IT’S hard to imagine Easter without the eggs or chocolaty treats, but those with severe allergies are advised to always read food labels before tucking into Easter delights, warns a leading allergy pharmaceutical specialist.
Mariska van Aswegen, spokesperson for Pharma Dynamics says if you can’t read the label don’t eat it – even if it is a product which you have eaten before, since food producers can change their manufacturing processes or ingredient lists at any time.
“Food retailers may also from time to time import seasonal products or a different flavour of a brand, which aren’t manufactured in South Africa and therefore can’t make the same allergen-free guarantee as the products made in the country.
“For this reason it is extremely important to always read the ingredient list as the slightest trace amount of an allergen can lead to a severe allergic attack (anaphylaxis) which could potentially be life-threatening,” said Van Aswegen.
An estimated 3 178 800 South Africans suffer from true food allergies – two per cent are children. Peanuts, tree nuts, wheat, gluten, milk, eggs, soya and shellfish are the most common food allergens in SA and are required by law to be listed on food labels.
“A fun family Easter activity such as dying eggs in food colouring may also trigger a local skin reaction in people with sensitivities and can quickly turn into a more severe allergic reaction if there is exposure to the eyes, nose or mouth.
“When children are involved, skin exposure can rapidly turn into oral exposure because kids tend to put their hands in their mouths so often. Allergens can linger on cups and cutlery so always be aware of what children are eating and sharing with others.”
