Allergens
An allergen is any substance that triggers an immune reaction in sensitive people, typically in their nose, throat, eyes, ears or skin. When these reactions take place in these areas they produce symptoms which are either uncomfortable or painful – examples include pollen, animal dander, dust mites, mold spores certain medications insect venom and foods are among these allergens.
At first exposure to an allergen, your immune system quickly recognizes it as a threat and launches an offensive against it by producing immunoglobulin E (IgE) antibodies against it. Once these IgE antibodies come in contact with mast cells and basophils lining your nose, throat, eyes or ears they release histamine and other chemicals which produce symptoms associated with allergies.
An individual allergic to pollen may develop hay fever when exposed to it because their immune system responds to specific proteins present in it.
Food businesses must comply with food law and disclose allergen information for all prepackaged and loose (loose) foods they sell, including celery, cereals containing gluten, eggs, fish, milk molluscs peanuts tree nuts wheat soybeans etc. There may be other allergenic substances present but are not required by law to be declared.
Precautions
Everyday substances such as mold spores, pet dander or peanuts can trigger allergies in some people. Allergic symptoms range from mild and annoying to potentially life-threatening (anaphylaxis). They may affect breathing, heart rate, blood pressure or other aspects of body functioning.
Food allergies require careful label reading. You might see advisory statements like, “may contain X” or “produced in the same facility as Y”, which serve to warn of cross-contamination during production.
Congress adopted the Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA) to make it easier for people with food allergies to identify foods containing major allergens. According to this legislation, all priority allergen sources must be included either within the ingredients list or directly after their names on food labels.
There are eight food allergens listed by law; however, other foods and ingredients can cause allergic reactions in some people, including gluten and certain additives (for instance yellow 5, carmine and sulfites). If you are concerned about your reaction to such items, speaking with an allergist may help – they can test for food allergies with skin prick or blood tests and may advise carrying auto-injectors like EpiPen or TwinJet with you and teaching how to use them effectively.
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