Canada's 9 most common food allergies

6. Seafood (fish, crustaceans and shellfish)
Some people with seafood allergies can eat one variety but not others (crustaceans but not shellfish, for example). In other cases, simply serving fish near an allergic person can be dangerous: smelling vapours or touching infected surfaces has been known to cause reactions.
Also known as: any specific fish, like bass, sole, snapper; crustaceans like crab, shrimp, lobster; shellfish such as clam, scallops, escargot, squid
Possible sources: deli meats, hot dogs, pizza toppings, salad dressings, sauces (marinara or Worcestershire), marshmallows

7. Soy
Soy is an unsuspecting ingredient because it is so versatile. Although it is great for the environment and can be used to make earth-friendly soaps, cosmetics and craft materials, soy is a very common allergen. Before you offer soybean crayons to all your child's friends, check to make sure nobody has an allergy.
Also known as: edamame, kinako, okara, soya, soja, soybean, soyabeans
Possible sources: tofu, chewing gum, hot chocolate, baby formula, baked goods, canned tuna, candy

8. Wheat
Anyone trying to cut starches and breads from their diet may wish their body rejected wheat, but this allergy eliminates the opportunity to eat many other foods as well. Even ice cream is a possible source of wheat, so read ingredients carefully.
Also known as: durum, emmer, farina, kamut, seitan, semolina, spelt, wheat bran/flour/germ/starch
Possible sources: breads, baked goods, pasta, cereal, crackers, gravy mixes, croutons, creamed soups, battered foods

9. Sulphites
Sulphites, a food additive, occur naturally in food and the human body, but are also used to preserve and maintain food colour and shelf life. They are safe for most people to eat, but a growing number of Canadians are developing sulphite sensitivities, which can trigger asthma and symptoms of an anaphylactic reaction. People with sulphite sensitivities tend to avoid almost all packaged food and must wash and dry fresh fruits and vegetables extremely well to eliminate residues.
Also known as: Potassium bisulphate/metabisulphite, sulfur dioxide, sulphurous acid, sulphiting agents, E 220, E 221
Possible sources: packaged foods

More information on the nine most common food allergens is available through the Canadian Food Inspection Agency. Also check out The Food Allergy Survival Guide by Canadian dietitian Vesanto Melina and American dietitians Jo Stepaniak and Dina Aronson.