Food Allergens

What Food Allergens covers

Food Allergens is examined in Unit A2 1 Option B, Food Safety and Quality — one of two options. It covers why food allergies are increasing, allergen labelling and information rules and the FSA's work on allergy and intolerance.

The 3 subtopics

Each one has its own page.

• Why food allergies are increasingHow IgE-mediated allergy and anaphylaxis develop, rising admissions, the hygiene, old friends and dual-allergen exposure hypotheses, the LEAP study, the microbiome and vitamin D.Open →
• Allergen labelling and information rulesThe fourteen declarable allergens, labelling of prepacked, non-prepacked and prepacked for direct sale food, Natasha's Law, precautionary labels and gluten-free claims.Open →
• The FSA's work on allergy and intoleranceFood allergy and intolerance, lactose intolerance and coeliac disease, FSA allergy alerts, guidance for businesses, cross-contact, restaurant practice and how well the rules protect people.Open →

What you need to know

Answer each one before you reveal it.

Take Food Allergens further

The same content, four other ways.

Commonly confused

Pairs that lose marks when they are blurred together.

• Food allergy vs Food intolerance

  Food allergy: an immune reaction to a specific protein that can cause anaphylaxis. Food intolerance: a non-immune difficulty handling a substance, usually dose-related and not life-threatening.

• Coeliac disease vs Wheat allergy

  Coeliac disease: an autoimmune reaction to gluten that damages the small intestine lining. Wheat allergy: an IgE reaction to proteins in one cereal that can cause anaphylaxis.

• Prepacked food vs Prepacked for direct sale food

  Prepacked food: items packed away from the point of purchase before the customer arrives. Prepacked for direct sale food: items packed on the premises where they are sold, before being ordered.

Questions from this topic

Each one with the model answer underneath.

1. 1

   What is a food allergy?

   Model answer

   A food allergy is an immune system reaction to a specific food protein. Even a tiny amount can trigger symptoms, which can be life-threatening.

2. 2

   Describe how an IgE-mediated food allergy develops.

   Model answer

   On first exposure the immune system is sensitised and makes IgE antibodies against the food protein. Later exposure makes mast cells release histamine and other chemicals, causing symptoms.

3. 3

   What is anaphylaxis?

   Model answer

   Anaphylaxis is a severe, rapid allergic reaction affecting breathing, circulation or both. Anaphylaxis needs immediate treatment with an adrenaline auto-injector and emergency care.

4. 4

   What trend in UK hospital admissions for food anaphylaxis has been reported?

   Model answer

   Hospital admissions for food-induced anaphylaxis in the UK roughly tripled between 1998 and 2018. The analysis of national data was led by Conrado and published in 2021.

5. 5

   What is the hygiene hypothesis?

   Model answer

   The hygiene hypothesis proposes that less exposure to microbes in early childhood leaves the immune system poorly trained. The immune system then overreacts to harmless substances such as food proteins.

6. 6

   How has the hygiene hypothesis been refined into the old friends idea?

   Model answer

   The old friends idea stresses the loss of helpful microbes that humans evolved alongside. Reduced contact with nature, animals and diverse gut bacteria matters more than cleanliness alone.

What is inside Levo

Six ways to work the same material.

Food Allergens revision questions

What does Food Allergens cover in CCEA A-Level Nutrition and Food Science?

3 subtopics: why food allergies are increasing, allergen labelling and information rules and the fsa's work on allergy and intolerance. Each one has its own page with questions and model answers.

How is Food Allergens organised?

By the CCEA 3310 specification, subtopic by subtopic, so it matches the order you are taught it in.