Group 3

FOOD
ALLERGENS
&
INTOLERANCES
By Group # 3
PARTICIPANT NAMES:
• Atika Arman Roll No # 36

• Mahnoor Khalid Roll No # 18
• Aiman Sohail Roll No # 63
• Zeeshan Saleem Roll No # 40
• Aqsa Shabir Roll No # 15
• Uswah Minahil Roll No # 16
• Sana Kainat Roll No # 22
• Qurat ul Ain Roll No # 02
TOPICS TO DISCUSS:
• What is food Allergy?
• What is Food Intolerance?
• Difference b/w Food Allergy and Food Intolerance?
• Major Food Allergens
• Symptoms of Allergies & Intolerances
• How do they occur?
• Identificaton
• Management
• Labeling & Prevention
WHAT IS FOOD ALLERGY?
• A food allergy is when the body's immune

system reacts unusually to specific foods.
Although allergic reactions are often mild,
they can be very serious.
• Symptoms of a food allergy can affect
different areas of the body at the same time.
• Even a tiny amount of the allergy-causing
food can trigger symptoms such as digestive
problems, hives or swollen airways.
Milk
Eggs
Fish(e.g; bass,Flounder,cod)
MOST
Crustacean Shellfish(e.g; crab, COMMON
lobster,Shrimp) FOOD
Tree nuts
ALLERGIES
Peanuts
Wheat
WHAT IS FOOD INTOLERANCE ?
• Food intolerance is a 'chemical' reaction that some people have
after eating or drinking some food.
• It is not an immune system response.
• Causes:
 It is caused by various organic chemical occurring naturally in
foods, as well as by some food additives, preservatives, colourings
and flavourings.
 Both natural and artificial ingredients may cause adverse reactions
in sensitive people if food is consumed in sufficient amount.
 The degree of results from the absence of specific chemicals or
enzymes needed to digest a food substance, as in hereditary
fructose intolerance.
 It also occurs from an abnormality in the body's ability to absorb
nutrients, as seen in fructose malabsorption.
Lactose Intolerance:
• Difficulty digesting lactose found in
dairy products.
Fructose Intolerance:
• Inability to absorb fructose, found in
fruits and some vegetables. Example
Gluten Intolerance:
• Adverse reactions to gluten-
containing foods, common in celiac
disease.
DIFFERENCE BETWEEN
FOOD ALLERGY
& FOOD INTOLERANCE
Food Allergy Food Intolerance
Caused by an immune system overreaction to Occurs when digestive system has trouble breaking
certain food down or otherwise metabolizing food
The body mistakes a certain food as an invader like a The body tries to digest and use the food but has
bacterium or virus that it must be battle and get rid of difficulty in doing so.
The food triggers an allergic reaction and immune cells The food doesn't effect the immune system, but causes
responds by releasing histamines and antibodies problems in digestive system
The response is often immediate or occurs within thirty The response is more likely to be delayed, occuring
minutes of eating food within a few hours or even a day of eating the food
Even the smallest amount of food can cause a reaction Sometimes, small amounts are tolerated well, but larger
amounts causes symptoms
Even the smallest amount of food can cause a reaction Symptoms may occur only sometimes, like if you eat a
lot of food or you eat it often
Typically diagnosed via allergy tests May be more difficult to diagnose

MAJOR FOOD
ALLERGENS
The major food allergens, as defined by regulatory authorities like the U.S. Food
and Drug Administration (FDA), are:
• Milk:
This includes all mammalian milk, such as cow, goat, and sheep milk. It's
important to check for milk or dairy ingredients in various food products.
• Egg:
Both egg whites and egg yolks are considered allergenic. Eggs can be present in
baked goods, sauces, and processed foods.
• Peanuts:
Peanuts are legumes and can cause severe allergic reactions. Peanut allergies are
common, and peanut-derived ingredients might be found in unexpected places.
• Tree Nuts:
This category includes a variety of nuts like almonds, walnuts, cashews,
hazelnuts, and others. Individuals allergic to one type of tree nut are often
advised to avoid all tree nuts due to cross-reactivity.
• Fish:
Fish allergies are usually specific to certain types of fish, such as
salmon, tuna, or cod. Fish allergens can be present in unexpected
products, like Worcestershire sauce or certain dressings. Other Food Allergies:
• Shellfish:
Shellfish allergies encompass crustaceans (e.g., shrimp, crab, • Meat Allergy
lobster) and mollusks (e.g., clams, mussels, oysters). It's
• Corn Allergy
important to differentiate between these two subtypes.
• Soy: • Spice Allergy
Soy allergies involve an adverse reaction to soybeans and soy-
based products. Soy is a common ingredient in many processed • Spice Allergy
foods, so checking labels is crucial.
• Wheat: • Fruits & Allergy
Wheat allergies are distinct from gluten intolerance or celiac
disease. Individuals with wheat allergies need to avoid wheat-
derived ingredients, like wheat flour, in various foods.
SLIDE TITE
Symptoms of Food Allergies
and Food Intolerance:
For some people, an allergic reaction to a particular food
may be uncomfortable but not severe. For other people, an
allergic food reaction can be frightening and even life-
threatening. Food allergy symptoms usually develop within
a few minutes to two hours after eating the offending
food.While symptoms caused by food intolerance may take
12 to 24 hours to develop. Food intolerance reactions are
usually related to the amount of the food consumed.
• Feeling dizzy or lightheaded
• Itchy skin or a raised rash (hives)
• Swelling of the lips, face and eyes
FOOD
(angioedema)
ALLERGY • Coughing, wheezing,
SYMPTOMS: breathlessness, noisy breathing or
a hoarse voice
• Sneezing or an itchy, runny or
blocked nose
• Feeling sick or being sick
FOOD
INTOLERANCE
SYMPTOMS
HOW DOES FOOD ALLERGY OCCUR?
• Food allergies occur when the immune

system mistakenly identifies a specific
protein in a food item as harmful and reacts
to it. The immune system produces
antibodies, in response to the perceived
threat. This immune response triggers the
release of chemicals, such as histamine,
leading to allergic symptoms.
HOW FOOD ALLERGY
IS IDENTIFIED?
E L I M I N AT I O N D I E T
B L O O D T E S T S ( R A S T,
SPECIFIC IGE)
ORAL FOOD
CHALLENGES
PAT C H T E S T I N G
• F O O D D I A RY
HOW DOES FOOD
INTOLERANCE OCCUR?
• Food intolerance occurs when the digestive system is
unable to properly break down or absorb certain
components of food.
• Food intolerance is generally a non-immunological
response. It can result from enzyme deficiencies,
sensitivity to food additives, or reactions to naturally
occurring substances in food.
• Hydrogen breath Test
• Blood tests (Lactose
How is food
Tolerance test)
intolerance • Elimination Diet
identified? • Food Diary
• Stool Acidity Test
MANAGEMENT OF
FOOD
INTOLERANCE AND
FOOD ALLERGY
Ways to manage food allergy:
6 tips for managing food
allergies:
1. Always read labels. MANAGEMENT

2. Take care when cooking. OF FOOD
3. Dine out defensively. ALLERGY
4. Formulate an action plan.
5. Wear a medical ID bracelet.
6. Always carry your medication,
ideally two doses.
• Change diet to eliminate and
limit the problem.
• Many people have food
intolerance on consuming small
amount of food cause few
symptoms.
MANAGEMENT
• When symptoms occur use over OF FOOD
the counter medications. INTOLERANCE
Example:
• People with lactose intolerance
can use lactose-free formulas
and dairy products
PREVENTION AND
LABELLING
Importance of Labelling:
• Safety Concerns
• Health Management
• Quality of Life
• Legal Compliance
• Trust & Transparency
M I S - L A B E L L I N G & C R O S S C O N TA M I N AT I O N :
• Allergic Reactions
• Cross Contamination
• Difficulty in Avoidance
• Increased Risk of Health Outcomes
• Loss of Trust & Confidence
REGUL ATORY REQUIREMENTS FOR FOOD L ABELLING:
1. Food & Drug Administration (Admin. in UN)

• FALCPA (Food Allergen Labelling & Consumer
Protection Act)
• Nutrition Labelling & Education Act
• Health claim & Nutrient Content Claim
• GMO (Genetically Modified Organisms Labelling)
2. European Food Safety Authority (Admin. in Europe)
PREVENTION
S T R AT E G I E S :
• E D U C AT I O N
• A C C U R AT E
LABELLING
• A LT E R N AT I V E
INGREDIENTS
• RESTURANT AWA R
ENSESS
CONCLUSION:
In conclusion, while food allergy and food intolerance may
share similar symptoms, they differ significantly in their
underlying mechanisms, diagnosis, and management. It is
essential for individuals experiencing adverse reactions to
certain foods to seek proper medical evaluation to determine
whether they have a food allergy or food intolerance.
Understanding these differences is crucial for effective
management and improving the quality of life for those
affected.

Group 3

Uploaded by

Copyright:

Available Formats

Group 3

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Group 3

Uploaded by

Copyright:

Available Formats

FOOD

• Atika Arman Roll No # 36

• A food allergy is when the body's immune

Typically diagnosed via allergy tests May be more difficult to diagnose

• Food allergies occur when the immune

1. Always read labels. MANAGEMENT

REGUL ATORY REQUIREMENTS FOR FOOD L ABELLING:

1. Food & Drug Administration (Admin. in UN)

You might also like