The nine major food allergens
U.S. federal labeling law recognizes milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans and sesame as major food allergens. Together, these foods account for most serious food-allergic reactions in the United States.
Always read the complete ingredient list
A packaged food must identify the food source of a major allergen used as an ingredient. The source may appear in parentheses after an ingredient"for example, whey (milk)"or in a separate Contains statement. Not every product uses a Contains statement, so the entire ingredient list still matters.
What a Contains statement means
When a Contains statement appears, it must identify the major allergens intentionally used in the product. For example, a food made with whey, egg yolk and soy lecithin may state Contains Milk, Egg and Soy.
Why ingredient names can be confusing
An allergen can appear through several ingredient names. Casein, sodium caseinate and whey are milk proteins. Ingredients such as lecithin or flour may require the food source to appear on the label when they come from a major allergen.
Formulas can change
A product that was previously suitable may be reformulated. Packaging, suppliers and manufacturing processes can also change. People with food allergies should check the label every time, even when they have safely eaten the same brand before.
Contains and may contain are different
A Contains statement identifies major allergens intentionally used as ingredients. Statements such as may contain, processed in a facility or made on shared equipment warn about possible cross-contact. These advisory statements are voluntary and do not replace reading the ingredient list.
Cross-contact may not be visible
Cross-contact can occur when an allergen is unintentionally transferred through shared equipment, surfaces, utensils or processing areas. Because cross-contact is not an intentional ingredient, a barcode or ingredient list cannot independently prove that it did or did not occur.
Unpackaged and restaurant food
Bakery cases, restaurants and foods sold without full packaging may provide less labeling information. Ask staff about ingredients and preparation practices, but understand that communication alone may not eliminate cross-contact risk.
HealthLogic is an additional tool"not the final safety check
HealthLogic can organize known allergens, recognize ingredient aliases and personalize available product information. It cannot guarantee that a food is allergen-free, detect cross-contact or replace the package label, manufacturer confirmation, medical advice or an emergency action plan.
If a serious reaction is suspected
Follow the emergency plan provided by your healthcare professional. Use prescribed emergency medication as directed and seek emergency assistance immediately. Do not wait for an app result when symptoms may represent anaphylaxis.
Primary sources: FDA: Have Food Allergies? Read the Label, FDA: Food Allergies"What You Need to Know, and FDA: Sesame and the FASTER Act.
Watch: FDA food-allergy label guidance
The FDA explains how to use ingredient lists and allergen statements when shopping for packaged foods.
Official FDA video embedded from YouTube for educational purposes. FDA does not endorse HealthLogic.