Researchers at Utrecht University in the Netherlands recently published a study on food allergy reactions due to undeclared ingredients.
They studied 73 patients with food allergy who had a reaction even though they thought they were avoiding their known food allergies. In 22 patients the scientists could find no explanation for the allergic attack. But in 51 cases analysis of the offending food revealed one to four culprit allergens not listed under “ingredients”.
The most common “undeclared food” was milk followed closely by peanut and sesame. The less common offenders were: tree nuts, egg and celery.
The foods most commonly guilty of containing unlabeled ingredients were cookies and cakes, bread and rolls, chocolates, sauces and dried fruits.