Protect Your Company From Food Allergens

Another helpful law is the Food Allergen Labeling and Consumer Protection Act (FALCPA), which requires that foods containing proteins from a “major food allergen” declare the presence of the allergen on the label. To make safe products, food companies must keep informed about these allergens, methods of testing, and quality control. According to the FAAN, milk, eggs, peanuts, tree nuts, wheat, soy, fish, and shellfish are responsible for 90% of all food-allergic reactions in the United States.

Milk Allergen

Human infants can develop an allergenic response to cow milk proteins. Beta-lactoglobulin is the major whey protein in ruminants and pigs. It is the primary antigenic component that stimulates immune hypersensitivity response. Symptoms of milk allergy may appear similar to lactose intolerance, so it is important to distinguish between them. Lactose intolerance is quite common and may cause gasiness, bloating, and diarrhea.

Small amounts of milk protein passing through the breast milk may cause allergic signs and symptoms in some infants. Cow’s milk allergy affects anywhere from 2% to 7.5% of infants. Goat’s milk is tolerated by only 40% of children who are allergic to cow’s milk.

The two main components in milk are whey and casein; an individual may be allergic to either or both. Casein is the curd that forms when milk is left to sour, and whey is the watery fraction that is left after the curd is removed. The whey proteins are altered by high heat, so the whey-sensitive person may be able to tolerate evaporated, boiled, sterilized, and powdered milk.

Usually, reactions occur upon the intake of moderate to large amounts of cow’s milk. Allergic reactions to milk can be described according to three types:

Type 1: Symptoms such as skin problems, eczema, or hives start within minutes of intake of small volumes of cow’s milk. May involve respiratory (runny nose, wheezy chest) or gastro-intestinal symptoms.

Type 2: Symptoms, including vomiting and diarrhea, start several hours after intake of modest volumes of cow’s milk.

Type 3: Symptoms, including diarrhea with or without respiratory or skin reactions, develop after more than 20 hours or days after intake of large volumes of cow’s milk.

With a doctor’s supervision, removing milk products from a child’s diet can help determine if they are causing illness. A dietitian can help to determine which calcium supplements or other food products will best substitute for milk. Because milk may be present in foods where it is least expected, even strict avoidance may not be enough to prevent allergic reactions. The prevalence of milk products underscores the need for clear, accurate testing and labels on food.

Egg Allergen

A frequent cause of food hypersensitivity in infants and young children are hen’s eggs. For people who are especially sensitive to eggs, even fumes in the air or egg on the skin can cause an anaphylactic reaction; in these cases, it is best to keep eggs out of the home completely.

Research has shown that ovomucoid, comprising 11% of the egg white protein, is the dominant antigen and allergen in egg white protein. These properties make ovomucoid a suitable marker protein for testing the presence of egg residues (egg whites) in food products. It appears to be allergenic in minute quantities, and, because of its hardy physical characteristics, it may remain in the body for years as an allergenic condition. Because of the high risks of cross contamination associated with egg—and its long-lasting potency—it’s an important allergen that should not be overlooked by food manufacturers.

Soy Allergen

Although the incidence of allergy to soybean proteins is quite low in comparison with other major food proteins, the gradually increasing consumption of soybean products encourages investigation. Soy allergy is more common in infants than in older children or adults. The average age at which the allergy manifests is three months, but the majority of infants outgrow it by the age of five. Adults do suffer from soy allergy, but it is rare.