Food Allergies

  "A food allergy is caused by the immune system's misinterpretation of a harmless food as a harmful invader. In an effort to protect the body, the immune system creates antibodies against that food. When they are released, the person experiences an allergic reaction," explains Munoz-Furlong.

  According to Steve Taylor, Ph.D., et al, in an article in the January/February 1999 Nutrition Today entitled "Food Allergies and Avoidance Diets," the human body produces five classes of antibodies: IgG, IgM, IgA, IgD and IgE. These antibodies are important in fighting off infectious diseases. Of these antibodies, IgE, or immunoglobulin E, is found in higher concentrations in allergic individuals, and is extremely important in the development of the allergic response. The role, or roles, that the other antibodies have in food allergies, if any, has not yet been determined.

  Susceptible individuals form allergen-specific IgE upon exposure to an allergen. The IgE then attaches itself to mast cells in various tissues of the body and to basophils in the blood during a process known as sensitization. On subsequent exposure to the same allergenic substance, the allergen cross-links two IgE molecules on the surface of the mast cell or basophil membrane. This interaction stimulates the cells to degranulate and release mediators, including histamine, prostaglandins and leukotrienes. These mediators circulate throughout the body and interact with receptors in various tissues, which can lead to the development of a wide range of symptoms, including nausea, vomiting, diarrhea, hives, eczema, swelling, asthma and even anaphylactic shock. During anaphylactic shock, breathing passages close up, blood pressure drops and the affected person loses consciousness and can even die.

  With food allergies, even the smallest amount of allergen can cause a reaction. However, keep in mind that some people may not have a true food allergy, but rather a food intolerance. An intolerance often produces many of the same symptoms as an allergy, but has a different root cause. (For more information, see "The Fear of Food" and "Reality Check: The Facts Behind the Myths" in the January 1998 issue of Food Product Design.)

  The key to successful allergen risk management is to develop and implement preventive programs, and more and more companies are instating HACCP plans to minimize potential problems. These programs should include at minimum:

  Vendor certification. Ingredients and raw materials should only be purchased from approved suppliers.

  Production control and scheduling. Cross-contamination can lead to a fatal error. Production schedules should be designed to control potential allergens.

  Tracking. Every operation should be able to track a product that leaves the facility. If a problem requiring a product recall occurs, the company will be able to locate the products with ease.

  Limiting rework. Rework products must be properly labeled. It is advisable to rework only like products.

  Cleaning. Failure to clean properly may leave residues that could contaminate products and elicit an allergic response in susceptible individuals.

  Labeling. Wrong labels, switched ingredients and formulation mistakes can be hazardous. It is important to make sure that labels are up to date and that the proper packages are used.

  Hefle observes that the more specific the information a company gives the food-allergic consumer, the better. "Until there is a cure for a food allergies, consumers and food manufacturers must work together," states Munoz-Furlong.