Most Common Food Intolerances and Their Synonym Ingredient Names

Most Common Food Intolerances and Their Synonym Ingredient Names

When it comes to food intolerances, no food is off limits! You could develop an intolerance to any food or substance added to food. Here are the most common food stressors along with some of the names of the ingredients containing these foods:


Milk solids, dry milk solids, milk powder, hydrolyzed milk protein, milk fat, milk derivative, modified milk ingredients, casein, hydrolyzed casein, rennet casein, rennet, ammonium caseinate, calcium caseinate, magnesium caseinate, potassium caseinate, sodium caseinate, curds, whey, delactosed whey, whey protein concentrate, demineralised whey, lactalbumin, lactalbumin phosphate, lactate, lactose, lactoferrin, lactoglobulin, calcium lactoferrin, calcium lactoglobulin whey, OptaTM, Simplesse®, sour cream, yoghurt, yogurt, kefir, cheese, powdered cheese and dehydrated cheese.


Wheat flour, enriched wheat flour, enriched flour, flour, white flour, whole wheat flour, graham flour, high gluten flour, high protein flour, farina, wheat bran, wheat germ, wheat starch, wheat protein, wheat gluten, gluten, durum, emmer, semolina, einkorn, atta, barley, malt, barley malt, bulgur, kamut, seitan, rye, spelt, faro, dinkel, triticale, titicum aestivom and couscous


Egg whites, egg yolk, egg substitutes, Egg BeatersTM, eggnog, meringue, ovo, ovalbumin, ovoglobulin, ovolactohydrolyze proteins, ovomacroglobulin, ovomucin, ovomucoid, ovotransferrin, ovovitellin, vitellin, albumin, albumen, conalbumin, globulin, livetin, lysozyme, silico-albuminate, and Simplesse®


All fish, shellfish and crustaceans such as anchovy, basa, bass, bluefish, bream, carp, catfish, channel cat, mudcat, char, chub, cisco, cod, eel, flounder, grouper, haddock, hake, halibut, herring, mackerel, mahi-mahi, marlin, monkfish, angler fish, lotte, orange roughy, perch, pickerel, dore, walleye, pike, plaice, pollock, pompano, porgy, rockfish, salmon, sardine, shark, smelt, snapper, sole, sturgeon, swordfish, tilapia, trout, tuna, turbot, white fish, whiting, Crab, crayfish, crawfish, écrevisse, lobster, langouste, langoustine, coral, tomalley, prawns, shrimp, crevette, abalone, clam, cockle, conch, limpets, mussels, octopus, oysters, periwinkle, quahaugs, scallops, land and sea snails, escargot, squid, calamari, whelks, Caviar, roe, kamaboko, surimi, sushi and tarama.


Corn meal, corn starch, corn syrup, high fructose corn syrup, golden syrup, glucose, glucose-fructose, fructose, ascorbic acid, baking powder, brown sugar, maize, citrate, calcium citrate, magnesium citrate, magnesium stereate, potassium citrate, sodium citrate, citric acid, caramel, cellulose, decyl glucoside, dextrin, maltodextrin, maltose, Dextrose, polydextrose, Ethanol, ferrous gluconate, flavouring, Honey, hydrolyzed vegetable protein, iodized salt, lactic acid, malic acid, malt, malt flavouring, maltitol, mannitol, xylitol, food starch, modified food starch, starch, polysorbates, powdered sugar, saccharin, sucralose, sodium erythorbate , sodium starch glycolate, sorbitol, sorbitan, sorbitan Monostearate, tocopherol, vanilla extract, vinegar and xanthan gum.


Cane sugar, cane juice, cane juice crystals, white sugar, brown sugar, golden sugar, maple sugar, confectioner’s sugar, icing sugar, invert sugar, raw sugar, turbinado sugar, yellow sugar, sucanat, glucose, glucose solids, glucose-fructose, sucrose, dextrose, maltose, lactose, galactose, fructose, high fructose corn syrup, corn syrup, corn syrup solids, syrup, corn sugar, beet sugar, malt, barley malt, maltodextrin, malt syrup, diastatic malt, maple syrup, honey, molasses, blackstrap molasses, caramel, agave nectar, muscovado sugar, demerara sugar, panocha, carob syrup, castor sugar, date sugar, fruit sugar, fruit juice, fruit juice concentrate, diatase, dextran, ethyl maltol, refiner’s syrup, rice syrup, sorghum syrup, sorbitol, treacle.


Peanut oil, peanut butter, nut butter, arachide, arachis oil, beer nuts, cacahouète, cacahouette, cachuète, goober nuts, goober peas, kernels, mandelonas, nut meats, valencias and ground nuts.

Tree Nuts

Oils, milk or butters of the following tree nuts: almonds, Brazil nuts, cashews, chestnuts, hazelnuts, filberts, hickory nuts, macadamia nuts, pecans, pine nuts, pinon, pignolias, pistachios, shea nuts, shea butter, walnuts, anacardium nuts and nut meats.


Most common are sesame (tahini, gingelly, til, benne and benniseed), sunflower seed (sunflower oil, sunflower butter and sunflower lecithin), mustard seed (mustard, canola oil), rapeseed (rapeseed oil, canola oil, seeds of Brassicaceae family), flaxseed (flaxseed oil) and poppy seed.


Soya, soja, soybean, soyabeans, soy sauce, soy protein isolate, soy protein concentrate, hydrolyzed soy protein, vegetable protein, hydrolyzed vegetable protein, textured soy protein, soy flour, soy powder, textured soy flour, soy lecithin, lecithin, okara, kinako, tamari, edamame, tempeh, miso, natto, nimame, yuba, tofu, bean curd, soybean curd, soybean paste, bean paste, kori-dofu, kouridofu, dofu, and glycine max.

Food Additives

Too many ingredients to list. Includes all chemicals found in food – artificial colours, artificial flavours, sulphites, nitrites, nitrates, preservatives, artificial sweeteners, flavour enhancers, anticaking agents, leavening agents, thickening agents, emulsifiers, food stabilizers, antibiotics given to food-producing animals, antioxidants in oily or fatty foods


Coffee beans, ground coffee, coffee flavour, coffee extract, green coffee extract, caffea sp., coffee powder, caffeine, coffea arabica, arabica, coffea canephora, coffea robusta and robusta.


All alcoholic beverages, non-alcoholic beer and non-alcoholic wine, all artificial and pure extracts (i.e.: vanilla, perppermin extracts), cooking wine, vinegar, malt vinegar, rice, wine vinegar, kombucha, kefir, kilju, liqueur, liquor, alcohol sugar, glycerol, erythritol, threitol, arabitol, xylitol, ribitol, mannitol, sorbitol, galactitol, fucitol, iditol, inositol, maltitol, lactitol, isomalt, volemitol, polyglycitol, maltotretaitol, maltotriitol and foods cooked in alcohol.


All mushrooms, all alcoholic and non-alcoholic beer, all alcoholic and non-alcoholic wine, all vinegars, all dried fruit, monosodium glutamate, MSG, yeast extract, autolyzed yeast extract, hydrolyzed yeast extract, all fermented foods and beverages including all cheese, soy, miso, tempeh, natto, soya sauce, soybean paste, bean paste, bean curd, shrimp paste, brewer’s yeast, baker’s yeast, sour cream, yogurt, yoghurt, fermented vegetables, and fruit, dough, sourdough, bread, jelly, Tabasco, Tabasco sauce, Worcestershire sauce, buttermilk, malt, barley malt, kombucha, kefir, kilju, cider, juice, citric acid, lactic acid.

Is It a Food Allergy or a Food Intolerance?

Is It a Food Allergy or a Food Intolerance?

Most of us have experienced discomfort after eating certain foods at one time or another. Although some symptoms of food allergy and food intolerance can be similar, the two are quite different.

Food Allergy: An Immediate Allergic Response

Allergies typically develop during childhood, affecting approximately 1 in every 13 children in Canada. According to the Centers for Disease Control and Prevention Food allergies among children has risen approximately 50% from 1997 to 2011.

Blog1AdultAllergyPeanuts, tree nuts, eggs, milk, seafood, gluten/wheat, soy and corn account for 90-95% of all reactions. These reactions involve the immune system and occur almost immediately after being exposed to the allergen, although some reactions can occur up to two hours later. Even trace amounts of the food can trigger a life-threatening allergic reaction. It is quite rare to experience more than two food allergies.

The first signs of an allergic reaction are usually an itchy mouth and swollen lips, tongue and mouth. A reaction can quickly escalate to anaphylaxis, a severe reaction that can result in death if not given epinephrine in time. Allergies are persistent; simply avoiding the food does not typically reduce the symptoms of allergy; however, milk, egg and soy allergies may be eventually outgrown.

Food Intolerance: A Delayed Reaction

Food intolerances can develop at any age and it is estimated that 30-45% of the population suffer from food intolerances. It is not unusual for people to develop multiple food intolerances throughout their lives.

Blog1ChildIntoleranceThe most common food stressors are dairy, wheat/gluten, eggs, seafood, soy, corn, peanuts, tree nuts, seeds, sugars, yeast, alcohol, coffee and food additives. Symptoms are not life threatening and can develop anywhere from one to 72 hours after having ingested the offending foods. Larger amounts of these foods can be consumed before symptoms appear.

Symptoms include but are not limited to bloating, gas, heartburn, stomach cramps, constipation, diarrhea, rashes, eczema, headaches, fatigue, mood swings, acne and joint pain. It is possible to outgrow food intolerances by avoiding the food stressors or to overcome them completely through food intolerance correction.

Think you may have an intolerance? Book an appointment today to find out. Already know you have a food intolerance? Schedule a consultation to discuss how you can conquer your intolerance and enjoy all foods again.

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