8 ALLERGEN LIST ,FA.dbf 2015.10.03 @ 09:36 Dietetic Services A A TARTRAZINE B B BHA AND BHT C C CITRUS E E EGG AND EGG DERIVATIVES F F FISH G G GLUTAMATES I I MAIZE L L LACTOSE M M COW'S MILK AND IT'S DERIVATIVES N N GLUTEN P P PEANUTS/nuts S S SOYA BEAN DERIVATIVES T T SALICYLATES U U SUGAR W W WHEAT & WHEAT DERIVATIVES X X SULPHUR DIOXIDE & RELATED COMPOUNDS Y Y YEAST & MOULDS Z Z BENZOATES 8, Number of ALLERGENS = 18 A A TARTRAZINE "Free from" = having no TARTRAZINE TARTRAZINE (E102): FOOD ADDITIVE: FOOD COLOUR It is a synthetic YELLOW MONOAZO DYE. FOUND IN: EDIBLE CHEESE RIND/CASINGS NON-ALCOHOLIC FLAVOURED DRINKS CANDIED FRUITS & VEGES PRESERVES OF RED FRUITS CONFECTIONERY DECORATIONS & COATINGS EDIBLE ICES FLAVOURED PROCESSED CHEESE SAUCES,SEASONINGS,PICKLES,RELISHES MUSTARD FISH PASTE SAVOURY SNACKS FRUIT WINES B B BHA AND BHT "Free from" = not having BHA (Butylated hydroxyanisole)E320 OR BHT (Butylated hydroxytoluene)E321 BHA & BHT are both synthetic ANTIOXIDANTS - they are mainly used to preserve foods that contain animal fats; often used in combination. Commonely found in: COOKING OILS & FATS DAIRY PRODUCTS MARGARINES POTATO CRISPS & SNACKS C C CITRUS "free-from"=having no CITRUS / CITRIC ACID SENSITIVITY MAY OCCUR TO BOTH OR EITHER OF THESE. 1.CITRUS - AVOID: ORANGES LEMONS LIMES GRAPEFRUIT TANGERINE CITRUS FRUIT JUICE CITRUS-FLAVOURED COLD DRINKS CARBONATED COLD DRINKS CITRUS-FLAVOURED PILLS/MEDICINES/SWEETS CITRUS DESSERTS MARMALADE 2.CITRIC ACID - AVOID: (above-named items, as well as: ) SOME JAMS/SAUCES/CHUTNEYS PINEAPPLE TOMATO SOME SWEETS SHERBET CHEWING GUM SOME CANNED FRUITS SOME BABY FOOD VARIETIES E E EGG AND EGG DERIVATIVES "Free from" = having no egg or egg derivatives AVOID food containing the following: EGG (whole or dried) ALBUMIN EGG LECITHIN OVOMUCOID EGG WHITE VITELLIN LIVETIN OVOMUCIN EGG YOLK OVOVITELLIN GLOBULIN Egg - particularly the ALBUMIN (EGG WHITE) is the second most common food allergen F F FISH "Free-from"= not having any sort of fish/seafood * AVOID: FRESH / SMOKED / DRIED / SALTED / FROZEN / CANNED FISH OR SHELLFISH Canned fish includes TUNA, SALMON, SARDINES, PILCHARDS ETC. Watch out for fish/seafood SOUP SHELLFISH: OYSTERS, CLAMS, SHRIMPS, CRABS, LOBSTERS, CRAYFISH FISHPASTE USE ALTERNATE SOURCES OF PROTEIN:MEAT/CHICKEN; NUTS,LEGUMES ETC. G G GLUTAMATES "Free from" = having no GLUTAMATES / MONOSODIUM GLUTAMATE (MSG) E621 MSG is a flavour enhancer added to many foodstuffs, Eg savoury spice flavourants (Aromat / Maggi Fondor), instant stock cubes & powders, instant soups, soya sauce, Chinese foods, some commercially prepared savoury dishes. * AVOID: foods containing GLUTAMATE or GLUTAMIC ACID such as: L-GLUTAMIC ACID SODIUM HYDROGEN L-GLUTAMATE MONO SODIUM GLUTAMATE (MSG) POTASSIUM HYDROGEN L-GLUTAMATE MONO POTASSIUM GLUTAMATE CALCIUM DIHYDROGEN DI L-GLUTAMATE CALCIUM GLUTAMATE I I MAIZE "Free-from" = All foods containing maize/corn /corn starch derivatives * AVOID all foods containing: SORBITOL MAIZE CORN OIL MALTODEXTRIN / DEXTRIN CORN CORN SYRUP SOLIDS VEGETABLE GUM MEALIE/MIELIE CORN SUGAR (DEXTROSE) CORN STARCH SWEETCORN CORN SYRUP MODIFIED FOOD STARCH(Check CEREAL CORN FLOUR / MAIZENA which starch is used) HOMINY,GRITS POPCORN MALT (could be yeast- COMMERCIAL FRUCTOSE may be made from maize -fermented maize) Many canned/frozen foods, esp.fruits, are sweetened with CORN SYRUP * YOU MAY USE: WHEAT,RICE,RYE,OATS,BARLEY,POTATO,SWEET POTATO,SAGO CAROB POWDER,TAPIOCA,SOYA (unless otherwise indicated) L L LACTOSE "Free-from" = not having lactose LACTOSE is a natural sugar present in breast & cow's milk. LACTOSE INTOLERANCE is due to a deficiency of LACTASE, the sugar- digesting enzyme. LACTOSE is found in all MILK PRODUCTS. Cheese contains very little lactose & most people can tolerate it. Lactose in milk is better tolerated when taken with a meal. LABELS: LACTOSE WHEY WHEY SYRUP SWEETENER WHEY PROTEIN YOGHURT CHEESE CASEINATE CASEIN MARGARINE M M COW'S MILK AND IT'S DERIVATIVES "Free from" = having no added milk or milk derivatives AVOID food containing the following: MILK CASEIN CURDS LACTOGLOBULIN MILK POWDERS CASEINATES CHEESE LACTALBUMIN MILK SOLIDS WHEY YOGHURT LACTOSE MILK BLENDS WHEY PROTEIN BUTTER LACTATE MARGARINE WHEY SYRUP SWEETENER BUTTERMILK LACTIC ACID * Determine whether allergy is to CASEIN/WHEY fraction of the milk: # If casein: avoid all dairy & goat's milk products; use soya # If whey: avoid all dairy; try goat's milk &/or evap/boiled milk. * Ensure adequate intake of CALCIUM, VITAMINS B2 & D N N GLUTEN "Free-from" = having no gluten or derivatives of gluten The glutamine-bound fraction(glutenin & gliadin) of protein is omitted * AVOID all food containing WHEAT RYE OATS BARLEY MALT GLUTEN FLOUR TRITICALE(CROSS BETW.WHEAT & RYE) DURUM WHEAT ROASTED NUTS(MAY BE ROLLED IN FLOUR) FARINA COUSCOUS * YOU MAY USE: AGAR AGAR,ARROWROOT,BARLEY SUGAR,BUCKWHEAT,CHICKPEA FLOUR, CAROB, CUMIN, DHAL(FROM LENTILS),KELP,LECITHIN,PSYLLIUM,SAGO, SORGHUM, TRAGACANTH GUM, TOFU, RICE & WILD RICE, BEAN NOODLES * ENSURE ADEQUATE INTAKE OF EXTRA IRON & FOLIC ACID (i.e. leafy green vegetables) P P PEANUTS/nuts "Free-from" = all foods containing peanut allergens * AVOID all food containing: PEANUTS (the peanut allergen is present in raw & roasted peanuts) Peanut oils may also be contaminated by the allergen *Be especially careful when eating at Oriental restaurants or at children's parties *Never take a chance with unknown foods *A peanut restricted diet will not negatively affect a growing child's diet, since many other foods provide the nutrients provided by peanuts ** CROSS REACTIVITY: LEGUMES; Also brazil/cashew/hazel/macadamia/pine/ and pistach (not pecans/walnuts/almonds) S S SOYA BEAN DERIVATIVES "Free from" = having no products made from the soybean (either fresh, processed into flour, or pressed for oil) AVOID all food containing: SOYA BEANS SOYA SAUCE SOYA SPROUTS TEMPEH SOYA FLOUR SOYA OIL SOYA BEAN CURD(TOFU) MISO SOYA MILK SOYA LECITHIN SOY NOODLES/PASTA TVP (TEXTURISED VEGETABLE PROTEIN) / MEAT SUBSTITUTES Varnish,paints,candles,cloth,massage creams,adhesives (Eg glue used in plywoods) & blankets may contain soy. Skin contact with these products must be avoided. ** CROSS REACTIVITY: PEAS;LENTILS;PEANUTS;KIDNEY,LIMA & NAVY BEANS : possibly also CLOVER;ALFAFA;LICORICE;CAROB T T SALICYLATES ** SALYCILATES occur either naturally (Eg in wines) OR synthetically. A SALICYLATE allergy is also known as ASPIRIN SENSITIVITY. * AVOID: 1. ACETYLSALICYLIC ACID:found in ASPIRIN/many OTC & prescription drugs 2. NATURALLY OCCURRING SALICYLATES: found in a) FRUIT: apples,apple cider,apricots,blackberries,boysenberries, currants,gooseberries,oranges,peaches,plums,raisins, raspberries,strawberries; b) VEGETABLES: Cucumbers, tomatoes; c) NUTS: Almonds; d) MISCELLANEOUS: Cloves, oil of wintergreen, pickles. SALICYLATES-also used in flavouring materials in processed foods & are found in BEER,CIDER,WINE,DISTILLED BEVERAGES,CARBONATED BEVERAGES,TEA. U U SUGAR "Free-from" = not having sugar / sucrose SUGAR is not an allergen as such, but restriction in the diet may be required in certain cases, Eg where there is a deficiency of the enzyme sucrase-isomaltase, or in certain hyperactivity disorders. In individuals with well-controlled diabetes, some sugar may be included in mixed high-fibre meals without serious effects on the blood glucose levels. DIFFERENT TYPES OF SUGAR: MULTICOLOURED RAINBOW CRYSTALS WHITE SUGAR BROWN SUGAR CARAMEL BROWN SUGAR SOFT BROWN SUGAR CASTOR SUGAR ICING SUGAR YELLOW SUGAR CUBE SUGAR W W WHEAT & WHEAT DERIVATIVES "Free-from" = having no wheat or wheaten products (proteins in wheat * AVOID all food containing: are the allergens) WHEAT FLOUR WHEAT GERM FLOUR GRAHAM FLOUR WHEAT BRAN GERM BRAN GLUTEN WHEAT STARCH GERM OIL STARCH THICKENING WHEAT PROTEIN BRAN ENRICHED FLOUR SEMOLINA WHOLEWHEAT BREADCRUMBS MODIFIED STARCH HYDROLYSED PROTEIN (Malt may be made from wheat or from other cereals,Eg barley or corn) * YOU MAY USE: MAIZE, RICE, RYE, OATS, BARLEY, POTATO, SWEET POTATO, SAGO, CAROB POWDER, TAPIOCA, SOYA(unless otherwise indicated) ** CROSS REACTIVITY: GRASSES Eg MAIZE, RYE, OATS, BARLEY, SUGARCANE, RICE, MILLET, SORGHUM, BAMBOO SHOOTS X X SULPHUR DIOXIDE & RELATED COMPOUNDS "Free-from" = not having sulphur dioxide / sulphites E220 (PRESERVATIVE) AVOID: SULPHUR DIOXIDE SODIUM SULPHITE SODIUM BISULPHITE SODIUM METABISULPHITE POTASSIUM METABISULPHITE CALCIUM BISULPHITE CALCIUM HYDROGEN SULPHITE SODIUM HYDROGEN SULPHITE Used mainly to prevent the browning of fresh fruits & preservatives with a broad spectrum microbial action. Y Y YEAST & MOULDS "Free-from" = all food containing moulds. MOULDS thrive in dark cupboards/damp places & grow on foods Eg stale bread,cheese,grains, * AVOID all food containing: fruit,veges. YEAST BREWER'S YEAST SPREADS CONT.YEAST EXTRACT YEAST EXTRACT CHEESES VINEGAR SOUR CREAM BAKERY PRODUCTS BEER/WINE/CIDER BUTTERMILK MAYONNAISE KETCHUP YOGHURT SOY SAUCE BREAD,ROLLS,CRUMBS,CRACKERS VITAMIN B CANDIED/DRIED FRUITS DRIED Vegtables MELONS ESP.CANTALOUPE OVERRIPE FRUIT CANNED/BOTTLED FRUIT JUICES MEAT PRODUCTS CONT.BREAD SMOKED/PICKLED/DRIED MEATS MUSHROOMS MALTED MILK DRINKS DRIED HERBS/TEAS MARGARINE Z Z BENZOATES "free from" = having no BENZOATES E210 BENZOIC ACID is a FOOD ADDITIVE : PRESERVATIVE It occurs naturally in foods such as cranberries, prunes, cinnamon & cloves. It is also produced synthetically - most commonely as SODIUM BENZOATE. BENZOATE is most effective as a yeast, mould & bacterial inhibitor in food that is acidic. * AVOID: SODIUM-/POTASSIUM-/CALCIUM-BENZOATE ETHYL 4-HYDROXYBENZOATE ETHYL PARAHYDROXYBENZOATE SODIUM ETHYL PARAHYDROXYBENZOATE PROPYL 4-/METHYL4-HYDROXYBENZOATE MENTHYL PARAHYDROXYBENZOATE SODIUM METHYL PARAHYDROXYBENZOATE