Lecture 5: Food allergies

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A. Food Safety and H.A.C.C.P.5. Food Hazards
5. Food allergies
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Food allergies

• A food allergy is an adverse immune system
  reaction to certain kinds of food
• These reactions are often confused with food intol
  erance
• Food allergies occur when the bodys
  immune system incorrectly identifies a protein
  as harmful
• About 4 of adults have food allergies  (NIAID)
• 6 to 8 of children under the age of four have
  food allergies

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Food Allergens

• 160 foods produce allergic reactions 
•  the most common food allergens include
  milk, eggs, peanuts, tree nuts, fish, shellfish, w
  heat, soy products
• The most adverse reactions are caused by peanuts a
  nd tree nuts
• According to NIAID, peanut allergies affect
  about 0.6 of Americans
•  Approximately 0.4 of Americans have allergic 
• reactions  to tree nuts

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Food allergens and possible risks
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Food allergy demographics

• Most children have allergies to eggs, milk, peanut
  s or 
• tree nuts, and soy, according to the ADA
•  The most frequent causes of food
  allergies in adulthood are 
• peanuts, tree nuts, fish and shellfish

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Food Allergies and Other Reactions

• Food poisoning It can sometimes mimic an
  allergic reaction. Bacteria in spoiled tuna and
  other fish also can make a toxin that triggers
  harmful reactions
• Sensitivity to food additives For example,
  sulfites used to preserve dried fruit, canned
  foods and wine can trigger asthma attacks in
  sensitive people
• Histamine toxicity  Certain fish, such as tuna
  or mackerel, that are not refrigerated properly
  and that contain high amounts of bacteria may
  contain high levels of histamine that trigger
  symptoms similar to those of food allergy

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Food allergy symptoms

• They develop within a few minutes to an hour
  after eating the offending food
• The most common food allergy symptoms include
  nausea, vomiting, diarrhea and abdominal pain 

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Summary of 5th Lecture

• Food allergens
• Food allergies and other reactions
• Food allergy symptoms