The only effective way to prevent the occurrence of allergies is the elimination from foods of foods that cause allergic reactions. Allergen is detected using the tests discussed in the chapter 'Detection of food allergens'.
In the case of food intolerance ...
In the case of food intolerance, it is often enough to reduce the intake of poorly tolerated products. The best way to avoid allergens is to eat only those foods or their components, the exact composition of which we know.
When we eat something for the first time
However, if you encounter an unknown product, carefully read its composition on the leaflet. This will avoid contact with the allergen. When eating a meal outside the home, ask about the composition of the dish and the culinary methods used, and in case of doubt, give it up.
We use the help of a dietitian and doctor
The role of the doctor or dietitian is to plan the diet so that avoiding products causing allergy or intolerance does not cause a deficiency of nutrients necessary for the system. Usually, this is achieved without major problems, but sometimes you need to use appropriate supplementation in these cases.
In the event of a severe allergic reaction, you should immediately contact your doctor or call an ambulance.
Do food manufacturers have an impact on the occurrence of food allergy and intolerance?
Food allergy is currently recognized as an important issue related to ensuring food safety. The task of the food industry is to take all steps to ensure that persons suffering from food allergies can make safe food choices. When selecting the ingredients of food products, manufacturers should take into account the content of substances with a strong potential allergenic effect and the possibility of their interaction with each other. These problems are regulated in detail in the Good Manufacturing Practice textbooks and the Critical Control Points Analysis System (HACCP).
Marking of food products in the aspect of food allergy
The relevant international organizations (including the European Commission and the Nutrition Code Commission) develop scientific foundations for the labeling of food products containing potential allergens. The main group of allergens includes peanuts, Italian and hazelnuts, fish, soy, cow's milk, eggs, wheat and sesame.
The binding legal regulations do not oblige producers to put information on the packaging of the product that it may cause allergies. In contrast, the label should include a list of all product components. This allows people suffering from allergies to avoid dangerous products. In fact, the regulations are not entirely "tight". Some products are exempt from the obligation of detailed listing of their composition; this applies, for example, to some cheeses and alcoholic beverages. In addition, additives that are not of technological significance in the final product but are present in the components used to make it may also be omitted. Currently, work is underway to modify these provisions in accordance with the rule that the overriding principle of production and distribution of food products is to ensure consumer safety. Some manufacturers provide lists of products that do not contain certain allergens. These lists may be useful for allergy sufferers and their families.
He prepared:
dr n. med Janusz Ciok
Institute of Food and Nutrition
