Food Allergy
Food allergy is most commonly triggered by egg, cow's milk (dairy), peanut, tree nuts, sesame, soy, wheat, fish and other seafood, although almost any food can cause an allergic reaction. Allergic reactions to foods range from mild to severe (anaphylaxis), which needs immediate treatment with adrenaline (epinephrine).
Unlike food allergy, food intolerances and other adverse reactions to foods (except for sulphite and benzoate reactions) do not cause anaphylaxis.
Allergy tests (skin prick testing or blood tests for allergen specific Immunoglobulin E (IgE) antibodies are used to confirm food allergy triggers. A medically supervised food allergen challenge can also be performed to confirm or exclude food allergy.
Dietary avoidance for food allergy should only be carried out under medical and dietitian supervision, to ensure adequate nutrition, growth and development.
Fast Facts
Dietary Guides
Food Allergy Testing
Click on the links below for more information (A-Z)
Allergic and Toxic Reactions to Seafood
Egg Allergy and Influenza Vaccination
How to Introduce Solid Foods for Allergy Prevention
Mammalian Meat and Tick Allergy
Oral Allergy (Pollen Food) Syndrome
Oral Immunotherapy (OIT) for Food Allergy
Peanut, Tree Nut and Seed Allergy
Wheat Dependant Exercise Induced Anaphylaxis
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Useful Links
National Allergy Council Resources
Nip Allergies in the Bub for food allergy prevention
Allergy 250K for teenagers and young adults with severe allergies
Food allergy training for food service
The National Allergy Council is a partnership between ASCIA and Allergy & Anaphylaxis Australia working in collaboration with other stakeholders
Webpage updated April 2025