Gluten is a protein found in wheat, barley and rye. It is a composite of two proteins: prolamins and glutelins. Wheat is one of Westerners’ main diets, but some people have unpleasant symptoms after ingesting gluten.
People who are not suitable for eating wheat products generally have three major reasons:
Wheat allergy:
It is the body's allergic reaction to gluten that causes itching, rash, swollen mouth, swollen throat, asthma and in severe cases, migraine or epilepsy. Symptoms usually appear within two hours after consuming gluten.
Celiac disease:
A digestive system disease. Severe diarrhea occurs when one’s body is unable to digest gluten; which causes inflammation of the intestines in the long term. It is estimated that 1% of white people are with this disease.
Gluten Intolerance:
In patients with gluten intolerance, the symptoms are usually mild, such as abdominal bloating, diarrhea and so on.
Food Allergen
In recent years, the impact of food allergens on health has been gaining importance and becoming a globally focused issue. According to investigations, 2% in adults and 5% in children across America has some form of food allergy. Every year, there are around 30,000 people admitted to hospital from food allergy related emergencies and it is estimated that every year, between 150 and 200 people die as a result. There is a trend indicating an increasing percentage of people suffering from food allergy over time.
Food Allergen Labeling
The European Union, United States and Japan has legislations in place requiring the labeling of food allergens present in food products. The main cause of food allergy is the protein in food products. Out of the top 8 food allergens (egg, milk, peanut, soy, wheat, tree nuts, fish and crustaceans) gluten/wheat and peanut are the two most harmful food allergens.
HACCP
For food allergy sufferers, avoiding consumption of food containing food allergen is the only method in avoiding allergy. HACCP recognizes the importance of food allergen detection by incorporating them into guidelines for food producers to abide to.
What is food allergy?
A food allergy in an adverse immune response to a food protein. Food allergy is distinct from other adverse responses to food, such as food intolerance, pharmacological reactions, and toxin mediated reactions.
Approximately 6 ~ 8% of children show symptoms of food allergies and 2% in adults. In recent years, environmental factors are contributing to the increase in food allergy sufferers.
Hidden food allergens where we would not expect:
Malaysia
