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Understanding Food Allergy Types

What are the “big eight” major food allergies?

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Bob Gravani
Professor of Food Science, Cornell University
Cornell University Department of Food Science  

Dr. Robert Gravani is a Professor of Food Science in the Department of Food Science. He received a BS degree in Food Science from Rutgers University and his MS and PhD degrees in Food Science from Cornell University with minors in microbiology and food marketing/management. He was appointed to the food science faculty in 1978 and currently serves as the Department Extension Leader and Director of the National Good Agricultural Practices Program.

Dr. Gravani's primary responsibilities are in the area of food science/food safety extension and outreach where he maintains a very active program and conducts short courses, seminars, and workshops for food processors, food retailers, the foodservice industry, and government regulatory agencies. He is interested in the microbiological safety and quality of foods and consumer knowledge of these important issues.

What are the “big eight” major food allergies?

 

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Bob B. Gravani: Hi! I am Bob Gravani, I am a Professor of Food Science at Cornell University in Ithaca New York, my area of interest is food safety and I have been actively engaged in all sectors of the food industry. Today we are really going to be talking about food allergens, which are increasing in concern to many Americans, so let's begin and talk about some of those food allergens.

Host: What are the big eight major food allergies?

Bob B. Gravani: There are eight foods that cause about 90% of food allergic reactions and these foods are very simple milk, eggs, fish, Crustacean shellfish that means shrimps, lobster, crabs. Peanuts, tree nuts like almonds and pecans and walnuts and filberts and Brazil nuts, those are good examples of tree nuts, soy and wheat, those are the big eight food allergens that cause again 90% of food allergic reactions.

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