What are food allergens?

A collection of nuts and grains relating to food allergens

What are food allergens?

Understanding food allergens is crucial for anyone affected by allergies or working within the food industry.

Allergens are specific substances that can provoke an immune response in susceptible individuals, often comprising proteins that naturally occur in the environment. The primary role of the immune system is to safeguard the body from harmful agents, such as bacteria, viruses, and toxins. However, in certain individuals, the immune system mistakenly identifies harmless substances, including specific foods, as threats. This misidentification leads to the production of antibodies known as immunoglobulin E (IgE), which are intended to neutralise these perceived dangers.

When IgE antibodies encounter particular food allergens, they initiate a cascade of immune responses that result in the release of various chemicals, most notably histamines. Histamines are responsible for causing the inflammation and myriad symptoms associated with allergic reactions, manifesting as the body attempts to defend itself against these benign substances.

Food allergen training explains the symptoms of food allergies, which can be extensive and vary significantly in intensity. Common manifestations include dermatological reactions, such as hives (urticaria), persistent itching, and swelling, particularly in sensitive areas like the face and mouth. Gastrointestinal symptoms may arise, including nausea, vomiting, abdominal cramps, and diarrhoea, reflecting the body’s attempt to expel the allergen. Additionally, respiratory difficulties can occur, presenting as nasal congestion, sneezing, coughing, or even wheezing and shortness of breath in certain individuals.

In some cases, exposure to an allergen can result in severe and potentially life-threatening reactions known as anaphylaxis. Anaphylaxis is characterised by rapid onset symptoms, including significant difficulty breathing, a swift drop in blood pressure, swelling of the throat, and potential loss of consciousness. In these critical situations, immediate recognition and treatment are paramount. The administration of adrenaline via auto-injectors is a vital first response, and emergency medical services must be contacted without delay to ensure comprehensive care in a hospital setting.

The manifestation and severity of allergic reactions can vary significantly from person to person and can also change with each exposure. Some individuals may experience acute symptoms almost immediately after consuming an allergen. In contrast, others may have a delayed reaction that can occur several hours later, complicating the identification of the allergen. Moreover, the same individual might exhibit varied symptoms during different allergic episodes, necessitating a nuanced approach to allergy management.

Food allergen training also emphasises that factors such as environmental conditions, the quantity of allergen ingested, and the individual’s overall health can significantly influence the severity of the reaction. For individuals with extreme sensitivities, even trace amounts of an allergen can provoke significant and troubling symptoms. Thus, maintaining awareness of personal allergens, recognising early warning signs, and understanding one’s unique response patterns are crucial elements in managing the risks of severe reactions.

A comprehensive understanding of the potential symptoms and their severity underscores the importance of being prepared to address allergic reactions effectively. Familiarity with the signs of an allergic reaction enables quicker, more decisive interventions, potentially reducing the likelihood of serious health consequences. Food allergen training will equip individuals with the knowledge and resources they need to navigate their allergies with greater confidence and safety.

Types of food Allergens

What are the leading 14 food allergens?

The main 14 fod allergens, comprise of:

Having the fourteen allergens listed helps commit them to memory.

However, various additions and omissions must be adhered to as they are written into the regulations. So, the detailed list reads:

Creating a Safe Kitchen Environment

Establishing a kitchen that prioritises safety is crucial for preventing allergen contamination. Here are some effective strategies:

1. Distinguish Between Allergen and Non-Allergen Foods: Implement colour-coded tools and separate storage areas to minimise the risk of accidental cross-contamination.

2. Use Dedicated Equipment: Invest in specific cutting boards, knives, and cookware for allergen-free cooking. Clearly label these items to avoid mix-ups.

3. Store Allergen-Free Foods Safely: Store allergen-free foods in designated containers to prevent accidental exposure.

4. Organise Storage Areas: Arrange food ingredients on specific shelves or designated areas, with allergen foods stored below non-allergen ingredients.

5. Label Everything Clearly: Ensure that all containers and storage areas are clearly labelled so everyone knows what is safe and what isn't.

6. Create a Dedicated Food Preparation Area: If possible, set up a specific space for allergen-free cooking.

7. Train Your Staff: Engage in allergen training for all staff members to ensure everyone is knowledgeable about safety practices.

Following these guidelines can help create a safer kitchen environment for everyone.

Food Hypersensitivity

How Food Hypersensitivity Can Affect People

Food hypersensitivity is a general term for when an individual has an extreme physical reaction to specific substances. These reactions can occur from food products considered harmless and benign by most people. The conditions that may arise include food intolerance, allergies, or coeliac disease.

Training in food allergens helps staff recognise, prevent and deal with food hypersensitivity issues.

The severity of a reaction caused by food hypersensitivity depends on various factors, including:

The individual's sensitivity
The type of sensitivity the individual has
The amount of allergen or substance they have been exposed to
Any medications present in their system
A person's physical fitness- A person's fatigue levels

Common symptoms and types of reactions include:

Light-headedness, faintness, or dizziness
Tightness in the chest, shortness of breath, or wheezing
Nausea or vomiting
Difficulty swallowing or swelling of the mouth, throat, and/or face
Swelling in various parts of the body
Abdominal pain, sickness, or diarrhoea
Tingling or itching sensations in the mouth
A raised, itchy rash on the skin and skin sensitivity
Hay fever symptoms, such as watery, itchy eyes, sneezing, and nasal congestion

The most severe reaction is anaphylaxis, a potentially life-threatening condition. Symptoms may include:

Swelling of the mouth and throat
Changes in vocalisation
Breathing difficulties
Lightheadedness, dizziness, confusion, or anxiety
Feeling hot, experiencing flushes, and having clammy skin
Increased or irregular heartbeat
Wheezing and coughing
Fainting or losing consciousness
Death

It is crucial for individuals with food hypersensitivity to be aware of their condition and to take necessary precautions.

Immune System Triggers

Allergen Triggers and Their Effects

Food allergen training teaches that in some individuals, the immune system incorrectly identifies harmless substances as potential threats, leading to allergic reactions. When the body's immune system perceives food allergens as dangerous, two distinct immune response systems can be involved.

The first, and most commonly recognised, response is characterised by the production of immunoglobulin E (IgE) antibodies. This type of allergic reaction is classified as an IgE-mediated food allergy. IgE is a specific antibody produced by the immune system in reaction to particular allergens, such as certain proteins found in foods. When a food allergen is encountered, the immune system generates IgE antibodies to neutralise what it mistakenly considers a harmful invader. The symptoms resulting from an IgE-mediated food allergy can manifest rapidly, often within minutes, but may occasionally take up to two hours to develop. Anaphylaxis, which is a severe and potentially life-threatening allergic reaction, is the most extreme form of this type of allergy.

The second immune response system involves a delayed reaction that occurs without the involvement of IgE antibodies; this is termed a non-IgE-mediated food allergy. In these cases, the immune response is elicited by different components of the immune system, which also recognise the perceived threat posed by certain food proteins. Symptoms associated with non-IgE-mediated food allergies may take longer to present, ranging from two hours to several days after exposure to the allergen. Despite the lack of IgE involvement, the immune system still mounts a response to what it erroneously considers a harmful substance.

There is also a third classification known as mixed IgE and non-IgE-mediated food allergy. In some individuals, both types of allergic responses can occur simultaneously. In this scenario, an individual may first experience an allergic reaction due to the production of IgE antibodies in response to a specific food allergen. This initial response can be followed by secondary symptoms that arise from other components of the immune system reacting to the allergen, signifying a more complex interaction between different immune responses.

Ige-Mediated Food Allergy: This is the most common type of allergic reaction. Ige, or immunoglobulin E, is a protein the immune system produces to fight allergens, viruses, and bacteria that the body perceives as threats. In this allergic reaction, the immune system produces Ige in response to a specific food substance, triggering the reaction.

Symptoms from an Ige-mediated food allergy may appear within minutes or take up to two hours to develop. Anaphylaxis represents the most severe form of this allergic reaction.

Non-Ige-Mediated Food Allergy: The second type of reaction does not involve the production of Ige and is classified as a non-Ige-mediated food allergy. Despite the absence of Ige, this reaction still occurs due to the immune system's response to a perceived threat.

In non-Ige-mediated food allergies, other immune system components are responsible for the reaction, and symptoms may take two hours to several days to manifest. In Ige and non-Ige reactions, the body mistakenly perceives harmless food proteins as threats.

Mixed Ige and Non-Ige-Mediated Food Allergy: While there are two types of reactions, there are three classifications of food allergies. Some individuals may experience both types of responses. This third classification is known as a mixed Ige and non-Ige-mediated food allergy.

In this case, a person first experiences an allergic reaction due to producing Ige antibodies, followed by secondary symptoms caused by the immune system producing other chemicals.

Coeliac Disease

What is Coeliac Disease?

Coeliac disease affects approximately 1% of the population, meaning that 1 in every 100 people is impacted by gluten consumption. This condition is an autoimmune response triggered by gluten, a protein found in wheat.

When an individual with coeliac disease ingests gluten, a protein found in wheat, barley, and rye, it triggers an autoimmune response that leads to significant damage to the small intestine's lining. This damage occurs as the immune system erroneously identifies gluten as a threat, prompting it to attack the villi, the tiny, finger-like projections that line the intestinal wall and are essential for nutrient absorption.

The destruction of these villi impairs the intestine's ability to effectively absorb vital nutrients, including vitamins, minerals, and macronutrients, from food. As a result, individuals with coeliac disease may experience malnutrition, despite consuming an otherwise adequate diet. Symptoms of this condition can vary widely and may include gastrointestinal issues such as bloating, diarrhoea, and abdominal pain, as well as systemic effects like fatigue, weight loss, and nutrient deficiencies. Long-term exposure to gluten in individuals with coeliac disease not only affects digestive health but can also lead to serious complications, including osteoporosis, infertility, and an increased risk of certain cancers. Therefore, strict adherence to a gluten-free diet is essential for managing the condition and promoting intestinal healing.

Symptoms of coeliac disease can include:

In summary, coeliac disease occurs when gluten in wheat harms a person's gut lining due to an inappropriate immune system reaction. Similar reactions may occur with other allergens, where a digestive or immune response triggers symptoms.

What are food allergens?