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Our body reacts very quickly to the consumption of allergenic foods. Redness, itching, even blisters may occur. In some cases, much more severe consequences may occur in our body. These sudden body reactions are a concrete indication of how important allergen food analyses are.

Some foods that cause allergic reactions in the human body can be listed as follows;

  • Celery
  • Gluten in cereals (e.g. barley, oats, rye, wheat)
  • Eggs
  • Fish
  • Lupen
  • Milk and dairy products
  • Shellfish (e.g. mussels, clams, scallops)
  • Mustard
  • Nuts (e.g. almonds, brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pistachios, walnuts)
  • Seafood (e.g. crab, lobster, shrimp)
  • Sesame
  • Soya
  • Sulphur dioxide and sulphides (at levels greater than 10mg/kg or 10mg/L)

By writing these allergens, the number of which may vary from person to person, on the nutrition labelling information of the foods in the market, both producers and consumers will be secured.

Gluten, which is found in cereal groups that have the largest place in our main food sources, is an allergen that should not be neglected, especially for celiac patients.

Determination of these highly risky allergens in the content of foods through various analyses will enable us to prevent serious health problems in people who are sensitive to allergens.