How many major food allergens are recognized in the U.S.?

In the United States, there are eight major food allergens recognized, which are critical for food safety regulations and labeling requirements. These allergens are milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybeans. Understanding these allergens is essential for food handlers, as they are responsible for preventing allergic reactions and ensuring that consumers are informed about potential allergens in the food they serve.

This recognition of eight major allergens stems from the Food Allergy Labeling and Consumer Protection Act (FALCPA), which mandates that food manufacturers clearly label their products when these allergens are present. This is crucial because even small amounts of these ingredients can trigger severe allergic reactions in sensitive individuals. The inclusion of these specific allergens is based on their prevalence in the population and the severity of the allergic reactions they can cause.

Fewer than eight would overlook a significant number of allergies that could pose risks to consumers, and more than eight would not align with the established regulatory framework, which is focused specifically on these eight allergens.