Allergen is one of the most frequent causes of allergic reactions and provokes hypersensitivity immune responses:
Type I
- Immediate hypersensitivity. Involves the antigen binding to IgE immoglobulin antibodies
Type IV
- delayed hypersensitivity. Involves T lymphocytes that play a key role in the immune system and are co-responsible for the secretion of cytokines
Food allergy is an immune reaction that occurs in relation to exposure to a given food.
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
