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.
