Skip to content
Skip to main content

About this free course

Become an OU student

Download this course

Share this free course

The science of nutrition and healthy eating
The science of nutrition and healthy eating

Start this free course now. Just create an account and sign in. Enrol and complete the course for a free statement of participation or digital badge if available.

1.2 Top 14 food allergens in the UK

In the first activity for this week, you will think about food allergens.

Activity 1 Food allergens in the food we eat

Timing: Allow approximately 10 minutes.

Make a list of what you think the main food allergens are. (Hint: look at Figure 1 to help you.) Click ‘Save’ when you are satisfied with what you have written.

To use this interactive functionality a free OU account is required. Sign in or register.
Interactive feature not available in single page view (see it in standard view).


The top 14 food allergens are:

  • celery
  • cereals containing gluten
  • crustaceans
  • eggs
  • fish
  • lupin
  • milk
  • molluscs
  • mustard
  • nuts
  • peanuts
  • sesame seeds
  • soya
  • sulfur dioxide (sometimes known as sulfites).