Food allergens
They are specific proteins in foods that trigger abnormal immune responses in susceptible individuals. When a person with a food allergy consumes even a small amount of the allergenic food, their immune system mistakenly identifies the protein as harmful and initiates an allergic reaction.
Common Food Allergens
The most common food allergens, often referred to as the "Big Eight" in the United States as per FDA (Food and Drug Administration), include:
1. Milk - whey and Casein protein
2. Eggs - major allergen (alpha livetin) and dominant allergen - ovomucoid
3. Peanuts
4. Tree nuts(e.g., almonds, walnuts, cashews)
5. Soy
6. Wheat
7. Fish (e.g., salmon, tuna)
8. Shellfish (e.g., shrimp, crab, lobster)
Now sesame also added to list as 9th allergen.
The European Union (EU) has established a list of 14 food allergens that must be declared on food labels if present in the product.
These allergens are:
1.Cereals containing gluten: Wheat, rye, barley, oats, spelt, kamut, or their hybridized strains.
2. Crustaceans: E.g., crab, lobster, shrimp.
3. Eggs
4. Fish
5. Peanuts
6. Soybeans
7. Milk (including lactose)
8. Nuts: Almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts, pistachio nuts, macadamia nuts, and Queensland nuts.
9. Celery
10. Mustard
11. Sesame seeds
12.Sulphur dioxide and sulphites: At concentrations of more than 10 mg/kg or 10 mg/l.
13. Lupin
14. Molluscs: E.g., clams, mussels, oysters, scallops, and snails.
Note: There are some derivatives of these allergens which are so highly processed that they are not considered an allergenic risk and so do not need to be highlighted as allergens.
Symptoms of Food Allergies
Symptoms can range from mild to severe and may include:
-Skin reactions: Hives, eczema, itching, or swelling
- Respiratory issues: sneezing, nasal congestion, wheezing, or anaphylaxis
- Gastrointestinal symptoms: Nausea, vomiting, diarrhea, or abdominal pain
- Cardiovascular symptoms:Dizziness, fainting, or a rapid heartbeat
Anaphylaxis
Anaphylaxis is a severe, potentially life-threatening allergic reaction that can affect multiple body systems. It requires immediate medical attention and is typically treated with an injection of epinephrine.
Diagnosis
Diagnosis of food allergies typically involves:
- Medical history and physical examination
- Elimination diet: Removing suspected allergens from the diet and then reintroducing them under medical supervision
- Skin prick tests: Introducing small amounts of allergens into the skin to observe reactions
- Blood tests: Measuring specific IgE antibodies to particular allergens
- Oral food challenges: Consuming the suspected allergen in a controlled medical setting
Management
Management of food allergies includes:
- Avoidance: Strictly avoiding the allergenic food
- Reading labels: Carefully checking food labels for allergen information
- Education: Learning to recognize symptoms and knowing how to respond
- Emergency preparedness:Carrying epinephrine auto-injectors and knowing how to use them
Cross-Contamination
Cross-contamination occurs when allergenic foods come into contact with non-allergenic foods, potentially triggering reactions. It’s crucial to maintain strict kitchen hygiene and use separate utensils and preparation areas.
Recent Trends
There has been a rise in the prevalence of food allergies, especially among children. Researchers are exploring factors such as genetics, environmental influences, and dietary habits that may contribute to this increase.
Conclusion
Understanding food allergens, recognizing symptoms, and knowing how to manage and prevent allergic reactions are essential for individuals with food allergies and their caregivers. Ongoing research continues to seek better treatments and potential cures for food allergies.
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