Severe allergic reactions to food in Norway: a ten year survey of cases reported to the food allergy register

Int J Environ Res Public Health. 2011 Aug;8(8):3144-55. doi: 10.3390/ijerph8083144. Epub 2011 Jul 26.


The Norwegian Food Allergy Register was established at the Norwegian Institute of Public Health in 2000. The purpose of the register is to gain information about severe allergic reactions to food in Norway and to survey food products in relation to allergen labelling and contamination. Cases are reported on a voluntary basis by first line doctors, and submitted together with a serum sample for specific IgE analysis. The register has received a total of 877 reports from 1 July, 2000 to 31 December, 2010. Two age groups, small children and young adults are over-represented, and the overall gender distribution is 40:60 males-females. The legumes lupine and fenugreek have been identified as two "new" allergens in processed foods and cases of contamination and faults in production of processed foods have been revealed. The highest frequency of food specific IgE is to hazelnuts and peanuts, with a marked increase in reactions to hazelnuts during the last three years. The Food Allergy Register has improved our knowledge about causes and severity of food allergic reactions in Norway. The results show the usefulness of population based national food allergy registers in providing information for health authorities and to secure safe food for individuals with food allergies.

Keywords: IgE-mediated reactions to food; food allergens; food allergy register; severe reactions to food.

MeSH terms

  • Adolescent
  • Adult
  • Age Distribution
  • Aged
  • Child
  • Child, Preschool
  • Female
  • Food Hypersensitivity / diagnosis
  • Food Hypersensitivity / epidemiology*
  • Food Hypersensitivity / etiology*
  • Humans
  • Immunoglobulin E / blood
  • Infant
  • Infant, Newborn
  • Lupinus / immunology
  • Male
  • Middle Aged
  • Norway / epidemiology
  • Registries*
  • Sex Distribution
  • Trigonella / immunology


  • Immunoglobulin E