Understanding your
Oberon scan allergens report

CEREALS

barley

A chewy, fibre-rich grain commonly used in soups and stews, known to contain gluten and often problematic for those with coeliac disease or non-coeliac gluten sensitivity.

buckwheat

A gluten-free pseudograin high in protein and antioxidants, generally well tolerated but can cause allergic reactions, especially in parts of Asia and Europe.

corn
A versatile cereal grain used fresh or processed, sometimes linked to sensitivities causing digestive upset or reactions to corn-derived additives.

grains

A general term covering cereal crops like wheat, oats, and rice; grains often contain gluten or lectins, which can irritate sensitive digestive systems.

ientils

A high-protein legume used in soups and vegetarian dishes, which may trigger gas, bloating, or allergic responses, especially in people with legume sensitivities.

millet

A gluten-free ancient grain with a mild flavour, often well tolerated, though some may experience bloating or discomfort due to its fibre and anti-nutrients.

oats

A fibre-rich grain known for supporting heart and digestive health, but often cross-contaminated with gluten and problematic for those with coeliac disease.

rice

A staple food worldwide, typically well tolerated, though brown rice may contain higher levels of arsenic and cause digestive upset in sensitive individuals.

rye

A gluten-containing grain used in breads and crackers, known to cause digestive issues in those with coeliac disease or gluten intolerance.

spelt

An ancient form of wheat with a nutty flavour; it contains gluten and can provoke reactions in those with wheat or gluten sensitivity.

wheat
A widely used grain containing gluten, often implicated in coeliac disease, wheat allergy, and non-coeliac gluten sensitivity.

DAIRY & EGGS

cheese

A fermented dairy product made from milk, rich in fats and proteins, but often difficult to digest for those with lactose intolerance or casein sensitivity.

cow’s milk

A widely consumed source of calcium and protein, commonly associated with lactose intolerance and cow’s milk protein allergy, especially in children.

egs
A nutrient-dense food from poultry, frequently used in cooking and baking, and one of the most common food allergens, particularly in young children.

goats milk
An alternative to cow’s milk with slightly different proteins and fat structure, but still capable of triggering reactions in those with dairy sensitivities.

sheep milk
A rich, creamy milk used in artisan cheeses; typically better tolerated by some with cow’s milk issues, but still allergenic for many.

unpasteurised cheese
Cheese made from raw milk, valued for flavour and microbial diversity, but may pose risks of foodborne illness and trigger stronger reactions in sensitive individuals.

DRINKS

alcohol
A fermented beverage that can impair liver function and commonly triggers inflammation, skin flare-ups, or worsens histamine-related symptoms.

coffee
A caffeinated drink known for its stimulant effect, which may cause jitteriness, digestive discomfort, or exacerbate anxiety and sleep issues in sensitive individuals.

tea
An infusion made from plant leaves, often containing caffeine and tannins, which may lead to digestive upset or interfere with iron absorption in some people.

FISH

cod
A mild, flaky white fish commonly used in processed foods and fish-and-chips, known to trigger reactions in individuals with white fish or general fish allergies.

herring
An oily, cold-water fish often pickled or smoked, rich in omega-3s but potentially high in histamines, which can worsen inflammatory or allergy-related symptoms.

plaice

A delicate white flatfish low in fat, occasionally associated with cross-reactivity in people sensitive to other white fish species.

prawn
A type of shellfish rich in protein and iodine, but also one of the most common causes of seafood allergy, especially in crustacean-sensitive individuals.

salmon

A fatty fish known for its high omega-3 content, but like other oily fish, may provoke allergic reactions or histamine intolerance in sensitive individuals.

sole

A lean white flatfish with a subtle flavour, often well tolerated unless part of a broader fish allergy.

trout

A freshwater oily fish similar to salmon, valued for its flavour and nutrition, but may trigger reactions in individuals allergic to fish or fish proteins.

tuna
A popular fish consumed canned or fresh, known for its meaty texture and relatively low allergenicity, though reactions still occur in some sensitive individuals.

FRUIT

apple

A crisp, high-fibre fruit often associated with oral allergy syndrome in those sensitive to birch pollen.

apricot

A soft, sweet stone fruit rich in beta-carotene, but may trigger allergies in people sensitive to salicylates or stone fruits.

banana

A sweet, energy-rich fruit that’s usually well tolerated but may cause issues in those with latex-fruit syndrome or histamine sensitivity.

bilberry
A wild berry similar to blueberry, high in antioxidants, and generally well tolerated with few reported allergic effects.

black cherry

A dark, sweet stone fruit known for its antioxidant content, but may cause cross-reactivity in people with birch pollen allergy.

black grapes
A juicy, antioxidant-rich fruit that can ferment easily, potentially aggravating yeast overgrowth or histamine intolerance.

black berry

A fibre-rich berry packed with polyphenols, though its seeds and acidity may irritate sensitive digestive systems.

black currant

A tart, nutrient-dense berry high in vitamin C, sometimes associated with mild berry allergies.

blue berry

A popular low-sugar berry rich in antioxidants, typically well tolerated with few allergenic concerns.

citrus fruits

A category including oranges, lemons, and grapefruits, often causing irritation in individuals with acid reflux, histamine issues, or citrus allergies.

elderberry

A medicinal berry used in immune tonics, which must be cooked to avoid toxicity and may cause nausea or allergic reactions when raw.

gooseberry

A tart, fibrous berry less commonly eaten, which may trigger mild allergic reactions or digestive discomfort.

grapefruit

A bitter citrus fruit that interacts with many medications and may exacerbate acid reflux or histamine reactions.

green grapes
A sweet fruit with high sugar content, generally well tolerated but may ferment in the gut and cause bloating in some.

greengage

A type of plum with a firm, sweet flesh, occasionally causing issues in people sensitive to stone fruits.

kiwi

A tart, green-fleshed fruit rich in vitamin C, but often linked to oral allergy syndrome and latex-fruit cross-reactivity.

iemon

A highly acidic citrus used for flavouring, which may irritate the stomach lining or exacerbate oral allergies and histamine responses.

ioganberry
A cross between blackberry and raspberry, high in antioxidants but may cause allergy symptoms in those sensitive to cane fruits.

mango

A tropical fruit with a creamy texture, often triggering reactions in those sensitive to urushiol (also found in poison ivy).

orange

A sweet citrus fruit rich in vitamin C, known to aggravate reflux or oral allergy symptoms in some individuals.

orange melon

Likely refers to cantaloupe, a sweet, hydrating melon that can cause cross-reactions in those with ragweed or latex allergies.

pale melon

Possibly honeydew melon; hydrating and low in acidity, though sometimes associated with pollen-related cross-reactivity.

paw paw

A tropical fruit with a custard-like texture and tropical flavour, but can cause digestive upset or allergic responses in sensitive individuals.

peach

A juicy stone fruit that’s high in antioxidants, but often causes oral allergy reactions in people sensitive to birch pollen.

pear

A fibre-rich, low-acid fruit that is generally well tolerated but may still provoke oral allergy syndrome in some.

pineapple

A tropical fruit high in enzymes and vitamin C, known to irritate the mouth or exacerbate histamine-related symptoms.

purple grapes

A sweet, antioxidant-rich fruit, which may ferment in the gut or aggravate candida or histamine intolerance.

purple plum

A sweet, juicy stone fruit that may cause mild allergic reactions or sensitivities in those with stone fruit intolerance.

paspberry

A fibrous berry high in polyphenols, sometimes triggering reactions in people sensitive to salicylates or cane fruits.

red cherry

A sweet or tart stone fruit that may provoke cross-reactions in individuals allergic to birch pollen.

redcurrant

A tart, bright berry that’s high in vitamin C, though less commonly allergenic than other fruits.

strawberry

A popular red berry high in vitamin C and antioxidants, but frequently associated with histamine release and oral allergy syndrome.

tropical fruits

A broad category including mango, papaya, and pineapple, which are often allergenic and high in histamine or salicylates.

watermelon

A hydrating fruit low in acid, but can trigger reactions in individuals with pollen-food syndrome, especially ragweed sensitivity.

yellow plum

A sweet and tart stone fruit that may cause oral allergy symptoms in those reactive to birch or grass pollen.

MEAT

beef

A nutrient-rich red meat high in iron and protein, but may trigger immune or digestive responses in individuals with red meat allergies or alpha-gal syndrome.

chicken

A lean and widely consumed white meat, generally well tolerated, though some may react to antibiotics, additives, or develop rare poultry allergies.

duck
A fattier, flavourful meat often used in gourmet dishes, which may cause digestive discomfort in some due to its rich fat content.

goose

A gamey and fatty bird meat commonly consumed in festive meals, which may be harder to digest and is occasionally linked to food intolerances.

iamb

A red meat known for its distinct flavour and richness, sometimes associated with delayed allergic reactions, particularly in those sensitive to red meats.

meats

A general category that includes red and white meats, where sensitivities may arise due to specific proteins, additives, or fat content.

pork

A versatile and commonly eaten meat, but also one of the more frequent causes of meat-related intolerance or histamine sensitivity.

turkey

A lean poultry often consumed during holidays, usually well tolerated but can occasionally cause allergic responses or reactivity to preservatives in processed forms.

venison

A lean game meat from deer, lower in fat and often easier to digest, but may trigger allergic reactions in individuals sensitive to other red meats.

OIL

olives

The fruit of the olive tree, often consumed whole or pressed for oil; generally well tolerated, though some may experience reactions to sulphites in processed varieties.

safflower
A mild-tasting seed oil high in unsaturated fats, which may cause mild digestive discomfort or allergic reactions in seed-sensitive individuals.

SEEDS & NUTS

brazil nuts

A selenium-rich nut with a creamy texture, but excess intake may lead to selenium toxicity or allergic reactions in nut-sensitive individuals.

cashew
A soft, mildly sweet nut that is often roasted; it can trigger severe allergic responses and cross-reactivity with other tree nuts.

coconut

Technically a fruit but classified as a tree nut in allergen terms; may cause digestive upset or rare allergic responses, especially in nut-allergic individuals.

hazelnut

A sweet, oily nut often used in baking and spreads, commonly associated with tree nut allergies and oral allergy syndrome.

peanuts

A legume consumed like a nut, known for being one of the most common and severe food allergens, especially in children.

pistachios

A soft green nut that is high in fats and antioxidants, but frequently linked to tree nut allergies and cross-sensitivities.

sesame

A small seed rich in oils and used in various cuisines; increasingly recognised as a major allergen that may cause anaphylaxis.

sunflower

A mild-tasting seed often consumed as snacks or oil; usually well tolerated but may cause reactions in those with seed allergies.

walnut

A nutrient-dense tree nut high in omega-3 fats, commonly linked to tree nut allergies and cross-reactions with other nuts.

VEGETABLES

artichoke

A fibre-rich vegetable with liver-supportive properties, though it may cause gas or bloating in those with sensitive digestion or FODMAP intolerance.

asparagus

A spring vegetable high in folate and antioxidants, but it can cause strong-smelling urine and mild digestive upset in some individuals.

aubergines

Also known as eggplant, this nightshade vegetable may cause issues for people with sensitivities to solanine or histamine.

avocado

A creamy, nutrient-dense fruit often used as a vegetable, rich in healthy fats but potentially problematic for those with latex-fruit syndrome or histamine intolerance.

beetroot

A naturally sweet root vegetable known for supporting circulation, though it may cause red urine or aggravate oxalate sensitivity.

broccoli

A cruciferous vegetable rich in antioxidants and fibre, but it can lead to gas or bloating due to its sulphur-containing compounds.

cabbage
A dense leafy vegetable high in vitamin C and fibre, but it may cause bloating or discomfort due to its fermentable carbohydrates.

carrot

A sweet, crunchy root vegetable rich in beta-carotene, though rarely, it may trigger oral allergy syndrome in people allergic to birch pollen.

cauliflower

Another cruciferous vegetable that supports detox pathways, but often causes bloating or gas in those with FODMAP sensitivity.

celery

A hydrating, low-calorie vegetable, commonly allergenic in Europe and may cause severe reactions in celery-allergic individuals.

courgette

Also known as zucchini, this versatile squash is generally well tolerated but can occasionally trigger reactions in those sensitive to raw cucurbit family plants.

cucumber

A hydrating, cooling vegetable high in silica, though it may cause belching or mild allergy symptoms in sensitive individuals.

garlic

A pungent allium used in many cuisines for its antimicrobial properties, but it can cause digestive upset or allergic reactions, especially in those with allium sensitivity or IBS.

green beans

An immature legume high in fibre and nutrients, usually well tolerated, though some may react to lectins when consumed raw.

green pepper

An unripe bell pepper with a slightly bitter taste, part of the nightshade family and known to aggravate sensitivities in those reactive to solanine or nightshades.

ieek
A member of the allium family with a mild onion flavour, which may cause bloating or irritation in those sensitive to FODMAPs.

iettuce

A crisp leafy green that is usually easy to digest, though some people may experience mild oral allergy symptoms when eating certain varieties raw.

mushroom

A fungal vegetable rich in umami flavour, occasionally triggering intolerance in those with mould sensitivities or yeast overgrowth.

onion
A flavourful allium high in sulphur compounds, often difficult to digest for those with IBS or fructan sensitivity.

orange pepper

A sweeter, ripe version of bell pepper, generally well tolerated but may trigger digestive or inflammatory reactions in individuals sensitive to nightshades.

parsnip

A sweet, starchy root vegetable, generally well tolerated but can cause reactions in people sensitive to wild parsnip or related allergens.

peas

A protein-rich legume that’s usually easy to digest when cooked, but may cause issues in those with legume allergies or G6PD deficiency.

red pepper

The ripest and sweetest of the bell peppers, high in vitamin C and antioxidants, yet commonly problematic for those with nightshade or histamine intolerance.

rhubarb

A tart stalk vegetable used in desserts, high in oxalates and potentially irritating for individuals with kidney issues.

spinach

A leafy green loaded with iron and antioxidants, but high in oxalates, which may contribute to kidney stone formation in sensitive people.

sprouts

Usually referring to Brussels sprouts, these cruciferous vegetables are rich in fibre and sulphur but can cause bloating or gas.

tomatoes

A nightshade fruit often used as a vegetable, known to aggravate acid reflux and histamine sensitivity in some individuals.