What are food allergens and what are the 14 most common allergens.
Allergens are substances that cause food allergies in people with a particular predisposition. These adverse reactions to food occur when food allergens enter the body and antibodies try to expel them.
Our immune system considers them a foreign substance and they cause the body to secrete chemical substances that cause itching, runny nose, swollen lips or cough, among other effects.
Food allergens are also responsible for other adverse reactions in which the immune system is not involved, called food intolerances .
Food intolerances are reactions that occur when the body cannot properly digest a food or one of its components, and may be different depending on the food in question.
European Regulation 1169/2011 requires the consumer to be informed, orally, in written or digital format, of the ingredients of the food that is served, prepared, handled, etc. that can cause allergy or food intolerance.
Said information must be clear, effective and accessible to the client. Although it is provided orally, there must also be a record, either physically or electronically.
Types of food allergens
The regulation speaks of 14 food allergens on which there is an obligation to inform, which are detailed below:
- Cereals containing gluten
- Crustaceans and crustacean products.
- Eggs and egg-based products.
- Fish and fish-based products.
- Peanuts and peanut-based products.
- Soy and soy-based products.
- Milk and its derivatives (including lactose).
- Nuts and derived products.
- Celery and derived products.
- Mustard and derived products.
- Sesame seeds and products made from sesame seeds.
- Sulfur dioxide and sulphites.
- Lupins and products based on lupins.
- Molluscs and products based on molluscs.
Staff training is required in all cases and for all food handlers. All workers in the establishment must know the diseases, their risks, the law and their obligations.
In addition, they must know the methods of keeping the ingredients of each dish under rigorous control. As well as the composition of the dishes to prevent allergic reactions due to ignorance or negligence.
Although allergic reactions to any food can occur, some occur more frequently than others.
The most common food allergens are cow’s milk, eggs, legumes (including soy), wheat, shellfish (lobster, crab, shrimp, and crayfish), fruits, and tree nuts, such as peanuts and shellfish. also walnuts.
In addition to food, some commonly used products such as cosmetics or food or drink additives may have allergenic potential, also highlighting the particular case of some drugs such as antibiotics (cephalosporins and penicillins).