Food Allergy
Authors
-
Food processing technology, Annamalai University, Chidambaram ,IN
D. Ranjitha -
Technical officer at Ice-cream division, Hatsun Agro Product Pvt. Ltd., Salem ,INA. Alosius
DOI:
https://doi.org/10.21048/ijnd.2016.53.1.3880Keywords:
Milk Allergy, Egg Allergy, Fish Allergy, Shellfish Allergy, Tree Nut Allergy, Peanut Allergy, Soybean Allergy, Wheat Allergy.Abstract
Food Allergen Labelling and Consumer Protection Act (FALCPA 2004) will improve food labelling information for the millions of consumers who suffer from food allergies. The act will be especially helpful to children who must learn to recognize the allergens they must avoid. This act estimated that approximately 2 % of adults and about 5 % of infants and young children in the United States suffer from food allergies and each year, roughly 30,000 individuals require emergency room treatment and 150 individuals die because of allergic reactions to food. Food allergy defined as an immune system reaction that occurs soon after eating a certain food. This happens because their immune system over reacts to the proteins in that food. Even a tiny amount of the allergy causing food can trigger signs and symptoms such as digestive problems, hives or swollen airways. In some people, a food allergy can cause severe symptoms or even a life-threatening reaction known as anaphylaxis. It's easy to confuse a food allergy with a much more common reaction known as food intolerance. While bothersome, food intolerance is a less serious condition that does not involve the immune system. As per FALCPA law, eight types of food allergy causing foods listed. They are milk, egg, fish, shellfish, tree nut, peanut, soybeans and wheat. In this chapter briefly discuss about this eight food allergens.
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