Allergens are food or ingredients that have the potential to trigger severe, life-threatening allergic reactions in some individuals, and must be declared on a food product’s ingredients list in accordance with Food Standards Code regulations.
There are different allergen information rules for prepacked and non-prepacked food products, so these fact sheets, posters and checklists have been created to assist businesses in complying with these regulations.
Peanuts
Peanuts (Arachis hypogaea) are legumes packed with unique plant-based proteins with numerous nutritional and health advantages. One such amino acid found in peanuts, arginine, is the precursor of nitric oxide that helps relax blood vessels, improving blood flow, healing tissue faster, and slowing recovery times.
Peanuts are packed with antioxidants, vitamin E, folates and fiber. Peanuts also boast significant amounts of unsaturated fats that support cardiovascular health, such as monounsaturated fatty acids. Finally, their high soluble fiber content helps lower cholesterol levels and enhances absorption of certain minerals (Feldman 1999).
Signs and symptoms of peanut allergy may range from mild to severe, including anaphylaxis which requires immediate medical treatment including adrenaline administration if available.
Tree nuts
Tree nuts are one of the second-most frequently eaten allergens by adults and children alike, often sensitized to tiny proteins found within nuts that when consumed trigger their immune systems to release chemicals that cause symptoms such as itching or swelling; although mild reactions may occur, other more serious reactions could even prove life-threatening.
People with tree nut allergies must avoid all foods containing nuts. Furthermore, products labeled with “may contain traces” or being manufactured “in the same facility as” tree nuts should also be avoided.
Some children may eventually overcome their tree nut allergy with time; doctors can conduct food challenges at their clinic to assess this. Otherwise, allergies to tree nuts tend to persist throughout their lives.
Eggs
Egg allergy is a very prevalent issue and its reactions range from mild to moderate (anaphylaxis) in intensity. Some children may outgrow it by age 10. Children who suffer from food allergies should receive an ASCIA Action plan and two doses of adrenaline in case of anaphylactic shock; schools should request documentation of confirmed allergies from your treating doctor.
Eggs can be found in foods like baking mixes, batters, bouillon, chocolates, cake flours, instant drinks, mayonnaise, nougat noodles omelettes remoulade salad dressings and soups; sometimes wine uses fining agents (to clear it). Children who are allergic should carefully read labels to look out for advisory statements like:’may contain egg,’ ‘processed in facility that handles eggs’ or ‘manufactured on equipment that handles eggs’ which indicate this possibility.
Milk
Cow’s milk is one of the most frequently allergenic foods for infants and young children, and most outgrow it over time; however, some may remain allergic for life.
An immediate (IgE mediated) reaction to milk can result in symptoms including hives, swelling of lips and throat or anaphylaxis – an extreme reaction which can lower blood pressure dramatically, impair breathing and potentially even cause collapse or even death.
Milk allergies that do not involve IgE antibodies may also produce symptoms in the gut such as bloating and wind, but are different from lactose intolerance; they will not be addressed here. Skin prick testing or blood testing is used to diagnose an allergy before its elimination from diet for an extended period to see if symptoms improve – please seek professional guidance when doing this step!
Soy
Soybeans (or edamame beans) are high in protein and are often eaten by those following vegetarian or vegan diets as an alternative source of nourishment. Soy products have also become widely used as texturisers, emulsifiers, and protein fillers in processed food products; additionally soybean oil is often found as a cooking ingredient at restaurants, packaged goods stores and even some supermarkets in the US.
Soy belongs to the legume family of foods, alongside beans, lentils and peas. When someone is allergic to soy, their immune system overreacts against proteins found in soybeans and other legumes – binding with IgE antibodies in their system to cause an allergy reaction in their body. Soy lecithin can often be found as an additive in chocolate products as well as mayonnaise, margarine and sauces containing it.
Wheat
Wheat (Triticum aestivum) is a photosynthetic plant that thrives best in temperate regions, similar to other cereal grains it is an obligate heterotroph and contains 17 elements, including carbon, hydrogen and oxygen from the air as well as carbohydrates, proteins, fats, minerals, and vitamins such as thiamine, riboflavin, and niacin.
Wheat is an indispensable ingredient in many food products such as bread, naan bread, oats, breakfast cereals, biscuits and pasta. Additionally, wheat is used in non-food items like glue, kitty litter and Play-Doh.
Under UK legislation, wheat along with 14 other major food allergens must be clearly labeled on all packaged and manufactured food products. If you suspect an allergy to wheat, please seek medical or dietitian advice regarding an elimination diet and subsequent reintroduction process.
Fish
Seafood allergies are becoming increasingly prevalent, particularly in areas where seafood is an integral part of diets. Fish proteins such as those found in shrimp/prawns/shrimp, lobster and crab may trigger allergic reactions in some individuals; others may only react negatively to certain crustaceans or molluscs; the specific protein responsible may vary between people and may even appear across multiple seafood groups.
Allergies to fish can be diagnosed through skin-prick testing or blood analysis. People who suffer from allergies must carefully read food ingredient lists and “may contain” advisory panels to avoid specific fish they are allergic to, as well as avoid products prepared in oil containing the allergen. Your allergist may provide medications to manage any adverse reactions.
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