and barley may not pose a problem for people with wheat allergy. Symptoms Hives, headaches, abdominal cramps, nausea and in severe cases anaphylaxis. Watch out for Bread, bread crumbs, pasta, flour (all-purpose flour, high grade flour, whole wheat). Unexpected foods that may contain wheat are baking mixes, baked goods, crackers, ice cream, soy sauce, bread goods, processed meats (sausages, patties), potato chips and salad dressing. Wheat substitute Rice, potato, buckwheat, millet, oats, corn, rye, and soy flours. Coeliac disease Coeliac disease (pronounced see- liac) is a genetic life-long chronic inflammatory disease, caused by ingesting gluten, and results in a variable combination of signs and symptoms. When people with the disease eat food containing gluten, their immune system activates a response to a substance called gliadin which is found in gluten. The resulting inflammation damages tiny finger-like projections in the small bowel, called villi, the function of which is to absorb nutrients from the food. People with coeliac disease are not following a fad – a strict life-long gluten free diet is the only treatment. If undiagnosed CD can present in different ways ranging from no symptoms to failure to thrive as a child, fatigue, diarrhoea, abdominal pain, headaches, reflux, bloating, weight loss or other significant medical complications – it also increases the risk of developing osteoporosis or other autoimmune diseases such as type 1 diabetes or thyroid disease. Find out more at www.coeliac.org.nz Soy allergy Soy beans are part of the legume family. Symptoms Can range from eczema, nausea, wheezing to anaphylaxis. Watch out for Soy or soy products which can be found in products such as soy sauce, tamari sauce, miso, natto, tofu and soy products (soy flour, soy cheese, soy milk, soy nuts, soy yoghurt). Other foods that may contain soy include cereals, baked goods, cookies / biscuits, processed meat (sausages), sauces, soups and some Asian cuisine (including Chinese, Indian, Thai). Fish & shellfish allergy Allergy to fish is usually life long and can start during childhood. Some of the common fish allergies reported are cod, flounder, salmon, snapper, mackerel, tuna, terakihi, hapuka and anchovies. Shellfish allergies are known to develop in adulthood. Shrimp, lobster and crab (all part of the crustacean group) are the most common shellfish allergies. Allergy New Zealand note that individuals with allergic reaction to one type of shellfish are likely to react to other members in the same group. Reaction to one group does not necessarily mean an allergy to another, but the advice to avoid all shellfish is given as there is a high risk of cross contamination with other seafood. Symptoms Fish allergy symptoms include; hives/ rash, nausea, stomach cramps, indigestion and anaphylaxis. To prevent allergic reaction, all fish or fish products must be avoided. Some highly sensitive people may even have an allergic reaction if they are in areas where fish is being prepared or cooked as proteins maybe released into the air during the cooking process. Shellfish allergy reactions range from vomiting, stomach cramps, indigestion, swelling of tongue and/or lips, dizziness to anaphylaxis. Watch out for As risk of cross contamination is high at seafood counters, people with allergy to one type of fish are advised to avoid all fish. Fish and shellfish can also be found in sauces, dressings, soups and stocks may contain fish or fish products. Please note: the list of mentioned foods in each allergy are examples and not a complete list of food in that specific allergy. Individuals will need to consult with the GP or allergist to confirm foods that may cause allergic reactions. bidfood.co.nz 0800 bidfood ALLERGY & LIFESTYLE SOLUTIONS | 5
Download PDF file