Analysis of real-world food allergy cases: potential implications for consumer safety

In recent years, attention to food-related health issues has significantly increased, particularly concerning food allergies. This growing awareness is driven not only by a rise in reported clinical cases, but also by the evidence that food allergies can often involve serious and potentially fatal risks [1]. Food allergies are now widely recognized as a significant public health concern, currently affecting up to 10% of infants in some countries [2]. Food challenge tests (oral food challenge-OFC or double-blind placebo-controlled food challenge-DBPCFC) conducted across Europe allowed to estimate specific sensitisation prevalence rates, confirming cow’s milk and eggs as the most common allergens in paediatric population [3]. Allergic symptoms range from mild reactions to severe anaphylaxis, which, in some cases, can be life-threatening [4]. Despite advances in diagnosis and allergen monitoring, significant gaps remain in food safety regulation. Managing food allergens is a complex and multidisciplinary issue that demands collaboration between clinical medicine, immunology, food science, and regulatory bodies. While reactions to major allergens are well- documented, new studies are aimed to identify more unusual and unexpected allergens, for which current knowledge and safety aspects are limited. In this context, this study describes some cases of food-induced anaphylaxis that occurred in the past and that we have studied closely [5,6,7,8]. These reports show how different co-factors can be responsible for the most severe reactions: lack in awareness, inaccurate protocols to manage cross-contaminations, misinterpreting food labelling, or communication fail. Particular attention must be paid to food served in restaurants, catering services, and large-scale food production. In addition, many people suffering from severe forms of food allergies are not totally aware of the seriousness of their condition, often failing to carry emergency medication (injectable epinephrine) in high-risk situations. Therefore, coordinated efforts, involving food companies, regulatory bodies, and health care stakeholders are essential to effectively reduce the risks associated with food allergies.