Food allergen

Food allergen: locut.  A food allergen is a substance in food that causes an abnormal immune reaction or allergies (skin rash, giant urticaria, asthmatic reaction, even anaphylactic shock - asphyxia -) in predisposed people. The foods most often incriminated are, in addition topeanut,œuf, Milk, fish, crustaceans, the soybean, gluten (*) and the hazelnut. And to a lesser extent, some fruits like strawberry or Kiwi.
The best treatment is to avoid, if possible, all contact with the allergen in question. The mention of food allergens and some of their derivatives is mandatory on the label of prepackaged products.

On the other hand, the direct consumption of certain products containing hystamines (shellfish, fish, s, ...) or ingredients (flowers, spices,…) Can also cause violent immune reactions in certain subjects. It is therefore advisable to be careful.
(*) See here the List of foods with or without gluten.

The labeling of allergens on foodstuffs is provided for by the regulation (EU) No 1169/2011 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 25 October 2011 concerning information to consumers on foodstuffs.