If you think you have a food allergy or intolerance, then it is important to get a proper diagnosis. Don't cut food groups out of your diet without medical advice, because you could miss out on important nutrients.

Regulation (EU) No 1169/2011 on the provision of food information to consumers contains a list of 14 substances or products which may cause food allergies or intolerances. When any of these are used as ingredients in prepacked foods their presence must be emphasised in the ingredient list so that they clearly stand out from the other ingredients.

When used in foods sold non-prepacked, information on their presence must be available to consumers prior to purchase. This may be provided on a menu, chalkboard, shelf label or verbally.

Gluten free products – peanut allergy

In an attempt to meet the requirements to produce gluten free products some food producers have replaced wheat flour with pea flour or gram flour (which is produced from chickpeas).

These substitute ingredients could possibly be a cause for concern to those with peanut allergies.

Lupin/legume allergy risk

People who are known to have an allergy to peanuts, peas, chickpeas, lentils etc. (i.e. legumes) should be aware of a possible risk of allergenic reaction to products containing lupin as it is also a member of the legume family. Since lupin is one of the allergenic substances included in Annex II of Regulation (EU) No 1169/2011, when used as an ingredient in prepacked food the word lupin must be emphasised in the ingredient list so that it stands out from the other ingredients used in the food.

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