The most common triggers of food allergic reactions in childhood are peanuts, tree nuts, milk and egg. Common triggers of food allergy in adults are fish, crustacea (such as prawn, crab and lobster), peanut and tree nuts.

Latex allergy is more common in health professionals who often use latex and children with Spina Bifida or kidney conditions who undergo frequent medical procedures. Those with latex allergy can develop particular food allergies such as banana and avocado allergy. Latex gloves should not be worn when preparing food for people with latex allergy.

Whilst not as common as the development of food allergies in childhood, adults can develop food allergy in adult life even after they have been eating the food safely for many years.

If you suspect you have had an allergic reaction to a food, avoid that food and talk with your doctor. Never self-diagnose or rely on anecdotal information.

When eating out, in addition to telling wait staff about your allergy, carry a Chef Card that outlines the foods you must avoid. Present the completed card to the chef or manager.

Subscribe to A&AA to receive allergen related food recalls.

Food Allergen Cards

These cards list foods and ingredients that the allergen is commonly found in. Select (or tap) card to go to the allergen card page.

More information:

Dietary avoidance for food allergy:

• ASCIA (Australasian Society of Clinical Immmunology and Allergy)

Australian food labelling:

• Food Standards Australia New Zealand
• Australian Food & Grocery Council
• Allergen Bureau

Mammalian Meat Allergy:

• Tiara (Tick Induced Allergies Research & Awareness)
• Mammalian Meat Allergy Chef Cards

Content updated September 2023