New study highlights emerging food allergens in anaphylaxis cases

A collaborative study led by researchers from the Allergy-Vigilance Network (AVN) in Nancy, France, has shed light on emerging food allergens not currently covered by mandatory labeling regulations in Europe. Published in the journal Clinical and Experimental Allergy, the article underscores the pressing need to update food allergen lists based on recent findings.  

The European Union's regulation on food labeling stipulates that 14 specific allergenic foods must be disclosed to consumers. However, the study highlights that many other foods frequently trigger food-induced anaphylaxis (FIA) cases. Researchers analyzed FIA cases reported to the AVN from 2002 to 2023, focusing on foods that constituted at least 1% of these cases but were not included in the mandatory labeling list.  

Out of nearly 3,000 FIA cases, 413 (approximately 14%) were classified as involving “emerging food allergens” (EFA). The study identified eight foods or food categories: goat's and sheep's milk, buckwheat, peas and lentils, alpha-gal (associated with red meat), pine nuts, kiwi, beehive products, and apples. Notably, goat's and sheep's milk accounted for 2.8% of cases, while buckwheat and peas-lentils followed closely behind.  

The severity of reactions varied, with significant proportions of cases categorized as severe. For instance, goat's and sheep's milk reactions resulted in fatalities, and buckwheat allergies were similarly severe. The analysis also pointed to a high recurrence rate of reactions, particularly with goat's and sheep's milk, underscoring the unpredictable nature of these allergies.  

The study's authors argue that the findings warrant a reevaluation of the current allergen list. They suggest that four specific foods—goat's and sheep's milk, buckwheat, peas-lentils, and pine nuts—should be considered for inclusion due to their frequency, severity, and potential for hidden exposure.  

The research highlights a shift in dietary habits, with increasing consumption of plant-based foods that could introduce new allergenic risks. As people adopt gluten-free and dairy-free diets, the use of legumes and other previously less common foods may lead to heightened exposure to allergens.  

Interestingly, the study also noted that while many allergies are commonly associated with certain foods, emerging allergens like alpha-gal are less well-known, complicating awareness and management for those affected. The researchers emphasized the importance of improved labeling practices to safeguard consumers from potentially life-threatening reactions.  

As the allergy community responds to these findings, the call for regulatory updates becomes more urgent. The authors hope that their research will prompt discussions on the necessity of expanding the mandatory labeling list to include these emerging allergens, ultimately enhancing food safety and consumer awareness across Europe.    

Source:  

Wiley