Virtually all foods could cause allergic reactions, but eight foods (sometimes referred to as the "Big 8") are responsible for around 90 per cent of cases.^8,13

The proportion of the European population reporting a food allergy at a specific point in time ranges from 0.6 per cent to 2.3 per cent, depending on which of the common food allergies they experience.⁹ However, the extent of a specific allergy changes, depending on which assessment method is used (see table 1).

Allergy to cow's milk and egg occurs more commonly among younger children, while allergy to peanuts, tree nuts, fish, and shellfish is seen more commonly among older children and adults.⁹

Tree nuts include almonds, hazelnuts, walnuts, cashews, macadamia and Brazil nuts. While children will often grow out of other food allergies, only about 20 per cent will find their nut allergy resolves as they get older. For another 20 per cent, nut allergy may become more severe as they age.¹

Kiwi fruit should be considered a significant food allergen, capable of triggering anaphylaxis, especially in susceptible infants and young children.¹⁴ Other foods that have been linked to allergic reactions include:⁸

- Seeds (especially sesame, sunflower and poppy which can cause anaphylaxis)
- Corn and maize (low occurrence but severe reactions)
- Gelatin (rare)
- Meat (rare and with low risk of cross-sensitivity - beef, chicken, mutton and pork)
- Spices such as caraway, coriander, garlic, and mustard (usually mild reactions but can be severe).

Table 1: Prevalence of the Big 8 food allergies across Europe⁹