Food Allergy and Allergens

Our body reacts very quickly to the consumption of allergic foods. Redness, itching, even blisters can occur. In some cases, much more severe consequences may occur in our body. These sudden body reactions are a concrete indication of how important allergen food analysis is.

Foods that cause an allergic reaction in some human body can be listed as follows;

Allergy-causing foods:

  1. Celery
  2. Gluten in cereals (e.g. barley, oats, rye, wheat)
  3. Eggs
  4. Fish
  5. Lupen
  6. Dairy and dairy products
  7. Seashells (e.g. mussels, oysters, scallops)
  8. Mustard
  9. Nuts (e.g. almonds, brazilian hazelnuts, cashew, nuts, macademya nuts, pecans, pistachios, walnuts)
  10. Seafood (e.g. crab, lobster, shrimp)
  11. Sesame
  12. Soy
  13. Sulfur dioxide and sulfides (levels more than 10mg/kg or 10mg/L)

Both producers and consumers will be guaranteed by writing these allergens, which may vary from person to person, food in the market to food label information.

Gluten, which is found in grain groups with the largest place in our basic food sources, is an allergen that should not be overlooked, especially for celiac patients.

Identifying these allergens contained in foods with various analyses will allow us to avoid serious health problems in people who are sensitive to allergens.

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