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Allergies to items such as food could potentially result in reactions impacting people within the working and studying environment.  The following foods are most commonly known to be a cause for an allergic reaction in adults (sourced by the NHS

  • Celery or celeriac
  • Fruit and vegetables causing oral allergy syndrome
  • Fish, such as crab, lobster and prawns
  • Gluten, especially found in cereals
  • Meat types which cause skin irritation
  • Mustard
  • Nuts, such as peanuts, walnuts, brazil nuts, almonds or pistachios
  • Seeds, such as pine or sesame

Various reactions from allergies include:

  • tingling or itching in the mouth
  • a raised, itchy red rash (urticaria) – in some cases, the skin can turn red and itchy, but without a raised rash
  • swelling of the face, mouth (angioedema) or other areas of the body
  • difficulty swallowing
  • wheezing or shortness of breath
  • feeling dizzy and lightheaded
  • feeling sick (nausea) or vomiting
  • abdominal pain or diarrhoea
  • hay fever-like symptoms, such as sneezing or itchy eyes (allergic conjunctivitis)
  • increased breathing difficulties – such as wheezing and a cough
  • a sudden and intense feeling of anxiety and fear
  • a rapid heartbeat (tachycardia)
  • a sharp and sudden drop in your blood pressure, which can make you feel light-headed and confused
  • unconsciousness



Human Resources

University of St Andrews
Walter Bower House

St Andrews
KY16 0US
Scotland, United Kingdom

Tel: +44(0)1334 463096