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The most common triggers for anaphylaxis include foods, insect stings, drugs, latex and exercise. Sometimes it is difficult to know what is causing reactions, and this is referred to as idiopathic (of unknown cause) anaphylaxis.
Here are some helpful links with more information about each of the allergens:
The Priority Allergen List consists of ten foods and their derivatives. These are considered by the medical community to cause 90 -95% of serious allergic reactions to food, although over 100 different foods have been recognized to cause anaphylaxis. Health Canada and the CFIA (Canadian Food Inspection Agency) have recommended that these items be included on all product labels when they have been used as an ingredient or component of an ingredient.
Food allergens found to most frequently cause reactions
- Peanuts
- Tree Nuts
- Shellfish
- Milk
- Eggs
- Fish
- Soy
- Sesame Seed
- Wheat
- Sulphites >10 PPM, i.e. over 10 parts per million
Current tests cannot detect sulphites under 10 parts per million.
For a more complete discussion please see Proposed Labelling of Foods Causing Severe Adverse Reactions in Canadians: A Report by a joint Canadian Food Inspection Agency and Health Canada Committee (April 7, 1998). This report includes responses from the medical community, the Canadian food industry, government, and involved consumer organizations.
For information on how to read a food label with each of the allergens in mind, please ask us about our Allergen Information Cards.
Last date modified on Sunday, May 1, 2005
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