Avoid foods that contain milk or any of these ingredients:

• Artificial butter flavor
• Butter, butter fat, butter oil
• Buttermilk
• Casein (casein hydrolysate)
• Caseinates (in all forms)
• Cheese
• Cream
• Cottage cheese
• Curds
• Custard
• Ghee
• Half & half
• Lactalbumin, lactalbumin phosphate
• Lactoferrin
• Lactulose
• Milk (in all forms, including condensed, derivative, dry, evaporated, goat’s milk and milk from other animals, low-fat, malted, milkfat, non-fat, powder, protein, skimmed, solids, whole)
• Nisin
• Nougat
• Pudding
• Rennet casein
• Sour cream, sour cream solids
• Sour milk solids
• Whey (in all forms)
• Yogurt

May indicate the presence of milk protein:

• Caramel candies
• Chocolate
• Flavorings (including natural and artificial)
• High protein flour
• Lactic acid starter culture
• Lactose
• Luncheon meat, hotdogs, sausages
• Margarine
• Non-dairy products

Avoid foods that contain eggs or any of these ingredients:

• Albumin (also spelled as albumen)
• Egg (dried, powdered, solids, white, yolk)
• Eggnog
• Lysozyme
• Mayonnaise
• Meringue (meringue powder)
• Surimi

May indicate the presence of egg protein:

• Flavoring (including natural and artificial)
• Lecithin
• Macaroni
• Marzipan
• Marshmallows
• Nougat
• Pasta

Avoid foods that contain peanuts or any of these ingredients:

• Artificial nuts
• Beer nuts
• Cold pressed, expelled, or extruded peanut oil
• Goobers
• Ground nuts
• Mixed nuts
• Monkey nuts
• Nutmeat
• Nut pieces
• Peanut
• Peanut butter
• Peanut flour

May indicate the presence of peanut protein:

• African, Asian (especially Chinese,
  Indian, Indonesian, Thai, and
  Vietnamese), and Mexican dishes
• Baked goods (pastries, cookies, etc.)
• Candy (including chocolate candy)
• Chili
• Egg rolls
• Enchilada sauce
• Flavoring
  (including natural and artificial)
• Marzipan
• Nougat

• Mandelonas are peanuts soaked in almond flavoring.
• Studies show that most allergic individuals can safely eat peanut oil (not cold pressed, expelled, or extruded peanut oil).
• Arachis oil is peanut oil.
• Experts advise patients allergic to peanuts to avoid tree nuts as well.
• A study showed that unlike other legumes, there is a strong possibility of cross reaction between peanuts and lupine.
• Sunflower seeds are often produced on equipment shared with peanuts.

Avoid foods that contain wheat or any of these ingredients:

• Bran
• Bread crumbs
• Bulgur
• Couscous
• Cracker meal
• Durum
• Farina
• Flour (all purpose, bread, durum, cake, enriched, graham, high gluten, high protein, instant, pastry, self rising, soft wheat, steel ground, stone ground, whole wheat)
• Gluten
• Kamut
• Matzoh/matzoh meal (also spelled as matzo)
• Pasta
• Seitan
• Semolina
• Spelt
• Vital gluten
• Wheat (bran, germ, gluten, malt, sprouts)
• Wheat grass
• Whole wheat berries

May indicate the presence of wheat protein:

• flavoring (including natural and artificial)
• Hydrolyzed protein
• Soy sauce
• Starch (gelatinized starch, modified starch, modified food starch, vegetable starch, wheat starch)
• Surimi

Avoid foods that contain soy or any of these ingredients:

• Edamame
• Hydrolyzed soy protein
• Miso
• Natto
• Shoyu sauce
• Soy (soy albumin, soy fiber, soy flour, soy grits, soy milk, soy nuts, soy sprouts)
• Soya
• Soybean (curd, granules)
• Soy protein (concentrate, isolate)
• Soy sauce
• Tamari
• Tempeh
• Textured vegetable protein (TVP)
• Tofu

May indicate the presence of soy protein:

• Asian cuisine
  flavoring (including natural and artificial)
• Vegetable broth
• Vegetable gum
• Vegetable starch

Studies show most individuals allergic to soy may safely eat soy lecithin and soybean oil.

Avoid foods that contain nuts or any of these ingredients:

• Almonds
• Artificial nuts
• Brazil nuts
• Caponata
• Cashews
• Chestnuts
• Filbert/hazelnuts
• Gianduja (a nut mixture found in some chocolate)
• Hickory nuts
• Macadamia nuts
• Marzipan/almond paste
• Nan-gai nuts
• Natural nut extract (i.e. almond, walnut)
• Nougat
• Nut butters (i.e. cashew butter)
• Nut meal
• Nutmeat
• Nut oil
• Nut paste (i.e. almond paste)
• Nut pieces
• Pecans (Mashuga Nuts)
• Pesto
• Pine nuts (also referred to as Indian, piñon, pinyon, pignoli, pigñolia, and pignon nuts)
• Pistachios
• Pralines
• Walnuts

• Mandelonas are peanuts soaked in almond flavoring.
• Mortadella may contain pistachios.
• Natural and artificial flavoring may contain tree nuts.
• Experts advise patients allergic to tree nuts to avoid peanuts as well.
• Talk to your doctor if you find other nuts not listed here.

Avoid foods that contain shellfish or any of these ingredients:

• Abalone
• Clams (cherrystone, littleneck, pismo, quahog)
• Cockle (periwinkle, sea urchin)
• Crab
• Crawfish (crayfish, ecrevisse)
• Lobster (langouste, langoustine, scampo, coral, tomalley)
• Mollusks
• Mussels
• Octopus
• Oysters
• Prawns
• Scallops
• Shrimp (crevette)
• Snails (escargot)
• Squid (calamari)

May indicate the presence of shellfish protein:

• Bouillabaisse
• Cuttlefish ink
• Fish stock
• Flavoring (including natural and artificial)
• Seafood flavoring (such as crab or clam extract)
• Surimi

Keep the following in mind:

• Any food served in a seafood restaurant may be cross contaminated with fish or shellfish.
• For some individuals, a reaction may occur from cooking odors or from handling fish or shellfish.
• Always carry medications and use them as soon as symptoms develop.