The 14 major allergens
| Allergen | Commonly found in | Words guests may use |
|---|---|---|
| Gluten | Bread, pasta, pastry, cakes, breadcrumbs, batter, couscous, beer, soy sauce and many sauces thickened with flour. | gluten, wheat, barley, rye, coeliac, celiac |
| Crustaceans | Shrimp, prawns, crab, lobster and crayfish; shrimp paste in Thai and Malaysian dishes; fish stock and seafood sauces. | crustacean, shellfish, shrimp, prawn, crab, lobster |
| Eggs | Mayonnaise, aioli, fresh pasta, cakes, meringue, mousse, custard, glazed pastry and some batters and dressings. | egg |
| Fish | Fish sauce, Worcestershire sauce, Caesar dressing, anchovies on pizza and in tapenade, and some relishes. | fish |
| Peanuts | Satay, curries, Asian stir-fries and sauces, cereal bars, baked goods, and groundnut or peanut oil. | peanut, nut |
| Soy | Soy sauce, tofu, edamame, miso, many vegetarian meat substitutes, and soy flour or lecithin in bread and chocolate. | soy, soya |
| Milk | Butter, cheese, cream, yogurt, ghee, milk powder, and many sauces, mashed potatoes, breads and desserts. | milk, dairy, lactose |
| Tree nuts | Pesto, marzipan, praline, nut oils, baklava, granola, salads, and almond flour in gluten-free baking. | nut, almond, cashew, walnut, pecan, hazelnut, pistachio |
| Celery | Stocks and soups, stews, salads, celery salt in spice mixes, and celeriac. | celery |
| Mustard | Dressings, marinades, mayonnaise, curries, sausages, and mustard seeds in pickles and chutneys. | mustard |
| Sesame | Tahini, hummus, sesame oil, burger buns, breadsticks, halva and many Asian dishes. | sesame |
| Sulphites | Wine, beer, cider, dried fruit, pickles, vinegar and some processed meats. | sulphite, sulfite |
| Lupin | Lupin flour in some breads, pastries and gluten-free products, especially in Europe. | lupin, lupine |
| Molluscs | Mussels, clams, oysters, scallops, squid and octopus, and oyster sauce. | mollusc, mollusk, oyster, mussel, clam, squid, scallop |
Dietary labels
- Vegetarian
- No meat or fish, including stock and gelatin. Eggs and dairy are usually fine.
- Vegan
- No animal products at all: no meat, fish, eggs, dairy or honey.
- Gluten-free
- No wheat, barley or rye, and nothing cooked in the same oil or on the same board as them, for guests with coeliac disease.
What to ask your guests
Ask everyone, in the invitation, about every person they are bringing. Copy this into your invitation:
Does anyone in your party have a food allergy or dietary need? Please tell us what it is and how serious it is, for example "severe peanut allergy", "no dairy" or "vegetarian".
Tips for hosts
- Label every dish on the table with its allergens, including the ones guests bring to a potluck.
- Keep the packaging of shop-bought sauces and desserts so you can check the ingredients when asked.
- Serve a guest with a severe allergy first, with clean spoons, before the dishes have been shared.
- Use separate boards, pans and oil for a gluten-free or nut-free dish, and wash hands between them.
- Watch for hidden sources: stock cubes, Worcestershire sauce, pesto, dressings and fried food.
- When in doubt, ask the guest. They know their allergy best and will thank you for checking.
General information for home hosts, not medical advice. Guests with severe allergies should always check with you before eating.