Food allergies and intolerances
What is a food allergy?
A food allergy is caused by an overreaction of the body's immune system to a protein in a food. There are cells underneath the lining of the skin, gut, lungs, nose and eyes called mast cells. These cells contain antibodies which act to detect allergens. When an allergen is detected, mast cells are triggered to release their contents (including histamine) into the tissues, causing an allergic reaction.
Food allergies can develop at any age, and it is estimated that 1‐2% of Australians suffer some kind of food allergy.
Food allergies are most common in young children, affecting an estimated 4‐6% of children between 0‐6 years. However, food allergies affecting children are usually not severe and most children will grow out of them by age 10.
Read more about common food allergies.
Food intolerance
Many people that believe they have a food allergy actually suffer from food intolerance.
Food intolerance is a chemical reaction to foods rather than an immune response. In some cases food intolerance involves the inability of the body to digest a food such as lactose.
The symptoms of food intolerance can be similar to those of food allergy and include headaches, wheezing and a runny nose, hives, bloating, or stomach or bowel upsets. However, the symptoms of an allergic reaction to food can be very serious, and potentially life‐threatening.
Examples of types of food intolerance include lactose intolerance, milk intolerance, food additive intolerance and intolerance to sulphites.
Coeliac disease is not a food allergy or a food intolerance. It is a disorder of the small bowel caused by an immune reaction to dietary gluten. The consumption of gluten causes white blood cells to attack the lining of the small intestine causing damage and making it difficult to absorb nutrients.
Food allergens
Any food that contains protein has the potential to cause allergic reactions in some individuals. However, wheat, peanuts, soy, milk, eggs, tree nuts, sesame seeds, crustacea, mollusc, fish and lupin account for most of the food allergies in Australia.
Tree nuts include almond, Brazil nut, cashew, hazelnut, macadamia, pecan, pine nut, pistachio, walnut.
Read more about the common allergens.
As food consumption patterns in the community change and new foods and ingredients enter the food supply, new allergens are likely to emerge. For example, lupin was only declared an allergen in Australia in 2018.
Lupin is related to other legumes, including peanuts and soy. It has a high level of protein and dietary fibre and a low‐fat content, which makes it attractive for human nutrition. Lupin is increasingly used in food products in Australia.
Read about allergen labelling requirements for food.
Report a food safety issue
If you have a concern about a food product or a food business, you can use our online form to make a food safety complaint. If you would like to speak directly with the agency responsible for monitoring and enforcing food laws, see roles and responsibilities.