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, 17 October 2018 08:41; Written by ifrpd-foodallergy

Boosting allergen information: FSANZ launches new portal with industry backing

Food Standards Australia New Zealand (FSANZ) has launched a new look Food Allergen Portal, following collaboration between the food industry and consumer and government stakeholders.

The Allergen Collaboration, first formed in 2011, seeks to use the portal to provide different sectors in the community with links to best practice food allergen resources and key messages to promote knowledge and safety.

“Food allergies can be a matter of life and death, so it is vital that each sector can easily find the best available information to help those living with food allergy. All sectors of the community need to be aware of their responsibilities and how they can help people who have a food allergy.” said Mark Booth, CEO of FSANZ.

The portal has information for food manufacturers, importers and retailers; the food service sector; childcare centres and schools; government organisations; health professionals; and consumers.

Each sector’s page has its own allergy information, key messages or best practices and links to more resources.

Details: Created on Thursday, 04 October 2018 09:07; Written by ifrpd-foodallergy

Don’t ignore wheat starch for gluten-free foods, says supplier

Native starch made from wheat can be gluten-free, according to German company Kroner-Starke, which washes the gluten from the ingredient.

Its Sanostar ingredient is produced without the use of enzymes or processing aids. Instead, the gluten is washed out using untreated spring water in a “natural” process, it said.

The starch functions well in cakes and biscuits compared to corn or tapioca starches, it said, creating tastes “more akin to traditional recipes”.

Sanostar can also be used as a gluten-free binding agent for sauces such as béarnaise or béchamel as well as in batters or coatings.

Andrew Ulrick, Director of Ulrick & Short, Kroner-Starke’s partner in the UK said: “Market demand for gluten free continues to grow, and in the case of Sanostar & Sanogel consumers can feel totally confident that even with a ‘wheat starch’ declaration these products are functionally and nutritionally suitable for a gluten-free diet.”

Sanostar can be listed as a gluten-free wheat starch on pack and the company said it is “completely suitable” for people intolerant to gluten and sufferers of coeliac disease.