New food allergens

Rising incidence of food allergies: Food allergies are becoming more and mo re common, concerning 3 to 4% of the general population. One out of four pe rsons allergic to nuts, the most frequent food allergen, have severe signs and symptoms. A classical diagnosis: Certain diagnosis of food allergy is established on the basis of labial and oral tests. The dose required to induce a reaction is established by the oral test, giving information about the severity of t he allergy and its progression. Other allergens: "Emerging" food allergens include spices and condiments, e xotic fruits (kiwi, avocado, cachew and pecan nuts, Brazil nuts), sesame se eds, psyllium, sunflower seeds. Endurance exercise following ingestion of a food allergen can lead to severe anaphylactic reactions. Allergen associat ions "food-pollen","latex-food","mites-snails" have been described. Indispensable prevention: Avoiding contact is essential. Many allergens are "masked" a within prepared foods. Precise labeling, with particular attent ion to nut content, must be reinforced. Individualized counseling on food a llergies should be available for school children. Persons with severe aller gies should keep at hand an emergency kit with antihistamines, injectable r apid action corticoids and adrenalin (1 mg/ml).