Food

Food allergies and intolerances are adverse reactions to certain foods, but they have different causes and mechanisms:

• Food Allergies. These are immune system reactions to specific proteins in foods. Reactions can range from mild to severe and include symptoms like hives, breathing difficulties, and anaphylaxis. Common examples include allergies to nuts, milk, eggs, seafood, and gluten.
• Food Intolerances. These are non-immune reactions that usually involve the digestive system. Symptoms include bloating, gas, diarrhea, and stomach pain. Common examples are lactose intolerance and non-celiac gluten sensitivity.

Food allergies are often diagnosed through allergy testing, while intolerances can be identified through elimination diets and tolerance tests.

Food allergies are increasing all over the world, and generate research efforts to find a safe and adequate cure.

Certain allergenic products or substances that cause allergies as defined in EU Regulation 1169/2011 as amended in 2015:

1.  Cereals containing gluten, namely: wheat (including spelt and khorasan wheat), rye, barley, oats or their hybridised strains and derived products, except: 

(a) wheat-based glucose syrups, including dextrose (1);

(b) wheat-based maltodextrins (1);

(c) barley-based glucose syrups;

(d) cereals used for the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin.

2.   Crustaceans and products thereof.

3.   Eggs and egg products.

4.  Fish and fishery products except:

(a) fish gelatine used as a carrier for vitamin or carotenoid preparations;

(b) fish gelatine or fish glue used as a fining agent in beer and wine.

5.   Peanuts and products thereof.

6.   Soya and soya products, except:

(a) refined soybean oil and fat and derived products, in so far as the processing they have undergone is not likely to raise the level of allergenicity assessed by the Authority for the basic product from which they are derived.

(b) natural mixed tocopherols (E306), natural D-alpha tocopherol, natural D-alpha tocopherol acetate, natural D-alpha tocopherol succinate from soybean sources;

(c) vegetable oils derived from phytosterols and phytosterol esters based on soya;

(d) vegetable stanol ester produced from soy-based vegetable oil sterols.

7.   Milk and milk-based products (including lactose), except:

(a) whey used for the production of alcoholic distillates, including ethyl alcohol of agricultural origin;

(b) lactic acid.

8. Nuts, namely: almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashew nuts (Anacardium occidentale), pecans [Carya illinoinensis (Wangenh.) K.  Koch], Brazil nuts (Bertholletia excelsa), pistachios (Pistacia vera), macadamia nuts or Queensland nuts (Macadamia ternifolia), and their products, except for nuts used for the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin.

9.   Celery and products thereof

10.  Mustard and products thereof.

11.  Sesame seeds and products thereof.

12.  Sulphur dioxide and sulphites in concentrations higher than 10 mg/kg or 10 mg/litre in terms of total SO2 to be calculated for the products as proposed ready for consumption or as reconstituted according to the manufacturers' instructions.

13.  Lupins and lupin products.

14.  Molluscs and products thereof

 Cosmetics

In cosmetics, allergies and intolerances also manifest as adverse reactions to certain ingredients, but they differ in their mechanisms and symptoms:

• Cosmetic Allergies. These are immune system reactions to specific ingredients in cosmetic products. Reactions can range from mild to severe and include symptoms like redness, itching, rashes, and contact dermatitis. Common allergens include certain preservatives, fragrances, and dyes.
• Cosmetic Intolerances. These are non-immune reactions that usually involve skin irritation or sensitivity. Symptoms can include redness, burning, dryness, and irritation. These reactions are often caused by ingredients like alcohol, alpha-hydroxy acids, and certain cleansers.

Cosmetic allergies are diagnosed through skin tests, while intolerances can be identified by observing symptoms after using specific products.