Allergens in other products and ingredients

In the food industry, raw materials are used, which are added to food during the production process, with the aim of improving the final quality of the product. These elements also involve new risks, as they incorporate ingredients that may contain substances with allergens that have a great impact on the health of the population.

Among the list of products used as ingredients, which contain substances capable of causing reactions to food, are: celery, mustard, sesame seeds, sulfites and lupins, among others.

Celery: Characteristics of allergic reactions to celery:

• Allergy to raw celery is considered the most frequent among vegetables in some regions.

Celery belongs to the Umbelliferae family, which also includes carrot, parsley and fennel. It contains an allergen called (api g1), which is similar to that of birch pollen, so that individuals sensitive to one of the elements of the family, or to birch pollen, may be sensitive to celery and vice versa.

Celery allergies can appear at any age. Symptoms usually begin with skin rashes and contact dermatitis, and can become more complex, manifesting as angioedema, abdominal pain, vomiting and diarrhea. Less frequently they can produce anaphylactic shock. Celery allergens are thermostable, so they maintain their properties after cooking. Foods in which celery may be present:

• Vegetable soups and creams.

• Salads and vegetable mixes.

• Dressings and sauces.

• Gelatins.

Treatments and recommendations:

• Avoid eating celery and other products containing celery.

• Carefully check labels of industrially elaborated products.

Mustard: Characteristics of allergic reactions to mustard:

• Allergies to mustard are characterized by the high intensity and prevalence of the symptoms it causes.

Reactions may occur with ingestion of small amounts, skin rashes, hives, breathing difficulties, nasal congestion, abdominal pain, vomiting, diarrhea, dizziness, swelling of the throat, face and mouth. In more severe cases, anaphylactic shock may occur.

Mustard has more than one relevant allergenic substance, the major allergen being syn a 1. Those allergic to mustard may also be allergic to soybeans and peas, because these contain albumins that are homologous to the syn a 1 allergen present in mustard.

Foods in which mustard may be present:

• As an accompanying sauce for sausages, hamburgers and sandwiches.
• In mayonnaise, ketchup, curry and vinaigrette.
• Various sauces and dressings.

Treatments and recommendations:

• Do not consume it in any of its variants (grains, leaves, sauces), nor in insignificant quantities.
• Mustard is used as a spice in many apparently innocuous products, so be attentive to food ingredients.

Sesame seeds: Characteristics of allergic reactions to sesame seeds or sesame seeds:

• Allergies to sesame cause, skin redness, contact dermatitis, urticaria, allergic rhinitis, asthma, atopic dermatitis and low blood pressure.

The allergenic substances in sesame remain stable after cooking. Those allergic to sesame are often sensitive to hazelnuts, walnuts, chestnuts, pistachios and almonds.

Foods in which sesame seeds may be present:

• Bakery products.

• Cookies.

• Sauces.

• Oils.

Treatments and recommendations:

• Avoid consumption of sesame and products containing it.

• Read the labels especially of breads and cookies of all kinds, as they are often part of their ingredients.

• The labels of cosmetics should also be read, because they often contain traces of sesame, which can cause contact reactions.

Sulfites: Sulfites are a group of substances derived from sulfur, which are used in the food industry as additives, mainly for the following purposes:

• To extend the shelf life of foods.

• To protect them from the growth of bacteria, molds and yeasts.

• To maintain food color.

• To avoid oxidation of oils and fats.

• Sulfites are identified on labels as e-numbers, ranging from e220 to e228.

Characteristics of sulfite reactions:

• Reactions to sulfites are manifestations of food intolerance, since the immune system is not involved in the responses, as is the case with allergies.
• Sulfite reactions are caused by the intolerance of some individuals to the chemical compounds that make up sulfites.
• Sulfite intolerance can cause hives, itching, sneezing, and runny nose. These symptoms are usually not severe.
• Sulfites may cause more severe reactions in sulfite-sensitive patients who suffer from asthma or who are allergic to aspirin.

Foods in which sulfites may be present:

• Fresh vegetables and salads.

• Seafood and fish.
• Dehydrated foods.
• Cooked and fried potatoes.
• Canned food in general.
• Sausages and meats for hamburgers.
• Cookies, breads and cakes.
• Wines, beers, ciders and vinegars.

Treatments and recommendations:

• Avoid consumption of foods that may contain sulfites. Read labels carefully to avoid consuming products that include in their ingredients any of the following numbers e: e220; e221; e222; e223; e224; e225; e226; e227; and e228.
• Avoid consumption of wines, beers and canned products.

Lupins: Characteristics of allergic reactions to lupins:

• Lupine can cause reactions by ingestion and also by inhalation of the flour.
• The symptoms caused by lupin allergy by ingestion are urticaria, reddening of the lips, and may even cause digestive disorders such as vomiting.
• Inhalation of lupine flour can cause rhinitis, asthma and conjunctival irritation.
• Lupin belongs to the same family as peanuts, so those allergic to peanuts can also be allergic to lupin and vice versa.