Allergens are naturally occurring substances, usually proteins, which the allergic individual can react to. Minute amounts of a protein in a food might cause even severe reactions.
Symptoms
The symptoms of an allergic reaction can vary from mild to severe, from itching of the mouth and eyes, rhinitis, coughing, vomiting and stomach pain, to asthma, blood pressure drop and systemic reactions, which might develop into an allergic chock. Under special circumstances, death has occurred.
The symptoms of coeliac disease (intolerance to gluten) are long lasting stomach problems caused by an injury of the mucosa of the small intestine. Lactose intolerance symptoms are flatulence and sometimes diarrhea.
List of allergenic ingredients
In the European Union there is a list annexed to the directives 2003/89 EC with ingredients, which are known to cause hypersensitivity reactions. The list was updated with lupin and molluscs in 2006/142/EC. Those ingredients must always be declared when present in a food product. The list can be found in LIVSFS 2004:27 Livsmedelsverkets föreskrifter om märkning och presentation av livsmedel, Bilaga 1 [in Swedish] (see link to the right). To simplify the choice for allergic individuals it must always be clearly stated if an ingredient from the list is present in a food.
Information about the listed allergens
The links to the right provide short information about each allergen recognized by the European Commission. In addition there is also information about pea protein, since several reactions, caused by this protein have been reported.
Information is also given about methods of analysis, which can be used in food control. Finally when available the estimated doses causing allergic reactions are given.
Excluding risks
Many food products contain ingredients which are known to cause allergic reactions and this must then be clearly stated on the label. However, allergens can also be present in food products through contamination, i.e. unintentional addition. It is important to exclude as far as possible the risk of unintentional or accidental contamination of allergens through the whole production line by establishing methods to eliminate the risks (HACCP).
Swedish Food Sector has established guidelines for the “Management and labeling of food products with reference to allergy and intolerance” (see link to the right).
Foods for special dietary use
Only foods for special dietary use are allowed to be labeled as free from allergens, i.e. gluten free, lactose free and soy free. Such food must be announced to the control authority in advance, see ”Anmälan glutenfritt m.m.”[in Swedish] (see link to the right).