Allergies
The project has moved on to look at al allergies individually.. It was felt that by fully understanding the allergies, what causes them and the effects they had would allow for research to be further directed as required. In order to develop a design that would cater to specific allergies the background and the details need to be fully understood. It was decided to look at each allergy and gain the details as to what causes the allergies, what food/drinks this affects as well as measures that can be taken to prevent contamination of foods.
Wheat Allergy
Wheat is a major part of the western diet and it is only recently that alternatives have been available to wheat.
There are four different kind of reactions to wheat which are: immediate type allergy to wheat, delayed allergy reaction to wheat, delayed allergy to gluten (Coeliac Disease) and Intolerance to wheat.
Coeliac disease is a life long intolerance that unlike other allergies will not go away with age.
It is caused due to a reaction to a gluten protein that can be found within wheat rye and barley.
An allergy to wheat and other grains means that there are many restrictions on food stuffs that can be consumed by someone with this allergy including:
There are many alternatives to products that use gluten that can be found in many supermarkets and some restaurants do offer a gluten free menu.
Wheat is a major part of the western diet and it is only recently that alternatives have been available to wheat.
There are four different kind of reactions to wheat which are: immediate type allergy to wheat, delayed allergy reaction to wheat, delayed allergy to gluten (Coeliac Disease) and Intolerance to wheat.
Coeliac disease is a life long intolerance that unlike other allergies will not go away with age.
It is caused due to a reaction to a gluten protein that can be found within wheat rye and barley.
An allergy to wheat and other grains means that there are many restrictions on food stuffs that can be consumed by someone with this allergy including:
- Bread and baked foods such as cakes
- Cereals
- Flour and Pasta
- Meat and Fish
- Vegetable Products
- Sauces
- Deserts
- Beverages
- Confectionary
- Medication
There are many alternatives to products that use gluten that can be found in many supermarkets and some restaurants do offer a gluten free menu.
Fish and Seafood Allergy
Fish and seafood has become a large part of our diet over that last few decades partly due to its reported health benefits.
As consumption of fish and seafood as part of our diet has increased so has the number of reports of people who have an allergy to these foods.
Research shows that a fish allergy is affecting 1 in 200 people.
Seafood allergies are more common and effect about 1% of the population.
Seafood allergies are life long and are more commonly found in adults rather than children.
The cooking of fish and seafood can also cause an allergic reaction within some who are allergic to these foods. When the fish is cooked vapors are released which can cause a reaction within the airways.
Some aspects of seafood that trigger allergies are very persistent and can even be found of surfaces where seafood has been prepared even after washing – people whom have a seafood and fish allergy tend to avoid these locations.
Fish and seafood has become a large part of our diet over that last few decades partly due to its reported health benefits.
As consumption of fish and seafood as part of our diet has increased so has the number of reports of people who have an allergy to these foods.
Research shows that a fish allergy is affecting 1 in 200 people.
Seafood allergies are more common and effect about 1% of the population.
Seafood allergies are life long and are more commonly found in adults rather than children.
The cooking of fish and seafood can also cause an allergic reaction within some who are allergic to these foods. When the fish is cooked vapors are released which can cause a reaction within the airways.
Some aspects of seafood that trigger allergies are very persistent and can even be found of surfaces where seafood has been prepared even after washing – people whom have a seafood and fish allergy tend to avoid these locations.
Milk Allergy
A cow’s milk allergy is common within young children affecting around 1 in 50 young children
Milk allergies are less common in older children and adults affecting 1 in 1000.
Milk and dairy products are an essential part of our diet and provide many nutrients such as proteins, minerals and vitamins that are essential for growth especially in young children.
Milk is a common aspect of many food products including – milk, milk powder, milk drinks, all types of cheese, butter, margarine, yogurt, cream and ice cream. All of which must be avoided with a allergy to milk.
Many processed foods that are used on a daily basis also many contain milk and therefore should be avoided. When eating out it is very hard to avoid the use of milk within food products due to its requirement.
A cow’s milk allergy is common within young children affecting around 1 in 50 young children
Milk allergies are less common in older children and adults affecting 1 in 1000.
Milk and dairy products are an essential part of our diet and provide many nutrients such as proteins, minerals and vitamins that are essential for growth especially in young children.
Milk is a common aspect of many food products including – milk, milk powder, milk drinks, all types of cheese, butter, margarine, yogurt, cream and ice cream. All of which must be avoided with a allergy to milk.
Many processed foods that are used on a daily basis also many contain milk and therefore should be avoided. When eating out it is very hard to avoid the use of milk within food products due to its requirement.
- Cereals
- Soups
- Baby Food
- Pasta and Pizza
- Sauces
- Bread
- Cakes and Biscuits
- Chocolate
- Crisps
- Some Processed Meat
- Ready Meals
Peanut and Tree Nut Allergy
An allergy to nuts is the most common allergy within adults and children.
Whilst children often grow out of many allergies as they develop only 20% of children with a nut allergy do in fact grow out of it - 4 out of 5 children with a nut allergy will continue to have this as a life long allergy.
The severity of the allergy many improve with the reaction becoming less severe but within 20% of nut allergy suffers the symptoms do in fact become worse.
Recent research shows that peanut allergies are becoming more common in the UK, Europe and The United States with the number of allergies recorded doubling over five years.
Nut allergies do appear to be more common with 1 in 50 being affected by a peanut allergy. This increase in nut allergies cannot be explained but research carried out by Allergy UK highlights a common trend between the increase in nut allergies and other common allergies.
There are many factors to consider when eating out with a nut allergy –
· Giving people whom are providing food notice so that they can cater to the allergy as required
· People cannot work to help prevent triggering a reaction if they are not fully aware
· Ask the chef directly rather than taking the word of a waiter or waitress especially with a nut allergy to determine what type of cooking oil has been used within the food preparation
· Plain foods are a safer option when eating out
· Using the same restaurant to build a relationship with the staff so that they can cater to your requirements with ease.
· Being firm when discussing allergies within restaurants.
An allergy to nuts is the most common allergy within adults and children.
Whilst children often grow out of many allergies as they develop only 20% of children with a nut allergy do in fact grow out of it - 4 out of 5 children with a nut allergy will continue to have this as a life long allergy.
The severity of the allergy many improve with the reaction becoming less severe but within 20% of nut allergy suffers the symptoms do in fact become worse.
Recent research shows that peanut allergies are becoming more common in the UK, Europe and The United States with the number of allergies recorded doubling over five years.
Nut allergies do appear to be more common with 1 in 50 being affected by a peanut allergy. This increase in nut allergies cannot be explained but research carried out by Allergy UK highlights a common trend between the increase in nut allergies and other common allergies.
There are many factors to consider when eating out with a nut allergy –
· Giving people whom are providing food notice so that they can cater to the allergy as required
· People cannot work to help prevent triggering a reaction if they are not fully aware
· Ask the chef directly rather than taking the word of a waiter or waitress especially with a nut allergy to determine what type of cooking oil has been used within the food preparation
· Plain foods are a safer option when eating out
· Using the same restaurant to build a relationship with the staff so that they can cater to your requirements with ease.
· Being firm when discussing allergies within restaurants.
Egg Allergy
Egg allergies are more commonly found within young children
Most children with an allergy to egg will out this allergy
There are two different types of egg allergy – to all forms of egg (well cooked, loosely cooked and raw egg) whilst some are only allergic to loosely cooked and raw egg.
It has been found through research that 50% or children with an egg allergy are able to eat products such as cakes and biscuits due to the fact that the egg has been cooked.
There are many food products that use egg in the preparation. The food can be classified at different levels depending on how they have been cooked.
Well-Cooked Egg
Loosely Cooked Egg
Egg allergies are more commonly found within young children
Most children with an allergy to egg will out this allergy
There are two different types of egg allergy – to all forms of egg (well cooked, loosely cooked and raw egg) whilst some are only allergic to loosely cooked and raw egg.
It has been found through research that 50% or children with an egg allergy are able to eat products such as cakes and biscuits due to the fact that the egg has been cooked.
There are many food products that use egg in the preparation. The food can be classified at different levels depending on how they have been cooked.
Well-Cooked Egg
- Cakes
- Biscuits
- Pasta
- Quorn Products
- Fresh Pasta
- Prepared Meats
- Pastry Glaze
Loosely Cooked Egg
- Meringues
- Lemon Curd
- Quiche
- Scrambled Egg
- Boiled Egg
- Fried Egg
- Fresh Mousse
- Mayonnaise
- Ice Cream
- Sauces
- Cake Mixture
- Some Cheese
- Some Confectionary
Alcohol Allergy
Alcohol allergies are often reported with many suffering from allergies to alcohol in general and other more specifically allergic to certain types.
In people that suffer from a true alcohol allergy 1ml of pure alcohol, which can be converted to around 10ml of wine or beer, can generate a reaction.
Research has found that red wine is the drink that creates the most issues with whisky, beer and then most other wines following all causing reactions with those who are allergic.
There are several ingredients that within an alcohol drink my cause a reaction within those with an allergy. These are Histamine, Yeasts, Sulphites, Additives and Plant-Derived Allergens.
Alcohol allergies are often reported with many suffering from allergies to alcohol in general and other more specifically allergic to certain types.
In people that suffer from a true alcohol allergy 1ml of pure alcohol, which can be converted to around 10ml of wine or beer, can generate a reaction.
Research has found that red wine is the drink that creates the most issues with whisky, beer and then most other wines following all causing reactions with those who are allergic.
There are several ingredients that within an alcohol drink my cause a reaction within those with an allergy. These are Histamine, Yeasts, Sulphites, Additives and Plant-Derived Allergens.
Fruit and Vegetable Allergy
An allergy to fruit and vegetables has been found to be uncommon when compared to other allergies.
Symptoms usually appear with minutes and/or hours of coming into contact
There are several key groups of fruit and vegetables that are known to cause reactions such are
· Rosaceae Family – apple, pear, cherry, peach and plum
· Cucurbitaceae Family – cucumber, melon, watermelon and pumpkin
· Kiwi Fruit, which can result in allergies to banana and avocado.
Fruit and vegetable allergies are more common in older children and adults. There has been only a small amount of research into this type of food allergy but it has been found that this type of allergy is not grown out of.
An allergy to fruit and vegetables has been found to be uncommon when compared to other allergies.
Symptoms usually appear with minutes and/or hours of coming into contact
There are several key groups of fruit and vegetables that are known to cause reactions such are
· Rosaceae Family – apple, pear, cherry, peach and plum
· Cucurbitaceae Family – cucumber, melon, watermelon and pumpkin
· Kiwi Fruit, which can result in allergies to banana and avocado.
Fruit and vegetable allergies are more common in older children and adults. There has been only a small amount of research into this type of food allergy but it has been found that this type of allergy is not grown out of.