Food Allergies
in Australia
Food allergies are serious and can cause mild to life-threatening reactions. Around:
- 10% of infants
- 4–8% of children under 5
- 2% of adults
have a food allergy.
Children may outgrow allergies, but peanut, tree nut, shellfish, and sesame allergies often last for life. Adults can also develop food allergies or intolerances.
Food Allergy vs Intolerance
Allergy: Immune system reaction — can be fatal.
Intolerance: Digestive issue — uncomfortable, not life-threatening.
Top 10 Food Allergens in Australia
These account for 90% of all reactions:
- Wheat: Can trigger coeliac disease or wheat allergy.
- Peanuts: Severe allergy risk; tiny traces can cause anaphylaxis.
- Tree Nuts: Includes cashews, almonds, walnuts, etc.
- Shellfish: Crustaceans and molluscs can cause strong reactions.
- Eggs: Found in many baked and processed foods.
- Milk: Common in children; different from lactose intolerance.
- Fish: Salmon, tuna, and halibut are top triggers.
- Soy: Common in processed foods; risk increases with age.
- Sesame Seeds: Often hidden in sauces, bread, and oils.
- Lupin: A legume used in gluten-free foods; linked to peanut allergy.
Symptoms of an Allergic Reaction
Can occur within minutes:
- Hives, swelling, rash
- Breathing trouble, chest tightness
- Vomiting, diarrhoea
- Dizziness, weak pulse
- Anaphylaxis (life-threatening)
Allergen Safety in Food Service
Food handlers must:
- Prevent cross-contamination
- Know ingredients
- Disclose all allergens
- Follow food safety procedures
Everyone is responsible — from chefs to servers.
Training is essential. Ensure your team is allergy-aware with food safety courses and regular updates
