Skip to main content

Table 2 Main food allergens and their nutrient content [ 118 ]

From: The development of a standardised diet history tool to support the diagnosis of food allergy

Allergen Nutrients involved
Milk Protein, Carbohydrate, Fats, Vitamin A and vitamin D, riboflavin, pantothenic acid, vitamin B12, calcium, magnesium, phosphate
Egg Protein, Riboflavin, biotin, vitamin A, vitamin B12, vitamin D, vitamin E, pantothenic acid, selenium, iodine, folate
Fish All fish: Protein, iodine.
Fish bones: calcium, phosphorus, fluoride.
Fatty fish: Protein, fat, vitamins A and D, omega-3 fatty acids
Shellfish Similar nutrients to white fish.
Crab and mussels: Protein and good sources of omega 3
Selenium, zinc, iodine and copper
Molluscs Varying amounts of protein (scallop), calcium (clam), zinc (oysters) and iron (clam)
Wheat Carbohydrate, Protein Fibre, thiamine, riboflavin, niacin, calcium, iron, folate if fortified
Peanut Protein, fats, Vitamin E, niacin, magnesium
Soya Protein, Thiamine, riboflavin, pyridoxine, folate, calcium, phosphorus, magnesium, iron, zinc, fibre
Lupin Negligible nutritional value when consumed as a condiment or taken in very small amounts
Tree nuts Depends on type of nut, but similar to peanuts + omega 3 and 6 fatty acids
Sesame seed Protein, fats, Vitamin E, calcium, potassium, phosphorus, vitamin B and iron and omega 6 fatty acids
Mustard Negligible nutritional value when consumed as a condiment or taken in very small amounts
Celery/celeriac Fibre