Food allergies and intolerances
What is a food allergy?
Allergies are due to an immune system response to a particular type of 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, most food allergies affecting children are not severe and children will commonly grow out of them.
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 a food intolerance. It is a disorder of the small bowel caused by an immune reaction to dietary gluten, but it is not a food allergy.
Food allergens
Any food that contains protein has the potential to cause allergic reactions in some individuals. However, most allergies are caused by:
- wheat, rye, barley
- peanuts
- soybeans
- milk
- eggs
- tree nuts
- crustacean
- fish
- sesame seeds
- lupin
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 has recently been declared an allergen in Australia.
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
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.