Hidden Food Allergens Often Trigger Serious Reactions

It appears that roughly one in seven instances of life-threatening allergic reactions is triggered by foods that lack allergen labeling, prompting researchers to call for policy changes in this area.

Food allergies are rising in prevalence; however, many regulatory allergen lists have not been updated in many years. For instance, the European Union’s Essential labeling of food lists mandates the disclosure of 14 different food allergens, like peanuts and soy, but relies on data that dates back to 2011.

To explore less recognized allergens, Dominique Sabouraud-Leclerc from Centre Hosvia University in France conducted an analysis along with her colleagues, examining 2,999 reports of food-induced anaphylaxis that were voluntarily submitted by medical professionals within an allergenic environment network from 2002 to 2023.

The research aimed to identify emerging food allergens, defined as substances not listed in the European Essential Labeling List but responsible for at least 1% of reported cases.

The researchers found that goat milk, sheep milk, and buckwheat accounted for 2.8% and 2.4% of cases, respectively. Following these, peas, lentils, and alphagal (sugars that can induce allergies to lean meat and other mammalian products) each contributed to 1-2% of reported incidences. Apple products and beeswax items, such as edible pollen, honey, and royal jelly, were also responsible for 1% of cases.

In total, new food allergies constituted 413 cases, approximately 14% of the overall reports.

In terms of reaction severity, goat and sheep cheese elicited particularly dangerous responses, especially among young boys, leading to two fatalities. Recurrent reactions and unexpected exposures, often found in sauces and thickeners primarily made from goat and sheep dairy, were most prevalent, followed by peas, lentils, buckwheat, and pine nuts.

In light of these findings, the team recommended incorporating these four food types into the essential European warning labels. These ingredients should be clearly highlighted on packaging, such as through bold text.

“Our primary aim is to safeguard allergic consumers and ensure they have access to clear information,” said Sabouraud-Leclerc. “This encompasses quality patient care, including proper diagnosis, education, emergency preparation, and understanding food labels.”

The data collected were primarily from France, Belgium, and Luxembourg, but the findings are likely relevant to other nations, with some variations in prevalence based on local culinary practices, according to Sabouraud-Leclerc. “Updating the EU list could inspire similar actions in other countries, creating a snowball effect,” she added.