But what exactly will the course consist of? “There will be a first part of general notions of allergology – explains Mario Di Gioacchino, Siaaic president-elect – Then we will deepen the food allergy, above all to ensure that the learners know which are the correct methodologies to identify allergies.
Particular attention will be paid to cross allergies, to identify which foods are at risk for individual patients who report an allergy.Allergies: the effects of different pollen complicate treatmentsby Sandro IannacconeMay 14, 2021
Knowing, for example, that a subject is allergic to peaches, it is possible to advise against other foods that give cross reactivity, unless a molecular test able to indicate the real sensitivities has been carried out.
A positive course – adds the expert -. The restaurateur will thus be able to recommend the correct menu, knowing what are the cross reactions between foods, and between inhalants and foods “.Which foods are most at risk of allergies
Professor Di Gioacchino explains: “The foods to keep an eye on are those indicated by the European Commission as potential allergens and that restaurateurs must necessarily indicate on the menu or in any case in a very clear notice”.
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Here they are below.
1. Cereals containing gluten, namely: wheat, rye, barley, oats, spelled, kamut or their hybridized strains and derivatives.
2. Crustaceans and crustacean products.
3. Eggs and egg products.
4. Fish and fish products.
5. Peanuts and peanut products.
6. Soy and soy products.
7. Milk and milk-based products (including lactose).
8. Nuts, namely: almonds, hazelnuts, walnuts, cashew nuts, pecans, Brazil nuts, pistachios, macadamia nuts or Queensland nuts.
9. Celery and celery-based products.
10. Mustard and mustard-based products.
11. Sesame seeds and products based on sesame seeds.
13. Lupins and lupine-based products.
14. Molluscs and shellfish-based products.
The symptoms, in case of an allergic reaction, are very varied. Itching, erythema, digestive disorders, respiratory disorders (rhinitis and asthma), oral allergic syndrome (itching and swelling of the mouth), colic, vomiting, diarrhea, meteorism,urticaria / angioedema, anaphylaxis (involving several organs at the same time), anaphylactic shock (also involving the cardiovascular system).This is what lies behind a simple sneezeby Priscilla Di Thiene07 October 2021Important: the food delivered to your home
We know that the home transport service for food is now increasingly widespread. The origins of the food, in this case, are the most disparate, but also the owners of the premises that carry out door-to-door deliveries, could make use of the lessons conceived by Siaaic in order to guarantee the protection of consumers.
The presence of allergens should be specified on the food delivered. The online course and the quality stamp that will be obtained will provide an extra gear to the owners of the restaurateurs, their riders and the same customers who will be able to make safe and targeted choices for each order.