Eggs Quick Facts • Eggs have two allergenic parts, the yolk and/or the white. • Eggs are considered a priority allergen by Health Canada. Be Allergy-Aware • Read ingredient labels every time you buy or eat a product. • Do the Triple Check and read the label: o Once at the store before buying it. o Once when you get home and put it away. o Again before you serve or eat the product. • Always carry your epinephrine auto-injector. • For tips on eating out, visit our guide for dining out with food allergies. • Check with manufacturers directly to see if the product is safe for you even if your allergen is not listed on the ingredient list. • Be careful when buying products from abroad, since labelling rules differ from country to country. Other names for eggs • Albumin/Albumen • Conalbumin • Egg substitutes such as Egg Beaters TM • Eggnog • Globulin • Livetin • Lysozyme • Meringue • Ovalbumin • Ovoglobulin • Ovolactohydrolyze proteins • Ovomacroglobulin
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Eggs
Quick Facts • Eggs have two allergenic parts, the yolk and/or the white. • Eggs are considered a priority allergen by Health Canada.
Be Allergy-Aware • Read ingredient labels every time you buy or eat a product. • Do the Triple Check and read the label:
o Once at the store before buying it. o Once when you get home and put it away. o Again before you serve or eat the product.
• Always carry your epinephrine auto-injector. • For tips on eating out, visit our guide for dining out with food allergies. • Check with manufacturers directly to see if the product is safe for you even if your
allergen is not listed on the ingredient list. • Be careful when buying products from abroad, since labelling rules differ from
country to country.
Other names for eggs • Albumin/Albumen • Conalbumin • Egg substitutes such as Egg BeatersTM • Eggnog • Globulin • Livetin • Lysozyme • Meringue • Ovalbumin • Ovoglobulin • Ovolactohydrolyze proteins • Ovomacroglobulin
Possible sources of eggs • Alcoholic cocktails/drinks • Baby food • Baked goods and baking mixes • Battered/fried foods • Candy, chocolate • Cream-filled pies • Creamy dressings, salad dressings, spreads • Desserts • Egg/fat substitutes • Fish mixtures • Foam milk topping on coffee • Homemade root beer, malt drink mixes • Icing, glazes such as egg washes • Lecithin • Meat mixtures such as hamburgers, hot dogs, meatballs, meatloaf • Pasta • Quiche, soufflé • Sauces such as Béarnaise, Hollandaise, Newburg • Soups, broths, bouillons
Non-food sources of eggs • Anaesthetic such as Diprivan® • Certain vaccines • Craft materials, including some paints • Hair care products • Medications
To Report a Reaction If you believe you may have reacted to an allergen not listed on the packaging, you can report it to the Canadian Food Inspection Agency, which may issue a product recall. Find out more on our Food Labelling page at www.foodallergycanada.ca.
Milk
Quick Facts • Milk is considered a priority allergen by Health Canada. • Milk allergy is caused by a reaction to the protein in cow’s milk.
Be Allergy-Aware • Read ingredient labels every time you buy or eat a product. • Do the Triple Check and read the label:
o Once at the store before buying it. o Once when you get home and put it away. o Again before you serve or eat the product.
• Always carry your epinephrine auto-injector. • For tips on eating out, visit our guide for dining out with food allergies. • Check with manufacturers directly to see if the product is safe for you even if your
allergen is not listed on the ingredient list. • Be careful when buying products from abroad, since labelling rules differ from
country to country.
To Report a Reaction If you believe you may have reacted to an allergen not listed on the packaging, you can report it to the Canadian Food Inspection Agency, which may issue a product recall. Find out more on our Food Labelling page at www.foodallergycanada.ca.
Did You Know? A milk allergy is different than a milk (or lactose) intolerance. Individuals with milk allergy need to carry an epinephrine auto-injector in case of exposure. For more information on food allergy and staying safe, visit our website.
Possible sources of milk • Artificial butter, butter fat/flavour/oil, ghee, margarine • Baked goods and baking mixes • Brown sugar • Buttermilk, cream, dips, salad dressings, sour cream, spreads • Caramel colouring/flavouring • Casein in wax used on fresh fruits and vegetables • Casseroles, frozen prepared foods • Cereals, cookies, crackers • Cheese, cheese curds • Chocolate • Desserts • Egg/fat substitutes • Flavoured coffee, coffee whitener, non-dairy creamer • Glazes, nougat • Gravy, sauces • High protein flour • Kefir (milk drink), kumiss (fermented milk drink), malt drink mixes • Meats such as deli meats, hot dogs, patés, sausages • Pizza • Instant/mashed/scalloped potatoes • Seasonings • Snack foods • Soups, soup mixes • Soy “cheese”
Non-food sources of milk • Cosmetics • Medications and health supplements • Pet food
Mustard
Quick Facts • Mustard is used in many cuisines, including Indian, Middle Eastern, Eastern
European, and Italian dishes. • Mustard is considered a priority allergen by Health Canada.
Be Allergy-Aware • Read ingredient labels every time you buy or eat a product. • Do the Triple Check and read the label:
o Once at the store before buying it. o Once when you get home and put it away. o Again before you serve or eat the product.
• Always carry your epinephrine auto-injector. • For tips on eating out, visit our guide for dining out with food allergies. • Check with manufacturers directly to see if the product is safe for you even if your
allergen is not listed on the ingredient list. • Be careful when buying products from outside of Canada, since labelling rules differ
from country to country and the term “spice” may include mustard.
Types of mustard • Mustard seeds – white, yellow and brown • Mustard Powder • Prepared Mustard • Mustard greens
Possible sources of mustard • Barbecue sauce • Chips and pretzels • Fish sauce and fish paste • Ketchup • Mayonnaise • Pickles and piccalilli • Processed meats and deli meat • Salad dressing • Salads and steamed greens • Sausage • Seasonings and flavouring agents • Soups, stock, sauces such as tomato sauces, gravies, marinades • Curries, chutneys • Water binding agents • Emulsifiers
To Report a Reaction If you believe you may have reacted to an allergen not listed on the packaging, you can report it to the Canadian Food Inspection Agency, which may issue a product recall. Find out more on our Food Labelling page at www.foodallergycanada.ca.
Peanuts
Quick Facts • Peanuts are a member of the legume family, not related to tree nuts. A person can
be allergic to peanuts and not be allergic to tree nuts, or they can be allergic to both. • Peanut allergy is one of the most common food allergies. It is considered a priority
allergen by Health Canada.
Be Allergy-Aware • Read ingredient labels every time you buy or eat a product. • Do the Triple Check and read the label:
o Once at the store before buying it. o Once when you get home and put it away. o Again before you serve or eat the product.
• Always carry your epinephrine auto-injector. • For tips on eating out, visit our guide for dining out with food allergies. • Check with manufacturers directly to see if the product is safe for you even if your
allergen is not listed on the ingredient list. • Be careful when buying products from abroad since labelling rules differ from
country to country.
To Report a Reaction If you believe you may have reacted to an allergen not listed on the packaging, you can report it to the Canadian Food Inspection Agency, which may issue a product recall. Find out more on our Food Labelling page at www.foodallergycanada.ca.
Did You Know? Lupin (or lupine) is an ingredient that is increasingly being used in North American foods, especially gluten-free products. It is a legume belonging to the same plant family as peanuts. Some studies show that people who are allergic to peanuts appear to have a greater chance of being allergic to lupin. If you have questions about lupin, speak to your allergist.
Possible sources of peanuts • Almond & hazelnut paste, icing, glazes, marzipan, nougat • Asian cuisine such as curries, egg rolls, pad thai, satay, Szechuan and other sauces,
gravy, soups • Baked goods like cakes, cookies, donuts, energy bars, granola bars, pastries • Candies, such as mandelonas, chocolates, and chocolate bars • Cereals and granola, granola bars • Chili • Chipotle sauce and other Mexican/Latin sauces • Ice cream and flavoured ice water treats, frozen desserts, frozen yogurts, sundae
toppings • Dried salad dressings and soup mixes • Hydrolyzed plant protein/ hydrolyzed vegetable protein • Faux nuts made from re-formed peanut products (Nu-NutsTM) • Peanut oil • Snack foods such as dried fruits, chewy fruit snacks, trail mixes, popcorn, pretzels,
chips • Vegetarian meat substitutes • Edible fruit arrangements
Non-food sources of peanuts • Ant bait, bird feed, mouse traps • Cosmetics, hair and skin care products, soap, sunscreen • Craft materials • Medications, vitamins, and health supplements • Mushroom growing media • Pet foods and pet toys • Sunscreen and other creams • Stuffing in children’s toys
Seafood
Includes: fish, crustaceans, shellfish
Quick Facts • Seafood is considered a Priority Allergen by Health Canada. • For regulatory purposes, Health Canada uses the following terms to describe
seafood: fish (e.g., trout, salmon), shellfish (e.g., scallops, clams) and crustaceans (e.g., lobster, shrimp).
Be Allergy-Aware • Read ingredient labels every time you buy or eat a product. • Do the Triple Check and read the label:
o Once at the store before buying it. o Once when you get home and put it away. o Again before you serve or eat the product.
• Always carry your epinephrine auto-injector. • For tips on eating out, visit our guide for dining out with food allergies. • Chopped fish products (such as canned tuna) have a high risk for being
contaminated with many other types of fish during processing. • Check with manufacturers directly to see if the product is safe for you even if your
allergen is not listed on the ingredient list. • Be careful when buying products from abroad since labelling rules differ from
country to country.
To Report a Reaction If you believe you may have reacted to an allergen not listed on the packaging, you can report it to the Canadian Food Inspection Agency, which may issue a product recall. Find out more on our Food Labelling page at www.foodallergycanada.ca.
Shellfish and Crustaceans Shellfish have a hinged two-part shell and include clams, mussels, oysters, and scallops. Crustaceans are aquatic animals that have jointed legs, a hard shell, and no backbone. Examples include crab, crayfish, lobster, prawns, and shrimp.
Possible sources of fish • Deli meats • Dips, spreads, imitation crab/lobster meat • Ethnic foods such as fried rice, paella, spring rolls • Fish mixtures • Garnishes • Gelatin, marshmallows • Hot dogs • Pizza toppings • Salad dressings • Sauces • Soups • Sushi • Tarama (roe) • Wine and beer (used as a fining agent)
Other examples of seafood • Caviar and roe (unfertilized fish eggs) • Ceviche • Gravad Lax • Kamaboko (imitation crab and lobster meat) • Lox • Minced fillets • Sashimi • Scrod • Surimi (used to make imitation crab and lobster meat) • Sushi • Tarama (salted carp roe)
Soy
Quick Facts • Soy comes from soybeans, a type of legume. Soybeans can be made into flour,
soymilk, tofu, oil, and other products. • Soy is considered a priority allergen by Health Canada.
Be Allergy-Aware • Read ingredient labels every time you buy or eat a product. • Do the Triple Check and read the label:
o Once at the store before buying it. o Once when you get home and put it away. o Again before you serve or eat the product.
• Always carry your epinephrine auto-injector. • For tips on eating out, visit our guide for dining out with food allergies. • Check with manufacturers directly to see if the product is safe for you even if your
allergen is not listed on the ingredient list. • Be careful when buying products from abroad since labelling rules differ from
country to country.
To Report a Reaction If you believe you may have reacted to an allergen not listed on the packaging, you can report it to the Canadian Food Inspection Agency, which may issue a product recall. Find out more on our Food Labelling page at www.foodallergycanada.ca.
Other names for soy • Bean curd (dofu, kori-dofu, soybean curds, tofu) • Edamame • Glycine max • Kinako • Kouridofu • Miso • Hydrolyzed soy protein
• Natto • Nimame • Okara • Soya, soja, soybean, soyabeans • Soy protein (isolate/concentrate), vegetable protein • Tempeh • Textured soy flour (TSF), Textured soy protein (TVP) • Yuba
Possible sources of soy • Mono-diglyceride • Baby formulas • Baked goods and baking mixes like breads, bread crumbs, cereals, cookies • Breaded foods • Bean sprouts • Beverage mixes • Chili, pastas, stews, taco filling, tamales • Canned tuna, minced hams • Chewing gum • Chocolate candies and chocolate bars • Cooking spray, margarine, vegetable shortening, vegetable oil • Deli meat and processed meats • Diet drinks, imitation milk • Dressings, gravies, marinades • Frozen desserts, soy ice cream, soy pudding, soy yogurt • Hydrolyzed plant protein (HPP), hydrolyzed soy protein (HSP), hydrolyzed vegetable
protein (HVP) • Imitation crab and other imitation fish • Monosodium glutamate (MSG) • Processed and prepared deli meats, e.g. burgers, meat substitutes, patties, wieners • Vegetarian meat substitutes • Sauces such as soy, teriyaki and Worcestershire • Seasonings • Snack foods like candy, candy bars, popcorn, energy bars • Soy “cheese” • Soups, broths and soups mixes, miso soup • Spreads, dips, mayonnaise, peanut butter • Thickening agents • Vegetarian dishes
Non-food sources of soy • Cosmetics, soaps • Craft materials, crayons, paint • Glycerine • Pet food and milk substitutes for young animals • Printing ink • Medications, vitamins, herbal supplements • Candles
Sulphites
Quick Facts • Sulphites are used as a food additive and can also occur naturally in some foods. • Sulphites can cause allergic-like symptoms in some individuals. • Health Canada includes sulphites (a food additive) as a priority allergen.
Be Allergy-Aware • Read ingredient labels every time you buy or eat a product. • Do the Triple Check and read the label:
o Once at the store before buying it. o Once when you get home and put it away. o Again before you serve or eat the product.
• Always carry your epinephrine auto-injector. • For tips on eating out, visit our guide for dining out with food allergies. • Check with manufacturers directly to see if the product is safe for you even if your
allergen is not listed on the ingredient list. • Be careful when buying products from outside of Canada, since labelling rules differ
from country to country.
To Report a Reaction If you believe you may have reacted to added sulphites not listed on the packaging, you can report it to the Canadian Food Inspection Agency, which may issue a product recall. Find out more on our Food Labelling page.
Labelling In Canada, sulphites are required to be labelled when added as an ingredient or component to a food at any level, with a few exceptions for ingredients that are exempted from declaring all their components. For more information, please visit Health Canada’s web page about sulphites at http://www.hc-sc.gc.ca.
Other names for sulphites • Potassium bisulphite • Potassium metabisulphite • Sodium bisulphite, sodium dithionite, sodium metabisulphite, disodium sulphite,
sulfite • Sulfur dioxide • Sulphiting agents • Sulphurous acid • E 220, E 221, E 222, E 223, E 224, E 225, E226, E227, E 228 (European names)
Possible sources of sulphites • Alcoholic/non-alcoholic beer, cider, wine • Apple cider • Baked goods • Bottled lemon and lime juice/concentrate • Canned/frozen fruits and vegetables • Cereal, cornmeal, cornstarch, crackers, muesli • Condiments • Deli meats, hot dogs, sausages • Dressings, gravies, guacamole, sauces, soups, soup mixes • Dried fruits and vegetables • Dried herbs, spices, tea • Fish • Fresh grapes • Fruit fillings, fruit syrups, gelatines, jams, jellies, marmalade, molasses, pectin • Fruit/vegetable juices • Glazed/glacéed fruits • Processed potatoes (such as frozen French fries) • Snack foods • Soy products • Starches • Sugar syrups • Tomato paste/pulp/purée • Vinegar, wine vinegar
Non-food sources of sulphites • Bottle sanitizing solution for home brewing • Certain medications
Tree Nuts
Quick Facts • Tree nuts are considered a priority allergen by Health Canada. • People with an allergy to one type of nut have a greater chance of being allergic to
others. • People who are allergic to some tree nuts generally avoid all tree nuts and peanuts
because of the risk of cross-contamination.
Be Allergy-Aware • Read ingredient labels every time you buy or eat a product. • Do the Triple Check and read the label:
o Once at the store before buying it. o Once when you get home and put it away. o Again before you serve or eat the product.
• Always carry your epinephrine auto-injector. • For tips on eating out, visit our guide for dining out with food allergies. • Check with manufacturers directly to see if the product is safe for you even if your
allergen is not listed on the ingredient list. • Be careful when buying imported products, since labelling rules differ from country
to country.
To Report a Reaction If you believe you may have reacted to an allergen not listed on the packaging, you can report it to the Canadian Food Inspection Agency, which may issue a product recall. Find out more on our Food Labelling page.
Other Names for Tree Nuts Although Canadian labelling requirements specify that nuts be labelled by their name, it’s important to know some of the other words for nuts, especially on non-Canadian products. These include: anacardium nuts; mandelonas (a nut-flavoured peanut confection); nut meats; and Queensland nut (macadamia).
Common tree nuts • Almonds • Brazil nuts • Cashews • Chestnuts • Hazelnuts (filberts) • Hickory nuts • Macadamia nuts • Pecans • Pine nuts (pinon, pignolias) • Pistachios • Shea nuts (shea butter) • Walnuts
Other names for tree nuts • Anacardium nuts • Mandelonas (a nut-flavoured peanut confection) • Nut meats • Queensland nut (macadamia)
Possible sources of tree nuts • Alcoholic beverages, such as Frangelico, amaretto liqueurs and others • Baked goods such as biscotti, cakes, cookies, crackers, donuts, granola bars, pastries and
pies, baklava, baking mixes • Barbecue sauce • Candies, such as calisson, mandelonas, marzipan, some chocolates, chocolate bars • Cereals, granola, muesli • Health and Nutritional supplements, such as herbal remedies and vitamins • Herbal teas • Hot cocoa and cocoa mixes • Ice cream, gelato, frozen desserts, sundae toppings, frozen yogurt, pralines • Main course dishes such as butter chicken, chicken korma, mole sauce, pad thai, satay,
chili, other gravy dishes • Natural flavourings and extracts • Nut-flavoured coffees, hot cocoa, specialty drinks • Peanut oil • Pesto sauce • Salads and salad dressings • Smoke flavourings • Snack food like chips, popcorn, snack mixes, trail mix • Spreads and Nut butters (e.g., Nutella and gianduia/gianduja) • Vegetarian dishes
Non-food sources of tree nuts • Beanbags, kick sacks/hacky sacks • Bird seed • Cosmetics, skin and hair care products, lotions, soap, body scrubs, sun screens • Massage oils • Pet food • Sandblasting materials
Wheat
Quick Facts • Wheat is considered a Priority Allergen by Health Canada. • Some other common names for wheat are spelt, kamut and bulgur.
Be Allergy-Aware • Read ingredient labels every time you buy or eat a product. • Do the Triple Check and read the label:
o Once at the store before buying it. o Once when you get home and put it away. o Again before you serve or eat the product.
• Always carry your epinephrine auto-injector. • For tips on eating out, visit our guide for dining out with food allergies. • Some “gluten-free” products may be cross-contaminated if made in a shared kitchen
with wheat products. Check with bakeries and manufacturers directly. • Check with manufacturers directly to see if the product is safe for you even if your
allergen is not listed on the ingredient list. • Be careful when buying products from abroad, such as packaged foods and health
supplements, since labelling rules differ from country to country.
To Report a Reaction If you believe you may have reacted to an allergen not listed on the packaging, you can report it to the Canadian Food Inspection Agency, which may issue a product recall. Find out more on our Food Labelling page.
Did You Know? A wheat allergy is different than a wheat intolerance. Unlike people with wheat intolerance, individuals with wheat allergy experience an IgE-mediated response to their allergen and need to carry an epinephrine auto-injector in case of exposure. See our website for more information.
Other names for wheat • Atta • Bulgur • Couscous • Durum • Einkorn • Emmer • Enriched flour, white flour, whole-wheat flour • Farina • Graham flour, high gluten flour, high protein flour • Kamut • Seitan • Semolina • Spelt (dinkel, farro) • Triticale (a cross between wheat and rye) • Titicum aestivom • Wheat bran, wheat flour, wheat germ, wheat gluten, wheat starch
Possible sources of wheat • Baking powder • Baked goods, e.g. breads, bread crumbs, cakes, cereals, cookies, crackers, donuts,
muffins, pasta, baking mixes • Batter-fried foods • Binders and fillers in processed meat, poultry and fish products • Beer • Coffee substitutes • Chicken and beef broth • Deli meats • Falafel • Gelatinized starch, modified starch, modified food starch • Gravy mixes, bouillon cubes • Communion/altar bread and wafers • Hydrolyzed plant protein • Ice cream • Imitation bacon • Pie fillings, puddings, snack foods • Prepared ketchup and mustard • Salad dressings • Sauces, like chutney and tamari • Seasonings, natural flavouring (from malt, wheat) • Soy sauce • Candy, chocolate bars • Pie fillings and puddings
Non-food sources of wheat • Art supplies such as Play-Doh® and some glues • Cosmetics, hair care products • Medications, vitamins, herbal supplements • Pet food, including fish food • Wreath decorations
