Understanding allergies is the first step towards recognising them, managing them and supporting those who live with them. Below, we explain what allergies are, the different types of allergic diseases, and how allergies develop.
An allergy happens when the immune system reacts to a substance that is normally harmless. This substance is called an allergen.
In simple terms:
Allergies can affect different parts of the body and cause a wide range of symptoms. Some allergic conditions are mild, while others can be serious.
Common allergic conditions include:
Allergic reactions can be triggered by many different substances, including:
Anaphylaxis doesn’t always look the same. If you suspect anaphylaxis, act quickly – don’t wait for symptoms to become severe.
The EU recognises 14 allergen groups that must be declared when present in food. But people can be allergic to many other foods too. The list of 14 is a legal labelling requirement – it is not a list of all foods that can cause allergies.
Find detailed information about allergen labelling, the 14 regulated allergens and your rights as a consumer on the Luxembourg Food Safety Authority website.
Diagnosing a food allergy starts with a detailed medical history and an assessment of the symptoms and circumstances surrounding a reaction. Your allergist may then use one or more tests to help confirm the diagnosis.
A skin prick test can help identify whether your immune system has produced IgE antibodies to a particular allergen.
A blood test can measure food-specific IgE antibodies.
An Oral Food Challenge (OFC) is a medically supervised procedure used to confirm or rule out a food allergy or to determine whether someone has developed tolerance.
How it works:
An oral food challenge is considered the reference standard (gold standard) for diagnosing food allergy when the diagnosis cannot be established with the medical history and other tests alone.
⚠️ An oral food challenge should never be attempted at home. It must be carried out by appropriately trained healthcare professionals in a setting equipped to manage an allergic reaction.
The EU recognises 14 allergen groups that must be declared when present in food. But people can be allergic to many other foods too. The list of 14 is a legal labelling requirement – it is not a list of all foods that can cause allergies.
Introducing allergenic foods during complementary feeding can help reduce the risk of developing food allergies.
Did you know?
Your skin can play a role in food allergy.
Babies with eczema have a weakened skin barrier, which can make it easier for food proteins to come into contact with the immune system through the skin and contribute to sensitisation.
For example, food proteins left on a baby’s skin after someone has eaten peanut may contribute to sensitisation, particularly when the skin barrier is damaged.
This is one reason why protecting the skin barrier and treating eczema are important parts of food allergy prevention.
Oral Immunotherapy (OIT) is a medical treatment that can reduce sensitivity to certain food allergens.
Food allergy research is moving faster than ever. Scientists are exploring new ways to prevent food allergy, reduce allergic reactions and potentially change the underlying immune response. Current areas of research include:
There is no cure for food allergy yet, but research is moving fast. New treatments and exciting discoveries are giving us more reasons to be hopeful.
If your baby has severe eczema, an existing food allergy or a strong family history of allergy, talk to your paediatrician or allergist before introducing allergens. They can help you decide on the safest approach.
