Food allergy awareness

Of necessity, anyone working in the food industry has to be aware of food allergies. They involve one of two different immunologic mechanisms. The most common one involves globulins E (IgE). The less common type is the cell-mediated food allergy. 

Double-blind placebo-controlled—neither the patient nor the physician is aware of the challenge content (Niggemann et al., 1994 Kaczmarski et al., 1997 H0st et al., 2003 Bindslev-Jensen et al., 2004 The Food Allergy and Anaphylaxis Network, 2005 Nowak-Wegrzyn and Sampson, 2006). 

Ask the patient if he or she has any allergies to food or medication. The patient may be aware of food allergies such as shellfish, but unaware of allergies to medication. However, patients who are alleigic to shellfish are also allergic to some medications. 

There are no reliable studies to indicate the frequency of food allergy in adults. Most persons who have acute immediate reactions to foods have been aware of their sensitivity since childhood. However, occasional adults... 

The question is what information are today s consumers interested in With the increase of allergies and asthma, and increased awareness of additives in foods, one would expect that people would be more interested in additives than awards. Article 12, however, states that only the information specified in Article 11 shall be allowed for the description on the label of a quality wine , so the consumer is kept in the dark. 

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