Fast-food allergens, made clear.

When you tap an allergen, we hide every item that lists it as an ingredient and show only the items that don't. Select more than one and an item has to be clear of all of them to stay. It filters on listed ingredients only — it can't account for cross-contact from shared fryers, grills or prep surfaces, so a filtered result is a starting point to check, not a guarantee it's safe.

No. These 934 pages across 30 brands are research summaries of commonly reported ingredients — not the brands' official allergen menus and not endorsed by them. Fast-food recipes, suppliers and prep change between locations and over time, so always confirm your specific order with the restaurant's current allergen information or staff.

"May contain" flags possible cross-contact — the item shares equipment, oil or a prep surface with an allergen, or the recipe varies by location — rather than the allergen being a listed ingredient. If you have a severe allergy, treat "may contain" the same as "contains" until the restaurant confirms otherwise.

Every item is checked against the Big-9: milk, egg, wheat (gluten), soy, peanut, tree nut, fish, shellfish and sesame — the nine major allergens U.S. labeling law recognizes. Each individual page shows the full grid, marking each one as Contains, May contain, or Free.

That's a decision for you and your allergist, not this directory. Many items can be modified — skipping cheese, sauce or a bun, or asking for a fresh-oil fry — and the individual pages suggest safer swaps where they exist. But cross-contact risk remains, so anyone with a severe allergy should confirm prep with staff and carry prescribed epinephrine.

We review these 934 pages for the current year and refresh them as brands change recipes and suppliers. Because ingredients and prep vary by location and can change without notice, treat every result as a research prompt and read the restaurant's current allergen information before you order.