Food allergies are more common—and more dangerous—than many people realize. In the United States alone, over 11 million people suffer from food allergies, including 6.9 million with seafood allergies and 3.3 million allergic to peanuts and tree nuts. In children, the numbers are even higher—up to 8% are affected, compared to around 2% of adults. Each year, food allergies send more than 30,000 people to the emergency room, and tragically, around 250 deaths are reported from severe allergic reactions.
What Is a Food Allergy?
A food allergy occurs when the immune system mistakenly identifies a harmless food protein as a threat. This causes the body to release chemicals like histamine, triggering symptoms that can affect the skin, digestive system, breathing, or even the heart. Reactions can occur within minutes or up to two hours after eating, and in some cases, even trace amounts of the allergen can cause a severe response. The most serious reactions, known as anaphylaxis, can be life-threatening.
The Top 8 Food Allergens in the U.S.
While people can be allergic to nearly any food, these eight items cause about 90% of all allergic reactions:
Peanuts
Tree nuts (like walnuts, almonds, cashews)
Milk
Eggs
Fish (e.g., salmon, cod, tuna)
Shellfish (e.g., shrimp, crab, lobster)
Soy
Wheat
Sesame, poppy seeds, and sunflower seeds are also known to trigger severe allergies in some individuals, even though they are less common.
Symptoms of a Food Allergy
Typical food allergy symptoms include:
Skin: Hives, eczema, swelling, or itching
Respiratory: Throat swelling, difficulty breathing, nasal congestion, wheezing, coughing
Digestive: Nausea, stomach cramps, vomiting, diarrhea
In extreme cases: Anaphylaxis, which can lead to death within 5–15 minutes without immediate treatment
Early Reaction vs. Delayed Reaction
Food allergies can be classified as:
Immediate (IgE-mediated): Symptoms appear within 2 hours, often more severe
Delayed (non-IgE-mediated): Symptoms occur several hours or days later, usually milder
For Restaurant Owners & Staff: Why This Matters
According to the CDC, food allergies are responsible for over 300,000 doctor visits among children each year in the U.S. As a restaurant owner or staff member, knowing how to manage food allergies can protect your guests—and your business.
Here are essential practices to follow:
Always disclose ingredients. Provide clear, accurate information about all menu items, including sauces and toppings.
Know the hidden risks. Ingredients like mayonnaise (eggs), soy sauce (soy), and non-dairy products (may still contain milk) can trigger reactions.
Watch for scientific terms. “Albumin” (egg) and “whey” (milk) may not be obvious to customers but should be noted.
Have a protocol. If a customer declares an allergy, staff should know what to do, from offering safe alternatives to contacting emergency services in case of a reaction.
Avoid cross-contact. Using the same fryer or prep station for allergen-containing foods can still cause reactions.
Train your team. At least one knowledgeable person—ideally a manager—should be available during operating hours to handle allergy-related concerns.
Reducing Legal Risk
Failure to properly handle allergen information can result in lawsuits. Restaurants have been sued for not disclosing ingredients or for accidental cross-contamination. To reduce liability:
Label foods accurately, including potential allergens—even in secret recipes.
Post emergency numbers (like 911) and your full address near all phones.
Regularly clean prep areas and communicate clearly between front and back of house.
What About MSG and “Chinese Restaurant Syndrome”?
Some people report symptoms like nausea, headaches, or flushing after eating foods with monosodium glutamate (MSG)—a common flavor enhancer in many Asian dishes, sauces, and soups. However, researchers note this is often a sensitivity rather than a true allergy.
According to Dr. Richard Latz from the German Association of Internal Medicine, MSG is generally safe for most people, but some may experience a temporary overreaction. Symptoms might include sweating, muscle aches, or chest pressure. In children, it can even cause fever or anxiety. To be cautious, food packaging should indicate if MSG is used, and sensitive individuals should avoid it.
Food allergies aren’t just a dietary inconvenience—they can be life-threatening. For diners, knowing what’s on your plate is essential. For restaurants, being transparent, informed, and prepared can save lives and prevent costly mistakes. Awareness is the first step toward a safer and more inclusive dining experience.
