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Offers resources on food allergies including the signs and symptoms, prevention, care and control, risk factors and the related health issues and concerns.
A food allergy is an abnormal response to a specific food that is triggered by the immune system. The immune system is not responsible, however, for symptoms of food intolerance such as lactose intolerance, even though the symptoms can resemble those of a food allergy.
Source: HealthyOntario.com
This is an index of food recalls and allergy alerts issued by the Canadian Food Inspection Agency, Government of Canada to warn the public about food safety problems.
Source: Canadian Food Inspection Agency
Studies show that most children outgrow their egg allergy by three years of age. However, a severe egg allergy can last a lifetime.
Source: Canadian Food Inspection Agency
When someone has a milk allergy his/her immune system has an abnormal reaction to milk proteins, which may be life-threatening. When a person is lactose intolerant, his/her body does not have enough of the enzyme lactase, needed by the digestive system, to break down the milk sugar lactose.
Source: Canadian Food Inspection Agency
It was once thought that peanut allergies were lifelong. However, recent studies show some children may outgrow their peanut allergy.
Source: Canadian Food Inspection Agency
When someone has a seafood allergy his/her immune system has an abnormal reaction to fish, crustacean or shellfish proteins.
Source: Canadian Food Inspection Agency
Sesame seeds and sesame derivatives can often be present under different names, e.g., tahini. Do not forget that cross-contamination, e.g., using the same cutting board that was just used to cut sesame seed buns, can also be a potential source of the allergen.
Source: Canadian Food Inspection Agency
Soy allergies are most common in infants and usually develop at three months of age. Most infants outgrow their soy allergy by the age of two. However, a severe soy allergy can last a lifetime.
Source: Canadian Food Inspection Agency
Sulphites are substances that naturally occur in food and the human body. They are also regulated food additives that are used as preservatives to maintain food colour and prolong shelf-life, prevent the growth of micro-organisms, and to maintain the potency of certain medications. Some sulphite-sensitive people, many of who also have asthma, may react to sulphites with allergy-like symptoms. Sulphites can trigger asthma and symptoms of anaphylactic reaction.
Source: Canadian Food Inspection Agency
According to Anaphylaxis Canada, approximately 600,000 Canadians suffer from this life threatening condition and one out of every two of us knows someone who is at risk. Because this type of food allergy is so widespread, many schools and daycares have asked parents to help reduce the risk by not packing their children’s lunches with any food which may contain even traces of peanuts.
Source: HealthyOntario.com
In Canada, the nine priority food allergens are peanuts, tree nuts, sesame seeds, milk, eggs, fish (including crustaceans and shellfish), soy, wheat and sulphites. The tree nuts of concern are almonds, Brazil nuts, cashews, hazelnuts (filberts), macadamia nuts, pecans, pine nuts (pignolias), pistachio nuts and walnuts. Peanuts are part of the legume family and are not considered a tree nut.
Source: Canadian Food Inspection Agency
In Canada, the nine priority food allergens are peanuts, tree nuts, sesame seeds, milk, eggs, fish (including crustaceans and shellfish), soy, wheat and sulphites. When someone has a wheat allergy his/her immune system has an abnormal reaction to proteins from wheat, with symptoms similar to that of other allergic food reactions.
Source: Canadian Food Inspection Agency
Advises consumers with food allergies and those caring for them, to exercise caution when purchasing or offering imported chocolate products, as there may be a risk of undeclared allergens in the product such as peanuts, tree nuts and milk proteins.
Source: Canadian Food Inspection Agency
Find out what foods are most commonly associated with allergies and why potential allergens in foods sometimes are not declared on the label.
Source: Canadian Food Inspection Agency
Oral allergy syndrome is an allergic (immunologic) reaction to certain proteins in a variety of fruits, vegetables and nuts, which develops in some people with pollen allergies. Oral allergy syndrome is nearly always preceded by hay fever and tends to occur most often in older children and adults.
Source: Canadian Food Inspection Agency
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