These are adverse reactions to foods after ingesting them, coming into contact with them or inhaling them. They are caused by substances called allergens that are present in foods. Although the foods involved are perfectly healthy for most of the population, they may cause serious reaction to persons affected, even in minute quantities.

The food groups most frequently causing allergies are:

• Cereals containing gluten: wheat, rye, barley, oat…
• Fish, Crustaceans and Molluscs
• Eggs
• Peanuts
• Soy
• Milk
• Shelled fruits: almonds, hazelnuts, walnuts, cashew nuts, pistachios…
• Celery
• Mustard
• Sesame
• Sulphites
• Lupines
• By-products of all the above.

Based on Directive EC 2003/89 and subsequent modifications thereto, all ingredients or substances that could cause allergic reactions among consumers that are present in a food product will be clearly indicated on the label.

Food manufacturers and distributors are taking actions including modifications to food product labels with a view to providing consumers with greater and clearer information on the presence of allergens.

The most frequent symptoms of food allergies are generalised reactions of the skin and gastrointestinal tract that are variable in intensity and less frequently, in the respiratory tract or other systems. Very serious reactions may occur such as cardiovascular disorders, hypotension and loss of consciousness (anaphylactic shock). These symptoms are usually immediately and almost always within one hour of consuming the food.

Treatment consists of preventing contact with and ingestion of the food causing the allergy, in all cases accompanied by the appropriate precautions and medical advice.

HORECA:
Restaurants and other public places entail a high risk for consumers who are allergic to foods, and therefore information will be provided on the ingredients used in dishes. In the event of doubt, consumers suffering from allergies should not order the dish in question.


More information: Spanish Association of Food and Latex Allergies (AEPNAA)