We are FCC - Nº13

How to prevent adverse reactions to food The following list shows the 14 aller - gens that must be declared. In the labelling, the allergens must be hi - ghlighted in relation to the rest of the ingredients, generally by the use of bold or underlining. 1. Cereals with gluten: wheat, rye, barley, oats, spelt, kamut and derivatives 2. Crustaceans and derivatives: shrimps, prawns, crayfish, etc. 3. Eggs and derivatives. 4. Fish and derivatives. 5. Peanuts and derivatives. 6. Soybeans and derivatives. 7. Milk and its derivatives (inclu - ding lactose). 8. Dried fruits: almonds, hazel - nuts, nuts, etc., and derivatives. 9. Celery and derivatives. 10. Mustard and derivatives. 11. Sesame seeds and products based on sesame seeds. 12. Sulfites - food additive. 13. Lupins and derivatives. 14. Molluscs and derivatives: mussels, clams, squid, octo - pus, etc. Eating fresh and unprocessed food at home, taking hygienic measures to avoid contamination and reading the labels of packaged food are key steps in preventing these events. In cases of food allergies or into - lerances, when cooking at home it is important that recipes free of a specific allergen are cooked before other dishes, to avoid contamina - tion and to make sure that utensils, hands and surfaces are clean. One measure to reduce the risk of conta - mination is to use exclusive utensils to make such recipes or oils where foods containing the allergens are not cooked. Below are some tips to avoid adver - se reactions: INCLUDEONLYALLERGEN-FREE FOODS IN THE FOOD PLAN READ LABELS on packaged foods. Allergens must be indicated in the list of ingredients. IN CASE OF DOUBT whether or not the food contains an allergen, it is best not to consume it. IF YOU DO NOT HAVE THE KNOWLEDGE necessary to orga - nise a diet free of a particular aller - gen, you should consult a dietician to get advice. AT THE TIME OF LOOKING FOR A SUBSTITUTE to the food that cau - ses the adverse reaction, you should make sure that it has similar nutritio - nal properties. For example, if you are lactose intolerant, you should preferably choose lactose-free milk or a better-tolerated milk derivative. WHENEVER POSSIBLE , keep foods in their original packaging so that in - gredient information is available. IN THE EVENT OF OUT-OF-HOME EATING , it is mandatory to identify the allergens in the recipes served in the restaurant. If no information is available, it must be requested from the restaurant staff. W E L L N E S S W E L L N E S S 41