ABSTRACT
A number of reproducible adverse reactions to foods have been described and include conditions such as lactose intolerance, resulting from the lack of the digestive enzyme lactase; pharmacological reactions to histamine-containing foods; as well as reactions involving the immune system, such as food allergies mediated by immunoglobulin E (IgE) and celiac disease.1 In the absence of therapies for both these conditions, individuals suffering from them have to practice food avoidance, but the accidental consumption of “problem” food by celiac sufferers and those with IgE-mediated allergies has different consequences. Thus, for celiac sufferers the consumption of small quantities of gluten in foods can cause symptoms in a matter of hours; although unpleasant, these symptoms are seldom life threatening. In contrast, IgE-mediated allergic responses are more immediate in nature, happening within minutes and hours of ingesting a problem food. Symptoms from such reactions are diverse and can affect the skin (including rashes such as urticaria) and
CONTENTS
Why Test for Allergens in Foods? ........................................................................... 13 Labeling Food Allergens: Legal Requirements ....................................................... 14 What Needs to Be Managed?................................................................................... 17 How Much Causes a Problem? ................................................................................ 18 Managing Allergens in Food Production ................................................................. 19 Methods: Past, Present, and Future .........................................................................20
