Buckwheat seems to be an important cause of serious food allergy
Shutterstock/Buntovskikh Olga
About one in seven cases of life -threatening allergic reactions appear to have been caused by foods that are not typically labeled as potential allergens on the product’s packaging, promoting researchers to claim that the police claim this is needed to change.
Food allergies are becoming more common, but many official allergens lists have not been updated this year. For example, the European Union’s food marking of food list of the presence of 14 food allergens, such as peanuts and soy, must be made clear on products, but is based on data from 2011.
To understand the lesser-known triggers, Dominique Sabouraud-Leclerc at Center Hospitals Universitaire de Reims in France, and her colleagues analyzed 2999 cases of food-induced anaphylaksi-a life-controversy reaction-voluntary reported by doctors to the allergy-Vigilance network, as French-spoken countries, between 2002 and 2023.
They were specifically looking for new food allergens, which they defined as all foods that were not on the European mandate marking list, but the one that was individual in at least 1 per. Cases.
The team found goat’s milk, sheep’s milk and buckwheat triggered 2.8 and 2.4 per year respectively. A hundred boxes. These were followed by peas and lentils, alpha-ga-sugar that can trigger an allergy to red meat and other mammal product-pain nets and kiwi, each of which set off between 1 and 2 per. One hundred events. Apples and hive products such as edible pollen, honey and royal jelly caused 1 percent of cases.
In general, new food allergy was responsible for 413 – approx. 14 percent – of the reported cases.
As for the severity of reaction, goat and sheep cheese provoked especially dangerous reactions, especially in young boys, causing two deaths. Recurrent reactions and hidden exposure – as in a sauce or as a thickener – were most common with goat or sheep’s milk and cheeses, followed by peas and lentils, buckwheat and pine trees.
From the back of this, the team has suggested that these types of food be added to the list of mandate warning labels in Europe that say that the presence of these ingredients should be highlighted, for example by being written in bold in the packaging.
“Our hand targets are to protect allergic consumers and ensure that they have access to clear information,” says Sabouraud-Lecz. “This is all part of good patient care: diagnosis, education, emergency and knowing how to read labels.”
While the data came mainly from France, Belgium and Luxembourg, the results would summarize be useful to other country with some differences in distribution depending on the local cuisine, says Sabouraud-Lecz. “If we manage to update the EU list, it can inspire another country to follow, like a snowball effect,” she says.
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