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 | Various kinds of vegetable oils are used in the preparation of many processed and prepared foods, and there have been various reports over the past many years of allergic reactions to these oils. While vegetable oils may actually represent peanut oil, soybean oil, sunflower seed oil, corn oil or palm oil, in many cases prepared foods may list this ingredient simply as "vegetable oil". Generally, vegetable oils are highly refined, meaning that they are processed in such a way to remove the majority of the protein present in the crude (raw) form. It is the protein in foods that act as the allergen, and is responsible for causing allergic reactions as a result of eating the food. The refining of vegetable oils decreases the amount of protein by approximately 100-fold, which significantly decreases the chance of vegetable oils causing allergic reactions. Unfortunately, crude and some refined vegetable oils do contain some vegetable proteins, which may cause allergic reactions in very sensitive people with food allergies. | |
Allergy to Cooking Oils
Food allergies have become increasingly common over the past few decades, and now affect nearly 4% of the population, and 8% of children. The most common food allergies include cow's milk, hen's egg, peanut, soybean, wheat, seafood and tree nuts. Since allergic reactions to foods can be serious and even life threatening, strict avoidance of the culprit food is extremely important. Unfortunately, hidden food allergens in processed and prepared foods are common, which lead to unexpected food allergy reactions. Various kinds of vegetable oils are used in the preparation of many processed and prepared foods, and there have been various reports over the past many years of allergic reactions to these oils. While vegetable oils may actually represent peanut oil, soybean oil, sunflower seed oil, corn oil or palm oil, in many cases prepared foods may list this ingredient simply as "vegetable oil".
| Allergy to Food Additives and Preservatives
There are thousands of substances added to various foods for the purposes of coloring, flavoring and preserving. Additives are usually only a very small component of foods, but have been suspected of causing various reactions. Food additives include the following groups: Food dyes and colorings (such as tartrazine, annatto and carmine) Antioxidants (such as BHA and BHT) Emulsifiers and stabilizers (such as gums and lecithin) Flavorings and taste enhancers (such as MSG, spices and sweeteners) Preservatives (such as benzoates, nitrates and sulfites) The Food and Drug Administration (FDA) keeps a list of all of the food additives currently used in the United States.
| All About Food Allergies
Your doctor has just told you that you have food allergies. Now what? Unless you had a long discussion with him or her as to what this means, you're probably feeling a bit overwhelmed right now. You might be thinking, "What symptoms should I look for? How was this diagnosed? What are the treatments available? Will my food allergy ever go away?" These questions, and others, are common when a person is first diagnosed with food allergies. Find out the answers to these questions and more.
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