Diabetes Linked to Quantity of Sugar Intake

Eating too much of any food, including sugar, can cause you to gain weight; it’s the resulting obesity that predisposes people to diabetes, according to the prevailing theory. For years, scientists have said eating too much sugar “not exactly” causes diabetes.

But now the results of a large epidemiological study suggest sugar may also have a direct, independent link to diabetes. Researchers from the Stanford University School of Medicine, the University of California-Berkeley and the University of California-San Francisco examined data on sugar availability and diabetes rates from 175 countries over the past decade. After accounting for obesity and a large array of other factors, the researchers found that increased sugar in a population’s food supply was linked to higher diabetes rates, independent of obesity rates.

“It was quite a surprise,” said Sanjay Basu, MD, PhD, an assistant professor of medicine at the Stanford Prevention Research Center and the study’s lead author. The research was conducted while Basu was a medical resident at UCSF.

The study provides the first large-scale, population-based evidence for the idea that not all calories are equal from a diabetes-risk standpoint, Basu said. “We’re not diminishing the importance of obesity at all, but these data suggest that at a population level there are additional factors that contribute to diabetes risk besides obesity and total calorie intake, and that sugar appears to play a prominent role.”

Specifically, more sugar was correlated with more diabetes: For every additional 150 calories of sugar available per person per day, the prevalence of diabetes in the population rose 1 percent, even after controlling for obesity, physical activity, other types of calories and a number of economic and social variables. A 12-ounce can of soda contains about 150 calories of sugar. In contrast, an additional 150 calories of any type caused only a 0.1 percent increase in the population’s diabetes rate.

Not only was sugar availability correlated to diabetes risk, but the longer a population was exposed to excess sugar, the higher its diabetes rate after controlling for obesity and other factors. In addition, diabetes rates dropped over time when sugar availability dropped, independent of changes to consumption of other calories and physical activity or obesity rates.

The findings do not prove that sugar causes diabetes, Basu emphasized, but do provide real-world support for the body of previous laboratory and experimental trials that suggest sugar affects the liver and pancreas in ways that other types of foods or obesity do not. “We really put the data through a wringer in order to test it out,” Basu said.

The study used food-supply data from the United Nations Food and Agricultural Organization to estimate the availability of different foods in the 175 countries examined, as well as estimates from the International Diabetes Foundation on the prevalence of diabetes among 20- to 79-year-olds. The researchers employed new statistical methods derived from econometrics to control for factors that could provide alternate explanations for an apparent link between sugar and diabetes, including overweight and obesity; many non-sugar components of the food supply, such as fiber, fruit, meat, cereals and oils; total calories available per day; sedentary behavior; rates of economic development; household income; urbanization of the population; tobacco and alcohol use; and percentage of the population age 65 or older, since age is also associated with diabetes risk.

“Epidemiology cannot directly prove causation,” said Robert Lustig, MD, pediatric endocrinologist at UCSF Benioff Children’s Hospital and the senior author of the study. “But in medicine, we rely on the postulates of Sir Austin Bradford Hill to examine associations to infer causation, as we did with smoking. You expose the subject to an agent, you get a disease; you take the agent away, the disease gets better; you re-expose and the disease gets worse again. This study satisfies those criteria, and places sugar front and center.”

“As far as I know, this is the first paper that has had data on the relationship of sugar consumption to diabetes,” said Marion Nestle, PhD, a professor of nutrition, food studies and public health at New York University who was not involved in the study. “This has been a source of controversy forever. It’s been very, very difficult to separate sugar from the calories it provides. This work is carefully done, it’s interesting and it deserves attention.”

The fact that the paper used data obtained over time is an important strength, Basu said. “Point-in-time studies are susceptible to all kinds of reverse causality,” he said. “For instance, people who are already diabetic or obese might eat more sugars due to food cravings.”

The researchers had to rely on food-availability data for this study instead of consumption data because no large-scale international databases exist to measure food consumption directly. Basu said follow-up studies are needed to examine possible links between diabetes and specific sugar sources, such as high-fructose corn syrup or sucrose, and also to evaluate the influence of specific foods, such as soft drinks or processed foods.

Another important future step, he said, is to conduct randomized clinical trials that could affirm a cause-and-effect connection between sugar consumption and diabetes. Although it would be unethical to feed people large amounts of sugar to try to induce diabetes, scientists could put participants of a study on a low-sugar diet to see if it reduces diabetes risk.

Basu was cautious about possible policy implications of his work, stating that more evidence is needed before enacting widespread policies to lower sugar consumption.

However, Nestle pointed out that the findings add to many other studies that suggest people should cut back on their sugar intake. “How much circumstantial evidence do you need before you take action?” she said. “At this point we have enough circumstantial evidence to advise people to keep their sugar a lot lower than it normally is.”

Vitamin D Supplements Intake During Pregnancy Linked to Food Allergies

Vitamin D has always had a good reputation: it strengthens bones, protects against infections particularly during the cold winter months and aids the nervous and muscular systems. Especially in the prevention and treatment of rickets, it has been given to babies and infants around the world for around 50 years. However, recent scientific investigations are increasingly questioning the positive aspect of the “bone vitamin.” At the end of the 1990′s, for the first time people’s attention was drawn to a link between high vitamin D levels and the development of allergies.

Pregnant women should avoid taking vitamin D supplements, according to a new research carried out by the Helmholtz Centre for Environmental Research and the Martin Luther University in Halle-Wittenberg in Germany. Substitution appears to raise the risk of children developing a food allergy after birth.

To pursue the problem, together with Prof. Gabriele Stangl’s group from the Institute of Agricultural and Nutritional Sciences at the Martin-Luther University in Halle-Wittenberg, Dr. Kristin Weiße from the Helmholtz Centre for Environmental Research in Leipzig devoted herself to the following task: can it be proved that there is a correlation between the concentration of vitamin D in the blood of expectant mothers and in cord blood of the babies? The researchers from the UFZ in Leipzig were furthermore interested in the association between vitamin D levels during pregnancy and at birth, the immune status and allergic diseases of the children later in life. Or, in other words: does the vitamin D level of pregnant women affect the allergy risk of their children?

To investigate the question, Dr. Kristin Weiße’s team from Leipzig used samples from the LiNA cohort that the Helmholtz Centre for Environmental Research (UFZ) had established together with the St. Georg municipal clinic between 2006 and 2008 headed by Dr. Irina Lehmann. In total, it was possible to include 622 mothers and their 629 children in the long-term study “Lifestyle and environmental factors and their impact on the newborn allergy risk.” The level of vitamin D was tested in the blood of the pregnant mothers and also in the cord blood of the children born. In addition to this, questionnaires were used to assess the occurrence of food allergies during the first two years of the children’s lives.

The result was clear: in cases where expectant mothers were found to have a low vitamin D level in the blood, the occurrence of food allergies among their two-year old children was rarer than in cases where expectant mothers had a high vitamin D blood level. In reverse, this means that a high vitamin D level in pregnant women is associated with a higher risk of their children to develop a food allergy during infancy. Furthermore, those children were found to have a high level of the specific immunoglobulin E to food allergens such as egg white, milk protein, wheat flour, peanuts or soya beans. The UFZ scientists also got evidence fot the mechanism that could link vitamin D and food allergies. Dr. Gunda Herberth — also from the Department of Environmental Immunology at the UFZ — took a closer look at the immune response of the affected children and analysed regulatory T-cells in cord blood in particular. The cells are capable of preventing the immune system from overreacting to allergens, with the result that they protect against allergies. The UFZ researchers know from earlier analyses that the allergy risk increases in cases where too few regulatory T-cells are present in cord blood. The interesting result of the current research project: the higher the level of vitamin D found in the blood of mothers and children, the fewer regulatory T-cells could be detected. The correlation could mean that vitamin D suppresses the development of regulatory T-cells and thus increases the risk of allergy.

Apart from diet, Dr. Kristin Weiße explained that the level of vitamin D is mainly affected by conditions such as season, exposure to the sun and the amount of time spent outdoors — these factors were also taken into account in the current risk analyses of vitamin D and food allergy. Even though the occurrence of food allergies is undoubtedly affected by many other factors than just the vitamin D level, it is still important to take this aspect into consideration. The UFZ researchers would rather advise pregnant women not to take vitamin D supplements. “Based on our information, an excess of vitamin D can increase the risk of children developing a food allergy in the first two years of their life.”

Is Obesity Promoted by Outdoor Fast Food Ads?

Past studies have suggested a relationship between neighborhood characteristics and obesity, as well as a connection between obesity and advertisements on television and in magazines.

Now, new research from UCLA has identified a possible link between outdoor food ads and a tendency to pack on pounds. The findings, researchers say, are not encouraging.

Researchers suggest that the more outdoor advertisements promoting fast food and soft drinks there are in a given census tract, the higher the likelihood that the area’s residents are overweight.

“Obesity is a significant health problem, so we need to know the factors that contribute to the overeating of processed food,” said Lesser, who conducted the research while a Robert Wood Johnson Foundation Clinical Scholar at the UCLA Department of Family Medicine and UCLA’s Fielding School of Public Health.

“Previous research has found that fast food ads are more prevalent in low-income, minority areas, and laboratory studies have shown that marketing gets people to eat more,” said Lesser, now a research physician at the Palo Alto Medical Foundation Research Institute in California. “This is one of the first studies to suggest an association between outdoor advertising and obesity.”

For the study, the researchers looked at two densely populated areas in Los Angeles and New Orleans, each with more than 2,000 people per square mile. They focused on more than 200 randomly selected census tracts from those two areas, which included a mixture of high- and low-income residents.

The team used data on outdoor food advertising in those areas gleaned from a previous study on ads and alcohol consumption (which had tracked all the outdoor ads). They then linked that information with telephone-survey data from the same study, in which nearly 2,600 people between the ages of 18 and 98 from those areas were asked health-related questions in addition to questions about their height, weight, self-reported body mass index (BMI) and soda consumption.

The researchers found a correlation: The higher the percentage of outdoor ads for food, the higher the odds of obesity in those areas.

“For instance, in a typical census tract with about 5,000 people, if 30 percent of the outdoor ads were devoted to food, we would expect to find an additional 100 to 150 people who are obese, compared with a census tract without any food ads,” Lesser said.

Given that the study focused on only two areas, the authors urge further research to determine if the findings would be replicated in other areas. Because the study was cross-sectional, the researchers do not claim that the ads caused the obesity. They also note that self-reported information about weight is subject to recall bias, and people often under-report their true weight.

But this study suggests enough of a link between outdoor food advertising and “a modest, but clinically meaningful, increased likelihood of obesity” to warrant further examination, the researchers conclude.

“If the … associations are confirmed by additional research, policy approaches may be important to reduce the amount of food advertising in urban areas,” the researchers write, while noting that outright bans on such ads might be deemed unconstitutional. “Innovative strategies, such as warning labels, counter-advertising, or a tax on obesogenic advertising should be tested as possible public health interventions for reducing the prevalence of obesity.”

Dietary Nutrients Associated With Sleep Patterns

Sleep, like nutrition and physical activity, is a critical determinant of health and well-being. With the increasing prevalence of obesity and its consequences, sleep researchers have begun to explore the factors that predispose individuals to weight gain and ultimately obesity. Now, a new study from the Perelman School of Medicine at the University of Pennsylvania shows for the first time that certain nutrients may play an underlying role in short and long sleep duration and that people who report eating a large variety of foods — an indicator of an overall healthy diet — had the healthiest sleep patterns.

“Although many of us inherently recognize that there is a relationship between what we eat and how we sleep, there have been very few scientific studies that have explored this connection, especially in a real-world situation,” said Michael A. Grandner, PhD, instructor in Psychiatry and member of the Center for Sleep and Circadian Neurobiology at Penn. ” In general, we know that those who report between 7 — 8 hours of sleep each night are most likely to experience better overall health and well being, so we simply asked the question “Are there differences in the diet of those who report shorter sleep, longer sleep, or standard sleep patterns?”

To answer this question, the research team analyzed data from the 2007-2008 National Health and Nutrition Examination Survey (NHANES) sponsored by the Centers for Disease Control and Prevention. NHANES includes demographic, socioeconomic, dietary, and health-related questions. The sample for the survey is selected to represent the U.S. population of all ages and demographics. For the current study, researchers used the survey question regarding how much sleep each participant reported getting each night to separate the sample into groups of different sleep patterns. Sleep patterns were broken out as “Very Short” (<5 h per night), ”Short” (5-6 h per night), ”Standard’ (7-8h per night), and ”Long” (9 h or more per night). NHANES participants also sat down with specially trained staff who went over, in great detail, a full day’s dietary intake. This included everything from the occasional glass of water to complete, detailed records of every part of each meal. With this data, the Penn research team analyzed whether each group differed from the 7-8 hour “standard” group on any nutrients and total caloric intake. They also looked at these associations after controlling for overall diet, demographics, socioeconomics, physical activity, obesity, and other factors that could have explained this relationship.

The authors found that total caloric intake varied across groups. Short sleepers consumed the most calories, followed by normal sleepers, followed by very short sleepers, followed by long sleepers. Food variety was highest in normal sleepers, and lowest in very short sleepers. Differences across groups were found for many types of nutrients, including proteins, carbohydrates, vitamins and minerals.

In a statistical analysis, the research team found that there were a number of dietary differences, but these were largely driven by a few key nutrients. They found that very short sleep was associated with less intake of tap water, lycopene (found in red- and orange-colored foods), and total carbohydrates, short sleep was associated with less vitamin C, tap water, selenium (found in nuts, meat and shellfish), and more lutein/zeaxanthin (found in green, leafy vegetables), and long sleep was associated with less intake of theobromine (found in chocolate and tea), dodecanoic acid (a saturated fat) choline (found in eggs and fatty meats), total carbohydrates, and more alcohol.

“Overall, people who sleep 7 — 8 hours each night differ in terms of their diet, compared to people who sleep less or more. We also found that short and long sleep are associated with lower food variety,” said Dr. Grandner. “What we still don’t know is if people altered their diets, would they be able to change their overall sleep pattern? This will be an important area to explore going forward as we know that short sleep duration is associated with weight gain and obesity, diabetes, and cardiovascular disease. Likewise, we know that people who sleep too long also experience negative health consequences. If we can pinpoint the ideal mix of nutrients and calories to promote healthy sleep, the healthcare community has the potential to make a major dent in obesity and other cardiometabolic risk factors.”

Dark Chocolate and Red Wine for Valentine’s Day Celebration

Dark chocolate and red wine are the real food of love, according to a dietitian at the Loyola University, Susan Ofria. In moderation, red wine and dark chocolate are good health choices not just on Valentine’s Day, but for any occasion.

“You are not even choosing between the lesser of two evils, red wine and dark chocolate have positive components that are actually good for your heart,” said Ofria.

Red wine and dark chocolate with a cocoa content of 70 percent or higher contain resveratrol, which has been found to lower blood sugar. Red wine is also a source of catechins, which could help improve “good” HDL cholesterol.

Ofria, who is also a nutrition educator, recommends the following list of heart-healthy ingredients for February, which is national heart month, and for good heart health all year.

Red Wine — “Pinots, shirahs, merlots — all red wines are a good source of catechins and resveratrol to aid ‘good’ cholesterol.”

Dark chocolate, 70 percent or higher cocoa content — “Truffles, soufflés and even hot chocolate can be a good source of resveratrol and cocoa phenols (flavonoids) as long as dark chocolate with a high content of cocoa is used.”

Salmon/tuna — “Especially white, or albacore, tuna and salmon are excellent sources of omega-3 fatty acids, and canned salmon contains soft bones that give an added boost of calcium intake.”

Flaxseeds — “Choose either brown or golden yellow, and have them ground for a good source of omega-3 fatty acids, fiber, phytoestrogens.”

Oatmeal — “Cooked for a breakfast porridge or used in breads or desserts, oatmeal is a good source of soluble fiber, niacin, folate and potassium.” Black or kidney beans — Good source of niacin, folate, magnesium, omega-3 fatty acids, calcium, soluble fiber.

Walnuts and almonds — “Both walnuts and almonds contain omega-3 fatty acids, vitamin E, magnesium, fiber and heart-favorable mono- and polyunsaturated fats.”

Blueberries/cranberries/raspberries/strawberries — “Berries are a good source of beta carotene and lutein, anthocyanin, ellagic acid (a polyphenol), vitamin C, folate, potassium and fiber.”

Don’t Mix Alcohol With Diet Drinks

An individual’s breath alcohol concentration (BrAC) following alcohol intake is influenced by several factors, including food. While it is known that food delays the stomach emptying, thus reducing BrAC, only recently has the role of non-alcoholic drink mixers used with alcohol been explored as a factor influencing BrAC. A new comparison of BrACs of alcohol consumed with an artificial sweetener versus alcohol consumed with a sugared beverage has found that mixing alcohol with a diet soft drink can result in a higher BrAC.

“More attention needs to be paid to how alcohol is being consumed in the ‘real world,’” said Cecile A. Marczinski, assistant professor of psychology at Northern Kentucky University. She referenced an earlier field study of bar patrons. “Researchers found that, one, individuals who reported consuming alcohol with diet beverages had the highest BrACs, as compared to all other bar patrons, and two, that women tended to be more frequent consumers of diet mixers with their alcohol. These good naturalistic observations give researchers many ideas to explore in a controlled laboratory setting.”

“I am really interested in drinking and driving as a problem, so I wanted to know if the simple choice of mixer could be the factor that puts a person above or below the legal limit,” added Marczinski. “I also wanted to determine if any BrAC difference would be something that subjects would notice, since this has implications for safe drinking practices, including decisions to drive.”

Study authors had 16 participants (8 females, 8 males) attend three sessions where they received one of three doses — 1.97 ml/kg vodka mixed with 3.94 ml/kg Squirt, 1.97 ml/kg vodka mixed with 3.94 ml/kg diet Squirt, and a placebo beverage — in random order. The participants’ BrACs were recorded, as well as their self-reported ratings of subjective intoxication, fatigue, impairment, and willingness to drive. Their objective performance was assessed using a cued go/no-go reaction time task.

“Alcohol consumed with a diet mixer results in higher BrACs as compared to the same amount of alcohol consumed with a sugar-sweetened mixer,” said Marczinski. “The subjects were unaware of this difference, as measured by various subjective ratings including feelings of intoxication, impairment, and willingness to drive. Moreover, their behavior was more impaired when subjects consumed the diet mixer.”

When asked why mixing alcohol with a diet drink appears to elevate BrACs, the researchers explained that the stomach seems to treat sugar-sweetened beverages like food, which delays the stomach from emptying. “The best way to think about these effects is that sugar-sweetened alcohol mixers slow down the absorption of alcohol into bloodstream. Artificially sweetened alcohol mixers do not really elevate alcohol intoxication. Rather, the lack of sugar simply allows the rate of alcohol absorption to occur without hindrance.”

The researchers were concerned about the risk that diet mixers can pose for alcohol-impaired driving. “In this study, subjects felt the same whether they drank the diet or regular mixed alcoholic beverage,” said Marczinski. “However, they were above the limit of .08 when they consumed the diet mixer, and below it when they drank the regular mixed beverage. Choices to drink and drive, or engage in any other risky behavior, often depend on how people feel, rather than some objective measurement of impairment. Now alcohol researchers who are interested in prevention have something new to consider when developing or modifying intervention programs.”

“Research on alcohol mixers is critically important for improving serving practices in on-premise drinking establishments,” he said. “About one-half of all drinking and driving incidents are estimated to occur in persons leaving these settings. This type of research can provide guidance to policy-makers interested in improving the safety of bars and nightclubs.”

“We have an obesity crisis in this country,” added Marczinski. “As such, individuals tend to be conscious about how many calories they are consuming, and they might think that mixing alcohol with diet drinks is a healthy choice. Yet the average reader needs to know that while mixing alcohol with a diet beverage mixer may limit the amount of calories being consumed, higher BrACs are a much more significant health risk than a few extra calories.”

In natural drinking settings, such as bars and nightclubs, young women are significantly more likely than young men to order drinks mixed with diet cola. This occurs because young women tend to be more weight conscious than young men. Thus, from a public health perspective, artificially sweetened alcohol mixers may place young women at greater risk for a range of problems associated with acute alcohol intoxication.

Gluten Not Linked to Increase in Celiac Disease

No clear evidence exists to support the idea that celiac disease is increasing in prevalence because farmers are growing strains of wheat that contain more gluten.

Donald D. Kasarda cites evidence that the incidence of celiac disease increased during the second half of the 20th century. Some estimates indicate that the disease is 4 times more common today. Also known as gluten intolerance, celiac disease occurs when gluten, a protein in wheat, barley and rye, damages the lining of the small intestine, causing a variety of symptoms. Nobody knows why the disease is increasing. One leading explanation suggests that it results from wheat breeding that led to production of wheat varieties containing higher levels of gluten.

Kasarda’s Perspective article examined the scientific evidence for that hypothesis and found that gluten levels in various varieties have changed little on average since the 1920s. Overall gluten consumption, however, has increased due to other factors. One involves increased consumption of a food additive termed “vital gluten,” which has tripled since 1977. Vital gluten is a food additive made from wheat flour, and it is added to various food products to improve their characteristics, such as texture. Overall consumption of wheat flour also has increased, so that people in 2000 consumed 2.9 pounds more gluten annually than in 1970, nearly a 25 percent increase.

No More Garlic Breath?

According to a study published by the Institute of Food Technologist (IFT), researchers from the department of Food Science and Technology at The Ohio State University discovered that drinking milk while eating garlic-heavy food can reduce the malodorous breath associated with garlic consumption.

Both fat-free and whole milk lowered the concentration of volatile odor-emitting compounds from garlic in the nose and mouth. Due to its higher fat content, whole milk was found to be more effective. Although drinking milk after eating a garlic-infused meal can still help, the study found that drinking it during the meal will have better results.

Garlic is an excellent source of magnesium, vitamin B6, vitamin C, and selenium and is reported to have many health benefits. It also contains a high amount of sulfur compounds, which are responsible for the characteristic odor and flavor of garlic, as well as bad breath.

Lupin Food Allergen

Lupin is a garden plant, closely related to legumes such as peas, beans and lentils. The most widely used species for food is the Lupinus albus.

The yellow legume seeds of lupins, commonly called lupin beans, were popular with the Romans, who spread the plant’s cultivation throughout the Roman Empire; hence common names like lupini in Romance languages. The name ‘Lupin’ derives from the Latin word lupinus (meaning wolf), and was given with regard to the fact that many found that the plant has a tendency to ravage the land on which it grows. The peas, which appear after the flowering period were also said to be fit only for the consumption of wolves. Beans are commonly sold in a salty solution in jars (like olives and pickles) and can be eaten with or without the skin.

Lupini dishes are most commonly found in Mediterranean countries, especially in Portugal, Egypt, and Italy, and also in Brazil. In Spain and the Spanish Harlem they are popularly consumed with beer. In Lebanon, salty and chilled Lupini Beans are called “Termos” and are served pre-meal as part of an aperitif. The Andean variety of this bean is from the Andean Lupin and was a widespread food in the Incan Empire. The Andean Lupin and the Mediterranean White Lupin, Blue Lupin, and Lupinus hirsutus are also edible after soaking the seeds for some days in salted water. They were also used by Native Americans in North America, e.g., the Yavapai people. They are known as altramuz in Spain and Argentina. In Portuguese the lupin beans are known as tremoços, and in Antalya (Turkey) as tirmis. Edible plants are referred to as sweet lupins because they contain smaller amounts of toxic alkaloids than the bitter varieties. Newly bred variants of sweet lupins are grown extensively in Germany; they lack any bitter taste and require no soaking in salt solution. The seeds are used for different foods from vegan sausages to lupin-tofu or baking-enhancing flour.

It is widely used across Europe but was only legalised in the UK in 1996 and as such there have been few confirmed reports of lupin allergy.

Growth

Lupinus can be hardy annuals, half hardy annuals or hardy perennials. They reach from 30cm to 1.5 m in height depending upon species and variety. They have stiff erect spikes that carry pea like flowers that grow in racemes. Flowers are a variety of colours including purple, blue, pink, white and yellow. The perennial varieties of lupinus come into bloom in the summer, whilst annual varieties will flower about two months after being sown.

Lupin Allergy

Similar proteins found in lupin are present in peanut and soya therefore cross allergic reactions can occur. One in nine peanut sufferers is suspected to cross react with lupin. The seeds are soaked to reduce the levels of toxic alkaloids, dried and ground to produce lupin flour.

There is no evidence that the allergen is affected by heat.

Due to the lack of research in this area currently, it is unknown if there are any particular thresholds of concern.

Allergy Symptoms

Lupin gives rise to allergic reactions when ingested, however inhalation can also cause a reaction. In some cases anaphylactic shock may occur. Below are some more examples:

Anaphylactic shock

Rhinitis

Acute asthma and swelling of throat causing breathing difficulties

Oral itching

Skin rash

Angioedema (wheals / swelling of the skin)

Where lupin could be found?

Lupin takes the form of:

Toasted and un-toasted lupin flour

Lupin grits, granulates, fibre and protein concentrates from non de-fatted seeds

It can be found in:

Baked goods such as pasta, pastry, bread, cookies etc.

Lupin coffee

Some vegetarian ready meals

Uncontrolled Spice Allergy Likely to Develop

Spices are one of the most widely used products found in foods, cosmetics and dental products. The spices are not regulated, meaning they often are not noted on food labels, making spices possibly the most difficult allergen to identify or avoid. According to rough estimates, spice allergy is responsible for 2 percent of food allergies. However it is underdiagnosed, particularly due to the lack of reliable allergy skin tests or blood tests. According to allergists at the American College of Allergy, Asthma and Immunology(ACAAI) 2 to 3 percent of population lives in a world where you could never dine away from home, wear makeup, smell of sweet perfumes or eat a large percentage of food on store shelves, lives with a spice allergy.

While spice allergy seems to be rare, with the constantly increasing use of spices in diets and a variety of cosmetics more people will develop this allergy. Women are more likely to develop spice allergy due to the wide use of spice in cosmetics. Makeup, body oils, toothpaste and fragrances can all include one or more spices. Those with birch pollen or mugwort (a traditional herbal medicine used to relieve inflammatory conditions) allergy are also more prone to spice allergy.

Common spice allergy triggers include cinnamon and garlic, but can range from black pepper to vanilla. Several spice blends contain anywhere from three to 18 spices, and the hotter the spice, the greater the chance for allergy.

Boiling, roasting, frying and other forms of applying heat to spices may reduce allergy causing agents, but can also enhance them depending on the spice. Because of this allergy’s complexity, allergists often recommend a treatment plan that includes strict avoidance which can be a major task.

An allergic reaction can be caused from breathing, eating or touching spices. Symptoms range from mild sneezing to a life-threating allergic reaction known as anaphylaxis. Spice allergy should be suspected in individuals that have multiple reactions to unrelated foods, or those that react to foods when commercially prepared but not when cooked at home.

Even someone that is allergic to only one known spice can have a reaction to several spice blends. There are several unique characteristics about spice blends, including:

• A Five-Spice blend has seven spices, yet Allspice has one
• The same blend name doesn’t mean same components
• There are several types of Curry, each is a different blend of many spices

Food Allergy - Sesame

Sesame seed is a versatile seed that can be used in many of the same ways as nuts.  The seed has a nutty, sweet aroma with a milk-like, buttery taste.  When toasted, its flavor intensifies, yielding an almost almond- or peanut butter-like flavor.  Sesame is grown primarily for its oil-rich seeds, which come in a variety of colors, from cream-white to charcoal-black. In general, the paler varieties of sesame seem to be valued in the West and Middle East, while both the pale and black varieties are prized in the Far East. It is rich in calcium, vitamins B and E, iron, and zinc, sesame is high in protein and contains no cholesterol.

Sesame is thought to be one of the oldest spices known to man and is likely the first crop grown for its edible oil.  Babylonians used the oil to make sesame cakes, wine, brandy, and toiletries.  From as early as 1500 B.C, Egyptians believed sesame to have medicinal powers.

Sesame seeds are sometimes added to breads, including bagels and the tops of hamburger buns. Sesame seeds may be baked into crackers, often in the form of sticks. Sesame seeds are also sprinkled onto some sushi style foods. Whole seeds are found in many salads and baked snacks as well in Japan. Tan and black sesame seed varieties are roasted and used for making the flavoring gomashio. In Greece the seeds are used in cakes, and in Togo they are a main soup ingredient. The seeds are also eaten on bread in Sicily and France (called “ficelle sésame”, sesame thread). In DR Congo and North of Angola, ground sesame or wangila is a delicious dish, especially when cooked with smoked fish or lobsters. About one-third of Mexico’s sesame crop is exported to the United States.

Growth
Sesamum indicum, sesame’s Latin name, indicum meaning that it comes from India, likes hot climates and is native to Africa, Indonesia, India, and Afghanistan. The sesame plant is an annual herb of the Pedaliacae family. This annual herb grows to be about 1 to 1.5 meters high. The white to lavender-pink flowers mature into pods that contain the edible sesame seeds which burst with a pop when the small seeds are mature.

The sesame plant, Sesamum indicum, is cultivated in Central America, India, Sudan, China, and the United States.  It is an annual that grows three to 2 meters high.  The fruit is harvested by hand, and the capsules shatter when fully ripe, releasing the seeds.  Hulled seeds are pearly white, tear-shaped and flat.  Because of their oil content, sesame seeds have a shelf life of about two years if stored tightly capped in a cool, dry place or in the refrigerator.

Sesame Seeds Allergy

Sesame allergy is ten times less common than peanut allergy although the resulting reaction is as severe.

It is estimated that sesame allergy affects 1 in 2,000 people in the UK. Severe allergic reactions to sesame are becoming increasingly frequent, particularly among children under two years of age.

Sesame allergy is common in some countries with a high consumption rate in particular Israel where it is the third most common allergen and the second most common cause of anaphylaxis. This is though to be due to the early sensitisation of children. The prevalence is increasing in Australia and Asia and consumption is increasing in Europe.

Some sesame allergy sufferers have associated food allergies with tree nuts, peanuts and soybean. It has also been noted that the structures of hazelnut and rye grain are similar to that of sesame.

Sesame seeds contain 50% oil and 20% proteins. The major protein in sesame is alphaglobulin. There have been 5 sesame allergens recently identified. Sesame protein is not denatured by heat.

Allergy Symptoms

Symptoms are particularly severe with a high risk of anaphylaxis:

Anaphylaxis

Dermatitis

Bronchial asthma

Rhinitis

Flushing/redness of the skin

Swelling of tongue, face and larynx

Gastrointestinal symptoms

Itchy mouth and throat

Hypertension

Where sesame seeds could be found?

Sesame seed oil

Sesame seeds (black, white and brown)

Asian spice pastes; such as tahini

Bakery products, e.g. sesame oil used to shorten biscuits, in some breads

Fast foods

‘Health foods’

Vegetarian and ethnic cuisine

Salad dressings

Pharmaceutical industry

Food Allergy - Celery

Celery is native to the Mediterranean and the Middle East, and was used by the ancient Greeks and Romans as a flavoring. The Ancient Chinese used it as a medicinal.

The oldest record of the word celeri is in a 9th-century poem written in France or Italy, giving the medicinal uses and merits of the plant. It was gardened in the 16th century in Italy and northern Europe as a primitive plant and was used for medicinal purposes only. The celery was used as a food in France in 1623. For about a hundred years thereafter its food use was confined to flavorings. In France and Italy, by the middle of the 17th century, the little stalks and leaves were sometimes eaten with an oil dressing.

In the late 17th and early 18th centuries growers found that much of the too-strong flavor could be eliminated, making the stalks better for salad use, by growing the plants in late summer and fall, then keeping them into the winter.
Celery stalks, celery seed and celeriac (celery root) are each grown commercially from different varieties of the plant.

The allergen contains a root and a stick but usually the frequency of sensitisation is higher in celery root than celery stick.

Celery has many health benefits.  It is high in Vitamin C which is a natural immune booster and when celery juice is combined with a little lemon juice it can be used as a remedy for the common cold when fever is more prominent than chills.  It benefits arteries and all connective tissues and helps to renew joints due to its high content of silicon (which is important for bone healthy).

Growth

Celery seeds are planted in green houses and are allowed to grow for 2 months.  After the 2 month period, the seedlings are transplanted to the field where they grow for another 4-5 months.  During this time, the plants are watered regularly to provide the necessary water and nutrients to allow the plant to grow.

Celery Allergy

Celery is the most frequent pollen-related allergen in Europe, particularly in countries such as Switzerland, France and Germany.
Celery and celeriac are a frequent cause of food allergy, in some European countries. In Switzerland and France about 30–40% of patients with food allergy have been reported to be sensitised to celeriac (celery root).

Allergy to celeriac (the celery root) is more common than to celery stick, although both can cause severe reactions.
Cross reactions can occur with other allergens and celery, such as:

Between those with birch pollen allergies and celery, most prominent in Central Europe.

Between those with mugwort pollen allergies and celery, most prominent in Southern Europe.

Some German literature suggests those with allergies to carrots and spices can also react with celery.

Similarities between plant proteins and some celery structures have been shown to cause the cross reaction between pollen and celery.

Some allergenic proteins are denatured by cooking, however not all as some are thermostable. The celery carbohydrate structures are also not removed by the cooking process. As such heating does not reduce the allergenicity.

There have been minimal studies carried out in this area and therefore no suggested threshold, however generally it is thought that:

The allergenicity of processed celery is comparable to raw celery as cooking has not been shown to reduce the reaction.

Oral symptoms are caused by consuming low doses (for example patients reacted to 0.7-2.7g celery.)

More severe and anaphlyactic reactions are caused by consuming much larger amounts (for example an anaphylactic reaction ranged from 7.5-31g celery ingested.)

Allergy Symptoms

Allergic reactions to celery are frequently severe these include:

• Anaphylactic shock
• Oral allergy associated syndromes
• Respiratory symptoms
• Urticaria (skin rash)
• Gastrointestinal symptoms

Where celery could be found?

• Raw or as seeds in salads
• In its processed form such as cooked or as a spice.
• These can be found in dished such as soups, sauces, and bouillons.
• Celery is widely used in prepared foods due to its aromatic aroma.

Food Allergy

Food Allergy is a growing concern in food industry. Awareness of the food allergies is a key factor in solving the problem. It is important to understand consequences caused by allergens.

Food Allergy is an adverse immune response to a food protein. They are distinct from other adverse responses to food, such as food intolerance, pharmacological reactions, and toxin-mediated reactions. A protein in the food is the most common allergic component. These kinds of allergies occur when the body’s immune system mistakenly identifies a protein as harmful. Some proteins or fragments of proteins are resistant to digestion and those that are not broken down in the digestive process are tagged by the Immunoglobulin E. These tags fool the immune system into thinking that the protein is harmful. The immune system, thinking the organism (the individual) is under attack, triggers an allergic reaction. These reactions can range from mild to severe. Allergic responses include dermatitis, gastrointestinal and respiratory distress, including such life-threatening anaphylactic responses as biphasic anaphylaxis and vasodilation; these require immediate emergency intervention.

Food Allergens defined by EU are:

• Cereals containing gluten
• Crustaceans
• Eggs
• Fish
• Peanuts
• Soybeans
• Milk (including lactose)
• Nuts i.e. almond, hazelnut, walnut, cashew, pecan nut, brazil nut, pistachio nut, macademia nut and queensland nut
• Celery
• Mustard
• Sesame seeds
• Sulphur dioxide and sulphites at concentrations of more than 10mg/kg or 10 mg/litre expressed as SO2
• Lupin
• Molluscs

Food allergens identified by FDA:-

• Milk
• Eggs
• Fish (e.g., bass, flounder, cod)
• Crustacean shellfish (e.g. crab, lobster, shrimp)
• Tree nuts (e.g., almonds, walnuts, pecans)
• Peanuts
• Wheat
• Soybeans

These eight foods, and any ingredient that contains protein derived from one or more of them, are designated as “major food allergens” by FALCPA.

Food Allergen incidents dramatically increased in the last years. Most of the cases were related to mislabelling of products.  

Food labelling rules

Labelling rules in European Directives 2003/89/EC and 2006/142/EC ensure that all consumers are given comprehensive ingredient listing information and make it easier for people with food allergies to identify ingredients they need to avoid. The EU rules will be changing in December 2014 when the food information regulation 1169/2011 comes into force. These pages will be updated to reflect the new rules.

Food Allergen Labeling and Consumer Protection Act (FALCPA) of 2004 (FALCPA) is an amendment to the Federal Food, Drug, and Cosmetic Act and requires that the label of a food that contains an ingredient that is or contains protein from a “major food allergen ” declare the presence of the allergen in the manner described by the law.

I will be continuing with introduction to each individual allergen for the next weeks.

Introduction

My name is Sarah Wilmcow. I have worked over 20 years working developing quality systems in food industry and I have decided to share my knowledge or point my readers / followers in the right direction.

I believe that all food safety and hygiene aspects should be reachable for everybody, for these who are involved in food production and distribution process and those who are consumers.

I believe that people have the right to expect the food they eat to be safe and suitable for consumption. Foodborne illness and foodborne injury are at best unpleasant; at worst, they could be fatal. But there are also other consequences. Outbreaks of foodborne illness could damage trade and tourism, and lead to loss of earnings, unemployment and litigation. Food spoilage is wasteful, costly and could adversely affect trade and consumer confidence.

I am looking forward hearing from you.