Wu Yongning Researcher China Food Science and Technology Association Chairman of Food Authenticity and Traceability Branch National Food Safety Risk Assessment Center Technical Director Teacher
Food Partner Network News, on the afternoon of January 8, 2021, the Chinese Society for Food Science and Technology, under the guidance of the China Association for Science and Technology, will host the 2020 Food Safety and Health Hotspot Scientific Interpretation Media Communication Conference. At the meeting, researcher Wu Yongning, Chairman of the Chinese Society for Food Science and Technology, Food Authenticity and Traceability Branch, Chief Technical Officer of the National Food Safety Risk Assessment Center, and Dean of the Sino-German Joint Research Institute of Nanchang University, and National Key Laboratory of Food Science and Technology of Nanchang University Professor Chen Hongbing, the professor of the room, shared the hot issue of”Food allergy-the neglected’invisible killer’ of food safety”.
Hot ten:Food allergies-the neglected”invisible killer” of food safety
Interpretation expert:Wu Yongning Researcher
China Food Science and Technology Association
Food Authenticity and Traceability Branch Chairman
National Food Safety Risk Assessment Center Technical Chief
Professor Chen Hongbing
Dean of the Sino-German Joint Research Institute of Nanchang University
Nanchang University Food Science and Technology Country
Key Laboratory Professor
I am glad to introduce food allergies. Hot spot 4 talks about enhancing immunity, is it better to increase immunity? To be balanced. That is to say, if there are too many, the abnormality is hypersensitivity or allergy. This is food allergy, which is one of them. Therefore, in terms of allergens, it can trigger allergic antigens. Not only food, pollen, insects, mites, etc., food allergies are not only normal foods, natural or processed additives, but the most important thing is that people with allergies will Yes, it can induce allergic reactions.
As of April 2016, a total of 297 food allergens have been identified and named by the International Union of Immunization (IUIS) and the World Health Organization (WHO), of which 62 are plant-derived food allergens and 205 types, There are 92 kinds of food allergens of 40 kinds of animal origin.
The current”National Food Safety Standard General Rules for the Labeling of Prepackaged Foods” (GB 7718-2011) lists eight types of allergens, namely grains and their products containing gluten, crustaceans and their products, fish Products and their products, eggs and their products, peanuts and their products, soybeans and their products, milk and dairy products, nuts and their nut products, which are also the eight types of allergens proposed by the FAO/WHO Codex Committee .
Food allergy is a global food safety and serious public health problem.
Food allergy is an adverse reaction of some people to certain foods. It is an allergic reaction in clinical medicine.
At present, food allergies can be divided into two categories:IgE-mediated and non-IgE-mediated. Among them, IgE-mediated food allergies have attracted much attention.
Food allergy is no longer simply a person’s health problem. FAO/WHO believes that food allergy is a global food safety and serious public health problem.
What to do with food allergies? There is no specific treatment for food allergy. Although some children with allergies can heal themselves with age, most allergic reactions will accompany the patient for life. The most important way to prevent is to avoid contact. Appropriate methods can reduce the allergenicity of allergenic substances. Chinese food scientists have turned their attention to desensitization technology and the manufacture of hypoallergenic foods, but most of the processing methods can only reduce the allergenicity of foods and cannot completely eliminate. In the future, further reduction and control of allergens and the development of foods that satisfy allergic patients will become a new challenge for the food industry. At present, avoiding the intake of allergens is the only effective way to prevent food allergy.
The food allergen labeling system is an effective measure to avoid food allergies.
In recent years, the label management of allergenic substances in food has increasingly become the focus of international attention. Since the International Codex Alimentarius Commission (CAC) issued the”General Standard for the Labeling of Prepackaged Foods”, the European Union, Australia and New Zealand, the United States, Canada and other countries have Regions have successively promulgated regulations on the labeling of allergenic substances in food, requiring mandatory labeling of eight categories of allergenic substances.
The revised”National Food Safety Standards for the Labeling of Prepackaged Foods” (draft for approval) revised the labeling of the eight types of allergens from recommended labeling to mandatory labeling. Allergenic substances can be voluntarily labeled with reminder information.
Allergens that are indirectly or possibly brought in during processing should be indicated near the ingredient list or elsewhere. For deeply processed ingredients, the protein components that may cause allergic reactions have been removed, and the label of allergenic substances, such as refined soybean oil, starch, chitin, and lactitol, has been exempted. In addition, if a single ingredient is a product with allergens, if the name of the allergen is already specified in the product name, it can be exempt from repeated labeling; edible alcohol and distilled spirits can be exempt from labeling allergens.
The detection of allergens in food is also a common concern of the food industry and consumers. The implementation of the allergen labeling system urgently needs technical support for food allergen detection methods.
my country urgently needs to determine the list of allergic foods based on the epidemiological survey of the Chinese population.
At present, there is no systematic epidemiological study of food allergy in China. In order to better understand the characteristics of food allergy in my country, it is necessary to carry out an experimental design based on the gold standard of food stimulation and obtain high-quality epidemiological data. Accelerate the development of food allergy risk assessment research in my country, provide scientific basis for the supervision and management of allergic foods and the prevention and treatment of food allergy in my country, and form and establish corresponding food allergen management regulations and applicable and effective technical standards for detection methods in China.
We need multi-disciplinary collaborative innovation to cope with the food allergies of the Chinese population.
Food allergy is a multidisciplinary problem. my country’s food allergy research started late, and there is a lack of major projects for multidisciplinary collaborative research on key issues. In the future, it is necessary to increase multidisciplinary research with the continuous support of scientific and technological resources. Domestic and international scientific and technological cooperation will consolidate the systemic basic work of food allergies and provide important technical support for the health of people with food allergies in my country.
Strengthen popular science education and raise consumers’ awareness of food allergies.
Strengthen the popularization of scientific knowledge related to food allergies. If consumers find that a certain food may cause allergic reactions in their daily lives, they should keep a record of eating food, find out the food that causes allergies and avoid eating.
educate consumers about the identification of allergens on food packaging, and avoid eating related foods that can cause them allergies.