While more than 160 foods can cause allergic reactions in people with food allergies, the law identifies the eight most common allergenic foods. These foods account for 90 percent of food allergic reactions, and are the food sources from which many other ingredients are derived.
The eight foods identified by the law are:
Milk
Eggs
Fish (e.g., bass, flounder, cod)
Crustacean shellfish (e.g. crab, lobster, shrimp)
Tree nuts (e.g., almonds, walnuts, pecans)
Peanuts
Wheat
Soybeans
These eight foods, and any ingredient that contains protein derived from one or more of them, are designated as “major food allergens” by FALCPA.
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