Eggs have two allergenic parts, the yolk and/or the white. Eggs are considered a priority allergen by Health Canada.

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1 Eggs Quick Facts Eggs have two allergenic parts, the yolk and/or the white. Eggs are considered a priority allergen by Health Canada. Be Allergy-Aware Read ingredient labels every time you buy or eat a product. Do the Triple Check and read the label: o Once at the store before buying it. o Once when you get home and put it away. o Again before you serve or eat the product. Always carry your epinephrine auto-injector. For tips on eating out, visit our guide for dining out with food allergies. Check with manufacturers directly to see if the product is safe for you even if your allergen is not listed on the ingredient list. Be careful when buying products from abroad, since labelling rules differ from country to country. Other names for eggs Albumin/Albumen Conalbumin Egg substitutes such as Egg Beaters TM Eggnog Globulin Livetin Lysozyme Meringue Ovalbumin Ovoglobulin Ovolactohydrolyze proteins Ovomacroglobulin

2 Ovomucin, ovomucoid Ovotransferrin Ovovitellin Silico-albuminate Simplesse (fat replacer) Vitellin Possible sources of eggs Alcoholic cocktails/drinks Baby food Baked goods and baking mixes Battered/fried foods Candy, chocolate Cream-filled pies Creamy dressings, salad dressings, spreads Desserts Egg/fat substitutes Fish mixtures Foam milk topping on coffee Homemade root beer, malt drink mixes Icing, glazes such as egg washes Lecithin Meat mixtures such as hamburgers, hot dogs, meatballs, meatloaf Pasta Quiche, soufflé Sauces such as Béarnaise, Hollandaise, Newburg Soups, broths, bouillons Non-food sources of eggs Anaesthetic such as Diprivan Certain vaccines Craft materials, including some paints Hair care products Medications To Report a Reaction If you believe you may have reacted to an allergen not listed on the packaging, you can report it to the Canadian Food Inspection Agency, which may issue a product recall. Find out more on our Food Labelling page at.

3 Milk Quick Facts Milk is considered a priority allergen by Health Canada. Milk allergy is caused by a reaction to the protein in cow s milk. Be Allergy-Aware Read ingredient labels every time you buy or eat a product. Do the Triple Check and read the label: o Once at the store before buying it. o Once when you get home and put it away. o Again before you serve or eat the product. Always carry your epinephrine auto-injector. For tips on eating out, visit our guide for dining out with food allergies. Check with manufacturers directly to see if the product is safe for you even if your allergen is not listed on the ingredient list. Be careful when buying products from abroad, since labelling rules differ from country to country. To Report a Reaction If you believe you may have reacted to an allergen not listed on the packaging, you can report it to the Canadian Food Inspection Agency, which may issue a product recall. Find out more on our Food Labelling page at. Did You Know? A milk allergy is different than a milk (or lactose) intolerance. Individuals with milk allergy need to carry an epinephrine auto-injector in case of exposure. For more information on food allergy and staying safe, visit our website.

4 Other names for milk Ammonium/calcium/magnesium/potassium/sodium caseinate Casein/caseinate/rennet casein Curds Delactosed/demineralised whey Dry milk/milk/sour cream/sour milk solids Hydrolyzed casein, hydrolyzed milk protein Lactalbumin/lactalbumin phosphate Lactate/lactose Lactoferrin Lactoglobulin Milk derivative/fat/protein Modified milk ingredients Opta TM, Simplesse (fat replacers) Whey, whey protein concentrate Possible sources of milk Artificial butter, butter fat/flavour/oil, ghee, margarine Baked goods and baking mixes Brown sugar Buttermilk, cream, dips, salad dressings, sour cream, spreads Caramel colouring/flavouring Casein in wax used on fresh fruits and vegetables Casseroles, frozen prepared foods Cereals, cookies, crackers Cheese, cheese curds Chocolate Desserts Egg/fat substitutes Flavoured coffee, coffee whitener, non-dairy creamer Glazes, nougat Gravy, sauces High protein flour Kefir (milk drink), kumiss (fermented milk drink), malt drink mixes Meats such as deli meats, hot dogs, patés, sausages Pizza Instant/mashed/scalloped potatoes Seasonings Snack foods Soups, soup mixes Soy cheese Non-food sources of milk Cosmetics Medications and health supplements Pet food

5 Mustard Quick Facts Mustard is used in many cuisines, including Indian, Middle Eastern, Eastern European, and Italian dishes. Mustard is considered a priority allergen by Health Canada. Be Allergy-Aware Read ingredient labels every time you buy or eat a product. Do the Triple Check and read the label: o Once at the store before buying it. o Once when you get home and put it away. o Again before you serve or eat the product. Always carry your epinephrine auto-injector. For tips on eating out, visit our guide for dining out with food allergies. Check with manufacturers directly to see if the product is safe for you even if your allergen is not listed on the ingredient list. Be careful when buying products from outside of Canada, since labelling rules differ from country to country and the term spice may include mustard. Types of mustard Mustard seeds white, yellow and brown Mustard Powder Prepared Mustard Mustard greens

6 Possible sources of mustard Barbecue sauce Chips and pretzels Fish sauce and fish paste Ketchup Mayonnaise Pickles and piccalilli Processed meats and deli meat Salad dressing Salads and steamed greens Sausage Seasonings and flavouring agents Soups, stock, sauces such as tomato sauces, gravies, marinades Curries, chutneys Water binding agents Emulsifiers To Report a Reaction If you believe you may have reacted to an allergen not listed on the packaging, you can report it to the Canadian Food Inspection Agency, which may issue a product recall. Find out more on our Food Labelling page at.

7 Peanuts Quick Facts Peanuts are a member of the legume family, not related to tree nuts. A person can be allergic to peanuts and not be allergic to tree nuts, or they can be allergic to both. Peanut allergy is one of the most common food allergies. It is considered a priority allergen by Health Canada. Be Allergy-Aware Read ingredient labels every time you buy or eat a product. Do the Triple Check and read the label: o Once at the store before buying it. o Once when you get home and put it away. o Again before you serve or eat the product. Always carry your epinephrine auto-injector. For tips on eating out, visit our guide for dining out with food allergies. Check with manufacturers directly to see if the product is safe for you even if your allergen is not listed on the ingredient list. Be careful when buying products from abroad since labelling rules differ from country to country. To Report a Reaction If you believe you may have reacted to an allergen not listed on the packaging, you can report it to the Canadian Food Inspection Agency, which may issue a product recall. Find out more on our Food Labelling page at. Did You Know? Lupin (or lupine) is an ingredient that is increasingly being used in North American foods, especially gluten-free products. It is a legume belonging to the same plant family as peanuts. Some studies show that people who are allergic to peanuts appear to have a greater chance of being allergic to lupin. If you have questions about lupin, speak to your allergist.

8 Other Names for Peanuts Arachide Arachis oil Beer nuts Cacahouète/cacahouette/cachuète Goober nuts, goober peas Kernels Mandelonas (a nut-flavoured peanut confection) Nut meats Valencias Possible sources of peanuts Almond & hazelnut paste, icing, glazes, marzipan, nougat Asian cuisine such as curries, egg rolls, pad thai, satay, Szechuan and other sauces, gravy, soups Baked goods like cakes, cookies, donuts, energy bars, granola bars, pastries Candies, such as mandelonas, chocolates, and chocolate bars Cereals and granola, granola bars Chili Chipotle sauce and other Mexican/Latin sauces Ice cream and flavoured ice water treats, frozen desserts, frozen yogurts, sundae toppings Dried salad dressings and soup mixes Hydrolyzed plant protein/ hydrolyzed vegetable protein Faux nuts made from re-formed peanut products (Nu-Nuts TM ) Peanut oil Snack foods such as dried fruits, chewy fruit snacks, trail mixes, popcorn, pretzels, chips Vegetarian meat substitutes Edible fruit arrangements Non-food sources of peanuts Ant bait, bird feed, mouse traps Cosmetics, hair and skin care products, soap, sunscreen Craft materials Medications, vitamins, and health supplements Mushroom growing media Pet foods and pet toys Sunscreen and other creams Stuffing in children s toys

9 Seafood Includes: fish, crustaceans, shellfish Quick Facts Seafood is considered a Priority Allergen by Health Canada. For regulatory purposes, Health Canada uses the following terms to describe seafood: fish (e.g., trout, salmon), shellfish (e.g., scallops, clams) and crustaceans (e.g., lobster, shrimp). Be Allergy-Aware Read ingredient labels every time you buy or eat a product. Do the Triple Check and read the label: o Once at the store before buying it. o Once when you get home and put it away. o Again before you serve or eat the product. Always carry your epinephrine auto-injector. For tips on eating out, visit our guide for dining out with food allergies. Chopped fish products (such as canned tuna) have a high risk for being contaminated with many other types of fish during processing. Check with manufacturers directly to see if the product is safe for you even if your allergen is not listed on the ingredient list. Be careful when buying products from abroad since labelling rules differ from country to country. To Report a Reaction If you believe you may have reacted to an allergen not listed on the packaging, you can report it to the Canadian Food Inspection Agency, which may issue a product recall. Find out more on our Food Labelling page at. Shellfish and Crustaceans Shellfish have a hinged two-part shell and include clams, mussels, oysters, and scallops. Crustaceans are aquatic animals that have jointed legs, a hard shell, and no backbone. Examples include crab, crayfish, lobster, prawns, and shrimp.

10 Other Names for fish Anchovy Bass Bluefish Bream Carp Catfish (channel cat, mud cat) Char Chub Cisco Cod Eel Flounder Grouper Haddock Hake Halibut Herring Mackerel Mahi-mahi Marlin Monkfish (angler fish, lotte) Orange roughy Perch Pickerel (dore, walleye) Pike Plaice Pollock Pompano Porgy Rockfish Salmon Sardine Shark Smelt Snapper Sole Sturgeon Swordfish Tilapia (St. Peter s fish) Trout Tuna (albacore, bonito) Turbot White fish Whiting Possible sources of fish Deli meats Dips, spreads, imitation crab/lobster meat Ethnic foods such as fried rice, paella, spring rolls Fish mixtures Garnishes Gelatin, marshmallows Hot dogs Pizza toppings Salad dressings Sauces Soups Sushi Tarama (roe) Wine and beer (used as a fining agent)

11 Non-food sources of fish Fish food Lip balm/lip gloss Pet food Compost or fertilizers Other names for shellfish and crustaceans Abalone Clam Crab Crayfish (crawfish, écrivisse) Cockle Conch Limpets Lobster (langouste, langoustine, coral, tomalley) Mussels Octopus Oysters Periwinkle Prawns Quahaugs Scallops Shrimp (crevette) Snails (escargot) Squid (calamari) Whelks Other examples of seafood Caviar and roe (unfertilized fish eggs) Ceviche Gravad Lax Kamaboko (imitation crab and lobster meat) Lox Minced fillets Sashimi Scrod Surimi (used to make imitation crab and lobster meat) Sushi Tarama (salted carp roe)

12 Soy Quick Facts Soy comes from soybeans, a type of legume. Soybeans can be made into flour, soymilk, tofu, oil, and other products. Soy is considered a priority allergen by Health Canada. Be Allergy-Aware Read ingredient labels every time you buy or eat a product. Do the Triple Check and read the label: o Once at the store before buying it. o Once when you get home and put it away. o Again before you serve or eat the product. Always carry your epinephrine auto-injector. For tips on eating out, visit our guide for dining out with food allergies. Check with manufacturers directly to see if the product is safe for you even if your allergen is not listed on the ingredient list. Be careful when buying products from abroad since labelling rules differ from country to country. To Report a Reaction If you believe you may have reacted to an allergen not listed on the packaging, you can report it to the Canadian Food Inspection Agency, which may issue a product recall. Find out more on our Food Labelling page at. Other names for soy Bean curd (dofu, kori-dofu, soybean curds, tofu) Edamame Glycine max Kinako Kouridofu Miso Hydrolyzed soy protein

13 Natto Nimame Okara Soya, soja, soybean, soyabeans Soy protein (isolate/concentrate), vegetable protein Tempeh Textured soy flour (TSF), Textured soy protein (TVP) Yuba Possible sources of soy Mono-diglyceride Baby formulas Baked goods and baking mixes like breads, bread crumbs, cereals, cookies Breaded foods Bean sprouts Beverage mixes Chili, pastas, stews, taco filling, tamales Canned tuna, minced hams Chewing gum Chocolate candies and chocolate bars Cooking spray, margarine, vegetable shortening, vegetable oil Deli meat and processed meats Diet drinks, imitation milk Dressings, gravies, marinades Frozen desserts, soy ice cream, soy pudding, soy yogurt Hydrolyzed plant protein (HPP), hydrolyzed soy protein (HSP), hydrolyzed vegetable protein (HVP) Imitation crab and other imitation fish Monosodium glutamate (MSG) Processed and prepared deli meats, e.g. burgers, meat substitutes, patties, wieners Vegetarian meat substitutes Sauces such as soy, teriyaki and Worcestershire Seasonings Snack foods like candy, candy bars, popcorn, energy bars Soy cheese Soups, broths and soups mixes, miso soup Spreads, dips, mayonnaise, peanut butter Thickening agents Vegetarian dishes Non-food sources of soy Cosmetics, soaps Craft materials, crayons, paint Glycerine Pet food and milk substitutes for young animals Printing ink Medications, vitamins, herbal supplements Candles

14 Sulphites Quick Facts Sulphites are used as a food additive and can also occur naturally in some foods. Sulphites can cause allergic-like symptoms in some individuals. Health Canada includes sulphites (a food additive) as a priority allergen. Be Allergy-Aware Read ingredient labels every time you buy or eat a product. Do the Triple Check and read the label: o Once at the store before buying it. o Once when you get home and put it away. o Again before you serve or eat the product. Always carry your epinephrine auto-injector. For tips on eating out, visit our guide for dining out with food allergies. Check with manufacturers directly to see if the product is safe for you even if your allergen is not listed on the ingredient list. Be careful when buying products from outside of Canada, since labelling rules differ from country to country. To Report a Reaction If you believe you may have reacted to added sulphites not listed on the packaging, you can report it to the Canadian Food Inspection Agency, which may issue a product recall. Find out more on our Food Labelling page. Labelling In Canada, sulphites are required to be labelled when added as an ingredient or component to a food at any level, with a few exceptions for ingredients that are exempted from declaring all their components. For more information, please visit Health Canada s web page about sulphites at

15 Other names for sulphites Potassium bisulphite Potassium metabisulphite Sodium bisulphite, sodium dithionite, sodium metabisulphite, disodium sulphite, sulfite Sulfur dioxide Sulphiting agents Sulphurous acid E 220, E 221, E 222, E 223, E 224, E 225, E226, E227, E 228 (European names) Possible sources of sulphites Alcoholic/non-alcoholic beer, cider, wine Apple cider Baked goods Bottled lemon and lime juice/concentrate Canned/frozen fruits and vegetables Cereal, cornmeal, cornstarch, crackers, muesli Condiments Deli meats, hot dogs, sausages Dressings, gravies, guacamole, sauces, soups, soup mixes Dried fruits and vegetables Dried herbs, spices, tea Fish Fresh grapes Fruit fillings, fruit syrups, gelatines, jams, jellies, marmalade, molasses, pectin Fruit/vegetable juices Glazed/glacéed fruits Processed potatoes (such as frozen French fries) Snack foods Soy products Starches Sugar syrups Tomato paste/pulp/purée Vinegar, wine vinegar Non-food sources of sulphites Bottle sanitizing solution for home brewing Certain medications

16 Tree Nuts Quick Facts Tree nuts are considered a priority allergen by Health Canada. People with an allergy to one type of nut have a greater chance of being allergic to others. People who are allergic to some tree nuts generally avoid all tree nuts and peanuts because of the risk of cross-contamination. Be Allergy-Aware Read ingredient labels every time you buy or eat a product. Do the Triple Check and read the label: o Once at the store before buying it. o Once when you get home and put it away. o Again before you serve or eat the product. Always carry your epinephrine auto-injector. For tips on eating out, visit our guide for dining out with food allergies. Check with manufacturers directly to see if the product is safe for you even if your allergen is not listed on the ingredient list. Be careful when buying imported products, since labelling rules differ from country to country. To Report a Reaction If you believe you may have reacted to an allergen not listed on the packaging, you can report it to the Canadian Food Inspection Agency, which may issue a product recall. Find out more on our Food Labelling page. Other Names for Tree Nuts Although Canadian labelling requirements specify that nuts be labelled by their name, it s important to know some of the other words for nuts, especially on non- Canadian products. These include: anacardium nuts; mandelonas (a nut-flavoured peanut confection); nut meats; and Queensland nut (macadamia).

17 Common tree nuts Almonds Brazil nuts Cashews Chestnuts Hazelnuts (filberts) Hickory nuts Macadamia nuts Pecans Pine nuts (pinon, pignolias) Pistachios Shea nuts (shea butter) Walnuts Other names for tree nuts Anacardium nuts Mandelonas (a nut-flavoured peanut confection) Nut meats Queensland nut (macadamia) Possible sources of tree nuts Alcoholic beverages, such as Frangelico, amaretto liqueurs and others Baked goods such as biscotti, cakes, cookies, crackers, donuts, granola bars, pastries and pies, baklava, baking mixes Barbecue sauce Candies, such as calisson, mandelonas, marzipan, some chocolates, chocolate bars Cereals, granola, muesli Health and Nutritional supplements, such as herbal remedies and vitamins Herbal teas Hot cocoa and cocoa mixes Ice cream, gelato, frozen desserts, sundae toppings, frozen yogurt, pralines Main course dishes such as butter chicken, chicken korma, mole sauce, pad thai, satay, chili, other gravy dishes Natural flavourings and extracts Nut-flavoured coffees, hot cocoa, specialty drinks Peanut oil Pesto sauce Salads and salad dressings Smoke flavourings Snack food like chips, popcorn, snack mixes, trail mix Spreads and Nut butters (e.g., Nutella and gianduia/gianduja) Vegetarian dishes Non-food sources of tree nuts Beanbags, kick sacks/hacky sacks Bird seed Cosmetics, skin and hair care products, lotions, soap, body scrubs, sun screens Massage oils Pet food Sandblasting materials

18 Wheat Quick Facts Wheat is considered a Priority Allergen by Health Canada. Some other common names for wheat are spelt, kamut and bulgur. Be Allergy-Aware Read ingredient labels every time you buy or eat a product. Do the Triple Check and read the label: o Once at the store before buying it. o Once when you get home and put it away. o Again before you serve or eat the product. Always carry your epinephrine auto-injector. For tips on eating out, visit our guide for dining out with food allergies. Some gluten-free products may be cross-contaminated if made in a shared kitchen with wheat products. Check with bakeries and manufacturers directly. Check with manufacturers directly to see if the product is safe for you even if your allergen is not listed on the ingredient list. Be careful when buying products from abroad, such as packaged foods and health supplements, since labelling rules differ from country to country. To Report a Reaction If you believe you may have reacted to an allergen not listed on the packaging, you can report it to the Canadian Food Inspection Agency, which may issue a product recall. Find out more on our Food Labelling page. Did You Know? A wheat allergy is different than a wheat intolerance. Unlike people with wheat intolerance, individuals with wheat allergy experience an IgE-mediated response to their allergen and need to carry an epinephrine auto-injector in case of exposure. See our website for more information.

19 Other names for wheat Atta Bulgur Couscous Durum Einkorn Emmer Enriched flour, white flour, whole-wheat flour Farina Graham flour, high gluten flour, high protein flour Kamut Seitan Semolina Spelt (dinkel, farro) Triticale (a cross between wheat and rye) Titicum aestivom Wheat bran, wheat flour, wheat germ, wheat gluten, wheat starch Possible sources of wheat Baking powder Baked goods, e.g. breads, bread crumbs, cakes, cereals, cookies, crackers, donuts, muffins, pasta, baking mixes Batter-fried foods Binders and fillers in processed meat, poultry and fish products Beer Coffee substitutes Chicken and beef broth Deli meats Falafel Gelatinized starch, modified starch, modified food starch Gravy mixes, bouillon cubes Communion/altar bread and wafers Hydrolyzed plant protein Ice cream Imitation bacon Pie fillings, puddings, snack foods Prepared ketchup and mustard Salad dressings Sauces, like chutney and tamari Seasonings, natural flavouring (from malt, wheat) Soy sauce Candy, chocolate bars Pie fillings and puddings Non-food sources of wheat Art supplies such as Play-Doh and some glues Cosmetics, hair care products Medications, vitamins, herbal supplements Pet food, including fish food Wreath decorations