Hidden Sources of Common Allergens in Foods

The Sneaky Side of Food: Unmasking Hidden Allergens

Food allergies can be a real challenge. It's not always easy to avoid something you're allergic to, especially when the allergen is hiding in plain sight. I remember when my daughter was diagnosed with a peanut allergy. It was a total shock, because up until then, she had always been so carefree. But now, every time we go out, every time we buy food, every time we eat, I have this constant worry in the back of my mind: "Is there a hidden peanut?"

This is where the issue of "hidden allergens" comes into play. It's not just about peanuts, either. A host of common allergens, like milk, eggs, and wheat, can be lurking in unexpected places. And, as I learned, even ingredients you might not suspect can be a problem. In fact, there are 14 regulated food allergens in the UK that food businesses must disclose on product labels!

The Big-8 and Beyond: Common Culprits

Food Allergy Research and Education (FARE) identified eight major allergens—the infamous "Big-8"—that account for about 90% of food allergies in the United States. They are:

Milk: Milk proteins, like casein and whey, can hide in a variety of foods, including cheese, butter, yogurt, ice cream, and some processed meats. It's even possible to find milk proteins in unexpected places like margarines, breads, cookies, cakes, and processed and canned meats (imagine finding milk in tuna!).
Eggs: Eggs, whether in their whole form or as an ingredient, can be a tricky allergen. They can show up in everything from baked goods and mayonnaise to salad dressings and processed foods.
Fish: Fish allergies can be severe. Think of it like an allergic reaction to seafood, but the allergen can be a part of the ingredients. Keep an eye out for fish sauce or seafood flavoring.
Crustacean Shellfish: This allergy can be a real challenge. Crustaceans are a common ingredient in dishes like seafood pasta and sushi and are sometimes found in bouillabaisse or even surimi.
Tree Nuts: A single tree nut like an almond, hazelnut, pecan, cashew, pistachio, or Brazil nut can trigger a severe reaction. Always check labels, as they are commonly found in a variety of foods, including nut butter, nut milk, cereals, baked goods, and sauces.
Peanuts: Peanuts are one of the most commonly implicated foods in anaphylaxis—a life-threatening allergic reaction. They are often found in peanut butter, snack bars, candies, Asian dishes, and sauces.
Wheat: Wheat can be tricky because it is so prevalent. It's found in bread, pasta, cereals, baked goods, sauces, and processed meats.
Soy: Soy can lurk in hidden forms, like tofu, soy sauce, miso, tempeh, and edamame. It's also a common ingredient in processed foods.

The Big-8 are certainly the most common, but there are other potential allergens to be aware of. These include:

Celery: This can be found in various dishes and may be included in salad dressings and sauces.
Lupin: Lupin is a legume that can be confused with peanuts, and it's found in high protein and other specialty products.
Sesame: This allergen is about to become even more prominent! As of January 1, 2023, sesame seeds are required to be listed on all packaged food labels. But until then, always check the ingredient list to see if products like tahini, benne seed, gomasio, semolina, or others are present.
Mustard: Though not as common, mustard can be a hidden allergen in condiments and baby foods.
Molluscs: Molluscs are a type of shellfish, and allergies are usually lifelong. They're found in clams, mussels, oysters, and scallops.

The Importance of Reading Labels

Now that we've established some of the most common allergens and their hiding places, let's talk about label reading. It's crucial! Food allergy information is required on pre-packed foods in the UK, so make sure you are reading those labels closely. In addition, always be aware of what ingredients are listed under alternative names. For example, you might see something like "butterfat" instead of "milk" or "groundnut" instead of "peanut."

Hidden Allergens: Where They Hide

Hidden allergens can be even more difficult to spot because they are often disguised under alternative names or terms in ingredient lists. These ingredients are sometimes used to enhance flavour, texture, or shelf life, so they are often found in baked goods, sauces, and processed foods.

Here are a few additional examples:

Casein: This milk protein can be found in foods like cheese, yogurt, and butter but is often disguised under other names.
Lecithin: This emulsifier, often used in food production, can be derived from eggs, soybeans, or sunflower and is sometimes listed as "soy lecithin."
Hydrolyzed wheat protein: This is a type of wheat protein that has been broken down into smaller molecules, making it harder to detect.
Spices: Spices like fenugreek and pepper can be hidden allergens in dishes with complex ingredient lists.

What To Do If You Suspect A Hidden Allergen

If you suspect a food allergy, it is essential to consult with an allergist. They can help you diagnose the allergy, identify potential triggers, and develop a personalized management plan.
Here are a few additional tips to help you avoid hidden allergens:

Talk to your doctor: If you suspect a hidden allergen, it's essential to see your doctor or allergist to get tested.
Ask about ingredients: When eating out, always ask for the full ingredient list and inquire about potential cross-contact.
Read food labels: Always read food labels carefully, especially when purchasing processed or prepared foods. Look for ingredients like hydrolyzed proteins, natural and artificial flavorings, and other general terms that can indicate the presence of allergens.

Conclusion

Food allergies are a serious concern, but knowledge is power. By understanding the common allergens, their hiding places, and the ways to avoid them, we can empower ourselves and our families to live safe and healthy lives. Always remember, it's not about avoiding everything; it's about making informed choices. If you suspect a food allergy, reach out to your doctor or allergist for help. Together, we can manage these challenges and create a safe and enjoyable world for those with food allergies.

Frequently Asked Questions

Q: What are cross-contact risks?

A: Cross-contact refers to the transfer of allergens from one food to another, even if the food itself doesn't contain the allergen. This can happen when shared surfaces, utensils, or equipment come into contact with allergenic foods. Think of a kitchen where someone prepares a peanut-butter sandwich and then uses the same knife to cut a wheat-free sandwich. This is an example of cross-contact.

Q: Why do I need to be concerned about hidden allergens in packaged foods?

A: It's important to read labels carefully, because hidden allergens can be present in packaged foods, often disguised with different names. For instance, a product might list "butterfat" as an ingredient instead of "milk."

Q: How can I protect my child from hidden allergens?

A: There are several things you can do:

Talk to your pediatrician: Get tested to identify potential allergens.
Read labels carefully: Make sure you are reading labels thoroughly and paying close attention to the ingredient list.
Ask for allergen information at restaurants: Be sure to ask about cross-contact and for the full ingredient list.
Communicate with others: Educate your family and friends about your child's allergies and the importance of preventing cross-contact.

Q: Are there any other tips for managing food allergies?

A: Here are a few additional tips:

Cook at home: Preparing meals at home gives you more control over the ingredients and eliminates the risk of cross-contact.
Explore allergy-friendly foods: There are many great allergy-friendly options available, such as dairy-free milk alternatives, gluten-free breads, and nut-free spreads.
Be prepared: Carry emergency medication with you, such as epinephrine auto-injectors, and know how to administer it in case of an allergic reaction.

The world of food allergies can be complex and challenging, but knowledge is power. By understanding the common allergens, how they can be hidden, and how to avoid them, we can take steps to create a safer and healthier environment for ourselves and our families. Let's keep learning, keep sharing, and keep advocating for a world where everyone can enjoy food without fear.