Why do allergens need to be controlled?

Why All the Fuss About Food Allergies?

Food allergies are a major public health concern worldwide, as they can sometimes lead to life-threatening reactions, including anaphylaxis. This has prompted regulators globally to establish legislation and standards to manage allergens in food production.

Why Should Food Businesses Control Allergens?

Food businesses must manage allergens for three key reasons:

1. Regulatory Compliance – To meet legal requirements.
2. Food Safety Standards – To ensure product safety.
3. Consumer Protection – To prevent harm and maintain brand reputation.

Understanding Food Allergies, Intolerances, and Celiac Disease

• Food Allergies – An abnormal immune response to food proteins, such as peanuts. Reactions can range from mild (skin irritation) to severe (anaphylaxis). Symptoms usually appear shortly after ingestion.
• Food Intolerances – Non-immune reactions, often dose-dependent, caused by enzymatic, pharmacological, or other factors. For example, lactose intolerance occurs due to a lack of lactase enzyme, leading to digestive issues.
• Celiac Disease – A lifelong autoimmune disorder triggered by gluten (found in wheat, rye, and barley). It damages the small intestine, leading to nutrient deficiencies, digestive issues, and increased cancer risk.

Impact on Consumers

There is no cure for food allergies, intolerances, or celiac disease, and food allergies may be increasing. Even trace amounts of allergens can trigger reactions, requiring affected individuals to carefully examine food labels to make safe choices.

Impact on Food Businesses

Failure to control allergens can result in:

• Product recalls, which are costly and damage consumer trust.
• Potential health risks, including fatalities.
• Brand reputation damage and loss of sales.

Prevalence of Food Allergies

Food allergies affect 2–10% of the population, with higher rates among children. Many outgrow allergies, but some persist into adulthood, and new allergies can develop later in life. The most common allergens, known as the Big Eight, include:

1. Gluten-containing cereals (wheat, rye, barley, oats)
2. Crustaceans
3. Eggs
4. Fish
5. Peanuts
6. Soybeans
7. Milk
8. Tree nuts

Some countries recognize additional priority allergens like sesame, mustard, and buckwheat.

Conclusion

Food allergies, intolerances, and celiac disease are distinct but serious conditions requiring robust allergen management. Businesses must implement strong allergen controls to protect consumers and themselves from harm.