ภูมิแพ้อาหาร คือ?

อาการของการเป็นภูมิแพ้อาหารเป็นได้ทุกระบบของร่างกาย จากข้อมูลที่พบบ่อยคือ อาการทางระบบทางเดินอาหาร (เมื่อแพ้อาหารจะมีอาการคันปาก อาเจียน ปวดท้อง ท้องเสีย) อาการทางผิวหนัง (เมื่อแพ้อาหารจะมีอาการผื่นคัน ลมพิษ) และอาการทางระบบหายใจ (เมื่อแพ้อาหารจะมีอาการจาม น้ำมูก ไอ หอบ แน่นหน้าอก) ในบางรายอาการแพ้อาจรุนแรงถึงขั้นเสียชีวิตได้.

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Food Allergy?

As with any allergy, a food allergy develops when the immune system attacks a normally harmless substance and creates specific antibodies for this substance. From this point on, whenever the food allergy sufferer eats the food to which they're allergic, the antibodies respond by releasing histamine, which causes allergic symptoms to appear.

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FOOD ALLERGIES AND INTOLERANCES

A food sensitivity is an adverse reaction to a food that other people can safely eat, and includes food allergies, food intolerances, and chemical sensitivities.

Food allergies are sensitivities caused by a reaction of the body's immune system to specific proteins in a food. Current estimates are that food allergies affect as many as 6% of young children and 3% to 4% of adults.

In allergic individuals, a food protein is mistakenly identified by the immune system as being harmful. The first time the individual is exposed to such a protein, the body's immune system responds by creating antibodies called immunoglobulin E (IgE). When the individual is exposed again to the same food protein, IgE antibodies and chemicals such as histamine are released.Histamine is a powerful chemical that can cause a reaction in the respiratory system, gastrointestinal tract, skin or cardiovascular system. In the most extreme cases, food allergies can be fatal. Although any food can provoke an immune response in allergic individuals, a few foods are responsible for the majority of food allergies.

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Details: Created on Wednesday, 03 March 2021 17:13; Written by ifrpd-foodallergy

FSANZ Update – New allergen labelling requirements imminent

Food Standards Australia New Zealand (FSANZ) has been working since 2018 on a proposal to make food allergen labelling clearer and more consistent. The aim is to help people with food allergies make informed choices and support food businesses to get their labelling right. The changes required under the Plain English Allergen Labelling (PEAL) proposal are likely to become law in mid-February 2021.

Stakeholder consultations, research and public comment has guided FSANZ’s development of a draft variation to the existing Food Standards Code. The draft was approved by the FSANZ Board in December 2020. The Ministerial Forum on Food Regulation is currently considering the proposal and if no review is sought, the changes will become law next month.

Details: Created on Wednesday, 24 February 2021 12:31; Written by ifrpd-foodallergy

New research on allergen labels on imported foods

Australian-based researchers have recently published a study into prevalence, type, and accuracy of allergen labelling information on 429 imported pre-packaged food products imported from Mainland China sold in Sydney, Australia. Over a quarter of the products were found to pose potential risks for allergic consumers due to inaccuracies.

The food products were collected from five major supermarkets and 10 Asian grocery stores across seven suburban areas in Sydney in 2016–2017. Sixty-six of the products were tested for the presence of peanut, egg, milk, and wheat.

Twenty-two per cent of the products (n=95) featured Precautionary Allergen Labelling (PAL) statements. The wording “may contain traces of” was the most commonly used PAL statement, being present on almost 30% of the products. While most PAL statements (69.5%) were in English, a considerable number of PAL statements were only in Chinese (19%).