Food of vegetable origin Cereals
Common cereal seeds are well known allergens. In addition to the sugar, they consistof proteins, which are most responsible for the allergic reaction. Barley, wheat, rye, corn, rice,oat and millet are counted here. The reaction by which the human body is allergic to proteinsof barley, wheat and rye – gluten and gliadin should be distinguished from the classicalallergic reactions. This disease is caused by innate metabolism anomaly.
Barley
is often planted cereal for it is not only a component of the food chain, but also acereal the liquors are made of. The patients allergic to barley products and often to liquorscross-react to ray and wheat. Be careful with the beer.
Malt, mostly made of barley, is a number of germinated, dried, and ground cereal grains. Atthis process it comes to changes. Many sugars and proteins of the original cereals aredenaturalised. In addition to the production of beer and whisky, the malt is being used also asan adjunct to cereals (flakes) and filling of different cakes.
Buckwheat
does not belong to the true cereals. In Europe it belongs to often used foodstuff.It is used in the pancake filling and other pasta (spaghetti, macaroni) and is part of many babyfood products. In Japan the buckwheat belongs to major allergens – it is often used in thenoodles.
Corn
comes from America, from which it spread to the whole world. It is used in a range offoodstuff products from corn flour, but also boiled – independently, or in salads. It is often acomponent of the baby food products. The corn flour fills many foodstuff products. Whiskeyof the bourbon type (USA) is made of corn flour.
Millet
is used in Europe not so often. It is used especially in Asia. For example in India it isconsumed more frequent than the wheat in European countries. Since it cross-reacts only rarewith other cereals, this type of cereal can be used as a substitution to patients who are allergicto wheat or rice.
Oat
belongs in the last decades to frequently used foodstuff – especially as an advantageousfibrous food adjunct for example in the form of flakes typically prepared for the breakfast.It is used in soups, sauces, yogurts and different types of foodstuff.
Rice
is a basic food component of more than half of the human population. It comprises 20%of all calories consumed per day in the world. The rice flour is used as a starchy filling in therange of food products. Fortunately it does not belong to often food allergens.
Wheat
probably belongs to the most used food components in the world. Starting withtraditional bread, bakery products, cakes made from leavened dough (Europe, NorthAmerica), unleavened baked goods and pancakes (South America, Asia), pasta like couscous(Africa, Near East), macaroni, noodles, pasta (Mediterranean) – we can find wheat products inthe whole world. Wheat is very often – as so called “hidden allergen” used in other foodproducts. It is added to sausages, various smoked meat products, chips, fast food products,sauces – (commercially sold for example soya sauce) and candies. Since the sensitiveness atwheat is not rare in the case of both, adults and children, it is necessary to avoid food productscalled fast food, where even the seller need not to be aware of the information on thepresence of the wheat flour!The patients allergic to wheat can replace the wheat with rice or corn flour products.
Legumes
To these wide spread food products the following can be counted: read beans, white beans,soya beans, lentils, peas, peanuts, gum Arabic, fennel, liquorice (black sweet) . In addition topeanuts, which can be regarded as the most important food allergen, the legumes do notbelong to often causes of allergic reactions.
Tags: Allergy, Cereals, cereals allergy, cereals food, Food, Food allergens - cereals
This entry was posted
on Friday, February 29th, 2008 at 12:34 pm and is filed under Allergy, Cereals, Food, Symptoms.
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