• 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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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.

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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%).

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Western Australia’s rate of anaphylaxis is increasing

Australia lacks a structured reporting system to capture data on the incidence of anaphylaxis, so the true incidence of anaphylaxis is unknown. An anaphylaxis notification scheme was recently established in Victoria but is only available in that state. Researchers in Western Australia have combined several datasets to gain a clearer picture of anaphylaxis events and any change in event rates from 2002 to 2013 in their state.

Four linked administrative datasets from the Western Australian Data Linkage System were used, representing ambulance attendances, emergency department presentations, hospital inpatient admissions and death registrations.

A total 12,637 people (mean age 31.8 years) experienced 15,462 anaphylaxis events between 2002 and 2013. This is a higher rate of total anaphylaxis than previously reported, with more than a 5-fold increase in anaphylaxis events between 2002 and 2013. Anaphylaxis events caused by food increased 1.9-fold across all ages and genders, with the highest rates seen in children aged 0–4 years.

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25 ways of saying ”May Contain”

Challenges in Precautionary Allergen Labelling (PAL) was a topic of conversation at the recent Food Allergy and Anaphylaxis Meeting (FAAM), held online in October 2020.

Sabine Schnadt, a representative of a German patient advocacy group, presented data, examples and possible solutions to the problems that PAL poses for food-allergic individuals. Her 2020 FAAM presentation was covered in a media report ‘May Contain’ Food Allergen Labeling Can’t Be Trusted’, as well as in the article ‘Wrongly Labeled: Challenges and Ways Forward in Food Allergen Labeling’.

Ms Schnadt reportedly noted that everyone does PAL differently, and nobody seems to have the same standards for what constitutes an unsafe level of an allergen. She presented research evidence of the lack of consumer trust in ‘May Contain’ allergen statements, highlighting a need for regulation based on a quantitative assessment and according to reference doses.

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