Introduction to Food Allergies

Food allergies are an immune system response to certain foods, which the body mistakenly identifies as harmful. This response can vary from mild symptoms to life-threatening reactions, known as anaphylaxis. Recognizing and understanding food allergies is crucial for both consumers and food service providers to prevent severe allergic reactions.

Common Food Allergens

The most prevalent food allergens include:

1. Peanuts
2. Tree nuts (almonds, cashews, walnuts, etc.)
3. Milk
4. Eggs
5. Sesame seeds
6. Fish and shellfish
7. Soy
8. Lupin
9. Wheat

These allergens must be clearly declared on food packaging whenever they are present as ingredients or components, regardless of the amount. Proper labelling is essential to protect those with allergies and ensure they can make informed food choices.

Food Intolerances

Unlike food allergies, intolerances do not involve the immune system. Instead, they result from the body’s inability to digest or respond properly to certain food components. Common symptoms include gastrointestinal issues, skin reactions, respiratory problems, and neurological effects such as migraines.

Identifying Food Intolerances

To accurately diagnose food intolerances, keeping a detailed food diary and noting any related symptoms is recommended. An elimination diet under medical supervision can help identify problematic foods by removing suspected items and then reintroducing them individually to observe reactions.

Updated Allergen Labelling Requirements (Australia & NZ)

From February 25, 2024, new regulations require food businesses to implement plain English allergen labelling. This initiative aims to make allergen information clearer and easier to locate on packaging. Key changes include:

• Bolded Allergen Names: Allergens must be listed in bold in the ingredient list, using precise terminology, such as “milk” for milk powder.
• Summary Statements: A clear allergen summary statement near the ingredient list, starting with “Contains,” helps quickly identify allergens.
• Specific Cereal Identification: Cereals containing gluten, like wheat, barley, oats, and rye, must be indicated using the word “gluten” in the summary statement.

Labelling for Unpackaged Foods

For foods that are not pre-packaged, allergen information should be readily available, either displayed with the food or provided upon request. Consumers can ask about allergens in food sold by takeaways or other establishments.

Product Exemptions and Precautionary Labelling

Certain products may be manufactured to be allergen-free, thus exempt from allergen labelling. Additionally, “may contain” statements indicate the potential for unintended allergen presence due to cross-contamination, although these are not regulated by the Food Standards Code.

Bee Products and Advisory Statements

Foods containing bee products like pollen, propolis, or royal jelly must include a warning or advisory statement. Consumers with sensitivities should be aware of these requirements for their safety.

Key Messages for Managing Food Allergies

1. Consult Specialists: Seek guidance from clinical immunology or allergy specialists for diagnosis and management.
2. Read Labels: Check food labels every time to ensure safety.
3. Communicate: Inform friends and family about your allergies, symptoms, and emergency protocols.
4. Be Proactive When Dining Out: Disclose your allergies to wait staff and ask about allergen content.
5. Carry Emergency Medications: Always have your adrenaline autoinjector and ASCIA Action Plan on hand.

Conclusion

Food allergies and intolerances require careful management and awareness. With proper labelling and informed practices, individuals can reduce the risk of adverse reactions and lead healthier, safer lives.