10 Amazing Top 8 Allergy Free Dinner Recipes - (2024)

FAQs

What is the Big 8 for food allergies? ›

Major Food Allergens

Congress passed the Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA). This law identified eight foods as major food allergens: milk, eggs, fish, Crustacean shellfish, tree nuts, peanuts, wheat, and soybeans.

Do not eat any foods from the food allergen groups for 6 weeks. Eggs, milk, wheat, seafood (fish and shellfish), soy, peanuts, tree nuts, or any foods or drinks that have traces of these foods. Add 1 food from an allergen group back into your diet at a time. Your dietitian can guide you.

Eight foods or food groups account for most serious allergic reactions in the United States: milk, eggs, fish, crustacean shellfish, wheat, soy, peanuts, and tree nuts. The symptoms and severity of allergic reactions to food can be different between individuals and can also be different for one person over time.

Allergen free is a term used by allergy sufferers to refer to food that does not contain any of the ingredients that cause an allergic reaction for that person.

The most common food allergies include cow's milk, eggs, tree nuts, peanuts, shellfish, fish, soy, wheat, and sesame.

These eight foods account for 90 percent of food allergic reactions. They are milk, eggs, fish (such as bass, flounder, cod), crustacean shellfish (such as crab, lobster, shrimp), tree nuts (such as almonds, walnuts, pecans), peanuts, wheat and soybeans.

The FDA requires a warning for eight major allergens: milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean. Corn is not considered a major allergen, though, so the U.S. Food and Drug Administration does not require a special allergen warning for foods that contain it.

Even though butter contains almost no protein, even trace amounts can cause a reaction. This means it should not be considered safe for people with a milk protein allergy. Butter is made from milk, making it a dairy product. However, it's allowed on some dairy-free diets because it's low in protein and carbs.

Tree Nuts

Tree nut allergies, often enduring throughout life, is a leading cause of food-induced anaphylaxis. Varieties like cashews, pistachios, and hazelnuts evoke symptoms such as hives, vomiting, difficulty swallowing, and low blood pressure. Commonly found in culinary creations like pesto and marzipan.

How to cook for someone with a lot of allergies? ›

Cook allergy-friendly dishes first; label and clean all surfaces and utensils after doing so. Wash your hands before and after coming into contact with the allergen. Keep foods covered to avoid cross-contamination through splatter. When storing foods in the refrigerator, keep allergen-free foods on the top shelf.

What Are Major Food Allergens? While many different foods can cause allergic reactions, the Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA) identifies eight foods as major food allergens: milk, eggs, fish, Crustacean shellfish, tree nuts, peanuts, wheat, and soybeans.

Rice allergy is common in East Asian countries, but its prevalence is much lower in the United States and Europe. In addition, rice related allergic urticaria (aka hives) has been reported in relation to touching rice, and rice allergic individuals can be affected by both cooked and uncooked versions.

Storage: All allergenic ingredients need to be stored properly to prevent cross-contamination. Do not store an allergenic ingredient over a non-allergenic ingredient or over an ingredient with a different allergen. Any opened allergen should be properly covered to prevent airborne cross-contamination.

The 14 allergens are: celery, cereals containing gluten (such as wheat, rye, barley, and oats), crustaceans (such as prawns, crabs and lobsters), eggs, fish, lupin, milk, molluscs (such as mussels and oysters), mustard, peanuts, sesame, soybeans, sulphur dioxide and sulphites (if the sulphur dioxide and sulphites are ...

Using common fryers, cutting boards, and serving utensils could cause cross-contact of the allergen with foods that would be normally be harmless. Use care when handling any of the common allergens, taking note of what has touched the surface.