Allergens

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Saturday, November 07, 2009

Allergens

Allergens

Allergens

As new laws, public awareness and information, and increased precautions emerge, individuals are becoming more aware of the consequences associated with food allergies. Approximately two percent of adults and five percent of infants and young children in the United States experience sensitivities or adverse effects to the eight major allergenic foods: milk, soy, wheat, nuts, tree nuts, eggs, fish, and shellfish. How a person reacts to these allergens is as unique as the individual.
Foodservice operators are faced with new challenges and opportunities as a result of allergen awareness. Customers with allergies need to have confidence that the food they consume will not cause an adverse reaction. Schools must respond to student and parental inquiries regarding the products being served.

Allergens

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Allergens Information Flyer
Author's EMail Address: qadept@rfsdelivers.com Number of Downloads: 85 File size: 237 K Date Created: 3/19/2007 7:56:04 AM As new laws, public awareness and information, and increased precautions emerge, individuals are becoming more aware of the consequences associated with food allergies. Approximately two percent of adults and five percent of infants and young children in the United States experience sensitivities or adverse effects to the eight major allergenic foods: milk, soy, wheat, nuts, tree nuts, eggs, fish, and shellfish. How a person reacts to these allergens is as unique as the individual. Foodservice operators are faced with new challenges and opportunities as a result of allergen awareness. Customers with allergies need to have confidence that the food they consume will not cause an adverse reaction. Schools must respond to student and parental inquiries regarding the products being served.
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EGG ALLERGIES
Author's EMail Address: qadept@rfsdelivers.com Number of Downloads: 56 File size: 183 K Date Created: 3/19/2007 7:59:02 AM Eggs are one of the most common foods used in baking. It is also a main ingredient in many processed foods. They are high in protein and relatively low in cost. Eggs tend to be a main staple in foodservice because they require very little work to prepare and can be used in a variety of ways whether on their own or in other food items.
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FISH & SHELLFISH ALLERGIES
Author's EMail Address: qadept@rfsdelivers.com Number of Downloads: 54 File size: 173 K Date Created: 3/19/2007 8:00:54 AM Fish and shellfish allergies are common allergies for both adults and children. Adults tend to display the symptoms of shellfish allergies more often whereas children display the symptoms of fish allergies more often. Fish and shellfish are easier allergies to control because they are often used as main dishes. Where they become a problem is when they are unknowingly put into appetizers or their by-products are used in other foods. Individuals who are allergic to one type of shellfish may be allergic to others in the same family.
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LATEX ALLERGIES
Author's EMail Address: qadept@rfsdelivers.com Number of Downloads: 224 File size: 88 K Date Created: 3/19/2007 8:02:51 AM Latex allergies are one of the fastest growing allergies in America. They are becoming a major health concern as these allergies are becoming more common in foodservice operations. Natural rubber latex is manufactured from a milky fluid primarily obtained from the rubber tree (hevea brasiliensis). It is used in a wide array of medical, industrial, and personal products. Because latex is found in many commonly used products, the risk of developing an allergy to latex greatly increases, especially under repeated exposure. Those who come into contact with latex most often are the people that are most likely to develop an allergy to it.
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MILK ALLERGIES
Author's EMail Address: qadept@rfsdelivers.com Number of Downloads: 40 File size: 135 K Date Created: 3/19/2007 8:03:58 AM Milk allergies are very common among infants and young children, but often disappear as the child ages. However, in some cases, milk allergies can be lifelong. Avoidance of milk is the best way to treat a milk allergy. The degree of avoidance is based on the individual and the severity of the allergy. People with mild to moderate milk allergies are treated by avoiding milk products but can digest trace amounts found in baked or cooked goods. Those with a more severe allergy to milk completely abstain from consuming any food with milk or its derivatives in the product. Reading labels and becoming familiar with common ingredients can prevent exposing customers to possible allergic reactions. It is important to read the label on every ingredient that is being added to a product to avoid unnecessary exposure to the milk allergen. When serving the food, the personnel should be an accurate source of information to customers with allergies.
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