4. CONTENTS
DEFINITION
MAJOR FOOD ALLERGENS
FOOD ALLERGEN ANALYSIS
EFFECTS OF ALLERGENS
SYMPTOMS
HOW TO PROVIDE ALLERGEN
INFORMATION
DIAGNOSIS FOR FOOD
ALLERGENS
MANAGEMENT AND
TREATMENT
REFERENCES
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5. Allergenic Substance
ALLERGEN
Any substance that cause allergic reactions
Type of antigen
Cause abnormally vigorous immune system response
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7. GLUTEN
Gluten is a protein
Found in wheat, rye and barley
Trigger allergy, inflammation, digestive issues and
intestinal damage
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Gluten Free Flour
8. Eggs
EGGS
Common allergens- Ovalbumin and Ovocumoid
Make up to 65% composition of egg white
Found in cakes, mayonnaise, pasta, sauces, bakery
products
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9. Fish Products
FISH
Major fish allergen- Parvalbumins
Common trigger of severe allergic reactions
Found in fish sauces, pizzas, salad dressings
etc.
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10. Peanut Products
PEANUTS
Allergens- Glycoprotein, Legumin and Conglutin
Found in biscuits, cakes, desserts, groundnut oil and
peanut flour
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11. Milk Products
MILK
Major allergens- Betalactoglobulin(BLG) and
Casein
BLG- most abundant whey protein
Found in butter, cheese, cream, milk powder and
yogurt
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13. Sesame Seeds
SEASAME SEEDS
Major allergen- Oleosins
Rich in methionine
Found in breads, burgers and sesame oils
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14. Mustard
MUSTARD
Major allergen- Sinapsis Alba 1(Sin a 1)
Found in bread, curries, meat products, sauces and soups
Mustard plant, mustard oil, mustard powder can trigger
allergic reactions
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16. Lupin Seeds
LUPIN
Major lupin allergen – Lupan 1, Beta- conglutin
Cause allergic reactions
Use in chocolates, pastries and pasta
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17. Soy Products
SOYBEAN
Major allergen- Glycinin, Beta- conglycinin
They both are globulins
Found in ice creams, meat products, sauces, soy flour
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18. FOOD ALLERGEN ANALYSIS
‘‘Testing of a material or surface to identify
presence of food allergens’’
It is useful:
For allergen management in food processing
Establish allergen status of ingredients
Monitor effect of allergens
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19. EFFECTS OF ALLERGENS
Allergens effects:
Brain
Lungs
Gut
Skin
Eyes
Mouth
Heart Body Parts Effected By
Allergens
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20. Symptoms
o Headache
o Fever
o Shortness of breath
o Nausea
o Vomiting
o Rashes and Eczema
o Swelling of Mouth
o Heart Palpitation
o Watery eyes
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21. HOW TO PROVIDE ALLERGEN INFORMATION:
Training of staff
Write allergen information on menu card
Effective communication
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Staff Training Customer Guidance
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SKIN PRICK TEST
In this test :
• Food allergens solution are placed on forearm
• Solution is placed by scratching the skin
• Results will obtain after 30 minutes
• Positive result is confirmed by a wheal Skin Prick Test
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BLOOD TEST
In this test:
Blood sample of a person is taken
Blood Sample is then sent to laboratory
In lab blood sample is subjected to battery of tests
To measure antibodies developed in response to specific allergens
27. OFC
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Oral Food Challenge
In this test:
Food is eaten slowly in increasing amount
Suspected foods are added or eliminated from diet
If there is no reaction then this food may include in diet
28. Eliminated Food
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Food Elimination Diet
Temporary elimination of reactive foods from diet
Aids in diagnosis of food allergen
Test takes 2-4 weeks
During this period individuals are advised to avoid
suspected food
29. Treatment:
Two main types of medication-to
relieve the symptoms
1. Antihistamines (for mild
allergic reactions)
2. Andrenaline (for severe
allergic reactions)
Management:
Always read labels
Take care when cooking
Avoid foods that cause allergic
reactions
Always carry your medication
MANAGEMENT AND TREATMENT
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