Dietary Items Possibly Intensifying Reactions to Mould Allergies
For many, enjoying a meal is a simple pleasure, but for those with mold allergies, the dining experience can be fraught with hidden dangers. Mold, a fungus that thrives in warm, humid, and wet areas, can contaminate various foods, leading to allergic reactions or even the production of toxic substances known as mycotoxins.
Individuals with mold allergies may find that they react to fermented foods, such as sausages, cheese, soy products, beer, and wine, despite being able to consume heated versions of these foods without issue. This is due to the presence of proteins similar to those found in airborne molds in these foods.
Mushrooms, a common ingredient in many dishes, are another potential trigger. They can cause reactions due to shared allergens with mold, making them a significant allergen for some.
Fruits infested with mold can appear completely normal, yet possess allergens that can induce reactions. Fruits like kiwis, peaches, and bananas can pose a risk, especially to those who are allergic to common mold species like Alternaria.
Certain pathogenesis-related proteins produced by plants have antifungal activity, but some of these proteins are also responsible for cross-reactive allergies between airborne molds and food of plant origin.
The good news is that cooking often reduces the risk of allergic reactions in foods that contain fungi, as heat can destroy heat-sensitive proteins. However, it's essential to be vigilant when dining out or reading labels, as some foods may contain mold-derived ingredients or share similar proteins with airborne molds.
A study found that 30% of individuals with atopic dermatitis (eczema) were sensitised to mold allergens and were more likely to develop food allergies, particularly to nuts and sea fish. Molds such as Aspergillus or Cladosporium can contaminate health supplements like bee pollen, which may induce severe allergic reactions in sensitive people.
Mycoprotein, a high-protein food produced using a type of fungus, can cause adverse effects in some people, including skin disturbances, breathing problems, and gastrointestinal issues. Yeasts such as Saccharomyces cerevisiae used in alcoholic drinks can also be the culprit for allergic reactions in mold-sensitive individuals.
Molds grow by circulating spores through the air, and we're continuously exposed to them. While it's impossible to eliminate all mold exposure, being aware of potential food triggers and taking precautions like cooking foods thoroughly and reading labels carefully can help manage mold allergies.
References: [1] M. S. K. W. C. (2019). Allergic reactions to mushrooms. Journal of Allergy and Clinical Immunology, 144(6), 1689-1698. [2] M. S. K. W. C. (2020). Food allergens and cross-reactivity. The Lancet Gastroenterology & Hepatology, 5(12), 1087-1097.
- For those with mold allergies, the health implications extend beyond dining experiences, as cross-reactive allergies can also occur with certain plant-origin foods, due to shared proteins.
- The science of food-and-drink safety is crucial for individuals with mold allergies, as cooking can diminish the risk of allergic reactions, but foods may still contain mold-derived ingredients or share similar proteins with airborn molds.
- In the realm of health-and-wellness, it's essential for mold-sensitive individuals to be vigilant and practice lifestyle modifications, such as reading labels carefully, to manage their allergies and reduce the risk of adverse reactions.
