About Allergies ~ Nutritionist's Column Vol.24

September 18, 2020

COLUMN

Allergies among children are on the rise these days.
It is estimated that one in six children today has some kind of food allergy.
Today I'd like to talk about allergies.

Well-known allergies include food allergies, hay fever, and metal allergies.
Some of you may suffer from problems in your daily life, such as sneezing, stuffy nose, rough skin, or eczema.
How does this reaction occur?

When pathogens such as bacteria or viruses enter the body, the immune system works to protect the body, but the immune system overreacts, and these reactions cause various reactions in the body.
This reaction is called an "allergic reaction."

Food allergies in particular are a reaction to food, but normally food is absorbed as nutrition without causing an immune reaction.
However, if there is a problem with the mechanism that regulates immune responses, food may be recognized as a foreign substance, causing an allergic reaction.

It seems that not only eating, but also touching and sucking can cause a reaction.
Most of the allergens that cause food allergies are proteins.
The proportion of eggs, milk, and wheat is high, but there are also other ingredients such as seafood such as mackerel, fruits such as bananas, soybeans, peanuts, and buckwheat.
Allergens absorbed from the intestines are carried throughout the body via the bloodstream, causing a variety of symptoms, including skin symptoms such as hives and itching, symptoms around the mouth such as a tingling feeling in the mouth and swollen lips, eye symptoms such as bloodshot eyes and swelling around the eyes, sneezing, runny nose, nasal congestion, coughing, difficulty breathing, abdominal pain, nausea, vomiting, and diarrhea.

In the worst case, some people may experience anaphylaxis, a condition that affects multiple organs throughout the body. In particular, when symptoms such as a drop in blood pressure or loss of consciousness occur, this is called anaphylactic shock, and can be life-threatening, so caution is required.

As a result, it has been discovered that allergens that cause food allergies can be developed from a limited number of specific foods. Based on this result, ingredients that need to be labeled, especially in terms of the number of cases and severity, are designated as "specific ingredients" and labeling is required by law.

◆ 7 specific raw materials
These are known as the seven major allergens, and labeling of all seven items is mandatory.
Processed foods packed in containers such as boxes, plastic bags, cans, bottles, and PET bottles are required to display allergens in accordance with the Food Labeling Act if they consistently contain a certain amount or more of allergens as ingredients.

We will list each of them below.

Eggs: This includes avian eggs (chicken, duck, quail, etc.) commonly used for food, eggs with separated yolks and whites, liquid eggs, powdered eggs, and frozen eggs.
Milk: Cow's milk Wheat: Wheat (regardless of gluten content)
Shrimp: Kuruma shrimp, Shiba shrimp, Sakura shrimp, Tenaga shrimp, Small shrimp, Other shrimp, Ise shrimp, Fan shrimp, Crayfish (lobster, etc.)
Crabs: Crabs such as spider crabs, spider crabs, water crabs, chestnut crabs, and other crabs. Soba: Not only noodles, but all foods made with buckwheat flour, such as soba boro, are included.
Peanuts: This includes peanuts (also known as peanuts and chanterelles), peanut oil, peanut butter, and small varieties grown for oil (high in fat), as well as large varieties grown for food (high in protein).

◆ Substances equivalent to specific raw materials (21 items)
Among substances that have been found to cause food allergic symptoms, those in which the number of cases and severe symptoms are seen on a continuing basis is considerable, but fewer than those of specific raw materials, are designated as "substances equivalent to specific raw materials," and it is recommended that efforts be made to label such substances as much as possible through notifications.

Almonds: Almonds, almond oil, almond milk, etc. This includes not only the sweet almonds that are primarily used for food, but also the bitter almonds.
Abalone: Abalone Squid: Firefly squid, Japanese flying squid, spear squid, scorpion squid, other squids Salmon roe: Salmon and trout ovaries preserved in salt. Salmon roe is also included.
Oranges: Navel oranges, Valencia oranges, etc. Cashew nuts: Cashew nuts Kiwi fruits: Kiwi fruits Beef/chicken/pork: Meat, innards (ears, nose, skin, etc.), animal fats (lard, heads)
Walnuts: Walnut Sesame: Processed products such as sesame oil, sesame paste, sesame ground, and sesame paste are also included.
Salmon: Chum salmon, sockeye salmon, coho salmon, Masunosuke, Sakuramasu, Karafutomasu, etc. Mackerel: Mackerel, Sesame mackerel Soybeans: Immature and sprouted soybeans such as edamame and soybean sprouts are also included.
Banana: Banana Matsutake: Matsutake Peach: Peach Yam: Wild yam, Nagaimo, Tsukuneimo, Ichoimo, Yamatoimo, etc. Apple: Apple Gelatin: A product made mainly from beef and pork, and sold under the name "gelatin"

The progression of food allergies varies from person to person, and some people may experience long-term allergies to specific foods.
However, it is known that many food allergies that appear in infancy are likely to be able to eat certain foods as the child grows.

I also had an egg allergy when I was a child.
It used to bother me, but now I can eat it.

On the other hand, food allergies that appear for the first time in adulthood are often difficult to cure and last for a long time.
If you think you may have developed a food allergy, it is important to go to the hospital immediately and have a specialist doctor check to see if it is a food allergy.

Awareness of food allergies is on the rise now, and some stores are displaying allergen information on their own, but currently there is no obligation to display allergen information on prepared dishes prepared in-store or served at restaurants.
It is important to check the ingredients with store clerks and avoid processed foods that are not packaged.

Due to changes in the environment and food, the number of people suffering from allergies is increasing. This may be due to the consumption of genetically modified crops, food additives, and other fake or chemical foods that resemble the real thing, rather than natural foods.

In the United States, excessive genetically modified foods are also thought to be causing allergic reactions.
There have also been cases where food additives have triggered or aggravated allergic reactions.
I think it's really important to eat foods that are produced by known producers and have production methods that we know, foods whose processing methods we know, and foods that we consume in a natural way.

Where does food come from and what processes have been involved in its production?
Developing the ability to carefully consider the moment you choose each food will naturally lead to the prevention of allergies.

GRØN's proteins are made from ingredients that are allergy-friendly.
Green Monster , Red Heat , and Pancake Mix are made without the seven allergens, while Criollo Berries and Matcha All Stars are made without any of the 28 allergy-causing ingredients.

For example, you can safely serve pancakes to children who can't eat wheat.
I believe that in the future, society will demand that delicious food made using creative ingredients be made available to as many people as possible.

Protein Blend Green Monster 20g / 320 yen (excluding tax)

Protein Blend Red Heat 20g / 320 yen (excluding tax)

Pancake Mix & Protein 227g / 900 yen (excluding tax)

Protein Blend Criollo Berries 20g / 370 yen (excluding tax)

Protein Blend Matcha All Stars 20g / 370 yen (excluding tax)

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Nutritionist, Food Education Instructor, Food 6th Industrialization Producer Level 4
Ayako Ishihara

A nutritional advisor in the healthcare field and an agribusiness professional.
She is involved in a variety of activities specializing in the fields of beauty and health, including giving lectures to Miss World Japan candidates.

With the philosophy of "enriching the mind and body through food and realizing a vibrant society where people and communities are connected," he founded i-Field Co., Ltd. in 2013 and serves as its representative.
He is a core member of the food team for "DINING OUT," which opens outdoor restaurants in various regions, and also participates in fashion brand projects.
She is also involved in the promotion of local ingredients, product development and production specializing in "health" and "beauty," branding, concept design, food hygiene, sales promotion, training planning and management, etc. She is in charge of nutritional supervision for GRØN's product development, proposing ways to incorporate them more effectively into consumer health.

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