Lesson 110: Common Food Allergens. A food allergy is an immune system response to a food that the body mistakenly believes is harmful.

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Presentation transcript:

Lesson 110: Common Food Allergens

A food allergy is an immune system response to a food that the body mistakenly believes is harmful.

There are eight foods that account for 90% of all food- allergic reactions. These are: * milk * eggs * peanut * tree nut (walnut, cashew, etc.) * fish * shellfish * soy * wheat

Substitutions Milk: equal amounts water & fruit juice, or rice milk (goat’s milk is not a good substitution) Egg: 1 1/2 T water, 1 1/2 T oil, 1 tsp. baking powder : 1 tsp. yeast dissolved in 1/4 cup warm water : 1 packet gelatin, 2 T. warm water. (or use ½ a mashed banana for each egg) Peanut: None Tree Nut: None Soy: None Wheat: equal amounts corn flour : 7/8 cup rice flour : 5/8 cup potato starch flour

Symptoms can vary depending upon a number of variables including age, the type of allergen (antigen), and the amount of food consumed. Symptoms

Allergic Reactions

Anaphylaxis (difficulty in breathing) is a serious allergic reaction that is rapid in onset and may cause death. Allergic reactions involving anaphylaxis are responsible for 29,000 people in the US ending up in the ER each year.

Listing Food Allergens ALL ingredients must be listed in plain language in the ingredient list – for example, “albumin (egg)”. Often in bold or highlighted in another color. Allergen ingredients must be listed if they are present in any amount, even in colors, flavors, or spice blends. On the front of the packaging for the major 8 allergens: the word “Contains” followed by the name of the major food allergen – for example, “Contains milk, wheat”.

* lactose intolerance (cow’s milk): contains a molecule that your body has difficulty breaking down or digesting * food additives and preservatives (benzoates, sulfites, yellow #5): extend shelf life of processed foods * tyramine or phenylalanine (fermented cheeses, sausage, chocolate, sour cream, avocado, raspberries, yeast): migraines * gluten (wheat): problems absorbing nutrients A food sensitivity response is defined as any reproducible, toxic response to food that does not involve the immune system.