Identifying allergens in the foods we eat
Posted: Mon Dec 23, 2024 8:37 am
In Spain, there are two million patients who suffer from some type of food allergy, specifically, around 8% of children under 14 years of age and 2-3% of adults. People with allergies to certain foods must avoid eating and coming into contact with these foods, so they must know the composition of everything they eat.
Read on to learn more about food allergens and how to identify them in the products we consume.
What are Food Allergens?
An allergen is any substance, in principle harmless, that can induce an allergic hypersensitivity reaction in susceptible people. In the field of food, an allergen is a food or compound that is part of a food and is capable of developing an allergy in consumers sensitive to it.
Food allergy is an exaggerated immune response that occurs in the body when it comes into contact with a food allergen. It is mediated by type E antibodies (IgE) that, when they bind to the allergen, produce the release of various substances, which are responsible for producing the characteristic clinical manifestations. These manifestations, in their mildest forms, are observed as skin conditions (hives, eczema or atopic dermatitis) or gastrointestinal conditions (diarrhea, digestive discomfort, nausea-vomiting or difficulty swallowing). In severe cases, they can cause anaphylactic shock (affecting different systems) with a risk of death.
Differences between allergy and intolerance
Food allergy should not be confused with food intolerance , which is the inability to consume certain foods or nutrients without activating the immune system and is generally due to enzymatic deficiencies that prevent the proper metabolism of the nutrient. They present with very similar clinical pictures: pain, bloating, intestinal noises, flatulence, diarrhea, etc.
Despite having symptoms very similar to food intolerance, food allergy causes a hypersensitivity reaction in the person who has ingested a food, which in severe cases can put their life at risk, hence the importance of knowing the allergen content of the foods we consume.
According to the European Regulation on food information ( Regulation landline number philippines 1169/2011, mandatory since December 13, 2014 ), the consumer must have access to information on the ingredients of the food they consume, whether packaged or not, in order to be able to recognize and make appropriate use of the food, making decisions that adapt to their individual dietary needs, and in the case of allergens, to be able to identify those foods that are harmful to their health.
In the packaged foods we consume, information about allergens appears prominently on the ingredient list on the label (for example in bold or a different colour).
In the case of unpackaged foods, all the ingredients of the product must be listed on the menu or menu provided to the customer, with information regarding allergens clearly and in a highlighted manner. To list allergens, the most common way to do this is to indicate their name (in bold), using symbols, or with a QR code.
Identifying food allergen icons
Each of the 14 allergens that must be declared can be represented with a symbol, which makes it easier to identify them.
What are food allergens?
Gluten is present in cereals such as: wheat, rye, barley, oats, spelt, kamut .
Some people who are allergic to crustaceans may suffer allergic reactions simply by inhaling cooking fumes.
The presence of egg is indicated both when shell egg and any derivative of pasteurized egg (egg wine) are used.
The main allergens in fish are proteins found in their muscle cells. They are heat-stable, so they resist heat and do not change when cooked.
Peanuts are part of the legume family, but are often considered nuts due to their oil content. They are highly allergenic, causing intense and immediate reactions even when ingested in minimal amounts .
Soy protein is considered a very valuable and nutritious food component, which is used in the production of ice cream, fruit juices, baked goods, etc.
Milk proteins (caseins, seroproteins) are responsible for its allergenicity.
One of the characteristics of nuts is their high allergenicity and their stability to heat and digestive processes, which means that reactions are often intense and immediate.
People allergic to celery may also have allergies or sensitivity to fennel, carrots, cilantro, parsley, etc.
Mustard is one of the most allergenic spices known to date, both due to its prevalence and allergenic potency.
Sesame seeds and sesame oil are very common in Asian cuisine.
Sulfites are sulfur derivatives that are used as preservatives in food. On labels they are E-220 to E-228. They are used to prevent food from darkening and for their antioxidant and antimicrobial action.
The lupine is a type of legume belonging to the same family as the peanut.
Mollusks are the other type of shellfish that cause the most allergies, including bivalves, gastropods and cephalopods .
Concept of cross contamination
When it comes to food safety, cross-contamination occurs when food is handled without taking into account the necessary safety measures, resulting in food poisoning. For example, a salad could be contaminated with bacteria present in raw meat.
When we talk about food allergies and intolerances, cross-contamination is the presence of an allergen in a food, product or prepared dish that should not contain it. If cross-contamination occurs, it could cause a food allergy, with a high risk to the health of the consumer.
Read on to learn more about food allergens and how to identify them in the products we consume.
What are Food Allergens?
An allergen is any substance, in principle harmless, that can induce an allergic hypersensitivity reaction in susceptible people. In the field of food, an allergen is a food or compound that is part of a food and is capable of developing an allergy in consumers sensitive to it.
Food allergy is an exaggerated immune response that occurs in the body when it comes into contact with a food allergen. It is mediated by type E antibodies (IgE) that, when they bind to the allergen, produce the release of various substances, which are responsible for producing the characteristic clinical manifestations. These manifestations, in their mildest forms, are observed as skin conditions (hives, eczema or atopic dermatitis) or gastrointestinal conditions (diarrhea, digestive discomfort, nausea-vomiting or difficulty swallowing). In severe cases, they can cause anaphylactic shock (affecting different systems) with a risk of death.
Differences between allergy and intolerance
Food allergy should not be confused with food intolerance , which is the inability to consume certain foods or nutrients without activating the immune system and is generally due to enzymatic deficiencies that prevent the proper metabolism of the nutrient. They present with very similar clinical pictures: pain, bloating, intestinal noises, flatulence, diarrhea, etc.
Despite having symptoms very similar to food intolerance, food allergy causes a hypersensitivity reaction in the person who has ingested a food, which in severe cases can put their life at risk, hence the importance of knowing the allergen content of the foods we consume.
According to the European Regulation on food information ( Regulation landline number philippines 1169/2011, mandatory since December 13, 2014 ), the consumer must have access to information on the ingredients of the food they consume, whether packaged or not, in order to be able to recognize and make appropriate use of the food, making decisions that adapt to their individual dietary needs, and in the case of allergens, to be able to identify those foods that are harmful to their health.
In the packaged foods we consume, information about allergens appears prominently on the ingredient list on the label (for example in bold or a different colour).
In the case of unpackaged foods, all the ingredients of the product must be listed on the menu or menu provided to the customer, with information regarding allergens clearly and in a highlighted manner. To list allergens, the most common way to do this is to indicate their name (in bold), using symbols, or with a QR code.
Identifying food allergen icons
Each of the 14 allergens that must be declared can be represented with a symbol, which makes it easier to identify them.
What are food allergens?
Gluten is present in cereals such as: wheat, rye, barley, oats, spelt, kamut .
Some people who are allergic to crustaceans may suffer allergic reactions simply by inhaling cooking fumes.
The presence of egg is indicated both when shell egg and any derivative of pasteurized egg (egg wine) are used.
The main allergens in fish are proteins found in their muscle cells. They are heat-stable, so they resist heat and do not change when cooked.
Peanuts are part of the legume family, but are often considered nuts due to their oil content. They are highly allergenic, causing intense and immediate reactions even when ingested in minimal amounts .
Soy protein is considered a very valuable and nutritious food component, which is used in the production of ice cream, fruit juices, baked goods, etc.
Milk proteins (caseins, seroproteins) are responsible for its allergenicity.
One of the characteristics of nuts is their high allergenicity and their stability to heat and digestive processes, which means that reactions are often intense and immediate.
People allergic to celery may also have allergies or sensitivity to fennel, carrots, cilantro, parsley, etc.
Mustard is one of the most allergenic spices known to date, both due to its prevalence and allergenic potency.
Sesame seeds and sesame oil are very common in Asian cuisine.
Sulfites are sulfur derivatives that are used as preservatives in food. On labels they are E-220 to E-228. They are used to prevent food from darkening and for their antioxidant and antimicrobial action.
The lupine is a type of legume belonging to the same family as the peanut.
Mollusks are the other type of shellfish that cause the most allergies, including bivalves, gastropods and cephalopods .
Concept of cross contamination
When it comes to food safety, cross-contamination occurs when food is handled without taking into account the necessary safety measures, resulting in food poisoning. For example, a salad could be contaminated with bacteria present in raw meat.
When we talk about food allergies and intolerances, cross-contamination is the presence of an allergen in a food, product or prepared dish that should not contain it. If cross-contamination occurs, it could cause a food allergy, with a high risk to the health of the consumer.