Food Allergy & Intolerance
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Food Allergy
Information Statement Food Allergy The Institute of Food Science & Technology has authorised the following Information Statement, dated January 2009, which cancels and replaces the version dated October 2005. SUMMARY The problem of food allergens is part of a wider problem, that of all kinds of adverse reactions to foods, which can also result from microbial and chemical food poisoning, psychological aversions and specific non-allergenic responses. Food allergy is now recognised as an important food safety issue. Dealing with at least the major serious food allergens is an essential part of Good Manufacturing Practice. The greatest care must be taken by food manufacturers • to formulate foods so as to avoid, wherever possible, inclusion of unnecessary major allergens as ingredients; • to organise raw material supplies, production, production schedules and cleaning procedures so as to prevent cross-contact of products by "foreign" allergens; • to train all personnel in an understanding of necessary measures and the reasons for them; • to comply with the relevant labeling legislation providing appropriate warning, to potential purchasers, of the presence of a major allergen in a product; • to have in place an appropriate system for recall of any product found to contain a major allergen not indicated on the label warning. The purpose of this statement is to describe the nature and cause of food allergies, to outline recent changes in legislation that aim to help allergic consumers to live with their condition and to emphasise the measures that manufacturers and caterers should take to minimise the problems. BACKGROUND Adverse reactions to foods Adverse reactions to foods include not only food allergies but may also result from microbial and chemical food poisoning, psychological aversions, and specific non-allergenic responses. -
An Update on Food Allergen Management and Global Labeling
An Update on Food Allergen Management and Global Labeling Regulations A Thesis SUBMITTED TO THE FACULTY OF UNIVERSITY OF MINNESOTA BY Xinyu Diao IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF MASTER OF SCIENCE Advisor: David Smith, Ph.D. Aug 2017 © {Xinyu Diao} {2017} Acknowledgements I would like to thank my advisor Dr. David Smith for his guidance and support throughout my Master’s program. With his advice to join the program, my wonderful journey at the University of Minnesota began. His tremendous support and encouragement motivates me to always dream big. I would like to also thank Dr. Jollen Feritg, Dr. Len Marquart and Dr. Adam Rothman for being willing to take their valuable time to serve as my committee members. I am grateful to many people whose professional advice is invaluable over the course of this project. I would like to take this opportunity to show appreciation for Dr. Gerald W. Fry for being a role model for me as having lifetime enthusiasm for the field you study. I wouldn’t be where I am now without the support of my friends. My MGC (Graduate Student Club) friends who came all around the world triggered my initial interest to investigate a topic which has been concerned in a worldwide framework. Finally, I would like to give my most sincere gratitude to my family, who provide me such a precious experience of studying abroad and receiving superior education. Thank you for your personal sacrifices and tremendous support when I am far away from home. i Dedication I dedicate this thesis to my father, Hongquan Diao and my mother, Jun Liu for their unconditional love and support. -
Ige – the Main Player of Food Allergy
DDMOD-431; No of Pages 8 Vol. xxx, No. xx 2016 Drug Discovery Today: Disease Models Editors-in-Chief Jan Tornell – AstraZeneca, Sweden DRUG DISCOVERY Andrew McCulloch – University of California, SanDiego, USA TODAY DISEASE MODELS IgE – the main player of food allergy 1 2,3 2 Henrike C.H. Broekman , Thomas Eiwegger , Julia Upton , 4, Katrine L. Bøgh * 1 Department of Dermatology/Allergology, University Medical Centre Utrecht (UMCU), Utrecht, The Netherlands 2 Division of Immunology and Allergy, Food Allergy and Anaphylaxis Program, The Department of Paediatrics, Hospital for Sick Children, Toronto, Canada 3 Research Institute, Physiology and Experimental Medicine, The University of Toronto, Toronto, Canada 4 National Food Institute, Technical University of Denmark, Søborg, Denmark Food allergy is a growing problem worldwide, presently Section editor: affecting 2–4% of adults and 5–8% of young children. IgE Michelle Epstein – Medical University of Vienna, is a key player in food allergy. Consequently huge Department of Dermatology, DIAID, Experimental Allergy, Waehringer Guertel 18-20, Room 4P9.02, A1090, efforts have been made to develop tests to detect Vienna, Austria. either the presence of IgE molecules, their allergen binding sites or their functionality, in order to provide allergen ingestion [1], and involve one or more of the follow- information regarding the patient’s food allergy. The ing systems; the skin (pruritus, urticaria, or angioedema), the ultimate goal is to develop tools that are capable of gastro-intestinal tract (diarrhea, vomiting, contractions, in- creased bowel movement), the respiratory tract (asthma at- discriminating between asymptomatic sensitization tack, hoarseness, stridor/laryngeal angioedema) or the and a clinically relevant food allergy, and between cardiovascular system (dizziness, drop in blood pressure, loss different allergic phenotypes in an accurate and trust- of consciousness) [2,3]. -
Table of Amendments Issued
Scotland Food Standards Training Manual Foreword The standard and quality of food is important to all consumers and food businesses across Scotland. Consumers must have confidence that food they buy and eat will be what they expect, will not be harmful and that they are protected from fraud. This manual provides information to authorised officers on these areas. The Food Standards Agency in Scotland has worked closely with the Scottish Government to ensure that the reputation of Scottish food and drink is upheld as part of Scotland’s National Food and Drink Policy. The Food Standards Training manual was first issued by the Food Standards Agency Northern Ireland in order to assist authorised officers with the challenging area of food standards. In 2007, the Agency’s sector-specific simplification project1 considered the potential for expanding the use of this manual. In Northern Ireland the manual is now in its third successful year, and evaluation of the manual has further determined the need for this type of resource. Work began in Scotland to produce a Scottish version of the manual in partnership with local authority authorised officers, based on the positive feedback received on the Northern Ireland manual from District Councils and to address issues raised by audits undertaken in Scotland. Partnership is key in the development of Agency projects and a working group was established to take this project forward with members of the Scottish Food Enforcement Liaison Committee Food Standards Sub Committee. The group offered invaluable expertise and experience in producing the Scottish edition of this training manual, and kept the main objective in focus, to provide a practical training and reference tool for authorised officers. -
Journal of Agribusiness and Rural Development MANAGEMENT of FOOD ALLERGENS in the FOOD INDUSTRY*
www.jard.edu.pl http://dx.doi.org/10.17306/J.JARD.2018.00388 Journal of Agribusiness and Rural Development pISSN 1899-5241 1(47) 2018, 73–80 eISSN 1899-5772 Accepted for print: 22.01.2018 MANAGEMENT OF FOOD ALLERGENS IN THE FOOD INDUSTRY* Bogdan Pachołek1, Sylwia Sady1, Emilia Kupińska-Adamczyk 1Poznań University of Economics and Business, Poland Abstract. Ensuring food safety for people suffering from INTRODUCTION various intolerances faces serious threats posed by allergens which have become a challenge for food manufacturers and Food safety is an important part of the system for the mass caterers. These businesses are required to develop protection of human health. The main objectives of and implement appropriate programs to manage allergens the European Union’s food safety policy include pro- present in their sites. The purpose of this paper was to ana- lyze the actions taken by food manufacturers with respect to viding consumers with safe, high-quality food and substances and products causing allergies or food intolerances with reliable, accurate and transparent information in the context of providing consumers with a safe, properly about food products. Every food company must ensure labeled product. To achieve the objective of this study, a data that food safety is not compromised, and has to provide analysis and synthesis method was employed based on re- accurate information on their offering so that the con- quirements defined in obligatory and non-obligatory stand- sumer can make a choice being well-informed. ards for food safety assurance and management in the food Substances and products causing food allergies or production sector. -
Review of the Regulatory Management of Food Allergens
UNCLASSIFIED FOOD STANDARDS AUSTRALIA NEW ZEALAND Review of the regulatory management of food allergens December 2010 UNCLASSIFIED 1 UNCLASSIFIED {THIS PAGE IS INTENTIONALLY LEFT BLANK} UNCLASSIFIED UNCLASSIFIED Executive Summary Food allergy is an important health issue due to the potential for severe and life threatening reactions. Rigorous declaration requirements are considered the most appropriate risk management option for food allergens since even small amounts of the allergen may trigger allergic reactions. Australia and New Zealand were among the first countries to recognise the need to regulate food allergens with the introduction, in 2002, of mandatory declaration requirements in the Australia and New Zealand Food Standards Code. In October 2006, the Australia and New Zealand Food Regulation Ministerial Council requested FSANZ to review the regulatory management of food allergens. The overall aim of the review is to determine whether, in the context of current scientific knowledge, improvements can be made to the existing regulatory approach which allows consumer choice but does not compromise the safety of allergic consumers. A key task for the review was to identify specific areas of allergen regulation that could benefit from emerging scientific evidence. Six issues were outlined in a consultation paper, released by FSANZ in March 2008, targeting major stakeholders in Australia and New Zealand including allergy support groups, the food industry, allergy clinicians and the jurisdictions. In reviewing these issues, FSANZ considered information from a variety of sources including allergic consumers, the food industry, the scientific and medical literature and expert opinion, as well as international regulations. Although our understanding of food allergy has improved significantly in the past decade, a number of scientific questions are yet to be resolved. -
Food Intolerance
Food intolerance A food intolerance is when the body reacts to a food but the reaction doesn’t involve the immune system. Symptoms Diagnoses Symptoms of intolerance can include The 'elimination diet' is the only way to bloating and wind, diarrhoea, nausea, diagnose a food intolerance. All suspected indigestion, eczema and asthma. foods are completely removed from the diet for one to three weeks. Unlike food allergies most food intolerances are dose-dependent, A small amount is then reintroduced and meaning that a person can usually if symptoms reoccur, the intolerance is consume a certain amount before confirmed. symptoms appear. It is important that this test is taken under the supervision of a doctor, allergy specialist or Registered Dietitian to make sure that proper nutrition is maintained. Source: Allergy New Zealand, a national not-for-profit society whose primary role is to provide information, education, and support to the many thousands of New Zealanders living with allergies, including those at risk of anaphylaxis. For more information phone 09 623 3912 or email [email protected]. Food intolerance Almost any food can cause an intolerance, but there are some types of intolerances that occur more than others. Lactose intolerance This condition is called coeliac disease. It involves the immune system and is not an A condition in which a person cannot digest intolerance. the sugar found in dairy products, is one of the most common food intolerances. It is estimated that 1 in Sensitivity to naturally occurring food chemicals can cause symptoms of 100 New Zealanders are intolerance as well. -
Welcoming Guests with Food Allergies
Welcoming Guests With Food Allergies A comprehensive program for training staff to safely prepare and serve food to guests who have food allergies The Food Allergy & Anaphylaxis Network 11781 Lee Jackson Hwy., Suite 160 Fairfax, VA 22033 (800) 929-4040 www.foodallergy.org Produced and distributed by the Food Allergy & Anaphylaxis Network (FAAN). FAAN is a nonprofit organization established to raise public awareness, to provide advocacy and education, and to advance research on behalf of all those affected by food allergies and anaphylaxis. All donations are tax-deductible. © 2001. Updated 2010, the Food Allergy & Anaphylaxis Network. All Rights Reserved. ISBN 1-882541-21-9 FAAN grants permission to photocopy this document for limited internal use. This consent does not extend to other kinds of copying, such as copying for general distribution (excluding the materials in the Appendix, which may be customized, reproduced, and distributed for and by the establishment), for advertising or promotional purposes, for creating new collective works, or for resale. For information, contact FAAN, 11781 Lee Jackson Hwy., Suite 160, Fairfax, VA 22033, www.foodallergy.org. Disclaimer This guide was designed to provide a guideline for restaurant and food service employees. FAAN and its collaborators disclaim any responsibility for any adverse effects resulting from the information presented in this guide. FAAN does not warrant or guarantee that following the procedures outlined in this guide will eliminate or prevent allergic reactions. The food service facility should not rely on the information contained herein as its sole source of information to prevent allergic reactions. The food service facility should make sure that it complies with all local, state, and federal requirements relating to the safe handling of food and other consumable items, in addition to following safe food-handling procedures to prevent food contamination. -
Reading Food Labels in Singapore
ASTHMA & ALLERGY ASSOCIATION Reading Food Labels in Singapore Many manufactured foods contain food allergens that may not be obvious by looking at the food. It is therefore very important to check the food label of any product each and every time you buy pre-packaged food items or food product. Recipes for products do sometimes change, so even if you have bought a product before and it was safe, check the food label thoroughly every time you purchase. Details of ingredients on websites are not always up to date, so always use the list on the item itself rather than an online ingredient list or allergen declaration. If you have questions, call the manufacturer, if you are unsure about the safety of a food, avoid eating it. All pre-packed food products for sale in Singapore must be labelled according to the general labelling requirements of the Singapore Food Regulations. The regulations are available on the Agri-Food and Veterinary Authority of Singapore (AVA) website, the Guide to Food Labelling and Advertisements is available here. This states that for all pre-packaged foods sold in Singapore, manufacturers and importers must provide a label with the following information in English: • The name or description of food • Labelling of other allergens is not required by the Singapore food labelling regulations. If your allergen is • A statement of ingredients: this must include a NOT one of the above then reading ingredient labels complete list of all ingredients and additives used in becomes much more difficult. You will need to get to the food. -
Feeding the World a Look at Biotechnology and World Hunger
Feeding the World A LOOK AT BIOTECHNOLOGY & WORLD HUNGER A brief prepared by the Pew Initiative on Food and Biotechnology MARCH 2004 Pew Initiative on Food and Biotechnology 1331 H Street, NW, Suite 900 Washington, DC 20005 phone 202-347-9044 fax 202-347-9047 www.pewagbiotech.org © 2004 Pew Initiative on Food and Biotechnology. All rights reserved. No portion of this paper may be reproduced by any means, electronic or mechanical, without permission in writing from the publisher. This report was support- ed by a grant from the Pew Charitable Trusts to the University of Richmond. The opinions expressed in this report are those of the authors and do not necessarily reflect the views of the Pew Charitable Trusts or the University of Richmond. 3 Preface One of the most controversial issues surrounding geneti- cally modified foods is whether biotechnology can help address the urgent problems of global hunger. According to the Food and Agriculture Organization of the United Nations, the number of chronically undernourished peo- ple in developing nations has risen in recent years to 798 million. Proponents of biotechnology argue that it offers the best prospect for helping less developed nations feed their hungry citizens by improving plant genetics to increase crop yields, in the same way that improved rice and wheat varieties led to the Green Revolution beginning in the 1960s. Critics respond that genetically modified foods pose risks to human health and the environment. Both sets of arguments are embedded in the context of broader and deeper conflicts over development, global- ization, and the role of technology in agriculture. -
ALLERGEN STATEMENT ICL Performance Products LP
Webster Groves Technical Center 373 Marshall Avenue Webster Groves, MO 63119 (800) 244-6169, Option 1 www.icl-pp.com ALLERGEN STATEMENT ICL Performance Products LP manufactures food grade phosphates, phosphoric acid, and sulfates, which are high purity inorganic products manufactured from refined mineral raw materials. Unless otherwise indicated on the product specification sheets, our products do not contain any of the following allergenic substances, as specified in the U.S. Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA): Milk (and Milk Products) Eggs Fish Crustacean Shellfish Tree Nuts Wheat (or other Cereal Grains) Peanuts Soybeans (and Soy Products) In addition, our food grade products do not contain any of the following allergens of concern in certain other world regions or countries: Gluten Sesame seeds Mustard (or mustard seeds) Celery Sulfites Molluscan shellfish Lupin Because there is no potential for contamination of these allergens into our food grade phosphates, phosphoric acid, or sulfates, due to the nature of our chemical processes, we can guarantee the absence of the above listed allergenic substances. Lori L. Klopf, Ph.D. Regulatory Affairs Manager Food & Pharmaceutical Ingredients ICL Food Specialties (a division of ICL Performance Products LP) July 3, 2013 The information stated herein is presented in good faith and is believed to be correct as of the date specified in this statement. Webster Groves Technical Center 373 Marshall Avenue Webster Groves, MO 63119 (800) 244-6169, Option -
Food Fact Sheet: Food Allergy and Food Intolerance
Food Fact Sheet: Food Allergy and Food Intolerance Having to avoid certain foods in your diet can be difficult. But there are a few simple things you can do to help you manage your food allergies - allowing you to stay safe, continue to participate in fun activities and enjoy your food. What is the difference between food allergy and food intolerance? For some people, eating certain foods can lead to an unpleasant and sometimes dangerous physical reaction. The term used to describe all types of reactions to foods is ‘food hypersensitivity’. A 'food allergy' is a reaction involving the immune system (the body’s defence against foreign bodies). Those that do not involve the immune system are often called a ‘food intolerance’. It is important to identify and manage foods that trigger any symptoms in an appropriate way. Food allergy Proteins within foods can trigger immediate (within two hours) or delayed symptoms (up to several days later). Immediate food allergy (IgE mediated food allergy) Immediate reactions to foods occur when your immune system reacts to a normally harmless protein in food, due to the creation of Immunoglobulin E (IgE). This results in the release of chemicals (e.g. histamine) which trigger allergic symptoms. These symptoms are usually in the skin (itching/swelling), or gut (vomiting, diarrhoea). Other symptoms can include breathing problems and in rare cases an extreme allergic reaction called anaphylaxis. Delayed food allergy (non IgE mediated food allergy) Delayed reactions to foods still involve your immune system, but there is a different type of immune reaction involved. Symptoms typically occur in the gut (vomiting, diarrhoea, constipation) and/or the skin (atopic eczema).