ALERGIA ALIMENTAR : $b importância da identificação das substâncias alergênicas

Abstract

Food allergy (AA), is considered a set of clinical reactions resulting from the ingestion of a food with allergic substance, with reactions that involve immunological mechanisms, with the characteristic quick release of mediators like histamine The objective of the present study was to evaluate the perception of the customers regarding the recognition of allergenic substances in nutrition labels or packaging of foods and know the number of consumers who read food labels During the period of July and August 2015 70 customers were interviewed from a supermarket in the town of Eloi Mendes. These were applied a questionnaire that contained 07 questions concerning knowledge about AA. It was held also a visual analysis of the processed foods in order to identify the presence of allergene substance notification 4 28% of respondents in 3) reported owning an allergy to cow's milk, egg and peanut, 26% (n 18) are unaware of this terminology When asked about reading labels 61% (n 40) said they rarely or never read the labels and about the knowledge of the cow's milk proteins 87% (n=61) claimed that unknown and 83% in 58) are not aware of the substance conalbumina, with 1.42% (n 1) represents the customer who is allergic to egg This work revealed that on visual analysis none of the foods had allergic substance notification. The importance of the identification and notification of the allergenic substance in food labels is a key point for the treatment and prevention of AA It is obvious the need to develop a greater number of studies for better clarification of the prevalence of AA in the municipality