INTRODUCTION
Food allergies have become a growing public health concern worldwide, affecting both children and adults alike. They occur when the immune system mistakenly identifies certain proteins in food as harmful and launches a full-blown immune response, leading to reactions commonly identified as food allergies. These reactions can range from mild symptoms like itching or stomach discomfort to severe, life-threatening conditions like anaphylaxis (a severe allergic reaction). In this article, we dive deep into common food allergens, discuss their impact on health, and underline the importance of allergen awareness.
COMMON FOOD ALLERGENS:
According to leading health organizations, including the National Institute of Nutrition (NIN) and the Food Safety and Standards Authority of India (FSSAI), certain commonly consumed foods are responsible for most of the known allergic reactions.
1. Milk and Diary:
Milk allergy, particularly to cow’s milk, is one of the most common allergies in children.
While most outgrow this allergy by adulthood, some individuals remain allergic throughout their lives.
Symptoms can include hives, vomiting, and, in severe cases, anaphylaxis.
It’s essential to distinguish between milk allergy and lactose intolerance, the latter being a digestive issue and not an immune response.
Prevention and Remedies
A milk allergy occurs when the body reacts to two primary proteins in milk: casein and whey. For individuals with this allergy, plant-based alternatives such as almond milk and oat milk, which are free from these proteins, are recommended.
It’s important to note that not only milk, but also its derivatives, such as yogurt, cheese, and infant foods containing milk-based ingredients can trigger an allergic reaction. Therefore, it is essential to carefully read food labels before consuming these products.
2. Eggs
Egg allergies are another common food allergy, particularly in children.
The allergen is a protein ovalbumin primarily found in egg whites, although some may react to the egg yolks as well.
Vaccines containing egg proteins can also trigger reactions in sensitive individuals.
PREVENTION
Given that eggs and egg derivatives are found in a wide variety of foods, such as baked goods, ice creams, and even some dietary supplements and medications, it is essential to carefully read labels to ensure the presence of eggs and other egg-derived proteins.
Remedies
If you are newly diagnosed with an allergy, consult your healthcare provider (doctor) to identify the cause and determine the appropriate course of treatment. For mild symptoms, over-the-counter antihistamines can help alleviate discomfort. However, in the case of severe reactions like anaphylaxis, immediate treatment with epinephrine (adrenaline) injections and other clinical interventions may be required. These should only be administered by a licensed healthcare professional. If severe symptoms develop, seek medical attention immediately.
3. Peanuts
Peanut allergy is particularly notorious for its severity and is a leading cause of anaphylaxis.
Unlike many childhood allergies, peanut allergies often persist into adulthood.
This allergy requires strict avoidance and careful reading of food labels, as peanuts and peanut-derived products can be found in numerous processed foods.
4. Tree Nuts
Tree nuts, such as almonds, walnuts, and cashews, are another frequent source of food allergies.
Like peanut allergies, tree nut allergies can trigger severe reactions, including anaphylaxis.
Individuals with tree nut allergies may need to avoid all nuts, as cross-contamination can be common in processing and preparation facilities.
5. Soy
Soy allergy is quite rare, but still prevalent particularly in infants and children.
Common sources of Soy and Soy proteins include processed foods, sauces, and meat substitutes.
For individuals with soy allergies, avoiding products containing soy lecithin, soybean oil, and soy proteins can be challenging due to their widespread use
Careful perusal of labels in necessary as the use of Soy is widespread and unlike eggs indirect Prescence of Soy derivatives are quite common it is best to avoid processed food and stick to whole and fresh foods is allergy is severe.
6. Wheat
Wheat allergy should not be confused with celiac disease, which is an autoimmune condition triggered by gluten.
Wheat allergy involves an immune response to proteins like gluten found in wheat and can cause symptoms ranging from mild digestive issues to severe respiratory problems.
Wheat is the most widely consumed food item among humans today and almost all of our daily food items contain wheat in some form so staying away from wheat can be a challenge, so it is best to avoid processed foods and stick to whole foods and freshly cooked foods.
7. Fish and Shellfish
Fish and shellfish allergies are common in adults and can lead to severe allergic reactions.
These allergies tend to be lifelong, and even the slightest exposure to seafood can result in a serious reaction.
Cross-contamination in restaurants and food processing can be especially problematic for people with fish and shellfish allergies.
8. Sesame
Sesame is increasingly recognized as a common allergen.
It is found in various forms, including seeds, oils, and pastes (e.g., tahini).
Sesame allergies, like peanut and tree nut allergies, can cause serious reactions, including anaphylaxis.
As sesame is often used in bakery items and many commonly prepared foods, it is crucial for allergic individuals to be vigilant.
9. Sulphite’s
Sulphites are chemical compounds commonly used as preservatives in food and beverages.
They are often added to dried fruits, wines, jams, and some processed foods.
According to the National Institute of Nutrition (NIN), sulphites sensitivity can lead to allergic-like reactions, particularly in individuals with asthma.
Symptoms may range from mild headaches and rashes to severe respiratory difficulties.
People with known sensitivities should carefully read product labels for sulphites content, as it may appear under various names, including sulphur dioxide and sodium bisulphite.
10. Gluten
Gluten is found in wheat, barley, and rye. Its common in foods like bread, pasta, and cereals as well as processed foods like sauces and soups.
People with gluten sensitivity will have stomach pain, bloating, headache, tiredness after eating gluten, while it does not cause long term damage like auto immune diseases.
Gluten free alternatives such as rice, quinoa and almond flour or coconut flour can be preferred. Many products in the market now comes up with gluten free label to help people avoid gluten allergy.
ALLERGEN MANAGEMENT
Proper management of food allergens involves a combination of personal vigilance, regulatory guidelines, and public awareness efforts. The goal is to prevent exposure to allergens, mitigate the risk of allergic reactions, and educate people about handling allergies effectively.
1. Allergen Identification and Labelling
The foundation of allergen management starts with identifying allergens and ensuring they are clearly labelled on food products. Organizations like FSSAI play a critical role in setting regulations that require food manufacturers to list common allergens on product packaging. The “Big 8” (milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soy) must be clearly identified. Labels must be scrutinized by consumers with allergies to avoid accidental consumption of harmful allergens.
In addition, food manufacturers are increasingly using precautionary labelling, such as “may contain” or “produced in a facility that also processes [allergen],” to inform consumers about potential cross-contamination risks.
2. Cross-Contamination Prevention
Cross-contamination is one of the primary risks for individuals with food allergies. This occurs when a food containing an allergen meets allergen-free food. This can happen during food production, processing, transportation, or even in kitchens at home or in restaurants. Key strategies to reduce the risk of cross-contamination include:
Separating allergenic and non-allergenic foods during storage, preparation, and cooking.
Using dedicated utensils, cookware, and cutting boards for allergen-free meals.
Regular cleaning of surfaces and equipment to remove traces of allergens.
3. Education and Awareness in Food Services
Educating food service providers, caregivers, and the public is a crucial aspect of allergen management. Schools, hospitals, restaurants, and cafeterias need to have clear guidelines in place to minimize the risk of accidental allergen exposure. This includes:
Training staff on food allergies, symptoms, and emergency response protocols.
Clear communication with customers or patients about allergen content in meals.
Offering allergen-free or allergen-friendly alternatives on menus.
4. Emergency Preparedness
In case of mild symptoms, over-the-counter antihistamines can help alleviate discomfort. However, for severe symptoms, adrenaline (epinephrine) injections may be required, which should only be administered by a licensed medical practitioner. Individuals with a known history of severe allergic reactions must avoid consuming food outside of controlled environments and should steer clear of food sources they are not certain about.
5. FSSAI Regulations on Allergen Management
The Food Safety and Standards Authority of India (FSSAI) has established regulations to ensure the safety of consumers with food allergies. The FSSAI mandates that food manufacturers disclose allergens on
product labels and has set guidelines for food businesses to handle allergenic ingredients. These regulations aim to:
Ensure proper food safety management practices in food manufacturing and service.
Minimize the risk of accidental exposure through clear allergen labelling.
Promote public awareness on how to handle allergens safely and responsibly.
MANAGING ALLERGIES AND RAISING AWARENESS
Food allergen management is critical for individuals and their families. Avoiding trigger foods requires vigilance in reading food labels, being aware of cross-contamination risks, and ensuring that emergency measures are in place, such as carrying epinephrine auto-injectors for those with severe allergies. Moreover, schools, workplaces, and public spaces should promote allergen awareness through clear labelling and allergen-free zones to prevent accidental exposure.
EDUCATING CAREGIVERS AND FOOD SERVICE PROFESSIONAL
Education is key in mitigating the risks associated with food allergies. Caregives, teachers, food service professionals, and even peers should be informed about the risks, symptoms of allergic reactions, and the necessary steps to take in case of an emergency.
Comments