Many children suffer from food allergy

Food allergy day: 1.4 million Germans suffer from food allergies

06/22/2013

Itchy rash, shortness of breath, circulatory failure: these are all typical signs of a food allergy. Current estimates are based on around 1.4 million people affected in Germany. Yesterday, June 21, the issue was brought to the attention of the food allergy day.

Strong increase in children
In Germany, more and more people are suffering from food allergies. The German Allergy and Asthma Association (DAAB) estimates that around 900,000 adults and 500,000 children are affected in this country. Thus, the number has almost doubled in the last ten years. The experts are particularly concerned about the development of children, as the risk of life-threatening reactions has increased sevenfold, explained nutritionist Sonja Lämmel on the German Food Allergy Day on 21 June. About the causes Lämmel means: „There is the so-called hygiene hypothesis that the immune system bored because of the hygiene delusion, because it does not have to take over defensive functions and therefore oriented differently.“ In addition, she added: „Children who grow up in the country, are in the stable, develop fewer allergies than our city children. One should ask oneself: How much hygiene really has to be?“ In a food allergy, also called food allergy, the immune system is hypersensitive to certain components of food. Especially uncomfortable and dangerous is that even the smallest traces of the allergen can lead to violent reactions.

Those affected are careful with their diet
Most food allergies allow caution in their diet. You know that often even the smallest traces of, for example, nuts in a chocolate or soya in prepared meals can have unpleasant, sometimes even dangerous consequences. Typical symptoms that may occur are rash, respiratory distress or circulatory failure, in the worst case even a life-threatening, anaphylactic shock. Nutrition experts attribute the strong increase in those affected to changing dietary habits. Highly processed products, such as ready meals, play an important role as they often contain highly allergenic substances. Once you have found out which ingredients you are allergic to, you usually buy food with more care. Often, sufferers have no choice but to do without much. Lämmel comes to this conclusion when she comes to the solution of changing eating habits that could help children to speak: „There are good nutritional therapists who work out good strategies with parents on how to implement such a diet. The only therapy we have is abandonment.“

Very common allergy triggers
Because of the many dangers, food manufacturers are particularly in the obligation to take. Although there are legal regulations that oblige the producers to name the 14 most common allergy triggers if they are deliberately added by formulation, ie as an ingredient. A compulsory labeling in the event that they unintentionally as a trace, for example due to manufacture, filling or similar, get into a product, there is not. Eggs, peanuts, fish, gluten-containing cereals (for example, wheat, rye, barley, oats), crustaceans, milk, nuts (for example, almonds, hazelnuts, walnuts, pistachios), sulfur dioxide, and others are considered to be the most common allergens Sulphites, celery, mustard, sesame seeds, soya, sweet lupins, molluscs (for example, snails, cuttlefish, mussels, oysters) and products from the ingredients listed. A labeling obligation exists even with the smallest quantities. For some ingredients, their presence results from the sales name of the food. Thus, for example, the name „Cream cheese“ clearly that milk was processed.

Unsatisfactory markings
For most allergic people, however, existing regulations and obligations are not satisfactory. For example, the labeling requirement only applies to packaged foods. Fresh bread and rolls from the bakery are so far excluded from the regulations. This should change only in December 2014, even if loosely offered foods should be labeled EU-wide. Another problem for sufferers is that many food producers cautiously point out allergens that may be present in order to protect themselves against possible liability claims. This resulted in hints like: „May contain traces of peanuts and nuts“ or „Made in a factory that also processes milk and egg“ Often allergy sufferers refrain from buying. And that, although often there is no risk for the labeled products. It is often not clear if, and if, in what quantity, allergens are included. DAAB is therefore required to set thresholds for traces that are unlikely to lead to severe allergic reactions. This would give the manufacturers uniform guidelines for the labeling and allergy sufferers would better protected against unfounded warnings and thus against excessive waiver.

Difference between allergy and intolerance
Many are unaware that there is a difference between food allergies and food intolerances. While some symptoms may be similar, such as abdominal pain and headache, nausea or indigestion, the immune system is not involved in food intolerance. A very common variant is lactose intolerance, a special form of food intolerance in which people react to the consumption of milk and dairy products with various symptoms. Every seventh German should now be affected. If an intolerance is known, the food should be temporarily omitted, but then an individual tolerance limit be explored so that you can enjoy it again in moderation. An absolute renunciation is therefore not required. With an allergy, however, to avoid reactions of the immune system. Ultimately, only a doctor can tell if it is an allergy or an intolerance. For this, skin and blood tests are performed and ideally a provocation test is carried out: under medical supervision, it is tested whether suspicious foods actually trigger an allergic reaction. (Ad)