Welcome to September's newsletter.
Sometimes it is very difficult to identify the food culprit that is causing health problems. An example of this difficulty is when moulds are present in food either as a result of the way the food is processed or because of contamination.
Flavour-enhancing moulds are added to traditional foods such as dry sausage, salami, Spanish ham, and French cheese in Central and Southern Europe.
In Northern Europe the addition of moulds to meat products is not permitted but there are studies that have found contamination by Penicillium, Cladosporium, and Eurotium molds in equipment and raw materials used during the manufacture of meat products.
Occupational respiratory diseases due to prolonged or repeated exposure to organic dust containing moulds (rhino conjunctivitis, asthma, hypersensitivity pneumonitis, and organic dust toxic syndrome) among food industry workers is well documented but food allergy to mould proteins is rare, with very few reports in the literature – two examples are given below:
If you eat fermented cheese or sausages and have problems you have been unable to link with a specific food it may be worth arranging for allergy tests to moulds.
Read the full article
Recommendations for the administration of influenza vaccine in children allergic to egg have been published, mid September 2009, in the British Medical Journal (BMJ). You can read a summary on the Food Can Make You Ill web site or go the full article on the BMJ site.
Riffelmann and Wenzel reported on the case of one person who had three reactions within three months after eating mixed salad. The symptoms were tongue swelling and angioedema of the lips. Tests for a sensitivity to lettuce were negative but were found to be positive to rocket.
Full Details
Antihistamines are commonly used drugs when treating allergy symptoms. They can however lead to unwanted reactions themselves.
Rodriguez et al present details of five individuals who developed urticaria after taking antihistamines. Testing confirmed that the cause of the reactions was the antihistamines.
Full details
A study by Gupta et al set out to look at food allergy knowledge and perceptions among the general US population. The study involved 2,148 people. They answered 64.9% of knowledge-based items correctly.
Strengths were identified in areas related to symptoms, severity and triggers, and environmental risks of food allergy.
Knowledge was poor concerning the distinction between food allergy and food intolerance, the absence of a cure, and current means to treat food allergy.
Perceptions regarding food allergy were generally well distributed, although respondents tended to minimize the stigma associated with food allergy and to oppose specific food allergy policies in schools.
Full details
Kleinheinz et al report on the case of a 19-year-old woman who experienced two allergic reactions 5-15 minutes after drinking fruit juice. Testing identified that the culprit in the fruit juice was dragon fruit.
Full details
Chen et al outlined the case of a 42 year old woman who experienced itching wheals, flushing, abdominal cramps, bronchospasm, and shock approximately 30 minutes after eating kingfish (Spanish mackerel) caviar salad. She developed acute respiratory failure and profound shock.
Full details
Makers of Quorn, the Chicken-Flavored Fungus, Sued for Not Disclosing Dangerous Reactions
An Arizona woman has filed a class action lawsuit accusing Quorn Foods of not disclosing on labels the fact that some people have serious allergic reactions to the main ingredient in its Quorn line of meat substitutes.
Allergy: Solving The Mystery Of IgE
At the 2nd European Congress of Immunology ECI 2009 held in Berlin the scientist presents new data revealing the evolution of IgE.
Fruit and veg allergies could outstrip peanuts
The number of people who are allergic to fruit and vegetables is soaring and could already surpass the number of people suffering from peanut allergies, according to experts.
Costly tests said to be useless in determining food intolerance
This news article claims that the tests for food intolerance that
measure IgG are useless. This is an issue that arises on a regular
basis. Sadly, there is still no definite scientific proof that IgG tests
are indicative of a food intolerance. You can find out more about
testing in the library: see
Allergy testing and
Testing for Food Intolerance.
The truth about allergy testing
A WHICH investigation into some of the commonly available forms of food
intolerance testing.
Consumers for Health Choice
Includes the save our food supplements campaign.
Food manufacturers are continuously looking at ways to enhance foodstuffs. The links below are to a few of the latest ideas circulating:
New packages deliver longer shelf life for seafood
New packaging for fresh fish and other seafood extends its life by up to 21 days, improves safety while retaining its flavour, shape and product appearance, claims the manufacturer Hefestus, Israel.
[These innovations, on the surface, always seem like a good idea, but I do wonder about what impact these types of packaging have on the nutritional value of the food (see my article on Healthy Eating: Salad) and also on what migrates into the food from the packaging.]
New lubricant for food machinery claims to cut costs
A new lubricant for food and beverage machines helps to cut maintenance costs, claims its manufacturer Lubrication Engineers. [This is an example of the type of chemicals your food can come into contact with during processing.]
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Copyright: Sharla Race 2009
All rights reserved
Food Can Make You Ill
Your Complete Guide to Food Intolerance and Food Allergy
www.foodcanmakeyouill.co.uk