Information for allergy sufferersSome foods, food ingredients or components of an ingredient can cause severe allergic reactions in some people - this is known as
anaphylaxis. Foods such as peanuts, tree nuts (e.g. cashews, almonds, walnuts), shellfish, finned fish, milk, eggs, sesame and soybeans and their products, when present in food, may cause severe allergic reactions and must be declared on the label however small the amount. Gluten is also included in this list but the caution is more for those with Coeliac Disease rather than allergy. Those who are wheat allergic must stay away from all wheat including gluten.In addition, foods containing sulphite preservatives must be labelled as containing sulphites if they have 10 milligrams per kilogram or more of added sulphites. This is the level that may trigger asthma attacks in some asthmatics.A food must have a warning statement where people may be unaware of a severe health risk posed by an allergen in a food. The only current warning statement is in relation to food containing the bee product: royal jelly which has been reported to cause severe allergic reactions and in rare cases, fatalities, especially in asthma and allergy sufferers.
‘May contain’
You’ll notice some labels say ‘may contain’ certain allergens, for example ‘may contain nuts’. This is put on by the manufacturer who may be concerned that, while nuts aren’t added to the food, traces may be present due, for example, the product having been made on the same equipment as products containing nuts. Allergy consumer support groups are working with the food industry to make these labels more helpful to allergy sufferers.
Other names for major allergens
Sometimes ingredients derived from peanuts, tree nuts, shellfish, finned fish, milk, gluten, eggs and soybeans are not clearly identified in the ingredients list, for example soy might be listed as ‘ textured vegetable protein’. Allergy consumer groups are working with the food industry on industry guidelines to assist them in providing more meaningful information in plain English.
anaphylaxis. Foods such as peanuts, tree nuts (e.g. cashews, almonds, walnuts), shellfish, finned fish, milk, eggs, sesame and soybeans and their products, when present in food, may cause severe allergic reactions and must be declared on the label however small the amount. Gluten is also included in this list but the caution is more for those with Coeliac Disease rather than allergy. Those who are wheat allergic must stay away from all wheat including gluten.In addition, foods containing sulphite preservatives must be labelled as containing sulphites if they have 10 milligrams per kilogram or more of added sulphites. This is the level that may trigger asthma attacks in some asthmatics.A food must have a warning statement where people may be unaware of a severe health risk posed by an allergen in a food. The only current warning statement is in relation to food containing the bee product: royal jelly which has been reported to cause severe allergic reactions and in rare cases, fatalities, especially in asthma and allergy sufferers.
‘May contain’
You’ll notice some labels say ‘may contain’ certain allergens, for example ‘may contain nuts’. This is put on by the manufacturer who may be concerned that, while nuts aren’t added to the food, traces may be present due, for example, the product having been made on the same equipment as products containing nuts. Allergy consumer support groups are working with the food industry to make these labels more helpful to allergy sufferers.
Other names for major allergens
Sometimes ingredients derived from peanuts, tree nuts, shellfish, finned fish, milk, gluten, eggs and soybeans are not clearly identified in the ingredients list, for example soy might be listed as ‘ textured vegetable protein’. Allergy consumer groups are working with the food industry on industry guidelines to assist them in providing more meaningful information in plain English.
Look out for the following:
Milk products
People allergic to milk products should avoid cow or goat milk, cheese, butter, ghee, butter milk, cream, creme fraiche, milk powder, whey, casein, caseinate and any margarine which contains milk products. Always be aware of foods such as bakery items that have a shine to them. Egg and milk can be used to give food this glazed appearance. Casein, a milk product, may be used as a binder in meat products and “restructured” salmon or imitation seafood.
Fish and shellfish
The major groups of fish and shellfish which can trigger allergic reactions are: S caly or finned fish (eg. salmon, cod, mackerel, sardines, herring, anchovies, tuna, trout, haddock, John Dory); Crustaceans (eg. prawns/shrimps, lobster, crab, crayfish, yabbies, marron): Molluscs (eg. snail, abalone, clams, oysters, mussel; Cephalopods (eg. octopus, cuttlefish, squid, calamari) and Gastropods (eg. sea slugs, snails). People who are allergic to one type of finned fish are often allergic to other types as well. Similarly, allergy to one type of crustacean usually means that all crustaceans and their products are best avoided.
On the other hand, people who are allergic to seafood from one group of seafood (e.g. finned fish) can usually tolerate those from another group (e.g. shellfish). Occasionally, intense cooking will partially or completely destroy the triggering allergen. This may explain why some people who are allergic to fresh fish are able to tolerate tinned salmon or tuna. Those with fish or shellfish allergy are advised to speak with their doctor regarding safe food choices and consumption of any seafood.
Complete avoidance of one or more groups of seafood is often advised, yet this can be difficult. Accidental exposure is more likely to occur when eating away from home, particularly when eating at restaurants which also serve seafood. A fish or shellfish allergic individual would be encouraged to stay away from seafood restaurant for obvious reasons. Other potential sources of accidental exposure include:
Seafood platters
Smorgasbords/buffet
Asian foods, in which crustaceans, usually prawns can be a hidden ingredient eg. prawns in fried rice or soups.
Fish sauce which is used in a wide range of foods, including stir-fry meals and salads.
Food may be rolled in the same batter or cooked in the same oil as seafood eg. takeaway fish and chips.
Anchovies (fish) in Caesar salads and as an ingredient in Worcestershire sauce or pizza topping.
Barbequed foods where seafood and other foods are cooked together or without cleaning the shared surface and utensils.
Soy
People allergic to milk products should avoid cow or goat milk, cheese, butter, ghee, butter milk, cream, creme fraiche, milk powder, whey, casein, caseinate and any margarine which contains milk products. Always be aware of foods such as bakery items that have a shine to them. Egg and milk can be used to give food this glazed appearance. Casein, a milk product, may be used as a binder in meat products and “restructured” salmon or imitation seafood.
Fish and shellfish
The major groups of fish and shellfish which can trigger allergic reactions are: S caly or finned fish (eg. salmon, cod, mackerel, sardines, herring, anchovies, tuna, trout, haddock, John Dory); Crustaceans (eg. prawns/shrimps, lobster, crab, crayfish, yabbies, marron): Molluscs (eg. snail, abalone, clams, oysters, mussel; Cephalopods (eg. octopus, cuttlefish, squid, calamari) and Gastropods (eg. sea slugs, snails). People who are allergic to one type of finned fish are often allergic to other types as well. Similarly, allergy to one type of crustacean usually means that all crustaceans and their products are best avoided.
On the other hand, people who are allergic to seafood from one group of seafood (e.g. finned fish) can usually tolerate those from another group (e.g. shellfish). Occasionally, intense cooking will partially or completely destroy the triggering allergen. This may explain why some people who are allergic to fresh fish are able to tolerate tinned salmon or tuna. Those with fish or shellfish allergy are advised to speak with their doctor regarding safe food choices and consumption of any seafood.Complete avoidance of one or more groups of seafood is often advised, yet this can be difficult. Accidental exposure is more likely to occur when eating away from home, particularly when eating at restaurants which also serve seafood. A fish or shellfish allergic individual would be encouraged to stay away from seafood restaurant for obvious reasons. Other potential sources of accidental exposure include:
Seafood platters
Smorgasbords/buffet
Asian foods, in which crustaceans, usually prawns can be a hidden ingredient eg. prawns in fried rice or soups.
Fish sauce which is used in a wide range of foods, including stir-fry meals and salads.
Food may be rolled in the same batter or cooked in the same oil as seafood eg. takeaway fish and chips.
Anchovies (fish) in Caesar salads and as an ingredient in Worcestershire sauce or pizza topping.
Barbequed foods where seafood and other foods are cooked together or without cleaning the shared surface and utensils.
Soy
Soy finds its way into many processed foods, including baked goods such as bread, batters, cereals, sausages; as a binder in small goods; and in salads and canned beans. Other names for soy include soy, soy flour, soya protein, vegetable gum, textured vegetable protein, hydrolysed vegetable protein, lecithin, bean curd, soya bean paste (Miso, Tempe), and tofu. Soy lecithin is an emulsifier (additive number 322) found in many foods such as chocolate, margarine, and carob. Most commercial lecithin is obtained from soybeans . Other sources of lecithin are egg yolks and leguminous seeds, including peanuts and maize.
Eggs
Most people allergic to hen eggs are also allergic to similar proteins in other bird eggs like duck or quail, so these are best avoided as well. Cooked egg is sometimes better tolerated than raw egg, so some children with a mild egg allergy seem to be able to tolerate small amounts in cakes or slices. Individuals who are egg allergic should always follow the advice of their doctor regarding consumption of these foods.
Common foods containing egg include: malted drinks, custards, mousse, soufflés, meringues, glazed rolls or pastries, cakes, slices and macaroons, some soups and sauces (e.g. Hollandaise), rissoles or meat loaf, where eggs may be used as a binding agent and dessert mixes such as waffles, pavlova mix, confectionery etc. Use of terms such as egg yolk and egg white, albumen, egg powder or solids on the label indicate the presence of egg in a food.
Peanuts and tree nuts
Some foods can cause problems for the peanut/nut allergic individuals when eating out and should be avoided unless they can positively confirm there is no peanut/tree nut protein present. These include Asian style dishes including soup, baked goods such as pastries, cakes and biscuits, sauces, fillings, desserts, toppings and gravy. Peanut sauce has also been used as a hidden ingredient for marinating chicken. Sometimes peanuts will be stored near other nuts in the production line or processed with other nuts and contamination may occur as a result of this practice. If you have a peanut allergy it’s safer to avoid all nut products. Tree nut allergic individuals should avoid peanuts for the same reasons.
Eggs
Most people allergic to hen eggs are also allergic to similar proteins in other bird eggs like duck or quail, so these are best avoided as well. Cooked egg is sometimes better tolerated than raw egg, so some children with a mild egg allergy seem to be able to tolerate small amounts in cakes or slices. Individuals who are egg allergic should always follow the advice of their doctor regarding consumption of these foods.
Common foods containing egg include: malted drinks, custards, mousse, soufflés, meringues, glazed rolls or pastries, cakes, slices and macaroons, some soups and sauces (e.g. Hollandaise), rissoles or meat loaf, where eggs may be used as a binding agent and dessert mixes such as waffles, pavlova mix, confectionery etc. Use of terms such as egg yolk and egg white, albumen, egg powder or solids on the label indicate the presence of egg in a food.
Peanuts and tree nuts
Some foods can cause problems for the peanut/nut allergic individuals when eating out and should be avoided unless they can positively confirm there is no peanut/tree nut protein present. These include Asian style dishes including soup, baked goods such as pastries, cakes and biscuits, sauces, fillings, desserts, toppings and gravy. Peanut sauce has also been used as a hidden ingredient for marinating chicken. Sometimes peanuts will be stored near other nuts in the production line or processed with other nuts and contamination may occur as a result of this practice. If you have a peanut allergy it’s safer to avoid all nut products. Tree nut allergic individuals should avoid peanuts for the same reasons.
No comments:
Post a Comment