Fruits et légumes

Tropi Légumes

Saint-Pierre

Poultry

Duchemann and Grondin

L'Étang-Salé

Peanuts

Peanuts are a legume often found in various foods. They can cause severe allergic reactions, including anaphylaxis.

Milk

Cow's milk proteins, mainly casein and whey, can cause allergic reactions in some people, ranging from skin rashes to gastrointestinal symptoms.

Egg

The proteins present in egg white, and sometimes in the yolk, are common allergens, causing reactions ranging from mild skin rashes to serious respiratory problems.

Crustaceans

Crustaceans (prawns, crabs) and molluscs (oysters, mussels).

Soya

Soya, often used in many processed food products, can trigger allergic reactions, ranging from hives to respiratory problems in sensitive individuals.

Gluten

Gluten is the protein found in cereals such as rye, oats, wheat, barley and spelt.

Nuts

Nuts are naturally dried fruits from the oilseed family, such as almonds, hazelnuts and walnuts.

Sésame

Sesame seed is an oleaginous seed produced by the sesame plant (Sesamum indicum), a member of the Pedaliaceae family.

Lupin

Lupins are a group of legumes including soy, chickpeas and beans, broad beans and lentils.

Sulphites

Sulfites are compounds found mainly in wines, used by humans as preservatives, and added to certain foods for their antioxidant properties.

Mustard

Mustard belongs to the Brassicaceae family, which includes broccoli, cauliflower, cabbage, Brussels sprouts, turnips and canola.

Celery

Celery (stalks or seeds) can be found in a variety of foods, such as soups, consommés, tomato juice, stews, sauces, broths and seasonings.

Fish

Fish is an allergen in all its forms: cooked, fried, marinated and raw, fish eggs, caviar, skin, gelatine... Allergic reactions can be cutaneous or respiratory.