The Hershey Company — REESE’S, SNACK MIX

Cane sugar sensitivity is specific to sugarcane-derived sweeteners and is distinct from glucose intolerance. Look for it in ingredient lists as sucrose, cane juice, or turbinado sugar.

Cocoa (Theobroma cacao) is tested as a standalone substance. Reactivity to cocoa affects all chocolate-containing products. Distinct from dairy or sugar reactions that often co-occur in chocolate.

One of the most commonly reactive substances on the MRT panel. Found in dairy products and many processed foods as whey, casein, or milk solids. Cross-reactive with goat and sheep milk in some patients.

Soy lecithin is one of the most ubiquitous food additives, used as an emulsifier in chocolate, baked goods, and margarine. Even small amounts can trigger mediator release in sensitive patients.

Soy-derived ingredients appear in a wide range of processed foods including soy lecithin, soybean oil, and textured soy protein. One of the most prevalent hidden triggers.

Peanut is a legume (not a tree nut) tested on the MRT panel. Peanut oil, peanut butter, and peanut flour are all included. Distinct from IgE peanut allergy testing.

A major grain trigger distinct from celiac disease. MRT measures inflammatory mediator release to wheat protein, not IgE-mediated gluten allergy. Found in bread, pasta, and many processed foods.

Corn derivatives are among the hardest triggers to avoid. Found as corn syrup, cornstarch, modified food starch, dextrose, maltodextrin, and citric acid in thousands of processed products.

Canola oil (derived from rapeseed) is an MRT-tested substance. It is one of the most common cooking oils in processed foods and restaurant cooking. Look for it in fried foods, dressings, and baked goods.

Sunflower seed and sunflower oil are MRT-tested. Sunflower lecithin is increasingly used as a soy lecithin alternative. Found in chips, cooking oils, and many "allergen-friendly" products.

Baker's yeast (Saccharomyces cerevisiae) is MRT-tested. Found in bread, rolls, pizza dough, and fermented foods. Also present as yeast extract, a common flavor enhancer in savory products.

A chemical compound found in cinnamon, vanilla, and many artificial flavorings. Tested on the MRT chemical additives panel. Often hidden under "natural flavors" or "artificial flavoring" on labels.

Tartrazine (Yellow #5) is an azo dye on the MRT chemical panel. Found in processed foods, beverages, and medications. Cross-reactivity with aspirin sensitivity has been documented in clinical literature.

Sunset Yellow FCF is a synthetic azo dye tested on the MRT chemical panel. Found in cereals, snack foods, candy, and some medications. Banned in several countries outside the US.

Allura Red AC is the most widely used food dye and one of the most reactive chemical additives on the MRT panel. Found in candy, beverages, cereals, snack foods, and even some medications.

Brilliant Blue FCF is a synthetic food dye tested on the MRT chemical panel. Found in candy, beverages, ice cream, and some processed foods. Often combined with Yellow #5 to create green coloring.