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.
Is there a better way to desensitize people with food allergies?
Peanut-coated microneedles have been shown to offer better food allergen immunotherapy in early studies carried out on preclinical models. A microneedle device is worn like a band aid and delivers treatments directly through the skin barrier. As well as being able to inject medications without pain, microneedles are low cost, effective, and safe.
PEAL gazettal 12 months on
It has been 12 months since PEAL was gazetted into the Australian Food Standards Code. As businesses continue their journey to reach compliance by February 2024, with a post transition period until February 2026, many are taking the opportunity to ensure their risk assessments are reviewed from a cross contact perspective. FIGAML is a joint AFGC and Allergen Bureau document designed to help the food industry interpret and comply with legislation. It also looks at how this guidance may be applied to Precautionary Allergen Labels (PAL) to ensure a consistent approach is taken.