Among the various food allergies that we can find in our society, one of the most prevalent is the one for the nuts .First, though, we distinguish between allergy and intolerance . ‘s food allergy is a specific form of intolerance to food or food component that activates the immune system, an allergen (a protein in risk, which in the majority of people are completely harmless) triggers a chain of reactions of the immune system, including the production of antibodies. These antibodies trigger the release of organic chemicals, such as histamine, which cause a variety of symptoms: itching, runny nose, coughing or wheezing. Allergies to food or food components are often hereditary and are usually diagnosed early in life.

nut-allergy

Food intolerance affects your metabolism, but not the immune system. A typical example is lactose intolerance: people who are affected have a deficiency of lactase, the digestive enzyme that breaks down milk sugar. Features The dried fruit is filled with many virtues, including fats vegetable (plant lipids), particularly useful for the circulation and health in general, the dietary fiber and many vitamins. But for some people these positive elements can not be exploited, because some, especially linked to the protein component of this category of fruit, it can trigger an allergic reaction can be severe, so it is appropriate to carefully avoid consumption.

It is, therefore, , a disease of a serious nature, because it starts at an early age, it lasts for a lifetime and can be lethal. Peanuts, walnuts, almonds, Brazil nuts, hazelnuts can cause symptoms even with minimal contact with skin or by inhalation. The symptoms usually are: rashes, nausea and headache, swelling of the tongue and lips, prophylactic shock. What the law says The law regarding allergies is very clear: to safeguard and protect its people who know they are allergic, but also all those who might be, requires several food manufacturers to indicate on the label the presence of a allergen.

In legislative matters, the industrial production of food labels are regulated by Directive 2003/89/EC. The label must be comprehensive, clear and legible. Often you may have noticed, for example the words “This product may contain traces of nuts” here, this is a form of communication to the final consumer. What is an allergen? L ‘allergen is a substance of various origins, from the food to the ambient, which once came into contact with the body is not recognized and, as such, is fought as an enemy. In this specific case, the dried fruit is not recognized as such, but as an enemy to be eliminated and the body reacts in a more or less severe in regard to this food. The major allergens obligatory to indicate on the label are:

* Cereals containing gluten (wheat, rye, barley, oats, spelled, kamut or their hybridized strains) and products thereof, except: glucose syrups based on wheat, including dextrose, wheat based maltodextrins, glucose syrups based d ‘barley, cereals used for making distillates or ethyl alcohol of agricultural origin for spirit drinks and other alcoholic beverages.

* Crustaceans and shellfish products.

* Eggs and egg products.

* Fish and fish products, except fish gelatine used as carrier for vitamin or carotene preparations, gelatine or Isinglass used as fining agent in beer and wine.

* Peanuts and peanut-based products.

* Milk and milk-based products (including lactose), except whey used for making distillates or ethyl alcohol of agricultural origin for spirit drinks and other alcoholic beverages, and lactic sweetener denoted by E966 (food additive).