Less known than “classic” allergens, certain foods are the cause of serious allergies each year in France, recalls this Friday ANSES.
Some “classic” food allergens, such as peanuts or shellfish, are now well understood. But the reports received by the Allergo Vigilance® Network (RAV) have made it possible to identify “emerging” allergens, namely: buckwheat, goat’s and sheep’s milk, kiwi, pine nuts, α-galactose (carbohydrate present in mammalian meat), peas and lentils.
Regular update of the list of food allergens
Buckwheat and goat’s or sheep’s milk, for example, have caused as many serious allergies as molluscs and soy, ie about sixty reports in 16 years. Kiwifruit, pine nuts and alpha-galactose are responsible for more than 1% of serious allergy cases reported, and are therefore more problematic than mustard and sulphite allergies.
“These allergens present a risk of anaphylaxis, that is to say serious allergic reactions, sometimes higher than certain allergens of compulsory mention, listed in the European regulation”, can we read in a statement. “ANSES therefore recommends regular updating of the list of food allergens which must be reported in order to better prevent the risk of serious allergy”.
Anaphylaxis is a severe allergic reaction
Anaphylaxis is a serious allergic reaction, which can be fatal if not treated in time. It can take on different clinical forms, affecting one or more organs with varying intensity: urticaria (rash similar to nettle stings), facial edema and Quincke’s edema (laryngeal spasm); breathing difficulties, asthma attack (bronchial spasm); digestive signs (abdominal pain, nausea, vomiting, diarrhea); malaise (pallor, feeling of imminent death, drop in blood pressure), loss of consciousness, even coma.*
Less serious emerging allergies have so far never been identified. On the basis of this observation, ANSES “recommends that the public authorities improve the systems for collecting data relating to food allergens, as well as the assessment of the incidence or prevalence of allergies, in order to better direct studies and food allergy research”.
Dissemination of new allergens
Currently, some 3% of the population have a progressive food allergy and 8% of children have a food allergy, this figure including atopic dermatitis. In 1970, only 1% of the population was concerned. Five years ago, the number of patients was half that of today.
“The evolution of lifestyles, the availability for the greatest number of foods from distant countries, the ever more advanced processing of food products contribute to the dissemination of new allergens, sometimes in masked form, which creates difficulties for risk assessment”, notes the Ministry of Health.
Source: Inserm.
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