9^th Global Food Security Food Safety and Sustainability

Food Allergens

Proteins in foods or derivatives of them that cause abnormal immune responses. Prevalence of food allergies around the world is believed to be increasing, with more than 8% of children and 2% of adults in countries like Australia and New Zealand having allergy to one or more foods. The most common allergens for young children are milk and egg but, fortunately, many children outgrow these allergies by the time they have reached 5-7 years of age.  On the other hand, allergies such as those to seafood, peanut and tree nut may develop later and are lifelong conditions.