The most common food allergies, in children and in adults
By the Menulta editorial team · Facts checked 15 October 2026 · Updated 15 October 2026
The short answer
The most common food allergies are to milk, eggs, peanuts, tree nuts, fish, shellfish, wheat, soy and sesame. In young children, milk, egg and peanut allergies lead, and many children outgrow milk and egg allergy. In adults, the most common are shellfish, peanut, tree nuts and fish, which usually persist for life. In parts of Europe, allergies to fruits and vegetables linked to pollen or to lipid transfer proteins are also common in adults.
Children: milk, egg and peanut first
Food allergy is most common in early childhood. Cow's milk and hen's egg are the most frequent allergies in infants and toddlers, followed by peanut, tree nuts, wheat, soy, fish and sesame. The exact order varies by country and study, but the same foods recur everywhere.
Milk and egg allergies are the most likely to be outgrown, often by school age. Peanut, tree nut, fish and shellfish allergies are much more likely to persist. That difference explains why the adult list looks different from the childhood one.
Adults: shellfish, peanut, tree nuts and fish
Shellfish allergy is often reported as the most common food allergy in adults, and it frequently starts in adulthood rather than childhood. Peanut, tree nut and fish allergies, often carried over from childhood, make up most of the rest. Milk and egg allergies are less common in adults, though lactose intolerance, which is not an allergy, is very common.
Adults can also develop new food allergies. A reaction to a food eaten safely for years is a reason to see a doctor, not to assume it was a one-off.
Why Europe's list is different
Large European studies have found that a sizeable share of adult food allergy is driven by cross-reactivity, not by the classic 'big' allergens. Two patterns matter most for restaurants.
- Pollen-food syndrome, common in northern and central Europe: people with birch pollen allergy react to raw apple, pear, stone fruits, hazelnut, carrot or celery, usually with itching in the mouth. Cooking often destroys the responsible proteins.
- Lipid transfer protein (LTP) allergy, more common in Mediterranean countries: reactions to peach and other fruits, nuts, and some vegetables. LTPs survive cooking, and reactions can be severe.
Most common allergens and where they hide on a menu
These foods are rarely a surprise on their own. The risk comes from places guests do not expect them.
| Allergen | Common hidden sources |
|---|---|
| Milk | Butter finishing on steak or vegetables, mashed potato, risotto, sauces, bread glazes, chocolate |
| Egg | Fresh pasta, egg wash on pastry, batter, mayonnaise and aioli, meringue, some wines fined with egg |
| Peanut | Satay, some curries, groundnut oil, Asian dressings, bought-in desserts and biscuits |
| Tree nuts | Pesto, praline, marzipan, frangipane, romesco, nut oils, crumbs on desserts |
| Fish | Caesar dressing, Worcestershire sauce, fish sauce, anchovy in pasta sauces |
| Shellfish | Seafood stock in risotto and paella, prawn crackers, shrimp paste, bisque |
| Wheat / gluten | Thickened sauces, gravy, soy sauce, battered and breaded foods, croutons, couscous |
| Soy | Soy sauce, marinades, vegetarian burgers, some breads, stock cubes, lecithin in chocolate |
| Sesame | Tahini, hummus, dukkah, seeded breads and buns, Asian dressings, sesame oil |
What this means if you run a restaurant
The most common allergies are all among the 14 allergens EU and UK restaurants must declare, so a complete, accurate dish-level record covers them. The cross-reactive fruit and vegetable allergies are not formally declarable, apart from celery, which is. Guests with these allergies will ask about specific ingredients, so staff need the full recipe, not just the allergen columns.
Adults with shellfish, fish, peanut and tree nut allergies make up most of your allergic guests, and those allergies are the most likely to cause severe reactions. Shared fryers, seafood stocks and nut garnishes deserve extra care in the kitchen and clear wording on the menu.
How common is food allergy overall?
Estimates vary widely depending on whether studies count self-reported reactions or confirmed diagnoses. Many more people believe they have a food allergy than are confirmed by testing, which is one reason staff should never second-guess a guest. For a restaurant, the practical point is that every service will include guests who need to avoid at least one of the common allergens.
Sources
This guide is general information, not medical or legal advice. Guests with an allergy should follow their doctor's advice. Operators should confirm their own setup with their food safety adviser or local authority.