The prevalence of food allergies is increasing worldwide. Food allergies occur in 3% of adults and 6% of children.
Recently, scientists requested</ Five other foods were deemed ‘concerning’.
According to the study published in the peer-reviewed journal Clinical & Experimental Allergy, the allergens that should be added are goat and sheep milk, buckwheat, peas-lentils, and pine nuts. The foods found to be concerning are kiwi, apple, honey, edible pollen, and bee pollen.
‘Large-scale research should be conducted for Turkey’
According to data from the Turkish National Allergy and Clinical Immunology Association, more than 170 foods are known to cause allergies. Among these, the most common allergies in our country are milk, eggs, hazelnuts, peanuts, walnuts, lentils, wheat, and, less commonly, sesame, soy, chickpeas, fish, and meat.
Although food allergies are most common in infancy and childhood, they can also occur in adulthood.
Providing allergen information to the end consumer has been mandatory in the country since 2020. According to the relevant regulation of the Ministry of Agriculture and Forestry, food labels, restaurants, canteens, schools, and hospitals must declare the 14 allergens substances that EU countries consider essential.
Food engineer Ebru Akdağ found the study, which examined data collected through the French Allergy Vigilance Network, noteworthy. However, she stated that instead of proposing universal mandatory lists based on data from a single country, each country should consider its own consumption habits and allergy prevalence data.
Noting that consumption habits vary greatly from country to country, Akdağ said:
“For example, buckwheat consumption is not as widespread in Turkey as it is in Europe, while legumes such as lentils and chickpeas are staples on the table.
Therefore, directly applying the same risk factor to Turkey is scientifically debatable. There is an urgent need for similar, large-scale epidemiological studies in Turkey as well.”
The study once again highlighted the seriousness of food allergies. It also reminded us that labeling policies need to be dynamic.
The reason for the increase in frequency is unknown
Akdağ said that food allergies are one of the most important and complex public health issues today: “The reason for the increase in food allergies is not clearly determined. However, it both reduces quality of life and can sometimes lead to fatal consequences.”
The increase in allergy prevalence, especially among children, poses a constant risk in schools, homes, and public consumption areas.
Therefore, identifying allergenic foods, labeling them correctly, and providing transparent information to consumers is not only an individual but also a social responsibility.”
So, why is it important for allergenic foods to be listed on labels? The main element in treating food allergies is to completely avoid the allergen that causes the reaction and all foods/products containing this allergen. This is vital for some allergenic foods.
Some foods (such as apples or honey) pose a risk of anaphylaxis (a severe and potentially life-threatening allergic reaction caused by an excessive and rapid response to an allergen), but the severity and recurrence rate of cases are lower compared to other foods. Akdağ said, “This raises the question, ‘Should every case be labeled?’ A delicate balance must be struck between scientific evidence, social benefit, and regulatory burden.”
Although it varies depending on the type of food causing the allergy and the type of reaction, most food allergies can be outgrown over time. While milk and egg allergies often resolve in early childhood, nut allergies can persist throughout life.
Intolerance is confused with allergy
Akdağ also warned that food intolerance is sometimes confused with allergy. The immune system plays no role in food intolerance. It arises due to the properties of food ingredients or the functioning of the digestive system. It can cause nausea, vomiting, abdominal pain, bloating, gas, cramping abdominal pain, heartburn, diarrhea, headaches, restlessness, and irritability.
In food allergies, even consuming a very small amount of the allergenic substance or a product that has come into contact with it can cause severe symptoms in the patient. In food intolerance, however, the amount of food consumed may be decisive in the onset of symptoms. These individuals can sometimes consume foods to which they are sensitive without any problems, provided that the amount is very small.
According to a study conducted in the UK with people who thought they had food allergies, only 20 percent of them actually did. In another study conducted on 40,000 children in the US, only 8 percent of children who thought they had food allergies were found to actually have them.
Akdağ emphasized that food allergies are a sensitive issue and that a correct diagnosis requires the patient’s history and story, expertise, and analysis: “The clinical symptoms of food allergies can range from mild discomfort to severe or life-threatening reactions that require urgent medical intervention.”
Therefore, the first step in identifying allergies is for people to listen to their own symptoms. However, when people experience digestive complaints after eating, they often tend to diagnose themselves with a food allergy.
In fact, these complaints are usually caused by food intolerance rather than allergic reactions. Studies conducted on individuals who believe they have a food allergy show that only a small percentage of them actually have such a condition.
However, these complaints are generally caused by food intolerance rather than allergic reactions. Studies conducted on individuals who believe they have food allergies reveal that only a small percentage actually have such a condition.
Self-diagnosis or misdiagnosis based on inadequate examination can lead to unnecessary restrictions and malnutrition when no food allergy is present. It can also prevent the correct allergen from being identified in someone with an allergy, potentially posing a life-threatening risk.”
