Arahids are part of the legume family and are among the most common foods that cause allergies and are often found in foods in which you would not expect, in chilli for example (chillii con carne can be thickened with earthen hazelnuts). They can be found as a hidden allergen, due to poor food labelling or contamination during processing due to the use of the same utensils or machinery.
Due to the increase in the consumption of peanuts and peanut butter, peanut allergy is beginning to become one of the most common form of serious allergy encountered nowadays. In addition, a child has a 40% chance of inheriting this form of allergy from one of the parents.
Sometimes people overcome the problem of food allergies over time (such as allergy to lactosis, eggs , so also allergies to gluten), but allergies to peanuts and nuts are preserved throughout life in many people.
Detected early, only 20% of the cases of peanut allergy manifested in children can be cured, through specific desensitization and in some countries by vaccination (it is practiced only in the USA where this vaccine is available)
Procedure for detecting the presence of peanuts in food
In the laboratory, quantitative dosings of peanut allergen are performed by elisa method.
Legislation in the field
According to the European Union legislation (Regulation 1169/2011) the following substances are defined that can cause allergies and which are mandatory to be labelled on food products:
Extract from REGULATION (EU) NO 1169/2011 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 25 October 2011
on the provision of food information to consumers, amending Commission Regulations (EC) No 1924/2006 and (EC) No 1925/2006 of the European Parliament and of the Council and repealing Commission Directive 87/250/EEC, Council Directive 90/496/EEC, Commission Directive 1999/10/EC, Directive 2000/13/EC of the European Parliament and of the Council, Commission Directives 2002/67/EC and 2008/5/EC and Regulation (EC) No .../... Commission Regulation (EC) No 608/2004
ANEXA II
SUBSTANCES THAT CAUSE ALLERGIES OR INTOLERANCES
1.
Cereals containing gluten, namely: wheat, rye, barley, oats, spelt wheat, durum wheat or hybrids thereof and derived products, with the exception of:
(a)
sigloose grains obtained from wheat, including dextrose (1));
food analysis Professionalism, laboratory that will give the interpretation of the results! I liked it!
Stan D.
06.01.2021
Excellent
I really enjoyed working with them.. we recommend. I just said what I needed and they told me exactly what analyzes I need to do, and at the end of the analysis bulletin I received an appendix with what should appear on the label at nutritional values! Bravo!
Delia Grigoriu
06.01.2021
Excellent
Finally in Romania you can determine the vitamins in the feed!
