Food Allergy Alternate Names and Hidden Foods
Egg-allergic individuals should AVOID foods that contain any of these ingredients:
Egg (white, yolk, dried, lecithin, powdered, solids)
Lysozyme (used in Europe)
Egg is sometimes found in the following:
baked goods, egg substitutes, lecithin, macaroni, marzipan, marshmallows, nougat, pasta
Avoid eggs from duck, turkey, goose, quail, etc. These may be cross-reactive with chicken egg.
Milk-allergic individuals should AVOID foods that contain any of these ingredients:
Artificial butter flavor, butter fat, butter oil
Casein and caseinates (in all forms)
Cheese (all types)
Hydrolysates (casein, milk protein, protein, whey, whey protein)
Lactalbumin, lactalbumin phosphate, lactoglobulin, lactoferrin, lactulose
Milk (all forms including condensed, derivative, dry, evaporated, goat’s milk and milk from other animals, lowfat, malted, milkfat, nonfat, powder, protein, skimmed, solids, whole)
Milk protein hydrolysate
Rennet, rennet casein
Recaldent™ (used in teeth-whitening chewing gums)
Sour milk solids
Whey (in all forms)
Foods that often contain milk:
Milk may be found in many products such as many margarines, breads, cookies, cakes, chewing gum, chocolates, caramels, cold cuts, crackers, cereals, non-dairy products, processed and canned meats (such as non-fat dry milk in water packed tuna) and frozen and refrigerated soy products.
The milk protein in yogurt and cheese is the same as cow’s milk protein, and these foods should be avoided.
Sheep, goat, and mare’s milk are NOT safe for those with cow’s milk allergy.
Peanut-allergic individuals should AVOID foods that contain any of these ingredients:
cold pressed, expeller pressed, or extruded peanut oil
peanut protein hydrolysate
Peanut is sometimes found in the following:
African, Asian (especially Chinese, Indian, Indonesian, Thai, and Vietnamese), and Mexican dishes
baked goods (e.g., pastries, cookies)
candy (including chocolate candy)
Lupine or lupin is a legume that may cause an allergic reaction in those with peanut allergy. Lupine can be found in many gluten free, high protein and other specialty products. In many European countries, lupine flour and/or peanut flour may be mixed with wheat flour in baked goods.
Many tree nuts (such as pecans, walnuts, almonds, etc.) are processed with peanuts and therefore may contain trace amounts of peanut protein. Many peanut-allergic patients are advised to avoid tree nuts, as well.
Tree nut-allergic individuals should AVOID foods that contain any of these ingredients:
gianduja (a chocolate-nut mixture)
natural nut extract (e.g., almond, walnut)
nut butters (e.g., cashew butter)
nut paste (e.g., almond paste)
pine nut (also referred to as Indian, pignoli, pigñolia, pignon, piñon, and pinyon nut)
Tree nuts are sometimes found in the following:
black walnut hull extract (flavoring), natural nut extract, nut distillates/alcoholic extracts, nut oils (e.g., walnut oil, almond oil), walnut hull extract (flavoring)
Tree nuts may be found in cereals, crackers, cookies, candy, chocolates, energy bars, flavored coffee, frozen desserts, marinades, barbeque sauces and some cold cuts such as Mortadella.
Tree nut protein will be found in foods such as Gianduja (a creamy mixture of chocolate and chopped almonds and hazelnuts although other nuts may be used), Marzipan (almond paste), Nougat, Nu-Nuts® artificial nuts, Nutella®, pesto, and nut meal.
Wheat-allergic individuals should AVOID foods that contain any of these ingredients:
flour (all purpose, bread, cake, durum, enriched, graham, high gluten, high protein, instant, pastry, self-rising, soft wheat, steel ground, stone ground, whole wheat)
hydrolyzed wheat protein
matzoh, matzoh meal (also spelled as matzo, matzah, or matza)
vital wheat gluten
wheat (bran, durum, germ, gluten, grass, malt, sprouts, starch)
wheat bran hydrolysate
wheat germ oil
wheat protein isolate
whole wheat berries
Foods that often contain wheat:
Wheat may be found in ale, baking mixes, baked products, batter-fried foods, beer, breaded foods, breakfast cereals, candy, crackers, frankfurters and processed meats, glucose syrup, ice cream products, salad dressings, sauces, soups, soy sauce, starch, and surimi.
Avoid foods that contain any of these ingredients:
Soy (fiber, flour, grits, nuts, sprouts)
Soy (milk, yogurt, ice cream, cheese)
Soy protein (concentrate, hydrolyzed, isolate)
Textured vegetable protein (TVP)
Tofu (soybean curd)
Foods that often contain soy:
Soy may be found in numerous products such as baking mixes, breads, cookies, crackers, canned broth and soups, canned tuna and meat, breakfast cereals, high protein energy bars and snacks, low fat peanut butters and processed meat and frankfurters.
Avoid foods that contain shellfish or any of these ingredients:
crawfish (crawdad, crayfish, ecrevisse)
lobster (langouste, langoustine, Moreton bay bugs, scampi, tomalley)
shrimp (crevette, scampi)
Shellfish is sometimes found in the following:
bouillabaisse, cuttlefish ink, fish stock, glucosamine, seafood flavoring (e.g., crab or clam extract), surimi
Some information has been adapted from FARE without requesting permission.