There are a total of 14 allergens that belong to the so-called main allergen groups and must be labeled. You can get the whole list here.
What are allergens?
Allergens are substances that can cause allergic reactions in allergy sufferers. There are a total of 14 allergens that are part of the so-called main allergen groups and which, according to a new EU Food Information Regulation (LMIV) from 2014, must be identified in dishes (e.g. in restaurants).
For the sake of simplicity the different allergens are labeled with assigned letters, but they must also be named. How exactly the labeling is implemented is up to the respective company.
The rules of the LMIV are strict because a strong allergy to certain substances can also have dangerous consequences. The symptoms of consuming one of the allergens range from mild discomfort to allergic shock, which can be life-threatening.
Allergen labeling: which allergens are there?
Here is the list of the 14 main allergen groups, which can cause symptoms of allergies to food:
- A: Gluten / Products, e.g. B. any gluten-containing cereals such as wheat, bread, pastries, sauce, sausages or desserts
- B: crustaceans / Products, e.g. B. soups, sauce or fish substitutes such as sashimi
- C: eggs / Products, e.g. B. baked goods, cakes, sauces, desserts or dressings
- D: fish / Products, e.g. B. sauces, soups, sausages or spreads
- E: peanuts / Products, e.g. B. margarine, bread, cake or cereal
- Q: Soy / Products, e.g. B. sweets, mayonnaise, marinades or creamer
- G: milk / Products (lactose), e.g. B. cakes, sausages, croquettes and French fries, desserts or cocoa
- H: nuts / Products, e.g. B. bread, cakes, pastries, yogurt, cheese or granola bars
- L: celery / Products, e.g. B. spice bread, sausage, broths, ready meals, chips or meat products
- M: mustard / Products, e.g. B. soups, sauces, dressings, cheese, ketchup or mayonnaise
- N: Sesame seeds / Products, e.g. B. pastries, bread, humus, salad, marinades or desserts
- O: sulfur dioxide / sulfites, e.g. B. bread, muesli, sauerkraut, fruit juices or chips
- P: Lupine / Products, e.g. B. bread, pastries, pasta, pizza or snacks
- R: molluscs / Products, e.g. B. soups, sauces, marinades or delicatessen salads
In fact, any protein can theoretically become an allergen. These are usually harmless and do not trigger any reaction in humans. In the case of allergies, the immune system reacts excessively strongly to these foreign substances, which can lead to symptoms such as reddening of the skin, burning and watery eyes, sneezing and runny nose.
Allergy – a question of age?
Adults and children often differ in allergies. Children are more likely to have intolerances to milk or protein, adults are more likely to react to fruit, nuts or fish. It is interesting that allergies that occur in children tend to disappear again until adulthood. However, other related diseases can occur, for example asthma. Experts call this an "atopic march," which can have the following causes:
- Lifestyle (diet, stress, smoking)
- Environmental influences (e.g. air quality)
- Genetic factors
If an allergy only occurs in adulthood, it is less likely that it will go away on its own. The following applies: The older you are, the less chance you have of getting rid of the allergy without treatment.
Reading tips: You can find out everything about pollen allergy here. We also explain the allergic reaction and what you should know about hay fever.
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