Gluten

The English word gluten comes from the Latin word gluten, and means glue. Gluten is the substance that gives elasticity to dough, helping it to rise and maintain its shape. Gluten is found in wheat (and wheat products), rye, barley and couscous. Oats contain a protein that is similar to gluten.

Gluten Allergy

An immediate allergy is caused by the body producing IgE antibodies to the gluten proteins found those grains. It is more common in children, though adults can have it as well. Symptoms can occur within minutes or up to 2 hours after eating the gluten containing product and include rhinitis, asthma, hives (urticaria), swelling (angio-oedema) or anaphylaxis. Vomiting, diarrhoea, abdominal pain and a flare up of eczema can also occur.

Anaphylaxis

Some people can have a serious immediate allergic reaction if they exercise after eating a gluten containing product. These allergic reactions can be severe, and lead to anaphylaxis, a life threatening condition.

Delayed Reaction

A delayed reaction to gluten does not involve those IgE antibodies and can occur between several hours and several days to take effect. Symptoms include diarrhoea or worsening of excema.

Soya

Soya is one of the 14 allergens that need to be clearly highlighted on the packaging of any food that contains it. An allergy to soya may not be as common as allergies to milk, eggs, peanuts or fish, but is just as life threatening.

Soya Beans

Soya is a legume (a bean), which is often eaten cooked. It is also added to many other foods after being processed in some way. They're often dried and then made into soya flour and added to many different types of food dishes - even ones which you wouldn't expect to contain soya (baked beans, for instance!). Soya is also made into Textured Vegetable Protein (TVP), soya meat, soya chunks and soya milk. Soya milk is often used as an alternative to cow's milk and breast milk. When the immature bean in the pod is used, the product is called 'edamame', which is a common ingredient in Asian cooking, so those with an allergy to soya will also need to steer clear of edamame.

Soya Allergy

Allergic reactions to soya among children are often mild, and may just cause a rash. But they are not always mild and the allergic reaction can affect the whole body, leading to anaphylactic shock, which is always a life threatening medical emergency.

For some people, their symptoms can involve their digestive system instead, giving rise to symptoms such as stomach pains, diarrhoea, vomiting, acid reflux and colic. Very rarely, Food Protein Induced Enterocolitis Syndrome (FPIES) occurs, leading to diarrheoa and severe and repeated vomiting - this can happens 2-3 hours after the exposure to the soya allergen (as with other allergens). This is more common in babies and very young children, who are much more susceptible to dehydration and other complications, increasing the amount of impact on them.

The 14 Allergens

There are 14 major allergens that need to be clearly highlighted on the packaging of any food that contains it. If the allergen is sold in a different way, for instance as loose foods or cooked into a meal, information on what contains any of these 14 allergens must be easily available.

The Law

From December 13, 2014, all food businesses have to provide this information on these 14 allergens, wherever they might be present in foods.
To read and/or download the EU Food Information for Consumers Regulation Allergen Provisions, click here.
Additional guidance given by the Food Standards Agency can be found here.
Guidance on Food Allergen Management for Food Manufacturers can be found here.
The Food Standards Agency also has a specific leaflet to help with allergen information for loose foods.
They also provide other information, including a handy allergen chart for caterers.

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