Allergens

Allergens

1. Theories influencing the increased incidence of food allergies

   • Genetics
     • Children born into families where allergies already exist have a higher than average chance of developing allergies themselves.
       • In the UK today, children have a 1 in 5 predisposition of developing an allergy- this risk increases dramatically if one or two parents also have allergies.
   • The hygiene hypothesis
     • The immune system needs to come into contact with a variety of micro-organisms and bacteria while it is developing at the infant stage, so it responds appropriately later in life. Consumers now live in an environment however where they use cleaners containing anti-microbial agents frequently and food preparation is more hygienic than ever.
   • Changes in the food consumers eat
     • The modern diet includes more processed foods and less fruit and vegetables. The increase in food allergies might be due to more allergenic foods being in our diet.
       • Reduced levels of nutrients, vitamin D, omega-3 fatty acids and antioxidants.
         • Babies are getting too much folate. Folic acid, supplements protect against spinal cord defects but may increase the chance of the baby developing a food allergy.
   • Changes in how we are exposed to food allergens
     • Exposing the body to potential allergens through skin creams may cause the development of allergy in people at risk.
       • A large number of cosmetic products include ingredients derived from nuts and other potentially allergenic foods.
   • Enviroment
     • Declining exposure to bacteria and other microorganisms in the environment can increase the risk of developing an allergen.
       • scientists have found that a child who grows up on a farm, or lives in a family with at least one other sibling, is less likely to develop allergies
         • Inadequate exposure to environmental microorganisms may therefore result in the immune system of atopic children developing a tendency towards allergy
           • vaccinations may cause the reduction in the pressure placed on the immune system to mount a strong immune response against infectious agents. This may be why many people’s immune systems are now reacting to allergens

2. Food allergy's are linked to the immune system and food intolerances are linked to the digestive system.

   • The most severe reaction is anaphylaxis which causes swelling of the airways and a drop in air pressure.

3. Allergy labelling and information regulations

   • Any prepacked food or drink sold in the UK must clearly state on the label if it contains any of the 14 allergens.
     • The 14 allergens are recognised across Britain as the most common ingredients causing food allergies
   • The FSA enforced the legislation called the EU food information for consumers. It changes the way information appears on labels and on food that is prepacked, sold loose or eating out.
     • Key aspects of the law
       • the 14 allergens must be emphasized on the label. Manufacturers can choose whatever method they want.
         • Information must be located in a single place (ingredients list)
           • Food businesses who provide non-packed foods must give information on allergenic ingredients in writing and/or orally.
             • Products which don't have ingredients lists such as wine may state 'contains: sulphites'