Eating with food allergies: a careful guide

A food allergy isn’t a fad diet, it’s a health matter. This is general, cautious information about reading labels and eating more safely. Diagnosis and a personal plan come from a doctor, not from a website.

Information checked on 2026-09-30. General information, not medical advice. How we calculate

In short: a doctor makes the diagnosis, you read the label every single time, and if your allergy is severe, take “may contain” warnings seriously. A severe reaction means calling 112.

The 14 allergens EU law makes labels show

Under EU rules, prepacked food has to declare these 14 allergens (or ingredients made from them):

  • cereals containing gluten (wheat, rye, barley, oats and others);
  • crustaceans (prawns, crabs, crayfish);
  • eggs;
  • fish;
  • peanuts;
  • soya;
  • milk (including lactose);
  • tree nuts (almonds, hazelnuts, walnuts, cashews, pecans, pistachios and others);
  • celery;
  • mustard;
  • sesame seeds;
  • sulphur dioxide and sulphites (above 10 mg/kg or 10 mg/l);
  • lupin;
  • molluscs (mussels, squid, snails).

That isn’t every possible allergen. You can be allergic to other foods, some fruits or pulses for example, and then the label won’t have a special warning for you.

Allergy or intolerance?

They’re different things. An allergy is an immune reaction that can be dangerous even from a small amount. An intolerance (lactose, for example) is a digestive problem: unpleasant, but usually not life-threatening. Coeliac disease is an autoimmune condition where gluten has to be avoided completely. If you have symptoms, see a doctor before cutting foods out on your own. It’s easy to miss the real cause that way.

How to read a label

  • Allergens are highlighted in the ingredients list: in bold, capitals, underlined or in another colour. Still read the whole list, not only the highlighted words.
  • Read it every time. Manufacturers change recipes, and the same product can differ between pack sizes or countries.
  • “May contain” (or similar) is a voluntary warning about cross-contamination in production. The EU has no common limits for it, so its absence isn’t a guarantee. How to treat it is a conversation for your doctor.
  • Can’t make sense of it? Don’t eat it, and ask the manufacturer. More on labels in our label guide.

At home: cross-contact

Safe food can become unsafe if an allergen touches it. A few simple habits:

  • wash hands, boards and utensils in hot soapy water before and after cooking;
  • use separate utensils for different foods, especially if the allergy is severe;
  • cook the allergen-free dish first, then everything else;
  • cook one safe dish for everyone at the table: simpler than two separate dinners;
  • write what’s inside on containers, especially if you cook ahead.

Eating out

Cafés and restaurants have to be able to tell you which allergens are in a dish. Ask the staff, and say clearly what your allergy is. A vague answer (“probably not”) isn’t an answer. If you’re unsure, choose another dish or another place. If a doctor has prescribed an adrenaline auto-injector, carry it with you every time.

When to see a doctor

  • You suspect an allergy but have no diagnosis: see your GP or an allergy specialist.
  • Hives, swelling of the lips or face, vomiting or breathing trouble appears after a certain food.
  • Breathing gets difficult, your tongue or throat swells, or you feel faint: call 112.
Dumpli isn’t a doctor, but it helps you narrow things down. When you choose your allergies in the quiz and the app, plans and recipes leave those allergens out (all 14 EU allergens), and every recipe page lists its allergens. Dumpli Plus adds a barcode scanner with an allergen check, using Open Food Facts data, so you should still read the pack. The app is still being tested; the waiting list is on the app page. Recipes with allergens → · About the app

Frequently asked questions

What is the difference between an allergy and an intolerance?

An allergy is an immune reaction, and it can be dangerous even from a small amount. An intolerance (lactose, for example) doesn’t involve the immune system: it usually means stomach pain, bloating or diarrhoea, and the amount often matters. Coeliac disease is different again: it’s an autoimmune condition where gluten has to be avoided completely. Which one you have is for a doctor to decide, not self-diagnosis.

What does “may contain” mean?

It’s a manufacturer’s warning that an allergen could have got into the product during production. In the EU it is voluntary and has no common limits, so one product carries it and a similar one doesn’t, though the risk may be the same. If your allergy is severe, take it seriously; how much risk is acceptable is a question for your allergy specialist.

Is it enough if an app says a food is safe?

No. An app or a website can help you narrow things down, but recipes change, product ingredients change, and databases contain mistakes. The label on the pack always has the last word.

What should I do in a severe reaction?

If breathing gets difficult, the tongue or throat swells, or the person feels faint or collapses, call 112 (or your local emergency number). If a doctor has prescribed an adrenaline auto-injector, use it as instructed, and still call for emergency help.

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