Allergic reactions to foods are very common and often very dangerous too. Other allergies are triggered by microscopic protein particles that are inhaled or come into contact with the skin. But food allergies usually involve proteins that have been ingested (swallowed). Accordingly, exposure to the allergy-provoking substance is often greater.
People can be allergic to any food, but some allergies are more common than others. Most of the following foods are listed as priority allergens, and have specific labelling requirements.