Information on Food Allergy & Intolerance

What are food allergies?

Food allergies occur when our immune system mistakenly identifies a normally harmless food protein as a threat. This triggers an exaggerated response, where the body releases antibodies and chemicals, such as histamine, to combat this perceived 'invader.'

How are food intolerances different from food allergies?

Food allergies involve an immune response, while food intolerances arise from the body's inability to digest certain foods. This may be due to a lack of specific digestive enzymes in the body or irritation to the digestive system caused by substances in the food.

What foods cause food allergies and food intolerances?

The 8 Major Classes of Food Allergens

Foods that cause hypersensitivity reactions in people are known as food allergens. Currently, there are more than 170 foods that are known to cause allergic reactions.

Of these, the 8 most common allergens are milk, egg, fish, crustaceans, soya beans, peanuts, tree nuts, and wheat.

Food components commonly associated with food intolerances

Food components that are commonly associated with food intolerances include:

• Lactose - found in dairy products such as cheese, ice cream, milk chocolates, candies, bread, baked goods, salad dressing, breakfast cereals and cereal bars.
  
  
• Gluten - found in bread, cakes, crackers, and certain condiments (e.g. soy sauces, Asian marinades and barbecue sauces), and wheat-based pasta.
  
  
• Histamines and amines - found in fermented dairy products such as cheese (especially aged), yogurt, sour cream, buttermilk, fermented vegetables (e.g. sauerkraut, kimchi, pickles and pickled veggies), and cured or fermented meats (e.g. sausages, salami and fermented ham).
  
  
• Monosodium glutamate (MSG) - found in snack foods, seasoning for instant noodles, canned soups, and soup mixes, processed meat (e.g. jerky, sausages and smoked meats), frozen meals and condiments.
  
  
• Artificial sweeteners - found in soft drinks, candies, puddings, chocolate bars, jams and jellies.
  
  
• Galactans - found in legumes such as baked beans, kidney beans, chickpeas and soy-based products.

How can we prevent allergic reactions to food?

The food industry, consumers and government all have a part to play in ensuring food safety. To understand more about how each has a part to play, see:

• How the industry handles food allergens
• How food labels play a key role in preventing food allergies
• How consumers can protect themselves

What can the industry do to protect consumers?

To ensure consumer safety, the industry plays a vital role in managing food allergens throughout the entire food supply chain and production process. 

Cross-contamination can potentially occur at different stages of the supply chain, such as during harvesting, transportation, handling of ingredients, and manufacturing of food products.

To eliminate cross-contact with allergens, a company should also implement the Hazard Analysis Critical Control Point (HACCP), which is an internationally recognised, science-based, and systematic approach to identifying, evaluating, and controlling any biological, chemical, or physical hazards at each stage of the food supply chain.

How food labels help to prevent food allergies

How consumers can protect themselves from food allergens

For individuals with food allergies, the best way to prevent an allergic reaction is to avoid consuming food products containing the allergen as an ingredient. 

Consumers can also follow the tips below:

1. Consumers with food allergies should always check food labels to ensure that the product does not contain the implicated allergen as an ingredient.
   
   
2. Look out for advisory statements such as ‘May contain [allergen]’ or ‘Produced in a facility that also processes [allergen]’. These are used to address potential cross-contamination with allergen residues. Below are some examples of labels that allergic consumers can look out for:

3. Seek immediate medical attention if you experience symptoms of a severe allergic reaction after consuming food.

For more information, you may refer to our Risk at a Glance article on food allergies.

How SFA protects consumers from allergens

SFA’s requirements on food labelling

For more information on our labelling requirements, read our Labelling Requirements for Food.

Sampling and testing by SFA