Risks linked to food allergens and their traceability

Allergy, or allergic disease, is the result of a reaction by the individual's immune system, when it is exposed to specific antigenic substances: allergens.

Food allergy occurs after exposure to allergens, followed by sensitization of the organism, during which T lymphocytes remember the allergen structure and produce antibodies - allergen-specific immunoglobulin E (IgE).

On a second contact with the allergen (or a molecule with a similar structure), the bonds between immunoglobulin E and the allergen release pro-inflammatory chemical mediators in the body: this is the allergic reaction.

This manifests itself in skin reactions, known as urticaria; in the lungs, with breathing difficulties, known as asthma; in the eyes, with recurrent conjunctivitis; and in the digestive tract.

When symptoms appear simultaneously and suddenly, anaphylactic shock occurs: bronchial spasm associated with cardiovascular shock. This is an emergency medical situation, with mortal danger for the person affected.

Once a food allergy has been acquired, the diet must be modified so that the body is no longer exposed to the allergen, insofar as it has been identified: this is the avoidance diet. This provision is fundamental to the food safety of the allergic individual; it is restrictive and definitive.

Numerous raw materials of plant and animal origin are potentially allergenic; they are subject to lists, and their presence must be indicated on food labels.

Food allergy is a serious public health problem, as the phenomenon seems to be steadily increasing.