Food allergens can cause life-threatening allergic reactions in individuals, and food businesses must provide allergen information and adhere to labelling rules when providing products containing allergens.
Food business operators have two options when it comes to providing allergen information to their customers: either for prepacked or loose foods. Both methods follow different rules.
Always read ingredient lists and “may contain” advisory panels with care as these may change and not necessarily updated frequently.
Gluten
Gluten is a protein found in wheat, barley, rye and triticale – an offspring of wheat and rye – which gives foods their chewy texture while acting like glue to hold them together. Although many can consume gluten without adverse health consequences, for some individuals eating gluten may cause symptoms and discomfort; those diagnosed with celiac disease must avoid foods containing gluten while those experiencing symptoms from eating gluten may need to adopt a gluten-free diet, particularly if diagnosed with non-celiac gluten sensitivity (NCGS).
Gluten proteins are complex molecules composed of tightly bound monomeric gliadins and highly soluble glutenins, and their composition and primary structures depend on factors like genotype, growing conditions and technological processes.
Gluten is commonly found in processed food items like lunch/deli meats, frozen pizza, soy sauce, ice cream and other dairy products; and used as an emulsifier, thickener or flavoring in some dietary supplements. When shopping for these foods or supplements that may contain gluten, look for labels or ingredient listings indicating “gluten-free”. Certain warning statements might appear such as: “processed in a facility that processes wheat” or “produced on equipment containing wheat”. Speak to your pharmacist regarding prescription/over thecounter medications you are taking that could contain wheat gluten or not – they will know best about what to look out for when purchasing these products that could contain wheat gluten!
Eggs
Egg allergy is a food allergy in which the body produces antibodies known as IgE immunoglobulins in response to egg proteins, binding and activating mast cells and basophils which release histamine, leukotrienes, and cytokines which lead to symptoms ranging from skin rashes or hives to anaphylaxis – life-threatening reactions that could even prove fatal.
Egg allergens can be found in various food products. Packaged items that contain egg must clearly display an ingredient list; read it thoroughly each time before buying as its content can alter over time. Be wary of products marked “may contain traces of egg”, being processed at facilities which also process egg or manufactured using equipment used for egg as these could indicate cross-contamination issues.
Children with egg allergies should carry two doses of epinephrine (an adrenaline autoinjector) at all times and notify their school or childcare centre of their allergies, and inform those serving food to them of them. They should also develop an ASCIA action plan for managing allergic reactions including anaphylaxis that they can present to anyone caring for them.
Peanuts
Peanuts are an abundant source of protein (37 grams per cup), fiber, vitamins and minerals as well as phytochemicals such as phenolic acids, flavonoids and antioxidants – making them an excellent addition to any healthy diet.
Peanuts contain allergenic proteins with strong allergenic potential. One factor contributing to their high allergenic potential may be that peanut proteins exhibit variable glycosylation patterns which may impact their biological function and explain why certain cultivars of peanuts exhibit lower allergenicity than others.
Peanuts’ potency stems in part from their ability to avoid digestion. This isn’t due to their size; rather, their ability to bind with and inhibit digestive enzymes in the gut allows allergens such as peanuts to reach cells that line the small intestine as well as immune system cells more efficiently.
People with peanut allergies should always read food labels carefully and steer clear of products containing peanut protein, such as cookies and candy that may have come into contact with peanuts through cross-contamination.
Tree Nuts
Tree nuts are an integral component of many foods and are frequently found in barbecue sauces, breadings, soups, salad dressings, desserts and ice creams. Tree nuts may also be found in ethnic food preparations and commercially prepared baked goods as well as candy products. People with an allergy must read labels carefully when purchasing food that contains tree nuts. Likewise, people dining out may require carrying “chef cards” explaining their allergies to restaurant staff.
Tree nut allergies are among the few food allergies that can become life-threatening and persist throughout one’s lifespan. Parents should educate children on these allergies while adults should carry and use an auto-injector (either an EpiPen or Allerject) at all times just in case an episode should arise.
Tree nut allergies can range in severity from mild to severe symptoms. Even tiny amounts of specific nuts may provoke an allergic response. Although an allergy to any one kind of nut usually means all should be avoided, an allergist can help individuals determine which nuts they can safely consume based on skin prick testing results, risk assessment between different varieties, quality-of-life considerations and more.
Fish
Seafood allergies are prevalent in countries where fish is an integral part of diets. Most individuals react negatively to one type of fish while remaining immune to crustaceans or molluscs, though it’s possible for someone to be allergic to only certain types of seafood (for instance some people can be sensitive to tuna but not cod) while many varieties appear similar (salmon could easily be mistaken for tilapia when filleted).
Skin and blood tests can confirm a fish allergy. Your allergist may suggest an oral food challenge whereby fish is removed from your diet for an extended period, followed by small doses being provided under medical supervision to observe any reactions.
Once diagnosed with a fish allergy, it is crucial that all who consume foods containing fish read ingredient lists carefully and avoid all products that contain fish – this includes sauces, condiments and prepared foods. Furthermore, inform all schools and afterschool care providers of your child’s allergy in order for them to prevent cross-contamination from taking place.
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