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What are food allergens?
Understanding food allergens is crucial for anyone affected by allergies or working within the food industry.
Allergens are substances that can trigger an immune response in certain individuals. Often, they are proteins found in our environment. The immune system's role is to protect the body against harmful entities, such as bacteria and viruses. However, in some people, the immune system mistakenly identifies benign substances as threats. With foodstuffs, this misidentification can produce antibodies called immunoglobulin E (IgE), intended to neutralise the perceived threat.
Immunoglobin E (IgE) antibodies recognise some foodstuffs as a threat, triggering the release of various chemicals, including histamines, responsible for the inflammation and other symptoms associated with allergic reactions.
The range of symptoms associated with food allergies can be broad and vary greatly in severity. Common indicators include skin reactions such as hives, itching, and swelling around the facial area and mouth. Gastrointestinal issues like nausea, vomiting, and diarrhoea are also frequent symptoms. Respiratory problems, including nasal congestion, sneezing, and shortness of breath, may occur in some individuals.
For some individuals, exposure to an allergen can trigger severe reactions. Anaphylaxis is the most extreme form of allergic reaction and can be life-threatening. Symptoms of anaphylaxis include difficulty breathing, a rapid drop in blood pressure, and potential loss of consciousness. Swift recognition and treatment with adrenaline auto-injectors are critical in these situations. Emergency services must be called in all cases of anaphylaxis, and the patient should receive hospital treatment.
Allergic reactions can differ not only in severity but also in how quickly they manifest, depending on the type of reaction a person suffers. While some individuals might experience symptoms almost immediately after consuming the allergen, others may have a delayed response, making it harder to identify the trigger. Additionally, the same person may have different symptoms in separate episodes, adding another layer of complexity to managing the condition.
Environmental factors and the amount of allergen consumed can influence the severity of the reaction. Even trace amounts of an allergen can cause significant problems for highly sensitive individuals. Awareness of one’s specific allergens and early warning signs are crucial in managing the risk of severe reactions.
Understanding these symptoms and their potential severity underscores the importance of being prepared to address them effectively. Familiarity with the signs of an allergic reaction enables quicker, more decisive action, potentially mitigating more serious health consequences.
The leading 14 food allergens comprise of:
- 1. Cereals containing gluten
- 2. Crustaceans
- 3. Eggs
- 4. Fish
- 5. Peanuts
- 6. Soybeans
- 7. Milk
- 8 Nuts
- 9 Celery
- 10 Mustard
- 11 Sesame seeds
- 12 Sulphur dioxide and sulphites
- 13 Lupin
- 14 Molluscs
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:
- 1. Cereals containing gluten, namely wheat (such as spelt and Khorasan wheat), rye, barley, oats or their hybridised strains, and products thereof, except: (a) Wheat-based glucose syrups including dextrose (b) wheat based maltodextrins (c) glucose syrups based on barley (d) cereals used for making alcoholic distillates, including ethyl alcohol of agricultural origin
- 2. Crustaceans and products thereof
- 3. Eggs and products thereof
- 4. Fish and products thereof, except: (a) fish gelatine is used as a carrier for vitamin or carotenoid preparations (b) fish gelatine or Isinglass is used as a fining agent in beer and wine
- 5. Peanuts and products thereof
- 6. Soybeans and products thereof, except: (a) fully refined soybean oil and fat (b) natural mixed tocopherols (E306), natural D-alpha tocopherol, natural D-alpha tocopherol acetate, and natural D-alpha tocopherol succinate from soybean sources (c) vegetable oils derived phytosterols and phytosterol esters from soybean sources (d) plant stanol ester produced from vegetable oil sterols from soybean sources
- 7. Milk and products thereof (including lactose), except: (a) whey used for making alcoholic distillates, including ethyl alcohol of agricultural origin (b) lactitol
- 8. Nuts, namely: almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashews (Anacardium occidentale), pecan nuts (Carya illinoinensis (Wangenh.) K. Koch), Brazil nuts (Bertholletia excelsa), pistachio nuts (Pistacia vera), macadamia or Queensland nuts (Macadamia ternifolia), and products thereof, except for nuts used for making alcoholic distillates including ethyl alcohol of agricultural origin
- 9. Celery and products thereof
- 10. Mustard and products thereof
- 11. Sesame seeds and products thereof
- 12. Sulphur dioxide and sulphites at concentrations of more than 10 mg/kg or 10 mg/litre in terms of the total SO2 which are to be calculated for products as proposed ready for consumption or as reconstituted according to the instructions of the manufacturers
- 13. Lupin and products thereof
- 14. Molluscs and products thereof
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 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, food allergies, or coeliac disease.
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 vocalization
- 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.
In some individuals, the immune system mistakenly identifies harmless substances as threats. Two systems can be involved when the body’s immune system perceives food allergens as dangers and reacts to them.
The first and primary response produces immunoglobulin E (IgE) antibodies, which aim to neutralize the perceived threat. This is known as an IgE-mediated food allergy.
The second system involves a delayed reaction caused by immune system components other than IgE antibodies, which also respond to the perceived threat.
IgE-Mediated Food Allergy: This is the most common type of allergic reaction. IgE, or immunoglobulin E, is a protein produced by the immune system to fight allergens, viruses, and bacteria that the body perceives as threats. In this type of 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 may 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 reactions. 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 the production of IgE antibodies, followed by secondary symptoms caused by the immune system producing other chemicals.
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 someone with coeliac disease consumes gluten, it damages their gut lining, which hinders their ability to absorb nutrients from food. This gut damage occurs because the immune system mistakenly attacks the small intestine after consuming gluten.
Symptoms of coeliac disease can include:
- Abdominal pain
- Bloating
- Gas
- Diarrhoea
- Skin rashes
- Mouth ulcers
- Skin sensitivity
- Depression
- Anaemia
- Headaches
- Fatigue
- Weight loss
- Hair loss
- Constipation
- Infertility
- Joint or bone pain
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.