MYTH: All allergy-inducing ingredients must be listed on food labels.
FACT: Health Canada’s food labelling regulations require the inclusion of the common name of priority food allergens as well as gluten sources and added sulphites to be listed on a food label. These include: peanut, tree nuts, sesame, milk, egg, fish, crustaceans (e.g., lobster, shrimp) and molluscs (e.g., scallops, clams), soy, wheat and triticale, and mustard. While a person can be allergic to any food, these are the most common.
Bottom line: Always read food labels and “triple check.”
Help us educate your communities and share this Mythbuster with them!
Check out our other myths about:
- Antihistamines and asthma medications can be used to treat anaphylaxis
- Food intolerances and food allergies
- Hives are always present during an allergic reaction
- Someone who has been treated with an epinephrine auto-injector doesn’t necessarily need to go to the hospital
- Some allergies are more “severe” than others
- Eating a little allergen will increase tolerance and cure allergy
- Age requirement for allergy testing
- Cooking at high temperatures kills allergen proteins
- “May contain” allergen labelling is mandatory
- Results of skin prick tests indicate severity of allergy
- Pesticides and other chemicals can trigger allergies
- Epinephrine auto-injectors cure food allergy
- Which allergens cause life-threatening reactions
- Food allergy “cures”
- Celiac disease is the same as a wheat allergy