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WHAT
IS ANAPHYLAXIS: ALLERGENS
The most common anaphylactic allergens/triggers
include foods, insect stings, drugs, latex and exercise. Please see our
links section for relevant references.
PRIORITY ALLERGEN LIST (Food)
Food allergens found to most frequently cause reactions
The following list of foods and their derivatives
are considered by the medical community to cause 90 -95% of serious adverse
reactions to food. Health Canada
and the CFIA (Canadian Food
Inspection Agency) have recommended that these items be included on all
product labels when they have been used as an ingredient or ingredient
component.
| Peanuts |
|
| Tree Nuts: |
almonds, Brazil nuts, cashews,
hazelnuts (filberts), macadamia nuts, pecans, pinenuts, pistachios,
and walnuts |
| Soy |
|
| Sesame Seeds |
|
| Wheat |
|
| Milk |
|
| Eggs |
|
| Fish: |
Crustaceans: |
crab, crayfish, lobster,
shrimp |
| |
Shellfish: |
clams, mussels, oysters,
and scallops |
|
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| Sulphites: |
(>10 PPM, i.e. over 10 parts
per million). Current tests cannot detect sulphites under 10 parts
per million. |
For a more complete discussion please see
Proposed
Labelling of Foods Causing Severe Adverse Reactions in Canadians: A Report
by a joint Canadian Food Inspection Agency and Health Canada Committee
(April 7, 1998). This report included responses from the medical community,
the Canadian food industry, government, and involved consumer organizations.
6/8/99
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