Food Allergens

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2. RANA KINZAAKHTAR
2018-GCWUF-1628
81 E-A
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3. FOOD ALLERGENS
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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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6. MAJOR FOOD ALLERGENS
 Gluten
 Eggs
 Fish
 Peanut
 Milk
 Crustaceans
 Sesame Seeds
 Mustard seeds
 Celery
 Lupin
 Soybean
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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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12. Crustaceans- Lobster,
Prawns, Crabs
CRUSTEACEANS
 Major allergen- Tropomyosin
 Muscle cell protein
 Handling and consumption can induce allergenic
reactions
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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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15. Celery
CELERY
 Major allergen- Apium Graveolens (Api G)
 Found in salads, meat products, soups
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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

22. Allergen Info Chart
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Menu Card

23. DIAGNOSIS FOR FOOD ALLERGENS
Skin Prick Tests Oral Food Challenge
Blood Tests Food Elimination Diet
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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

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CONT…
 Also known as Radioallergosorbent Test
Blood Samples

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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30. REFERENCE
 https://www.researchgate.net/publication/225
071089_Food_Allergens
 https://allergenbureau.net/food-
allergens/food-allergen-analysis/
 Boye, J.I. , A.O. Danquah and X. Zhao. 2012.
Food Allergen, 2nd. John Willey And Sons.
799-808pp
 https://www.health.harvard.edu/healthbeat/6-
tips-for-managing-food-allergies
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