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 Friday, 15 February 2019 09:03; Written by ifrpd-foodallergy

GFCP PROGRAM UPDATE:

On August 7, 2016 it was announced that in response to the global interest in gluten-free foods, the ANSI-ASQ National Accreditation Board (ANAB) would offer accreditation for certification bodies (CB) providing audits and certification of management systems meeting the requirements of the Gluten-Free Certification Program (GFCP).

Any new CB seeking recognition as a CB by ACG shall become accredited by ANAB prior to being eligible for licensing recognition by ACG. ACG will recognize and license only accredited Certification Bodies such that all GFCP issued certificates will transition to accredited certificates, on or before January 1, 2019.

As an important stakeholder in the development of the Gluten-Free Management System (GFMS) accreditation program, we would like to inform you of changes to the pre-requisite requirement for GFMS Accreditation program.

During the development of the GFMS accreditation program it was agreed that it is important for the CB to have background and knowledge in the food industry as a pre-requisite for GFMS accreditation. Resulting from that discussion a requirement for the CB to either be accredited or become accredited concurrently for ISO 22000 by ANAB, was included in the ANAB Accreditation Rule for GFMS program.