Food allergens are ingredients, which we inhale or eat, but when they interact with the immune system, they may cause an allergic reaction. A class of antibodies in our system, namely Immunoglobulin E, responds to the allergens, which leads to allergic reactions in the human body. Usually pollen, pet dander, or dust are classified as common allergens, however, human beings are vulnerable to several allergic reactions from consumable food products.

Food Products such as wheat, nuts, milk, gluten, shellfish, soy fish, eggs are recognized as the more common food allergens. The protein component inside of these food items is known to be accountable for triggering allergies.

Allergic reactions may cause immediate vomiting, hives and wheezing, eczema, stomach upset, bronchospasm (asthma-like symptoms), allergic rhinitis and in some cases anaphylaxis (severe allergic reactions)

It is the duty of food business operators to clearly mention the whole list of components on the food item package so that sensitive individuals can avoid allergic products. As per the international guidelines specified for the safety of the people, added sulphites, gluten sources, and the priority allergens are necessary to be mentioned on the label of the pre-packaged food products.