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NutriPro Food Allergens - Did you know that food allergies affect 250 million people globally?
There are around 170 known food allergens but eight foods cause the majority of allergic reactions.
Food allergies are widespread and can be unpredictable.
While some people never experience a problem, allergic reactions could potentially affect anyone including you, your customers, or your staff.
Food allergies are most common in babies and children, but they can arise at any point in life, even if someone has eaten a particular food for years with no problems. Children may grow out of some food allergies when they become adults, but there is no medical cure today. People
who are affected must follow strict avoidance diets to avoid a reaction.
What about oral allergy syndrome?
Oral allergy syndrome (OAS) is technically a pollen allergy, not a food allergy. However, when someone with allergies to birch, ragweed, or grass pollens consumes particular raw fruits, vegetables, or tree nuts, OAS can cause an itchy mouth or throat. Cooking or peeling the food in question may distort the proteins enough to overcome the problem.1,2
However, if a customer asks you to avoid a certain food, it's best to do so, as there have been documented incidents of serious reactions.
Common culprits: today’s top food allergens
Allergies can be caused by up to 170 different foods, but most of them are linked to a much smaller group of foods. Some countries recognize “The Big 8,”4 while others expand the list to up to 14-food allergens.5
Check labels for phrases like “may contain...” or “made in a facility that processes...” to alert you of other sources for allergens.
The top 14 food allergens:
| - Eggs |
| - Milk |
| - Fish |
| - Crustaceans |
| - Mollusks |
| - Celery |
| - Lupin |
| - Peanuts |
| - Tree nuts |
| - Sesame seeds |
| - Soy |
| - Mustard |
| - Gluten Based Cereals |
More information on some of the main food allergens:
Lupin
Peanuts and lupins both belong to the legume family. People with peanut allergies may also react to lupins. When in doubt, always double-check with your guests.3
Avoid:
| - Lupin (whole seed) |
| - Lupin Flour |
Check labels:
| - Baked goods (especially gluten-free) |
| - Pasta (especially gluten-free) |
Not an exhaustive list. Read ingredient labels carefully
Suphites
Used as a preservative in foods and beverages, sulphites (or sulphur dioxide) may affect 5-10% of people with asthma.3
Avoid:
| - Sulphur dioxide |
| - Sodium metabisulphite |
| - Potassium metabisulphite |
Check labels:
| - Dried fruit such as raisins, apricots and prunes |
| - Meat products |
| - Soft drinks |
| - Wine and beer |
Celery
Allergies to celery and celeriac are common in Switzerland and France, especially among people who are also allergic to birch pollen.3
Mustard
Seeds from the mustard plant are found in many condiments.
These allergies are common in France and Spain, where they can trigger serious reactions.2
Avoid:
| - Mustard seeds |
| - Mustard powder |
| - All prepared mustards (e.g. Dijon) |
Check labels:
| - Curries |
| - Fish paste |
| - Marinades |
| - Processed meats |
| - Pickles |
| - Mayonnaise |
| - Sauces and dressings |
| - Tomato sauce and ketchup |
Not an exhaustive list. Read ingredient labels carefully
Sources
1. American College of Allergy, Asthma & Immunology. 2014. “Types of Food Allergy.” www.acaai.org
2. National Jewish Health (2018) www.nationaljewish.org/ healthinsights/healthinfographics/oral-allergysyndrome- oasfruits-vegmouth-itchy
3.Australasian Society of Clinical Immunology and Allergy. “Sulfite Sensitivity.” (2014) www.allergy.org.au
4. FARRP, University of Nebraska-Lincoln (2018) “Allergenic Foods and their Allergens.” farrp.unl.edu
5. EUFIC (2018) “Food Allergens” www.eufic.org