What is allergen?

What Does allergen Mean

An allergen (also spelled allergen , without accent mark) is an agent that, when it enters an organism, leaves it vulnerable to the development of allergy- related phenomena . The concept of allergy, for its part, refers to a set of eruptive, nervous and / or respiratory events that affect a being.

Allergens, therefore, generate a reaction in individuals who have a certain degree of susceptibility to them. By realizing that the allergen is a foreign element to the body, the mechanism that leads to the emergence of allergy phenomena is triggered.
What causes an allergen is a destabilization of homeostasis , since the body releases different substances as a reaction . This is how the symptoms that characterize the allergy appear.

There are animal proteins, microorganisms, and chemicals that act as allergens. Cat hair, cosmetic products, flower pollen , shellfish, and nickel are among the allergens.
Mite droppings are one of the most common allergens. Mites are microscopic parasites that settle in carpets, blankets, pillows and mattresses and feed on skin scales, either from people or pets. Their volatile excrements are inhaled by humans and generate a reaction in the mucous membranes.
The allergy caused by this allergen is part of the group of rhinitis and includes an increase in nasal secretions, sneezing and other disorders. It can also cause eye and throat discomfort.
Allergens and the Food Information Law
Although food preparation must be carried out responsibly in each home, when this is done at an industrial level, the requirements are legal and cannot be ignored as they could put the health of consumers at risk .
Certain substances can be risky for those who suffer from a food intolerance or allergy , and for that reason the laws oblige manufacturers to indicate the presence of all allergens on the packaging of their products, whether they are used as main ingredients or that may have left traces during the preparation of other foods.
Among the allergens that manufacturers are required to highlight in their products are cereals that contain gluten , such as the following: rye, oats, kamut, wheat, barley and spelled. From this group should be excluded wheat-based glucose syrups (such as dextrose) or barley, wheat-based maltodextrins and cereals that are used in the manufacture of alcoholic distillates (such as ethyl alcohol).

On the other hand, we have peanuts and any product derived from them , a group in which are the articles that contain peanuts or traces of peanuts. Soy and articles based on it are also allergens; however, the presence of fully refined soybean oil or fat, natural d-alpha tocopherol, mixed natural toferoles, natural d-alpha tocopherol succinate derived from soy, d- acetate should not be reported. natural alpha tocopherol or phytosterol esters derived from soybean vegetable oils.
Products of animal origin are the most harmful, not only for those who have allergies related to them, but because their consumption is often associated with serious diseases such as cancer . Crustaceans, eggs, fish and milk, among others, are part of the list of allergens that must be highlighted among the ingredients of food products to avoid serious consequences on the health of consumers.

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