Food Allergies and Intolerances (Junior Cert Home Economics): Revision Notes

Food Allergies and Intolerances

Food Allergies:

• Definition: A food allergy is a sensitivity to food that triggers an immune system reaction, making the person ill.
• Reactions: Symptoms range from mild itching to severe breathing problems and even anaphylactic shock, which is life-threatening.
• Allergens: Substances that trigger allergic reactions. By law, 14 allergens must be declared on food packaging and menus if used as ingredients. These include:
  • Gluten
  • Lupin
  • Celery
  • Crustaceans (e.g., shellfish)
  • Milk
  • Sulphur dioxide
  • Sesame
  • Molluscs (e.g., clams, mussels)
  • Mustard
  • Tree nuts (e.g., almonds, hazelnuts)
  • Egg
  • Fish
  • Soybeans
  • Peanuts

Food Intolerances:

• Definition: Occurs when a person has difficulty digesting a particular type of food.
• Difference from allergies:
  • Symptoms develop more slowly.
  • Not immediately life-threatening, unlike allergies.
  • Over time, unmanaged intolerances can lead to health issues.