eggs

• Sesame

• General Management and Living with Multiple Allergies

• Help and Further Resources

• Frequently Asked Questions

• Conclusion

Introduction to Common Food Allergies

It's completely understandable to feel overwhelmed or anxious if you or your child has recently been diagnosed with a food allergy—many parents and individuals feel the same way at first. In the UK, food allergies affect around 1-2% of adults and up to 4-8% of children, depending on age group, and these eight triggers (gluten-related issues from cereals, wheat, nuts including peanuts, dairy, shellfish, soya, eggs, and sesame) are among the most common causes of reactions reported to healthcare professionals.

A true food allergy occurs when your immune system overreacts to specific proteins in a food, treating them as harmful invaders. This can lead to symptoms that range from mild itching or hives to more serious issues like swelling, vomiting, breathing difficulties, or in rare cases, a severe reaction called anaphylaxis that requires immediate emergency treatment.

Why These Foods Matter in the UK

These triggers overlap significantly with the 14 major allergens that UK and EU law requires food businesses to clearly declare on labels or when asked. The full list includes:

• Cereals containing gluten (like wheat, barley, rye, and oats)

• Crustacean shellfish (such as prawns, crabs, and lobsters)

• Eggs

• Fish

• Peanuts

• Soya beans

• Milk

• Tree nuts (such as almonds, hazelnuts, walnuts, and others)

• Celery

• Mustard

• Sesame seeds

• Sulphur dioxide/sulphites (at certain levels)

• Lupin

• Molluscs (such as mussels and oysters)

This labelling rule helps protect people with allergies by making it easier to spot risks in pre-packed foods, restaurant meals, or takeaways. Note that while coeliac disease (an autoimmune reaction to gluten) is not a classic allergy, wheat allergy is, and both can involve similar foods—your doctor can help clarify the exact diagnosis.

How Allergies Develop and Change Over Time

Food allergies often appear in early childhood, though they can start at any age. The encouraging news is that some are commonly outgrown:

• Many children with allergies to cow's milk, eggs, soya, or wheat see their reactions fade by school age or adolescence, with the majority resolving naturally as the immune system matures.

• In contrast, allergies to peanuts, tree nuts, sesame, and shellfish are more likely to persist into adulthood, though a small number of people do outgrow them with time and medical monitoring.

Individual experiences differ widely—what one person outgrows easily, another might manage long-term.

Many families handle a single allergy without too much disruption, while others deal with several at once, which requires extra planning but is entirely manageable. With the right knowledge, support from your GP or allergist, and practical strategies like reading labels carefully, most people with these allergies lead full, active lives—eating out, travelling, and enjoying meals with family and friends. The sections ahead explore each trigger in more detail, including symptoms, avoidance tips, and when there's reason for optimism. Remember, reactions vary from person to person, so personalised advice from a healthcare professional is key.

Gluten and Wheat

Navigating gluten and wheat issues can feel like a maze, especially since the terms often get tangled up in conversation. It’s completely understandable to feel confused or worried if you or your child is reacting to these foods. The good news? With clear information and a bit of planning, managing these conditions becomes much more straightforward. Let’s break it down to make sense of what’s going on, why it happens, and how to handle it safely.

What’s the Difference Between Gluten and Wheat?

Gluten and wheat are closely related but not identical, and understanding this helps you take control of the situation:

• Gluten is a family of proteins found in certain grains, mainly wheat, barley, rye, and sometimes oats (if they’re processed with wheat). It gives dough its stretchy texture but can trigger reactions in some people.

• Wheat is one specific grain that contains gluten, along with other proteins like albumin or gliadin, which can cause allergic reactions in some cases.

This distinction matters because someone with a wheat allergy might tolerate barley or rye, while someone with coeliac disease or gluten sensitivity needs to avoid all gluten-containing grains.

There are three main conditions linked to these foods, and they’re quite different despite some overlapping symptoms:

• Wheat allergy: A true food allergy where the immune system overreacts to wheat proteins (which may or may not include gluten). It’s relatively rare, affecting about 0.2-1% of children and even fewer adults in the UK.

• Coeliac disease: An autoimmune condition where gluten triggers the immune system to attack the small intestine, causing damage over time. It affects about 1 in 100 people in the UK but often goes undiagnosed.

• Non-coeliac gluten sensitivity: A less-understood condition where people experience symptoms like bloating or fatigue after eating gluten, but without the immune damage of coeliac disease or the allergic response of wheat allergy. Its prevalence is harder to pin down, but it’s thought to affect a small percentage of the population.

Your doctor or allergist can help figure out which condition you’re dealing with, as the management approach varies.

Symptoms to Watch For

Each condition has its own set of signs, and they can range from mild to serious. Here’s what to look out for:

Wheat allergy

• Symptoms often start within minutes to an hour of eating wheat, though delayed reactions can happen.

• Common signs include itchy hives, swelling (especially around the face or throat), nausea, stomach cramps, or breathing difficulties like wheezing.

• In children, repeated exposure might lead to issues like reflux, poor weight gain, or irritability, especially if the allergy isn’t yet diagnosed.

• In rare cases, wheat allergy can cause anaphylaxis, a severe reaction needing immediate emergency treatment with an adrenaline auto-injector (like an EpiPen).

Coeliac disease

• Symptoms tend to develop more gradually and can affect multiple parts of the body because of intestinal damage.

• Look for persistent tiredness, stomach pain, bloating, diarrhoea, weight loss, or mouth ulcers.

• Children might show stunted growth, delayed puberty, or irritability, while adults might notice joint pain or anaemia (low iron levels).

• Left untreated, it can lead to longer-term issues like osteoporosis or nutrient deficiencies, but a gluten-free diet usually reverses this.

Non-coeliac gluten sensitivity

• Symptoms often include bloating, fatigue, brain fog, or mild digestive discomfort, typically starting hours or days after eating gluten.

• Unlike coeliac disease, there’s no intestinal damage, and unlike wheat allergy, there’s no immune-mediated allergic response, which makes diagnosis trickier.

If any of these sound familiar, don’t hesitate to speak with your GP. They can guide you toward the right tests to get clarity.

How Are These Conditions Diagnosed?

Getting the right diagnosis is crucial because it shapes how you’ll manage the condition. Here’s how it typically works:

Wheat allergy

• Doctors often use skin prick tests (where a tiny amount of wheat protein is placed on the skin to check for a reaction) or blood tests to measure specific antibodies (IgE) linked to wheat.

• An allergist might also recommend a supervised food challenge, where you eat small amounts of wheat under medical supervision to confirm the allergy.

• Keeping a food diary to track symptoms can help pinpoint wheat as the trigger.

Coeliac disease

• Diagnosis starts with blood tests to check for specific antibodies (like anti-tissue transglutaminase or anti-endomysial antibodies) while you’re still eating gluten regularly.

• If blood tests suggest coeliac disease, a gastroenterologist may recommend a biopsy of the small intestine (done via a quick procedure called an endoscopy) to confirm damage to the gut lining.

• It’s critical to keep eating gluten until all tests are complete—going gluten-free too early can lead to false results.

Non-coeliac gluten sensitivity

• This is diagnosed by ruling out wheat allergy and coeliac disease first, often through the same tests mentioned above.

• If those are negative but symptoms improve on a gluten-free diet (and return when gluten is reintroduced), a doctor might diagnose sensitivity, though there’s no specific test yet.

Your healthcare team will tailor the process to your symptoms and history, so it’s worth being open about what you’ve noticed.

Managing Gluten and Wheat Issues

The good news is that all three conditions can be managed effectively with the right approach, and UK regulations make it easier to stay safe. Here’s how to tackle each one:

Wheat allergy

• Avoiding wheat is the cornerstone, which means steering clear of foods like bread, pasta, cereals, and many processed items (think biscuits, cakes, or sauces thickened with wheat flour).

• UK food labels must highlight wheat if it’s an ingredient, so always check packaging carefully. Look for terms like “wheat flour,” “spelt,” or “semolina.”

• Some people with wheat allergy can tolerate other gluten-containing grains like barley or rye, but check with your allergist first, as cross-reactivity is possible.

• Substitutes like rice, corn, or quinoa-based products are widely available in supermarkets, and many restaurants now offer wheat-free options—just ask about preparation to avoid cross-contamination.

• For children, the outlook is often positive: studies suggest 65-80% outgrow wheat allergy by age 12, though regular check-ups with an allergist are needed to confirm this.

Coeliac disease

• A strict, lifelong gluten-free diet is non-negotiable—even tiny amounts of gluten (like crumbs from a shared toaster) can cause damage, even if symptoms aren’t obvious.

• This means avoiding wheat, barley, rye, and most oats unless they’re certified gluten-free (oats are often contaminated during processing).

• UK labelling laws are a lifesaver: products labelled “gluten-free” must contain less than 20 parts per million of gluten, a level safe for most people with coeliac disease.

• Gluten-free alternatives (bread, pasta, flour) are widely available, and many supermarkets have dedicated free-from aisles. Coeliac UK offers handy guides and apps to help with shopping.

• Eating out is possible with care—call ahead to check if restaurants can cater safely, and ask about cross-contamination risks (like shared fryers).

• Regular follow-ups with a dietitian or gastroenterologist can help ensure you’re getting enough nutrients, as gluten-free diets can sometimes be low in fibre or vitamins.

Non-coeliac gluten sensitivity

• A gluten-free or low-gluten diet often helps, but the strictness depends on how sensitive you are—some people tolerate small amounts without issues.

• Work with a dietitian to ensure you’re not cutting out nutrients unnecessarily, as gluten-free processed foods can be high in sugar or fat.

• Keep a symptom diary to track which foods trigger discomfort, as sensitivity varies widely.

• Unlike coeliac disease, cross-contamination isn’t usually a concern, so you might not need to be as strict about shared kitchens or utensils.

Reasons for Hope

There’s plenty to feel optimistic about when managing these conditions:

• For wheat allergy, the high chance of outgrowing it in childhood is a huge relief for families. Regular allergist visits can track progress, and some children start tolerating wheat by primary school age.

• For coeliac disease, a gluten-free diet usually leads to significant improvement within weeks to months, with the gut healing over time. Many people feel more energetic and healthier than ever once they’re diagnosed and treated.

• Non-coeliac gluten sensitivity can often be managed with a less restrictive diet, giving you flexibility to enjoy meals while keeping symptoms in check.

• The UK’s strong labelling laws and growing range of gluten-free and wheat-free products make it easier than ever to shop and eat out safely.

Practical Tips for Everyday Life

• Read labels every time: Even familiar products can change recipes, so double-check for wheat or gluten. Apps like Coeliac UK’s Gluten Free Food Checker can help.

• Stock a safe kitchen: Keep wheat-free or gluten-free staples like rice flour, buckwheat pasta, or certified gluten-free oats on hand for easy meals.

• Talk to schools or nurseries: If your child has a wheat allergy or coeliac disease, work with staff to create a care plan, including safe snacks and emergency protocols.

• Be proactive when eating out: Call restaurants in advance, explain your needs clearly, and ask about dedicated gluten-free preparation areas to avoid cross-contamination.

• Connect with support groups: Organisations like Coeliac UK or Allergy UK offer resources, recipes, and communities where you can share tips and feel less alone.

Living with a wheat allergy, coeliac disease, or gluten sensitivity might feel daunting at first, but it gets easier with time and practice. You’re not alone—millions in the UK manage these conditions successfully, and with the right strategies, you can too. The next sections will dive into other common allergens, building on this foundation to help you feel confident and in control.

Nuts (Including Peanuts and Tree Nuts)

It's completely understandable to feel anxious if you or your child has a nut allergy—these are among the most common and serious food allergies, and hearing stories about severe reactions can be worrying for any parent or individual. In the UK, peanut allergy affects around 2% of children (about 1 in 50) and a smaller percentage of adults, while tree nut allergies impact roughly the same number of children but fewer adults (around 0.5%). Together, peanuts and tree nuts are responsible for many of the severe allergic reactions reported, but with careful management and support, most people lead normal, active lives without constant fear.

Peanuts vs Tree Nuts: What's the Difference?

Peanuts and tree nuts often get grouped together because reactions can be similar in severity, but they're from different plant families—this matters for understanding risks and avoidance:

• Peanuts are legumes (like peas or beans) that grow underground. They're one of the most common triggers for severe reactions in the UK.

• Tree nuts grow on trees and include almonds, Brazil nuts, cashews, hazelnuts, macadamias, pecans, pistachios, pine nuts, and walnuts. In the UK, common triggers include cashews (especially in children), walnuts, almonds, hazelnuts, and Brazil nuts.

Cross-reactivity is possible: About 30-40% of people with peanut allergy also react to at least one tree nut, and if you're allergic to one tree nut (like cashew), you might react to related ones (like pistachio) or others (like walnut and pecan). Your allergist can test to clarify which are safe.

Many people are only allergic to one or a few types, so specialist testing can sometimes allow safe inclusion of others in your diet, helping with variety and nutrition.

Symptoms and How Reactions Happen

Reactions to peanuts or tree nuts usually start quickly—within minutes of exposure—though they can sometimes take up to an hour or two. Even tiny traces (from cross-contamination in shared equipment or kitchens) can trigger symptoms in sensitive people:

Mild to Moderate Symptoms

• Itching or tingling in the mouth, throat, or skin

• Hives (red, itchy rash), swelling of the lips, face, or eyes

• Nausea, vomiting, stomach pain, or diarrhoea

• Runny nose or sneezing

Severe Symptoms (Anaphylaxis)

• Difficulty breathing, wheezing, or throat tightening

• Sudden drop in blood pressure leading to dizziness, faintness, or collapse

• Persistent coughing or hoarse voice

Peanuts and tree nuts are the leading causes of food-related anaphylaxis in the UK, which is why many people are prescribed adrenaline auto-injectors (like EpiPen or Jext).

Reactions can vary: What causes a mild itch one time might be more serious another, influenced by factors like exercise, illness, or asthma (poorly controlled asthma increases risk).

Peanut allergy often starts in toddlers after their first known exposure, while tree nut allergies can appear at any age, sometimes later in childhood or adulthood. If asthma is part of the picture, keeping it well-managed is especially important.

How Is a Nut Allergy Diagnosed?

Getting a clear diagnosis brings reassurance and helps tailor your management plan. Your GP or allergist will start with your history of reactions, then use tests:

• Skin prick tests: Small amounts of nut proteins are placed on the skin to check for reactions—quick and reliable but done in a clinic for safety

• Blood tests: Measure specific IgE antibodies to peanuts or individual tree nuts

• Oral food challenge: The gold standard, where you eat gradually increasing amounts under close medical supervision to confirm (or rule out) the allergy

Testing often covers multiple nuts to identify safe ones, as blanket avoidance of all isn't always necessary. Early diagnosis is key, especially for children, so speak to your GP if symptoms suggest a problem.

Managing a Nut Allergy Day to Day

Strict avoidance is the main approach, but UK laws make this easier than ever. Here's how to stay safe while enjoying life:

Reading Labels

• Peanuts and tree nuts must be clearly highlighted (in bold) on pre-packed foods

• Watch for precautionary warnings like "may contain nuts" or "made in a factory handling nuts"—these are advisory, but many people avoid them due to trace risks

• Separate warnings apply to peanuts and tree nuts, so you might safely eat products with one but not the other

Eating Out and Takeaways

• Always inform staff about the allergy and ask about ingredients or preparation (e.g., shared fryers or chopping boards)

• Many chains have allergen menus, and law requires information on request

• Asian, Indian, or Mediterranean cuisines often use nuts, so double-check

At Home

• Use separate utensils or clean thoroughly to avoid cross-contamination

• Safe alternatives like sunflower seed butter or nut-free spreads are widely available

• Schools and nurseries often have nut-aware policies—work with them on a care plan

Carrying Medication

• If at risk of anaphylaxis, you'll likely have two adrenaline auto-injectors—carry them always and know how to use them

• Antihistamines can help milder symptoms, but adrenaline is for severe ones

• Train family, friends, or teachers on your action plan

With practice, these steps become routine, and many families find eating out or travelling manageable.

Reasons for Hope and New Developments

While nut allergies often persist lifelong, there's encouraging news:

• Outgrowing the allergy: About 1 in 5 children with peanut allergy outgrow it, often by school age or teens—regular allergist reviews can check for this. Tree nut allergies are outgrown less often (around 9-14% of cases), but it does happen, even after severe reactions.

• Oral immunotherapy (OIT): This involves gradually introducing tiny, increasing amounts of peanut (or sometimes tree nuts) under specialist supervision to build tolerance. For peanut allergy, treatments like Palforzia are now available on the NHS in select specialist centres for eligible children (usually aged 4-17) who meet strict criteria. It's not a cure but can raise the threshold for reactions, reducing accidental risk—side effects are monitored closely. Research continues for tree nuts and adults, with promising early results.

• Early introduction guidance for babies: Especially high-risk ones with eczema or other allergies, has helped reduce new peanut allergies in recent years.

Practical Tips for Feeling in Control

• Build a support network: Join groups like Allergy UK or Anaphylaxis UK for recipes, alerts, and shared experiences—you're far from alone

• Stock safe snacks: Keep nut-free options handy for outings or school

• Plan for emergencies: Practice using auto-injectors regularly and have a written allergy action plan

• Monitor changes: See your allergist periodically, especially for children, to reassess tolerance

• Focus on nutrition: Nuts are nutritious, so if avoiding them, include alternatives like seeds (if safe), avocados, or olive oil for healthy fats

A nut allergy can feel overwhelming at first, but millions in the UK manage it successfully every day—enjoying meals, parties, and holidays with confidence. Your healthcare team is there to support you, and advances like immunotherapy offer real hope for the future. The next sections cover other common allergens, helping you build a complete picture for safe, worry-free living.

Dairy (Cow's Milk)

It's completely understandable to feel worried or overwhelmed if your baby or young child seems to be reacting to cow's milk—many parents go through the same concerns, especially in those early, sleepless months when everything feels uncertain. Cow's milk allergy (also called cow's milk protein allergy or CMPA) is one of the most common food allergies in babies and young children in the UK, affecting around 2-3% of infants under one year old, though recent studies suggest confirmed cases may be closer to 1-2% due to some overdiagnosis. The proteins in cow's milk—mainly casein and whey—trigger the immune system's response, and this can happen even if your baby is breastfed, as small amounts can pass into breast milk.

The Two Main Types of Cow's Milk Allergy

Reactions fall into two categories, which helps explain why symptoms can vary so much and why diagnosis sometimes takes time:

• Immediate (IgE-mediated): This type starts quickly, often within minutes to an hour after exposure to milk proteins. It involves the immune system releasing chemicals like histamine, leading to classic allergic signs. It's less common than the delayed type but can be more obvious and, in rare cases, severe.

• Delayed (non-IgE-mediated): More common in babies, this involves a different part of the immune system and symptoms appear hours or even days later. They're often milder but persistent, affecting the gut, skin, or general comfort, and can be harder to link directly to milk.

Many babies have a mix of both types, and symptoms can overlap with normal infant issues like colic or reflux, which is why professional guidance is so important.

Symptoms to Watch For

Every baby is different, but here are the common signs—remember, having one or two doesn't automatically mean allergy, but if several persist despite usual treatments, it's worth discussing with your GP or health visitor:

Immediate Reactions

• Skin issues like sudden hives (red, itchy welts), swelling of the lips, face, or around the eyes

• Vomiting, diarrhoea, or tummy pain shortly after feeding

• Wheezing, coughing, or breathing difficulties

• In rare severe cases, anaphylaxis (throat swelling, severe breathing problems, or collapse)—this needs immediate emergency help and adrenaline if prescribed

Delayed Reactions

• Ongoing colic (excessive crying, often in the evenings), reflux (bringing up milk frequently), or loose/poorer stools with mucus or blood

• Eczema that flares up or doesn't improve with standard treatments

• Constipation, poor weight gain, or general fussiness and discomfort during/after feeds

These can make life tough for everyone, but they often improve noticeably when milk proteins are removed from the diet. If your baby is breastfed and showing symptoms, traces of cow's milk from your diet could be the trigger—many mums find their baby's comfort improves after cutting out dairy.

How Is Cow's Milk Allergy Diagnosed?

Diagnosis starts with a detailed chat about symptoms, family history (allergies run in families), and feeding. Your GP or paediatrician will rule out other causes first:

For Immediate Type

• Skin prick tests or blood tests to check for specific IgE antibodies to milk proteins—these are done in a clinic for safety

• Sometimes a supervised oral food challenge (giving small amounts of milk under medical watch) to confirm

For Delayed Type

• No reliable tests exist, so diagnosis relies on an elimination diet: removing all cow's milk proteins for 2-4 weeks (from mum's diet if breastfeeding, or switching to a special formula) and seeing if symptoms clear up

• Then, a careful reintroduction at home or in clinic to check if symptoms return—this confirms the allergy

• Tools like the iMAP guideline (used widely in UK primary care) help healthcare professionals guide this process safely

Don't try eliminating milk yourself without advice, as it can affect nutrition—always involve your health visitor, GP, or a dietitian.

Managing Cow's Milk Allergy Day to Day

The main treatment is avoiding cow's milk proteins while ensuring your child gets all the nutrients they need—it's manageable, and UK support makes it easier:

Breastfeeding

• Continue if possible—it's the best option. Mum cuts out all dairy (milk, cheese, yogurt, butter, anything with casein or whey) for at least 2-4 weeks to test

• A dietitian can help with calcium/vitamin supplements and dairy-free alternatives to keep you healthy

• Many babies improve quickly, and you can often reintroduce dairy to your diet later under guidance

Formula-Fed Babies

• Switch to a prescribed hypoallergenic formula: extensively hydrolysed formulas (eHF, like Nutramigen or Aptamil Pepti) where proteins are broken down, suitable for most

• If severe symptoms or no improvement, an amino acid formula (AAF, like Neocate or Alfamino) with fully broken-down proteins

• These are available on NHS prescription—your GP will arrange

• Avoid soya-based formulas under 6 months due to potential cross-reactivity, and goat's/sheep's milk isn't safe as proteins are too similar

Weaning and Older Children

• Introduce solids around 6 months on a milk-free diet

• UK labels must highlight milk in bold—check everything, including "may contain" warnings for traces

• Eating out: Inform staff, and many places have allergen info

• Calcium-rich alternatives: Fortified plant milks (oat, almond—if no nut allergy, soya if safe), green veg, tofu—choose unsweetened, calcium-added versions from age 1

Medication

• Antihistamines or creams for skin/mild symptoms; reflux treatments if needed

• Adrenaline auto-injectors if at risk of severe reactions

A paediatric dietitian is invaluable for meal ideas and ensuring balanced nutrition—ask your GP for a referral.

Reasons for Hope: Most Children Outgrow It

This is genuinely reassuring for worried parents: Up to 80-90% of children outgrow cow's milk allergy by age 5-6, with many resolving much earlier (half by age 1-3 for milder cases). Non-IgE types often fade fastest.

• Regular reviews with your allergist or GP can check progress

• The "milk ladder" (a step-by-step reintroduction starting with baked milk in cakes/biscuits, moving to fresh milk) helps many children build tolerance faster—do this under professional guidance, often from around 9-12 months after being milk-free for 6 months

• Even if it persists longer, most manage well and eventually tolerate milk

Practical Tips for Feeling More in Control

• Track symptoms: Keep a diary of feeds, symptoms, and improvements during elimination—this helps your healthcare team

• Stock dairy-free staples: Rice/oat-based drinks (fortified), dairy-free spreads, and check recipes on sites like Allergy UK

• School/nursery: Share a care plan if needed

• Support networks: Allergy UK or local groups offer recipes, forums, and helplines—you're not alone

• Nutrition check-ups: Regular weigh-ins and dietitian input prevent gaps in calcium, vitamin D, or growth

Cow's milk allergy can feel daunting at first, especially with a fussy baby, but with the right diagnosis and plan, symptoms usually settle, and life gets easier. Millions of UK families navigate this successfully, and your GP, health visitor, or specialist team is there to support you. Advances like the milk ladder mean many children enjoy dairy again sooner than expected. The next sections explore other allergens, helping you build confidence for whatever comes.

Shellfish

Dealing with a shellfish allergy can feel unsettling, particularly as it tends to show up in adulthood and sticks around for good in most cases—plenty of people are surprised when a food they've enjoyed for years suddenly becomes off-limits. In the UK, this allergy impacts about 1-3% of adults, positioning it as a frequent culprit behind serious allergic episodes that might need urgent medical attention. Shellfish encompasses two key categories: crustaceans (such as prawns, shrimp, crab, lobster, and crayfish) and molluscs (including mussels, oysters, clams, scallops, squid, octopus, and snails). At the heart of the issue is a durable protein known as tropomyosin, which prompts the immune system to overreact as if it's a threat.

Crustaceans vs Molluscs: Key Differences

While both groups can cause allergies, they're biologically different, and not everyone reacts to both—this can offer some flexibility once tested:

• Crustaceans (such as prawns, crab, and lobster) are more commonly the trigger for severe allergies in the UK. If you're allergic to one crustacean, you're very likely to react to others in the group due to similar proteins.

• Molluscs (such as oysters, mussels, and squid) cause allergies less frequently overall, and cross-reactivity with crustaceans isn't always present—some people can safely eat one group but not the other.

Your allergist can use specific tests to pinpoint which group (or even which species) affects you, potentially allowing safer choices within shellfish if appropriate.

This distinction is important because UK law treats crustaceans and molluscs as separate allergens for labelling, helping you spot risks more easily.

Symptoms and How Reactions Happen

Reactions to shellfish often start quickly—within minutes of eating or even inhaling cooking fumes—and they can be more severe than many other food allergies:

Mild to Moderate Symptoms

• Tingling or itching in the mouth or throat

• Hives (red, itchy rash), swelling of the lips, face, tongue, or throat

• Nausea, vomiting, stomach pain, or diarrhoea

Severe Symptoms (Anaphylaxis)

• Difficulty breathing, wheezing, or throat tightening

• Sudden dizziness, rapid heartbeat, or drop in blood pressure leading to faintness or collapse

Shellfish is one of the top causes of anaphylaxis in UK adults, which is why many people are prescribed adrenaline auto-injectors.

Inhalation Reactions

• Some highly sensitive people react to steam or fumes when shellfish is being cooked (boiled, fried, or steamed), causing wheezing, coughing, or asthma-like symptoms—even without eating it

• This can happen at home, in restaurants, or near fish markets, though it's less common than reactions from eating

Factors like asthma (especially if not well-controlled) or exercising soon after exposure can make reactions worse. Unlike childhood allergies, shellfish allergy usually begins in teens or adulthood after previous safe exposures, and it's rarely outgrown.

How Is Shellfish Allergy Diagnosed?

A clear history of reactions often points strongly to shellfish allergy, but tests help confirm and guide safe avoidance:

• Skin prick tests or blood tests (checking for IgE antibodies to specific shellfish proteins like tropomyosin) are commonly used in allergy clinics

• Oral food challenge (eating small, increasing amounts under medical supervision) is the most reliable way to confirm, especially if tests are unclear

• Your GP can refer you to an allergist for these—don't try reintroducing shellfish at home, as it risks severe reactions

Early specialist input is reassuring, as it clarifies exactly what to avoid.

Managing Shellfish Allergy Day to Day

Strict avoidance is the cornerstone, but UK regulations and growing awareness make it more manageable than you might think:

Reading Labels

• Crustaceans and molluscs must be highlighted in bold on pre-packed foods

• Watch for hidden sources like fish sauce (common in Thai or Asian dishes), oyster sauce, prawn crackers, or glazes on meats

• Precautionary labels like "may contain shellfish" are advisory—many avoid them, but discuss with your allergist based on your sensitivity

Eating Out

• Always tell staff about your allergy and ask detailed questions about ingredients and preparation (e.g., shared fryers or woks)

• Seafood restaurants or those serving Asian cuisine carry higher risks—call ahead or choose alternatives

• UK law requires allergen information on request, so use it confidently

At Home and Cross-Contamination

• Avoid cooking shellfish if possible, or use good ventilation and separate utensils to minimise fumes or traces

• Clean surfaces thoroughly after preparation

Medication

• If at risk of severe reactions, carry two adrenaline auto-injectors (like EpiPen or Jext) at all times—know how to use them and train family/friends

• Antihistamines can help milder symptoms, but adrenaline is essential for anaphylaxis

• Have a written allergy action plan from your doctor

With practice, these habits become second nature, and many people enjoy varied meals safely.

Clearing Up Common Myths: Iodine and Scans

A widespread misunderstanding is that shellfish allergy means you're allergic to iodine, increasing risks with contrast dyes for CT scans or X-rays—but this isn't true:

• The allergy is to proteins like tropomyosin, not iodine (which is naturally present in shellfish but not the trigger)

• Studies show no higher risk of reactions to iodinated contrast dyes in people with shellfish allergy compared to other allergies

• Always mention your shellfish allergy to radiologists anyway—they can assess any general risks and monitor you, but premedication isn't routinely needed for shellfish allergy alone

This myth can cause unnecessary worry or delays in important scans, so discussing it with your healthcare team brings peace of mind.

Reasons for Hope and Ongoing Management

While shellfish allergy is usually lifelong and rarely outgrown, effective strategies mean most people live without constant disruption:

• Advances in understanding cross-reactivity allow some to safely eat certain types after specialist testing

• Research into treatments like immunotherapy is progressing, though not yet widely available on the NHS

• Well-managed asthma reduces severe reaction risks significantly

Practical Tips for Feeling Confident

• Build routines: Check labels every time (recipes change), and keep safe staples like allergen-free sauces

• Travel and socialising: Research menus ahead, carry translators for allergen terms abroad, and inform hosts

• Support resources: Allergy UK and Anaphylaxis UK offer factsheets, helplines, recipes, and communities—connecting with others helps hugely

• Regular reviews: See your allergist periodically to update your plan and check for changes

• Emergency prep: Practice auto-injector use yearly and ensure schools/workplaces know your needs

A shellfish allergy requires vigilance, but millions in the UK handle it successfully—dining out, travelling, and enjoying life with proper planning. Your GP or allergist is there for tailored support, and clear communication keeps you safe.

Soya

Finding out that you or your child has a soya allergy can bring a mix of questions, especially since soya turns up in so many everyday foods and alternatives. While it's not one of the most common allergies in the UK, it does affect a notable number of families, particularly those already managing other food issues like cow's milk or peanut allergy. The encouraging part is that soya allergy often starts in early childhood and many children naturally outgrow it, leaving plenty of room for optimism as time goes on.

How Common Is Soya Allergy?

Soya allergy is relatively uncommon compared to others like milk or nuts, but it's still significant enough to be one of the 14 major allergens requiring clear labelling in the UK:

• It affects around 0.1-0.4% of young children (up to age 2), with higher rates in babies who have eczema or other allergies.

• In the general population, including adults, the prevalence is even lower, estimated at about 0.3%.

• It's more frequently seen in infants and preschool children, often alongside allergies to cow's milk (about 10-14% of milk-allergic babies may also react to soya) or peanuts.

• Adults rarely develop a new soya allergy, though some with birch pollen allergy experience milder cross-reactions.

These figures come from challenge-confirmed studies, so they're more reliable than self-reported ones, which can be higher.

Why Soya Can Be Tricky: Cross-Reactivity Explained

Soya belongs to the legume family (like peanuts, peas, and lentils), but cross-reactivity isn't as straightforward as you might think:

• With peanuts: Many children with soya allergy also have peanut allergy (up to 88% in some studies), due to similar proteins. However, being allergic to soya doesn't automatically mean you'll react to other legumes like beans or lentils—most people tolerate them fine.

• With birch pollen: Some people with birch pollen allergy (common in the UK) experience milder symptoms from raw or lightly processed soya foods, known as pollen-food syndrome or oral allergy syndrome. This is because a protein in soya (Gly m 4) resembles the birch pollen protein (Bet v 1). Symptoms are usually limited to itching or tingling in the mouth and often improve if the soya is cooked.

Your allergist can test for these specifics to clarify risks and possibly allow more foods in your diet.

Symptoms to Watch For

Reactions to soya vary widely—from mild and quick to, rarely, more serious—and can depend on whether it's a true IgE-mediated allergy or linked to pollen:

Mild Symptoms

• Itching or tingling in the mouth, lips, or throat (especially common in pollen-related cases)

• Hives (red, itchy rash), swelling around the face or lips

• Digestive upset like nausea, vomiting, stomach pain, or diarrhoea

More Serious Symptoms (Rare for Soya)

• Wheezing, breathing difficulties, or throat tightening

• Anaphylaxis, involving sudden dizziness, rapid heartbeat, or collapse—this is uncommon with soya but possible, especially in those with peanut co-allergy

Delayed reactions can include flares in eczema, colic, or ongoing tummy issues in babies.

Symptoms might appear within minutes (immediate type) or hours/days later (delayed type). If reactions seem linked to hay fever season or raw soya, pollen cross-reactivity could be involved.

How Is Soya Allergy Diagnosed?

A clear diagnosis helps avoid unnecessary restrictions while keeping you safe. Your GP or allergist will take a detailed history, then use:

• Skin prick tests or blood tests to check for IgE antibodies to soya proteins

• Oral food challenge under supervision—the most accurate way to confirm or rule out allergy

• Component testing can distinguish true soya allergy from pollen-related sensitivity

Don't cut out soya without guidance, as it can affect nutrition, especially in growing children.

Managing Soya Allergy Day to Day

Avoidance is the key, but UK labelling laws make it much easier to navigate:

Reading Labels

• Soya must be highlighted in bold on pre-packed foods

• Common forms include soya flour, soya protein, tofu, edamame, miso, tempeh, and soy sauce

• Plant-based milks, meats, and many processed foods (biscuits, sauces, cereals) often contain soya—check every time, as recipes change

• Precautionary "may contain soya" labels are voluntary; discuss with your allergist whether to avoid them based on your sensitivity

Safe Alternatives

• Use oat, rice, almond (if no nut allergy), or coconut milks—many are fortified with calcium

• Other protein sources like meat, fish, eggs (if tolerated), pulses (beans, lentils—usually safe), quinoa, or nuts/seeds keep meals balanced

• A dietitian can help plan nutritious meals without gaps

Eating Out

• Inform staff clearly and ask about ingredients—Asian cuisines (using soy sauce) or vegan options carry higher risks

• UK law requires allergen info on request

Refined Soy Oil and Lecithin

• Highly refined soy oil (most cooking oils) contains negligible protein and is safe for nearly all with soya allergy—it's exempt from labelling

• Soy lecithin (an emulsifier) is also generally tolerated, with very low protein levels

• Avoid cold-pressed, expeller-pressed, or unrefined soy oils, as they may retain more protein

Medication

• Antihistamines for mild symptoms

• If at risk of severe reactions (rare), carry adrenaline auto-injectors and have an allergy action plan

With these steps, most people enjoy a wide variety of foods safely.

Reasons for Hope: Outgrowing Soya Allergy

This is one of the brighter areas—many children leave soya allergy behind:

• Around half outgrow it by age 7, with studies showing 45% resolved by age 6 and up to 69-70% by age 10

• Regular allergist reviews can track progress and safely reintroduce soya when ready

• Pollen-related cases often remain mild and don't need strict avoidance of cooked soya

Practical Tips for Everyday Confidence

• Meal planning: Stock soya-free staples like rice milk, lentil-based dishes, or homemade sauces

• Shopping aids: Use apps from Allergy UK or Anaphylaxis UK to scan labels

• School or nursery: Share a care plan with staff for safe snacks and emergencies

• Support: Connect with Allergy UK or similar groups for recipes, alerts, and community—knowing others manage it well reduces worry

• Nutrition focus: Work with a dietitian, especially if avoiding multiple foods, to ensure good growth and energy

Soya allergy might require some adjustments, particularly with the rise in plant-based products, but it becomes routine quickly. Many families find the restrictions lift as children grow, and clear labelling plus specialist support make safe choices straightforward. Your healthcare team can personalise everything to your situation.

Eggs

An egg allergy can feel particularly disruptive because eggs appear in so many everyday foods, from breakfast to baking and beyond—it's natural for parents to worry about how to keep meals varied and safe for their child. In the UK, egg allergy is one of the most common food allergies in young children, affecting around 2-3% of toddlers and preschoolers, but the outlook is genuinely positive: most children outgrow it by school age or their early teens, bringing real relief to families as restrictions ease over time.

Why Eggs Trigger Reactions

The main culprits are proteins in the egg—usually in the white (like ovomucoid, ovalbumin, or lysozyme), though some children react to yolk proteins too:

• Egg white proteins are more heat-stable, which is why some children can tolerate thoroughly baked egg (where proteins change shape) but react to raw, lightly cooked, or loosely cooked egg (like scrambled, fried, or in batter).

• This "baked egg tolerance" is common—about 70-80% of egg-allergic children can safely eat products like cakes or biscuits where egg has been baked at high temperatures for long enough.

• Being able to include baked egg early on makes diet management easier and may even help the allergy resolve faster.

Your allergist can guide whether your child falls into this group, opening up more food choices safely.

Symptoms to Watch For

Reactions to egg usually start quickly—within minutes to an hour of exposure—and can range from mild to severe:

Mild to Moderate Symptoms

• Hives (itchy red welts on the skin), swelling of the lips, face, or eyes

• Itching or tingling in the mouth

• Vomiting, stomach pain, or diarrhoea

• Runny nose or sneezing

More Serious Symptoms

• Wheezing, coughing, or breathing difficulties

• Throat tightening or hoarse voice

• In rare cases, anaphylaxis (sudden drop in blood pressure, dizziness, or collapse)—egg is one of the common triggers in young children, so some may need adrenaline auto-injectors

Symptoms can vary: a small amount in a cake might cause nothing if baked well, while a trace in mayonnaise could trigger a stronger reaction.

If your child has asthma or other allergies, reactions can sometimes be more severe, so keeping everything well-managed matters.

How Is Egg Allergy Diagnosed?

Diagnosis combines your child's history with targeted tests to get a clear picture:

• Skin prick tests or blood tests measure IgE antibodies to egg white, yolk, or specific proteins (component testing can predict baked egg tolerance)

• Oral food challenge under medical supervision remains the gold standard—especially useful for checking if baked egg is safe or if the allergy has been outgrown

• A detailed food diary often helps spot patterns, particularly if reactions seem linked to certain forms of egg

Your GP can refer you to a paediatric allergist for these steps—getting it right avoids unnecessary restrictions while keeping your child safe.

Managing Egg Allergy Day to Day

Strict avoidance of the forms your child reacts to is key, but UK labelling and practical alternatives make it achievable:

Reading Labels

• Egg must be highlighted in bold on pre-packed foods

• Look for obvious sources (mayonnaise, meringue, pasta, quiche) and hidden ones (glazes on bread, binders in sausages, some ice creams or marshmallows)

• Precautionary "may contain egg" labels are advisory—many families follow allergist advice on whether to avoid them

Safe Alternatives

• Egg replacers like commercial powders, mashed banana, apple sauce, flaxseed, or chia seeds work well in baking

• Aquafaba (liquid from tinned chickpeas) makes excellent meringues or mousse

• Many supermarkets stock egg-free versions of cakes, mayonnaise, and pasta

Eating Out

• Tell staff clearly about the allergy and ask about ingredients—baked goods, sauces, and fried foods often contain egg

• UK law requires allergen information on request

Baked Egg Introduction

• If tests suggest it's safe, starting with well-baked items (e.g., egg in cake baked over 30 minutes at 180°C) under specialist guidance can broaden the diet significantly

• The "egg ladder" (a step-by-step approach from baked to lightly cooked) helps many children build tolerance faster and is widely used in UK allergy clinics

Vaccines and Medicines

• Most routine childhood vaccines (including MMR) are safe for egg-allergic children—the amount of egg protein is tiny or absent

• Flu vaccines vary; some nasal versions contain more egg protein, but injectable ones are usually low-risk—always check with your doctor or pharmacist

• Some medications or anaesthetics rarely contain egg-derived ingredients—mention the allergy beforehand

A paediatric dietitian can offer tailored meal ideas to keep nutrition balanced, especially for calcium and protein if avoiding multiple foods.

Reasons for Hope: Outgrowing Egg Allergy

This is one of the most encouraging allergies to manage:

• Around 50-70% of children outgrow it by age 5-6, and up to 80-90% by their teens

• Children who tolerate baked egg early tend to outgrow the allergy sooner

• Regular allergist reviews track progress, and many children move up the egg ladder steadily until they can enjoy scrambled eggs or omelettes again

Practical Tips for Everyday Life

• Kitchen routines: Use separate utensils or wash thoroughly if preparing egg for others to avoid traces

• School and nursery: Provide a clear care plan, safe snacks, and train staff on symptoms and auto-injector use if prescribed

• Baking at home: Try egg-free recipes first—plenty are available from Allergy UK or online communities

• Support networks: Allergy UK, Anaphylaxis UK, and parent forums share reliable recipes, label alerts, and encouragement

• Growth monitoring: Regular check-ups ensure your child thrives despite restrictions

Egg allergy often feels hardest in the toddler years, but it becomes much easier as tolerance builds and most children leave it behind. With clear labelling, specialist support, and strategies like the egg ladder, families find ways to enjoy varied meals safely. Your healthcare team is there to guide every step, helping turn early worries into confidence.

Sesame

Sesame allergy has become more common in the UK over the last couple of decades, especially in children, as foods like hummus, tahini, and seeded breads have grown in popularity. It affects around 0.5-1% of children, making it one of the 14 major allergens that must be clearly declared on labels.

What Makes Sesame Such a Potent Allergen?

Sesame seeds contain proteins that can trigger the immune system, some of which (like Ses i 1 and oleosins) are stable and resistant to heat or digestion:

• Reactions can happen from whole seeds, ground sesame (tahini or halva), sesame paste, or sesame oil.

• Unlike highly refined peanut or soya oils, sesame oil is often cold-pressed or lightly refined, retaining enough protein to trigger reactions—most guidelines recommend avoiding it completely.

• Tiny amounts (a few seeds or trace contamination) can cause symptoms in highly allergic individuals.

Sesame allergy usually starts in early childhood and often coexists with other allergies like peanut, tree nut, or egg.

Symptoms and How Quickly They Appear

Reactions tend to develop rapidly—often within minutes—and can be severe.

Mild to Moderate Symptoms

• Tingling or itching in the mouth, lips, or throat

• Hives or swelling of face, lips, or tongue

• Nausea, vomiting, stomach cramps, or diarrhoea

Severe Symptoms (Anaphylaxis)

• Wheezing, coughing, or difficulty breathing

• Throat tightening, hoarse voice, or persistent coughing

• Sudden dizziness, rapid heartbeat, or collapse from low blood pressure

Some reactions may be delayed slightly (up to an hour or two). Factors like uncontrolled asthma, illness, exercise soon after exposure, or alcohol can worsen reactions. Many severe episodes happen away from home, such as in restaurants or schools.

How Is Sesame Allergy Diagnosed?

Diagnosis relies on a detailed history, supported by tests:

• Skin prick tests or blood tests for specific IgE antibodies

• Oral food challenge under medical supervision—the most reliable confirmation

Tests can sometimes be negative even in proven cases, so your allergist will consider history alongside results. Early referral helps create a safe plan.

Managing Sesame Allergy Day to Day

Strict avoidance is essential, but UK labelling laws provide strong support.

Reading Labels

• Sesame must be highlighted in bold on pre-packed foods

• Common sources include seeds on bread/buns, tahini (in hummus or dressings), halva, sesame snaps, falafel, and some crackers or biscuits

• Hidden sources appear in sauces, marinades, or vegetarian products

• Precautionary “may contain sesame” warnings are common; most families avoid these

Eating Out and Takeaways

• Inform staff about the allergy and ask specifically about sesame

• High-risk cuisines include Asian (Chinese, Japanese, Thai, Indian), Middle Eastern, and Mediterranean dishes

• Bakeries pose risk from seeded breads or shared surfaces

• UK law requires allergen info on request

At Home

• Avoid sesame oil in cooking; use sunflower, olive, or rapeseed oil instead

• Clean surfaces and utensils thoroughly if preparing sesame for others

Medication and Emergencies

• Carry two adrenaline auto-injectors if at risk of anaphylaxis

• Ensure family, school staff, or colleagues know how to use them

• Antihistamines can help milder reactions, but adrenaline is essential for severe symptoms

The Outlook: Outgrowing Sesame Allergy

Sesame allergy is less likely to be outgrown:

• Only about 20-30% of children resolve it, usually by around age 6

• Most carry it into adulthood, requiring ongoing vigilance

• Regular allergist reviews can test tolerance safely

• Oral immunotherapy is being researched, though not yet widely available on the NHS

Practical Tips for Staying Safe and Confident

• Check labels every time—even familiar items

• Use safe alternatives like sunflower or pumpkin seeds, tahini-free hummus, or other dips

• Work with schools or activity providers on detailed care plans

• Research menus ahead and carry translation cards when travelling

• Check cosmetics, soaps, or medications for sesame oil

With careful attention, planning, and support, people with sesame allergy in the UK can manage safely, enjoy meals out, travel, and live fully.

General Management and Living with Multiple Allergies

Managing several food allergies at once—such as combinations of nuts, dairy, shellfish, or others—can feel overwhelming initially. Shopping, meal prep, and social situations all require planning, but with structure and support, daily life becomes manageable and much less stressful. In the UK, there are strong legal protections and resources to help.

Building Safe Routines at Home

Label Reading as a Habit

• Always check labels, even on familiar products, because recipes can change.

• UK law requires the 14 major allergens (gluten, crustaceans, eggs, fish, peanuts, soya, milk, tree nuts, celery, mustard, sesame, sulphites, lupin, molluscs) to be highlighted in bold.

• Apps from Coeliac UK or Allergy UK can make scanning quicker and more reliable.

Preventing Cross-Contamination

• Use separate chopping boards, utensils, and appliances for allergen-free foods.

• Clean surfaces thoroughly after preparing risky items.

• Designate safe storage areas for foods, especially when managing multiple allergies.

• Wash hands between handling different foods to prevent accidental exposure.

Meal Planning with Alternatives

• Work with a dietitian to ensure nutritional balance—missing key foods can leave gaps in calcium, protein, fibre, or vitamins.

• Use fortified plant milks, gluten-free grains, seed butters, or alternative protein sources.

• Simple swaps, like rice-based desserts instead of dairy or quinoa salads instead of wheat, keep meals varied.

Navigating Social and Public Situations

Eating Out Confidently

• Inform staff of all allergies before ordering.

• Ask about cross-contamination risks, shared equipment, and hidden ingredients.

• Many chains have allergen menus, and apps or websites can help find allergy-friendly spots.

• Carry allergy alert cards from Anaphylaxis UK to list triggers clearly.

School and Workplace

• Share detailed care plans with teachers or staff, including safe meals, no-sharing rules, and emergency instructions.

• Schools are guided by the Department for Education to manage allergies safely.

• In workplaces, discuss kitchen protocols or bringing your own food. The Equality Act protects against allergy-related discrimination.

Travel and Outings

• Pack safe snacks and research local labelling laws if abroad.

• Use translated allergy cards to communicate needs in restaurants or shops.

Emergency Preparedness and Health Support

Carrying Medication

• Keep two adrenaline auto-injectors on hand if any allergy risks anaphylaxis.

• Train family, carers, or colleagues in using them.

• Have a written allergy action plan outlining symptoms, steps, and when to call 999.

• Antihistamines or inhalers can help with milder reactions.

Regular Check-Ups

• See your GP or allergist to review management, especially for children or changing allergies.

• Component testing or challenges can clarify cross-reactivity and confirm if an allergy has been outgrown.

Dietitian and Psychological Support

• NHS dietitians ensure nutritional needs are met, especially when multiple foods are avoided.

• Supplements or fortified foods can address gaps in iron, vitamin D, or calcium.

• Support groups or counselling can help manage anxiety around reactions.

Reasons for Optimism and Community Support

• Many children outgrow certain allergies, like milk or egg, reducing daily restrictions.

• Schools and workplaces are increasingly allergy-aware, with policies and staff training.

• Apps, online forums, and local groups through Allergy UK or Anaphylaxis UK provide practical tips, recipe ideas, and reassurance.

• Charities can advise on rights and reasonable adjustments at school or work.

With time, routines for managing multiple allergies become second nature. With proper planning, medication, and support, it’s possible to live safely while enjoying meals, outings, and milestones without constant worry.

Help and Further Resources

Having reliable support can make all the difference when managing food allergies, whether you're looking for advice, recipes, or just someone who understands. In the UK, several trusted organisations offer free, evidence-based help tailored to different needs.

Key UK Organisations

These groups provide helplines, factsheets, online resources, and communities to help you feel more confident:

• Allergy UK: A leading charity with a dedicated helpline (01322 619898), translation services, practical factsheets, and support for all types of allergies—great for everyday questions or emotional support.

• Anaphylaxis UK: Specialises in severe allergies and anaphylaxis, offering allergy action plans, training materials, webinars, and a helpline (01252 542029)—particularly helpful for emergency preparedness and school/work advocacy.

• Coeliac UK: The go-to for coeliac disease and gluten-related issues, with a helpline (0333 332 2033), gluten-free food checker app, venue guides, and local support groups to make gluten-free living easier.

Other useful sources include:

• NHS website: Search for "food allergy" or specific conditions for clear, official guidance on symptoms, diagnosis, and management.

• Food Standards Agency (FSA): Excellent allergen labelling explanations, technical guidance for businesses, and consumer advice on eating out safely.

Additional Practical Support

Many people with severe allergies find peace of mind in carrying a medical alert card. Our Allergy Awareness Cards, from us here at The Card Project UK, are designed precisely for this purpose—offering a compact, easy-to-read way to communicate vital information when you might not be able to speak for yourself.

Your GP, paediatrician, or allergist can also signpost local services, including dietitians for personalised meal planning. Online communities and forums run by these charities let you connect with others in similar situations, sharing tips that often make daily life smoother.

Reaching out early builds a strong support network, and these resources are there whenever you need them—whether for a quick question or ongoing guidance.

Frequently Asked Questions

It's natural to have plenty of questions when navigating food allergies—here are answers to some of the most common ones asked by parents and individuals in the UK. These provide a starting point, but always check with your GP or allergist for advice tailored to your situation.

How do I know if it's an allergy or an intolerance?

Distinguishing between the two can be tricky because symptoms sometimes overlap, but the key difference lies in how the body responds:

• A true food allergy involves the immune system mistakenly reacting to a food protein as if it's harmful. This can cause symptoms ranging from mild (hives or itching) to severe and life-threatening (anaphylaxis), even from tiny traces. Tests like skin pricks or blood IgE measurements can often confirm it.

• A food intolerance (or sensitivity) doesn't involve the immune system in the same way—it's usually about the body struggling to digest or process something, like lactose in milk leading to bloating, cramps, or diarrhoea. Symptoms are uncomfortable but not dangerous, and larger amounts are often needed to trigger them.

• If reactions are quick, involve skin/breathing issues, or feel severe, seek medical advice promptly—an allergist can clarify through history, tests, or elimination diets.

Can these allergies be outgrown?

The good news is that many food allergies, especially in children, do resolve naturally as the immune system matures:

• Allergies to cow's milk, egg, soya, and wheat are commonly outgrown—up to 80-90% of children lose milk or egg allergy by school age or early teens, with soya and wheat following similar patterns.

• Peanut, tree nut, sesame, and shellfish allergies are more persistent, with only 20-30% (or fewer for sesame/shellfish) resolving over time, often lasting into adulthood.

• Regular reviews with an allergist (perhaps yearly for children) can track progress through tests or supervised challenges—many families find one or more allergies fade, making life easier.

What does "may contain" mean on labels?

These precautionary warnings (like "may contain nuts" or "made in a factory handling sesame") are voluntary statements from manufacturers alerting to possible unintended traces from shared equipment or facilities:

• They're not required by law but used when cross-contamination can't be fully ruled out, even after cleaning.

• For mild allergies, some people take the risk; for severe or multiple allergies (especially nuts, sesame, or shellfish), most treat these products as unsafe to avoid accidental exposure.

• Always base your decision on your (or your child's) reaction history and specialist advice—when in doubt, choose products without the warning.

Is refined oil safe for nut or soya allergy?

In most cases, yes—highly refined oils go through processes that remove nearly all proteins, the part that triggers allergies:

• Refined peanut or soya oil (common in cooking oils or fried foods) is considered safe for the vast majority of people with those allergies and is exempt from allergen labelling in the UK.

• However, cold-pressed, unrefined, or "gourmet" oils may retain proteins and could cause reactions—avoid these unless your allergist confirms tolerance.

• For sesame oil, it's often less refined, so guidelines usually recommend complete avoidance. Always discuss with your specialist, as individual sensitivity varies.

How do I eat out safely?

Eating out doesn't have to be off-limits—with preparation and clear communication, many people enjoy meals away from home regularly:

• Inform staff about all allergies as soon as you arrive (or call ahead), specifying severity and asking about ingredients, preparation methods, and cross-contamination risks (e.g., shared fryers).

• UK law requires restaurants, cafes, and takeaways to provide allergen information on request—ask for written menus if available.

• Choose places with good reviews for allergy handling, stick to simpler dishes, and carry your medication. Apps or charity resources often list allergy-friendly venues.

When is anaphylaxis an emergency?

Anaphylaxis is always a medical emergency—act fast to prevent it worsening:

• Call 999 immediately if there are signs like difficulty breathing/noisy breathing, swelling of the tongue/throat, persistent dizziness, collapse, or widespread hives with feeling unwell.

• Use an adrenaline auto-injector (if prescribed) straight away while waiting for help, even if symptoms seem mild at first—they can progress quickly.

• Stay with the person, keep them lying down (or sitting if breathing is hard), and give a second dose after 5 minutes if no improvement. Training from your doctor or charities like Anaphylaxis UK helps everyone feel prepared.

Are vaccines safe with egg allergy?

Most vaccines are completely safe for people with egg allergy, thanks to modern manufacturing:

• Routine childhood vaccines (including MMR) contain no or negligible egg protein.

• Seasonal flu vaccines: Most injectable versions have very low egg levels and are safe; nasal spray flu vaccine may contain more—your doctor will recommend the best option.

• Always mention the allergy when booking, but severe egg allergy rarely prevents vaccination—benefits far outweigh risks.

Do I need to avoid all tree nuts if allergic to one?

Often yes, at least initially, due to common cross-reactivity between related nuts:

• Proteins in nuts like cashew/pistachio or walnut/pecan are similar, so allergy to one frequently means reacting to others (up to 50% cross-reactivity).

• Many specialists advise avoiding all tree nuts until individual testing (skin pricks, blood, or challenges) confirms which are safe—this can allow some back into the diet, improving variety.

• Peanuts (a legume) are separate, though co-allergy is common. Your allergist will guide based on tests.

What's pollen-food syndrome?

Also called oral allergy syndrome, this is a milder cross-reaction rather than a true food allergy:

• Common in people with hay fever (especially birch, grass, or ragweed pollen allergy), where similar proteins in raw fruits, vegetables, or nuts cause itching/tingling in the mouth/throat shortly after eating.

• Typical triggers: Apples, cherries, carrots, hazelnuts with birch pollen; symptoms usually settle quickly and rarely progress to severe reactions.

• Cooking or peeling often makes foods safe, as heat breaks down the proteins—it's manageable and doesn't usually require adrenaline. An allergist can confirm.

How often should I see a specialist?

Frequency depends on age, severity, and changes, but regular follow-ups help catch improvements early:

• For children: Often yearly (or more if multiple/growing issues) to monitor growth, nutrition, and test for outgrowing allergies.

• For adults or stable cases: Every 1-3 years, or sooner if symptoms change, new exposures occur, or medication needs reviewing.

• Your GP can coordinate referrals—don't wait if concerned, as timely checks (like reintroduction ladders for milk/egg) can safely broaden diets.

Conclusion

Managing allergies to gluten, wheat, nuts, dairy, shellfish, soya, eggs, or sesame comes down to careful avoidance, recognising reactions quickly, and being prepared for emergencies. Many children outgrow milk, egg, soya, and wheat allergies by school age or adolescence, bringing welcome freedom, while nut, sesame, and shellfish allergies often need lifelong caution.

UK labelling laws, good education, and ready access to adrenaline auto-injectors when prescribed help keep risks low and allow most people to live confidently and fully. This guide offers general information based on current UK guidelines, but it cannot replace personalised advice—always rely on your GP, allergist, or dietitian for diagnosis and management tailored to you or your child.

Staying connected to trusted resources and speaking up about concerns empowers safer choices. With the right support, these allergies don't have to hold anyone back.

This information is accurate as of December 2025. Medical knowledge evolves, so please consult a healthcare professional for the latest guidance.